Spiced Lemon Cake

Preparation 20 Minutes

Cook 45 Minutes

Serves 12-16

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Method

Pre-heat oven to 180°C (160°C fan-forced).

  1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Ingredients

175g butter, diced and softened

1¼ cups caster sugar

3 extra large eggs

1 ½ cups plain flour

½ cup SUNBEAM Almond Meal

1 tsp baking powder

½ tsp mixed spice

½ cup sour cream

¼ cup lemon juice

1 tbsp finely grated lemon rind

¼ cup SUNBEAM Currants

¼ cup SUNBEAM Pine Nuts

Spiced Syrup

¼ cup caster sugar

juice of 1 lemon (approx. 60ml)

1 cinnamon stick

Recipe Collection

Fruit & Nut Log Salami

In a dry pan on medium heat gently toast the slithered almonds till slightly brown, then set aside to cool.

Place the finely chopped dates and apricots pistachios, ginger & biscuits in a bowl.

Add the almonds, currants, cranberries Blend until well mixed, add melted chocolate & condensed milk and stir till combined.

Turn out onto cling film. Roll and shape into a log. Chill for at least 4 hours.

To decorate tie with bakers string roll in powdered sugar and wrap in baking paper.

Roasted Beetroot Salad

  1. Pre-heat oven to 200°C (180°C fan-forced). Wrap each beetroot in foil, place on a tray and bake for approx. 45min-1hour until tender. When cool enough to handle, remove skin from each. Slice into ½ cm thick rounds.
  2. Meanwhile, place hazelnuts onto an oven tray and bake for 4 minutes, add pepitas and thyme and cook a further 4-5 minutes until golden and toasted. Allow to cool.
  3. Whisk together the oil, vinegar and sugar, season well.
  4. Arrange salad greens, sliced beetroot and cheese onto serving platter. Sprinkle with toasted hazelnuts and pepita mixture and drizzle with dressing. Season well.

Fruit & Nut Chocolate Nests

Combine ingredients, push into muffin pans and refrigerate. Once set, pop in some little Easter eggs of your choice and sprinkle with some more Sunbeam slivered almonds!
They’re cute, crunchy, and come together incredibly quickly to make a delicious and easy Easter treat ? Aiden and Bailey definitely approve!!
These fun and festive no-bake birds nests can be adapted to use whatever chocolate, nuts, fruits, or cereal you have on hand (just use 250 grams melted chocolate to 3 cups of dry ingredients).

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

  1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
  2. Add coconut meal and chia seeds, and stir with a wooden spoon.
  3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Spiced Nuts & Seeds

  1. Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds in a large bowl with salt and spices.
  2. Combine oil and maple syrup and tip over nut mixture. Toss well.
  3. Spread onto a lined oven tray and bake for 12 minutes, tossing occasionally until toasted. Remove from oven and allow to cool.

Fruit Mince Brownies

In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.

Approx 2 hrs

Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.
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