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

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

Carrot, Walnut & Raisin Cake

 

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Christmas Cake Friands (GF)

  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 12 x ⅓ cup capacity muffin pans.
  2. Place fruit and brandy in a microwave proof dish and cook on medium heat for 30 seconds. Set aside to cool.
  3. Sift icing sugar into a large mixing bowl and stir in the almond meal and flour.
  4. In a separate bowl, whisk the egg whites until frothy. Mix in the butter and add to the icing sugar mixture. Stirring until well combined.
  5. Pour mixture between prepared moulds and bake for 20-25 minutes. Allow to cool for 5 minutes before removing from pans and cool completely on a cooling rack.
  6. For icing, combine icing sugar and water mixing until smooth. Allow to sit until desired consistency is achieved. Spoon over each cake and finish with lemon rind and raspberries.

Sunbeam Spiced Christmas Cake

In a large bowl, combine mixed fruit, cherries, nuts, apple, golden syrup and liquor.  Mix well, cover and allow to stand overnight (or up to 24 hours for amazing flavour).

Preheat oven to 150ºC (130ºC fan forced).  Very generously grease the bundt tin, ensuring butter is in all creases. 

Add sugar and butter to the bowl of a stand mixer fitted with a beater attachment.  Beat until fluffy and pale.  With the motor running, add eggs one at a time, beating until incorporated before adding the next. 

Add flour and spices, beat on low until just combined.  Add orange zest and soaked fruit mixture and beat until just combined. 

In a small bowl mix together orange juice and bicarbonate of soda, add to the cake batter and beat until just incorporated.

Spoon batter into the prepared bundt tin, using a spatula to press mixture into any crevices and flatten the surface.

Bake for 2 ¼ to 2 ½ hours or until the cake springs back when gently pressed in the centre.  Allow cake to cool in the tin for an hour then invert onto a baking rack to remove and allow to cool completely.

Sunbeam White Christmas

Line a 30cm x 20cm (base) baking pan with baking paper.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).

Fold in the remaining ingredients.

Pour mixture into the prepared pan, pressing down with a large metal spoon.

Refrigerate for 4 hours or until set.

To Serve:

Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.

Rum & Raisin Trifle

Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum.  Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.

Pre heat the oven to 140 degrees C.  

Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.  Gradually add the eggs and beat well.  

Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.  

Line a 20cm square cake tin with two layers of non-stick baking paper.

Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.  

Cool in the tin.  Once the cake has cooled remove from tin and freeze to semi-firm

Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum

Layer custard over fruit cake and repeat cake & custard layers if desired.

Whip caster sugar & thickened cream until stiff and add to trifle

Garnish with rum soaked raisins, and crushed ginger snaps

To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.

Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.

Shape & stand at room temperature until set.
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