POLENTA AND ORANGE BISCUITS:



INGREDIANTS:

BUTTER,SOFTENED -125 GM
FINELY GRATED ORANGE RIND - 2 TBSP
ICING SUGAR - 110 GM
POLENTA - 55 GM
PLAIN FLOUR - 150 GM

METHOD:

PREHEAT OVEN TO MODERATE [180/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

BEAT BUTTER,RIND AND SIFTED ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL JUST COMBINED;STIR IN POLENTA AND SIFTED FLOUR.SHAPE MIXTURE INTO 30 –CM RECTANGULAR LOG;CUT LOG INTO 1 CM SLICES.

PLACE SLICES ON TRAYS 2 CM APART.BAKE ABOUT 15 MINUTES.STAND BISCUITS ON TRAYS 5 MINUTES;TRANSFER TO WIRE RACK TO COOL.

MAPLE-SYRUP BUTTER COOKIES:

INGREDIANTS:

BUTTER,SOFTENED -125 GM
VANILA EXTRACT - ½ TEASPOON
MAPLE SYRUP - 80 ML
PLAIN FLOUR -110 GM
CORN FLOUR - 35 GM

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

BEAT BUTTER,EXTRACT AND MAPLE SYRUP IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY;STIR IN COMBINED SIFTED FLOURS.SPOON MIXTURE INTO PIPING BAG FITTED WITH 1CM FLUTED TUBE.
PIPE STARS ABOUT 3 CM APART ONTO TRAYS.BAKE ABOUT 15 MINUTES;COOL COOKIES ON TRAYS.

CHOCOLATE LACE CRISPS:

INGREDIANTS:

DARK COOKING CHOCOLATE,
CHOPPED COARSELY - 100 GM
BUTTER,CHOPPED -80GM
CASTER SUGAR -220 GM
EGG,BEATEN LIGHTLY - 1
PLAIN FLOUR -150 GM
COCOA POWDER -2 TBSP
BICARBONATE OF SODA -1/4 TEASPOON
ICING SUGAR -40 GM

METHOD:

MELT CHOCOLATE AND BUTTER IN SMALL SAUCEPAN OVER LOW HEAT.TRANSFERTO MEDIUM BOWL.
STIR IN CASTER SUGAR,EGG AND SIFTED FLOUR,COCOA AND SODA.COVER ,REFRIGERATE ABOUT 15 MINUTES OR UNTIL MIXTURE IS FIRM ENOUGH TO HANDLE .

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

ROLL LEVEL TBSP OF MIXTURE INTO BALLS;ROLL EACH BALL IN ICING SUGAR,PLACE ON TRAYS 8 CM APART.BAKE ABOUT 15 MINUTES;COOL CRISPS ON TRAYS.

OAT AND BRAN BISCUITS:


INGREDIANTS:

PLAIN FLOUR - 150 GM
UNPROCESSED BRAN -60 GM
ROLLED OATS - 60 GM
BICARBONATE OF SODA - ½ TEASPOON
BUTTER,CHOPPED - 60 GM
CASTER SUGAR - 110 GM
EGG -1
WATER -2 TBSP

METHOD:

PROCESS FLOUR,BRAN,OATS,SODA AND BUTTER UNTIL CRUMBLY;ADD SUGAR,EGG AND ENOUGH OF THE WATER TO MAKE A FIRM DOUGH.KNEAD DOUGH ON LIGHTLY FLOURED SURFACE UNTIL SMOOTH;COVER,REFRIGERATE 30 MINUTES.

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

DIVIDE DOUGH IN HALF;ROLL EACH HALF BETWEEN SHEETS OF BAKING PAPER TO ABOUT 5 MM THICKNESS.CUT DOUGH INTO 7 CM ROUNDS;PLACE ON TRAYS 2 CM APART.BAKE ABOUT 15 MINUTES.STAND BISCUITS ON TRAYS 5 MINUTES;TRANSFER TO WIRE RACK TO COOL.

COFFEE ALMOND BISCUITS:

INGREDIANTS:

INSTANT COFFEE GRANULES -1 TBSP
HOT WATER - 3 TEASPOON
ALMOND MEAL - 360 GM
CASTER SUGAR - 220 GM
COFFEE-FLAVOURED LIQUEUR - 2 TBSP
EGG WHITES BEATEN -3
COFFEE BEANS - 24

METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

DISSOLVE COFFEE IN THE HOT WATER IN LARGE BOWL.ADD ALMOND MEAL,SUGAR,LIQUEUR AND EGG WHITES;STIR UNTIL MIXTURE FORMS A FIRM PASTE.

ROLL LEVEL TABLESPOONS OF MIXTURE INTO BALLS;PLACE ON TRAYS 3 CM APART;FLATTEN WITH HAND.PRESS COFFEE BEANS INTO TOPS OF BISCUITS.BAKE ABOUT 15 MINUTES;COOL BISCUITS ON TRAYS.

GOLDEN PECAN TWISTS:

INGREDIANTS:

GOLDEN SYRUP -2 TBSP
FINELY CHOPPED PECANS -40 GM
BUTTER,SOFTENED - 125 GM
VANILLA EXTRACT -1/4 TEASPOON
CASTER SUGAR - 75 GM
EGG YOLK -1
PLAIN FLOUR - 150 GM

METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.
COMBINE HALF OF THE GOLDEN SYRUP WITH NUTS IN SMALL BOWL.

BEAT BUTTER,EXTRACT,SUGAR,REMAINING GOLDEN SYRUP AND EGGYOLK IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY,STIR IN SIFTED FLOUR.

SHAPE ROUNDED TEASPOONS OF MIXTURE INTO BALLS;ROLL EACH BALLS INTO 12 CM LOG.TWIST EACH LOG INTO A LOOP,OVERLAPPING ONE END OVER THE OTHER.PLACE TWISTS ON TRAYS 3 CM APART;TOP EACH TWIST WITH ½ TEASPOON NUT MIXTURE .BAKE ABOUT 10 MINUTES;COOL TWISTS ON TRAYS.

VANILLA BEAN THINS:


INGREDIANTS:

VANILLA BEANS -1
BUTTER,SOFTENED -30 GM
CASTER SUGAR -55 GM
EGGWHITE,BEATEN LIGHTLY - 1
PLAIN FLOUR -35 GM

METHOD:

PREHEAT OVEN TO MODERATE HOT[200C/180C FAN –FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

HALVE VANILLA BEAN LENGHTWAYS ;SCRAPE SEEDS INTO MEDIUM BOWL WITH BUTTER AND SUGAR ,DISCARD VANILLA POD.STIR UNTIL COMBINED,STIR IN EGG WHITE AND FLOUR.SPOON MIXTURE INTO PIPING BAG FITTED WITH 5 MM PLAIN TUBE.

PIPE 6 –CM LONG STRIPS[MAKING THEM SLIGHTLY WIDER AT BOTH ENDS] 5 CM APART ON TRAYS.BAKE ABOUT 5 MINUTES OR UNTIL EDGES ARE BROWNED LIGHTLY;COOL BISCUITS ON TRAYS.

FRANGIPANE JAM DROPS:

INGREDIANTS:

BUTTER,SOFTENED -125 GM
VANILLA EXTRACT - ½ TEASPOON
CASTER SUGAR - 110 GM
ALMOND MEAL - 120 GM
EGG -1
PLAIN FLOUR - 100 GM
RASPBERRY JAM -2 TABLESPOONS

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

BEAT BUTTER ,EXTRACT,SUGAR AND ALMOND MEAL IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGG,BEATING UNTIL JUST COMBINED;STIR IN SIFTED FLOUR.

DROP LEVEL TABLESPOONS OF MIXTURE ON TRAYS 5 CM APART.USE HANDLE OF WOODEN SPOON TO MAKE SMALL HOLE[ABOUT 1 CM DEEP] IN TOP OF EACH BISCUIT;FILL EACH HOLE WITH ¼ TEASPOON JAM.BAKE ABOUT 15 MINUTES;COOL JAM DROPS ON TRAYS.

HAZELNUT PINWHEELS:

INGREDIANTS:

PLAIN FLOUR -185 GM
BUTTER,CHOPPED – 100 GM
CASTER SUGAR - 110 GM
EGG YOLK -1
MILK - 1 TABLESPOON
CHOCOLATE HAZELNUT SPREAD - 110 GM
HAZELNUT MEAL -2 TABLESPOONS

METHOD:


PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

PROCESS FLOUR,BUTTER AND SUGAR UNTIL CRUMBLY.ADD EGGYOLK;PROCESS WITH ENOUGH MILK UNTIL MIXTURE FORMS A BALL.KNEAD DOUGH ON LIGHTLY FLOURED SURFACE UNTL SMOOTH;COVER ,REFRIGERATE 1 HOUR.

ROLL DOUGH BETWEEN SHEETS OF BAKING PAPER TO FORM 20 CM*30 CM RECTANGLE;REMOVE TOP SHEET OF PAPER.SPREAD DOUGH EVENLY WITH HAZELNUT SPREAD;SPRINKLE WITH HAZELNUT MEAL.USING PAPER AS A GUIDE,ROLL DOUGH TIGHTLY FROM LONG SIDE TO ENCLOSE FILLING .ENCLOSE ROLL IN PLASTIC WRAP;REFRIGERATE 30 MINUTES.

REMOVE PLASTIC;CUT ROLL INTO 1 CM SLICES .PLACE SLICES ON TRAYS 2 CM APART.BAKE ABOUT 20 MINUTES.STAND PINWHEELS ON TRAYS 5 MINUTES;TRANSFER TO WIRE RACK TO COOL.

CRUNCHY MUESLI COOKIES:

INGREDIANTS:

ROLLED OATS -90 GM
PLAIN FLOUR -150 GM
CASTER SUGAR -220 GM
GROUND CINNAMON -2 TEASPOONS
CRAISINS -35 GM
FINELY CHOPPED DRIED APRICOTS -55 GM
SLIVERED ALMONDS -70 GM
BUTTER -125 GM
GOLDEN SYRUP - 2 TABLESPOON
BICARBONATE OF SODA - ½ TEASPOON
BOILING WATER - 1 TABLESPOON


METHOD:

PREHEAT OVEN TO SLOW[150C/130C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

COMBINE OATS,FLOUR,SUGAR,CINNAMON,DRIED FRUIT AND NUTS IN LARGE BOWL.

MELT BUTTER WITH GOLDEN SYRUP IN SMALL SAUCEPAN OVER LOW HEAT;ADD COMBINED SODA AND THE BOILING WATER.STIR WARM BUTTER MIXTURE NTO DRY INGREDIANTS.

ROLL LEVEL TABLESPOONS OF MIXTURE INTO BALLS,PLACE ON TRAYS 5 CM APART;FLATTEN WITH HAND.BAKE ABOUT 20 MINUTES;COOL COOKIES ON TRAYS.

CHOCOLATE CHIP COOKIES:

INGREDIANTS:

BUTTER,SOFTENED -125 GM
VANILLA EXTRACT - ½ TEASPOON
CASTER SUGAR -75 GM
FIRMLY PACKED BROWN SUGAR - 75 GM
EGG -1
PLAIN FLOUR -150 GM
BICARBONATE OF SODA - ½ TEASPOON
MILK EATING CHOCOLATE,CHOPPED COARSELY -150 GM
WALNUTS,CHOPPED COARSELY - 50 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE OVEN TRAYS;LINE WITH BAKING PAPER.

BEAT BUTTER,EXTRACT,SUGARS AND EGG IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SMOOTH;DO NOT OVERBEAT.TRANSFER MIXTURE TO MEDIUM BOWL;STIR IN SIFTED FLOUR AND SODA THEN CHOCOLATE AND NUTS.

DROP LEVEL TABLESPOONS OF MIXTURE ONTO TRAYS 5 CM APART.BAKE ABOUT 15 MINUTES;COOL COOKIES ON TRAYS.

BASIC VANILLA BISCUITS:


INGREDIANTS:

BUTTER,SOFTENED -200 GM
VANILLA EXTRACT - ½ TEASPOON
ICING SUGAR - 160 GM
EGG -1
PLAIN FLOUR - 260 GM
BICARBONATE OF SODA - ½ TEASPOON

METHOD:

PREHEAT OVEN TO MODERATELY SLOW[170C/150C FAN-FORCED].GREASE

BEAT BUTTER ,EXTRACT,SIFTED ICING SUGAR AND EGG IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.TRANSFER TO MEDIUM BOWL;STIR IN SIFTED FLOUR AND SODA,IN TWO BATCHES.

ROLL LEVEL TABLESPOONS OF DOUGH INTO BALLS;PLACE ON TRAYS 3 CM APART.BAKE ABOUT 15 MINUTES;COOL BISCUITS ON TRAYS.

VARIATIONS:

CRAISIN & COCONUT :

STIR ½ CUP[40 GM] SHREDDED COCONUT INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.

PEAR & GINGER :

STIR ¼ CUP[35 GM] FINELY CHOPPED DRIED PEARS,1/4 CUP[55 GM] COARSELY CHOPPED GLACE GINGER AND ½ CUP[45 GM] ROLLED OATS INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.

CHOC CHIP:

STIR ½ CUP[95 GM] DARK CHOC BITS INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.ROLL LEVEL TABLESPOONS OF DOUGH NTO BALLS THEN ROLL BALLS IN A MIXTURE OF 1 TABLESPOON CASTER SUGAR,2 TEASPOONS GROUND NUTMEG AND 2 TEASPOONS GROUND CINNAMON.

BROWN SUGAR & PECAN:

SUBSTITUTE 1 CUP[220 GM] FIRMLY PACKED BROWN SUGAR FOR THE ICING SUGAR IN THE BASIC BISCUIT MIXTURE.STIR ½ CUP[60 GM] COARSELY CHOPPED PECANS INTO BASIC BISCUIT MIXTURE BEFORE FLOUR AND SODA ARE ADDED.

VARIATIONS:

CHOCOLATE &ORANGE:

STIR IN 1 TEASPOON FINELY GRATED ORANGE RIND AND ½ CUP[95 GM] DARK CHOC BITS AT THE END OF STEP 2.

PASSIONFRUIT & LIME :

STIR IN 1 TEASPOON FINELY GRATED LIME RIND AND ¼ CUP[60 ML] PASSIONFRUIT PULP AT THE END OF STEP 2.

BANANA & WHITE CHOCOLATE CHIP:

STIR IN ½ CUP OVERRIPE MASHED BANANA AND ½ CUP[95 GM] WHITECHOC BITS AT THE END OF STEP 2.

MOCHA:

BLEND 1 TABLESPOON SIFTED COCOA POWDER WITH 1 TABELSPOON STRONG BLACK COFFEE;STIR IN AT THE END OF STEP 2.



GLACE ICING:


INGREDIANTS:

ICING SUGAR - 320 GM
BUTTER,MELTED - 20 GM
HOT WATER - 2 TABLESPOONS

METHOD:

PLACE SIFTED ICING SUGAR IN SMALL BOWL;STIR IN BUTTER AND ENOUGH OF THE HOT WATER TO MAKE A FIRM PASTE;STIR OVER SMALL SAUCEPAN OF SIMMERING WATER UNTL SPREADABLE.

VARIATIONS:

CHOCOLATE :
STIR IN 1 TEASPOON SIFTED COCOA POWDER.

COFFEE :
DISSOLVE 1 TEASPOON INSTANT COFEEE GRANULES IN THE HOT WATER.

PASSION FRUIT:
STIR IN 1 TABLESPOON PASSIONFRUIT PULP.

QUICK-MIX PATTY CAKES:

INGREDIANTS:

BUTTER,SOFTENED -125 GM
VANILLA EXTRACT -1/2 TEASPOON
CASTER SUGAR - 165 GM
EGGS -3
SELF-RAISING FLOUR -300 GM
MILK -60 ML

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED ].LINE TWO 12-HOLE PATTY PANS WITH PAPER CASES.

COMBINE INGREDIANTS IN MEDIUM BOWL;BEAT WITH ELECTRIC MIXER ON LOW SPEED UNTIL INGREDIANTS ARE JUST COMBINED.INCREASE SPEED TO MEDIUM;BEAT ABOUT 3 MINUTES OR UNTIL MIXTURE IS SMOOTH AND PALER IN COLOUR.

DROP ROUNDED TABLESPOONS OF MIXTURE INTO EACH CASE;BAKE ABOUT 20 MINUTES.STAND CAKES 5 MINUTES;TURN,TOP-SIDES UP,ONTO WIRE RACKS TO COOL.

TOP CAKES WITH ICING OF YOUR CHOICE.

FAMILY CHOCOLATE CAKE:

INGREDIANTS:

WATER -500 ML
CASTER SUGAR - 660 GM
BUTTER ,CHOPPED - 250 GM
COCOA POWDER -35 GM
BICARBONATE OF SODA - 1 TEASPOON
SELF-RAISING FLOUR - 450 GM
EGGS -4

FUDGE FROSTING :

BUTTER -90 GM
WATER - 80 ML
CASTER SUGAR - 110 GM
ICING SUGAR -240 GM
COCOA POWDER - 35 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 26.5 CM *33 CM[14 CUP/3.5-LITRE]BAKING DISH;LINE BASE WITH BAKING PAPER.

COMBINE THE WATER,SUGAR,BUTTER AND SIFTED COCOA AND SODA IN MEDIUM SAUCEPAN;STIR OVER HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES.BRING TO A BOIL THEN REDUCE HEAT;SIMMER,UNCOVERED,5 MINUTES.TRANSFER MIXTURE TO LARGE BOWL;COOL TO ROOM TEMPERATURE.

ADD FLOUR AND EGGS TO BOWL;BEAT WITH ELECTRIC MIXER UNTIL ,MIXTURE IS SMOOTH AND PALE IN COLOUR.POUR MIXTURE INTO PAN;BAKE ABOUT 50 MINUTES.STAND CAKE 10 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

SPREAD COLD CAKE WITH FUDGE FROSTING.

FUDGE FROSTING:

COMBINE BUTTER,THE WATER AND CASTER SUGAR IN SMALL SAUCEPAN;STIR OVER LOW HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES.SIFT ICING SUGAR AND COCOA INTO SMALL BOWL THEN GRADUALLY STIR IN HOT BUTTER MIXTURE.COVER.REFIGERATE ABOUT 20 MINUTES OR UNTIL FROSTING THICKENS.BEAT WITH WOODEN SPOON UNTIL SPREADABLE.

PINEAPPLE CAKE WITH MALIBU CREAM:


INGREDIANTS:

SHREDDED COCONUT - 75 GM
CRUSHED PINEAPPLE IN SYRUP - 450 GM
BUTTER,SOFTENED - 125 GM
CASTER SUGAR - 110 GM
EGGS -2
SELF-RAISING FLOUR -225 GM
EGG WHITES -6
CASTER SUGAR,EXTRA - 110 GM
ICING SUGAR -2 TEASPOON


MALIBU CREAM :

THICKENED CREAM -300 ML
ICING SUGAR - 40 GM
MALIBU - 1 TABLESPOON


METHOD:

TOAST COCONUT IN MEDIUM FRYING PAN,STIRRING CONSTANTLY,ABOUT 2 MINUTES O UNTIL BROWNED LIGHTLY.REMOVE FROM PAN;COOL.

DRAIN PINEAPPLE OVER SMALL BOWL;RESERVE ½ CUP OF THE SYRUP ,DISCARD REMAINDER.

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE TWO DEEP 20 CM-ROUND SPRINGFORM TINS;LINE BASES AND SIDES WITH BAKING PAPER.

BEAT BUTTER AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS.TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR,PINEAPPLE,THEN RESERVED SYRUP.DIVIDE MIXTURE BETWEEN TINS;BAKE 20 MNUTES.

MEANWHILE ,BEAT EGG WHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;GRADUALLY ADD EXTRA CASTER SUGAR,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.FOLD IN TOASTED COCONUT.

REMOVE CAKES FROM OVEN ;WORKING QUICKLY;DIVIDE COCONUT MIXTURE OVER CAKES IN TINS;USING SPATULA TO SPREAD EVENLY SO TOPS ARE COMPLETELY COVERED.BAKE ABOUT 30 MINUTES.STAND CAKES IN TINS 5 MINUTES;USING SMALL KNIFE,CAREFULLY LOOSEN MERINGUE FROM BAKING PAPER AROUND INSIDE OF TIN.RELEASE SIDES OF TINS;COOL.

MEANWHILE ,BEAT INGREDIANTS FOR MALIBU CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.

PLACE ONE CAKE ON SERVING PLATE;SPREAD WITH CREAM.TOP WITH REMAINING CAKE;DUST WITH SIFTED ICING SUGAR.

QUINCE AND BALCK BERRY CRUMBLE CAKE:

INGREDIANTS:

UNSALTED BUTTER,SOFTENED -185 GM
CASTER SUGAR -165 GM
EGGS -2
SELF-RAISING FLOUR - 335 GM
MILK - 180 ML
FROZEN BLACKBERRIES - 300 GM
CORNFLOUR -2 TEASPOON


POACHED QUINCE :

WATER -750 ML
CASTER SUGAR - 165 GM
CINNAMON STICK - 1
LEMON JUICE -1 TABLESPOON
MEDIUM QUINCES[CUT INTO 8WEDGES] -3[1 KG]


CINNAMON CRUMBLE:

PLAIN FLOUR -110 GM
CASTER SUGAR - 2 TABLESPOON
FIRMLY PACKED BROWN SUGAR -110 GM
COLD UNSALTED BUTTER,CHOPPED -100 GM
GROUND CINNAMON -1 TEASPOON



METHOD:

MAKE POACHED QUINCE.

PREHEAT OVEN TO MODERATE[180C/160C FAN –FORCED].GREASE DEEP 23 CM-SQUARE CAKE PAN;LINE BASE AND SIDES WITH BAKING PAPER.

BEAT BUTTER AND SUGAR IN MACHINE BOWL UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING BETWEEN ADDITIONS UNTIL JUST COMBINED;TRANSFER TO LARGE BOWL.STIR IN SIFTED FLOUR AND MILK,IN TWO BATCHES.
SPREAD MIXTURE INTO PAN;BAKE 25 MINUTES.
MEANWHILE,BLEND OR PROCESS INGEDIANTS FOR CINNAMON CRUMBLE,PULSING UNTIL INGREDIANTS JUST COME TOGETHER.

REMOVE CAKE FROM OVEN .WORKING QUICKLY,TOSS FROZEN BLACKBERRIES N CORNFLOUR TO COAT.TOP CAKE WITH DRAINED QUINCE THEN BLACKBERRIES;SPRINKLE CINNAMON CRUMBLE OVER FRUIT.RETURN TO OVEN;BAKE 20 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK.SERVE CAKE WARM OR COLD WITH RESERVED QUINCE SYRUP.

POACHED QUINCE:

STIR THE WATER ,SUGAR ,CINNAMON STICK AND JUICE IN MEDIUM SAUCEPAN OVER LOW HEAT UNTIL SUGAR DISSOLVES.ADD QUINCE;BRING TO A BOIL.REDUCE HEAT;SIMMER,COVERED,ABOUT 1 HOUR 30 MINUTES OR UNTIL QUINCE IS TENDER AND ROSY IN COLOUR.COOL QUINCE IN SYRUP TO ROOM TEMPERATURE;STRAIN QUINCE OVER MEDIUM BOWL.RESERVE QUINCE AND SYRUP SEPARATELY.

CARAMELISED APPLE BUTTER CAKE:

INGREDIANTS:

MEDIUM APPLES -300 GM
BUTTER -80 GM
FIRMLY PACKED BROWN SUGAR - 165 GM
BUTTER ,SOFTENED ,EXTRA - 125 GM
CASTER SUGAR - 150 GM
VANILLA EXTRACT -1 TEASPOON
EGGS -2
SELF-RAISING FLOUR -150 GM
PLAIN FLOUR -100 GM
BICARBONATE OF SODA - ½ TEASPOON
BUTTER MILK -250 ML
CREAM -180 ML

METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE 20 CM BUNDT PAN.
PEEL ,CORE AND QUARTER APPLES;SLICE THINLY.MELT BUTTER IN LARGE FRYING PAN;COOK APPLE ABOUT 5 MINUTES OR UNTIL BROWNED LIGHTLY.ADD BROWN SUGAR;COOK,STIRRING ,ABOUT 5 MINUTES OR UNTIL MIXTURE THICKENS SLIGHTLY.STRAIN APPLES OVER MEDIUM BOWL.RESERVE APPLES AND COOKING LIQUID.

BEAT EXTRA BUTTER ,CASTER SUGAR AND EXTRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER TO LARGE BOWL .STIR IN SIFTED DRY INGREDIANTS AND BUTTERMILK,IN TWO BATCHES.

SPREAD TWO-THIRDS OF THE MIXTURE INTO PAN.TOP WITH APPLES,LEAVING 2 CM BORDER AROUND THE EDGE;COVER WITH REMAINING MIXTURE.BAKE ABOUT 50 MINUTES.STAND CAKE 5 MINUTES ;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE,RETURN RESERVED APPLE LIQUID TO LARGE FRYING PAN,ADD CREAM;BRING TO A BOIL,REDUCE HEAT;SIMMER,UNCOVERED,ABOUT 15 MINUTES OR UNTIL SAUCE THICKENS.
SERVE WARM CAKE WITH CARAMEL SAUCE.

WHIPPED CREAM CAKE WITH CARAMEL ICING :

INGREDIANTS:

THICKENED CREAM -600 ML
EGGS -3
VANILLA EXTRACT -1 TEASPOON
FIRMLY PACKED BROWN SUGAR - 275 GM
SELF-RAISING FLOUR - 300 GM

CARAMEL ICING :

BUTTER -60 GM
FIRMLY PACKED BROWN SUGAR - 110 GM
MILK - 2 TABLESPOON
ICING SUGAR - 80 GM


METHOD:

PREHEAT OVEN TO MODERATE[180C/160 FAN FORCED].GREASE DEEP 22 CM –ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

BEAT HALF OF THE CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.BEAT EGGS AND EXTRACT IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY;GRADUALLY ADD SUGAR,BEATING UNTIL DISSOLVED BETWEEN ADDITIONS.

TRANSFER MIXTURE TO LARGE BOWL.FOLD IN A QUARTER OF THE WHIPPED CREAM THEN SIFTED FLOUR,THEN REMAINING WHIPPED CREAM.SPREAD INTO PAN;BAKE ABOUT 50 MINUTES.STAND CAKE 5 MINUTES;TURN TOP-SIDE UP ,ONTO WIRERACK TO COOL.

MEANWHILE,BEAT REMAINING CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.
MAKE CARAMEL ICING .

SPLIT COLD CAKE IN HALF ;SANDWICH LAYERS WITH CREAM.SPREAD CAKE WITH CARAMEL ICING.

CARAMEL ICING:

MELT BUTTER IN SMALL SAUCEPAN ,ADD BROWN SUGAR AND MILK;BRING TO A BOIL.REDUCE HEAT IMMEDIATELY;SIMMER 2 MINUTES.COOL TO ROOM TEMPERATURE.STIR IN ICING SUGAR UNTIL SMOOTH.

CHOCOLATE MUD CAKE:

INGREDIANTS:

BUTTER ,CHOPPED -250 GM
DARK EATING CHOCOLATE,CHOPPED COARSELY - 200 GM
CASTER SUGAR -440 GM
MILK -250 ML
VANILLA EXTRACT -1 TEASPOON
BOURBON -80 ML
PLAIN FLOUR - 225 GM
SELF-RAISING FLOUR - 35 GM
COCOA POWDER - 25 GM
EGGS -2


DARK EATING CHOCOLATE GANACHE:

CREAM -80ML
DARK EATING CHOCLATE - 200 GM


CHILLI CHERRIES:

WATER - 500 ML
CASTER SUGAR - 165 GM
FRESH RED THAI CHILLI,HALVED LENGTH WAYS -1
STAR ANISE -1
WHOLE BLACK PEPPERCORNS - 6
ORANGE PEEL -10 CM
FROZEN CHERRIES -300 GM

METHOD:

PREHEAT OVEN TO MODERATELY SLOW[170C/150 C FAN-FORCED].GREASE DEEP 22 CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER .

COMBINE BUTTER,CHOCOLATE,SUGAR,MILK,EXTRACT AND BOURBON IN MEDIUM SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.TRANSFER TO LARGE BOWL;COOL 15 MINUTES.WHISK IN SIFTED FLOURS AND COCOA,THEN EGGS.

POUR MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 30 MINUTES.

MEANWHILE ,MAKE CHILLI CHERRIES.

STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE ,MAKE DARK CHOCOLATE GANACHE BY BRINGING CREAM TO A BOIL IN SMALL SAUCEPAN.REMOVE FROM HEATTHEN ADD CHOCOLATE STIR UNTIL SMOOTH.

SPREAD COLD CAKE WITH GANACHE AND SERVE WITH CHILLI CHERRIES.

CHILLI CHERRIES:

STIR THE WATER,SUGAR,CHILLI,STAR ANISE,PEPPERCORNS AND PEEL IN MEDIUM SAUCE PAN OVER LOW HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES.BRING TO A BOIL;BOIL 2 MINUTES .ADD CHERRIES FROM PAN;BRING SYRUP TO BOIL.BOIL 10 MINUTES OR UNTIL SYRUP THICKENS SLIGHTLY;COOL.RETURN CHERRIES TO PAN.

ALMOND HONEY SPICE CAKE :

BUTTER ,SOFTENED -125 GM
CASTER SUGAR - 75 GM
HONEY -2 TABLESPOON
GROUND GINGER - 1 TEASPOON
GROUND ALLSPICE - 1 TEASPOON
EGGS - 2
ALMOND MEAL - 180 GM
SEMOLINA - 80 GM
BAKING POWDER - 1 TEASPOON
MILK - 60 ML

SPICED SYRUP:

CASTER SUGAR -220 GM
WATER -250 ML
CARDAMOM PODS,BRUISED -8
CINNAMON STICKS -2

HONEY ORANGE CREAM :

THICKENED CREAM -180 ML
HONEY -1 TABLESPOON
FINELY GRATED ORANGE RIND - 2 TABLESPOON

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 20 CM –ROUND CAKE PAN:LINE BASE AND SIDE WITH BAKING PAPER.

BEAT BUTTER ,SUGAR ,HONEY AND SPICES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO MEDIUM BOWL.FOLD IN ALMOND MEAL,SEMOLINA,BAKING POWDER AND MILK.

SPREAD MIXTURE INTO PAN ;BAKE ABOUT 40 MINUTES.STAND CAKE 5 MINUTES.
MEANWHILE ,MAKE SPICED SYRUP.
POUR STRAINED HOT SYRUP OVER HOT CAKE IN PAN;COOL CAKE IN PAN TO ROOM TEMPERATURE.TURN CAKE ,IN PAN,UPSIDE-DOWN ONTO SERVING PLATE;REFRIGERATE 3 HOURS OR OVERNIGHT.

REMOVE CAKE FROM REFRIGERATOR.MAKE HONEY ORANGE CREAM.REMOVE PAN FROM CAKE;SERVE CAKE AT ROOM TEMPERATURE WITH HONEY ORANGE CREAM.

SPICED SYRUP:

STIR INGREDIANTS IN SMALL SAUCEPAN OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO A BOIL.BOIL,UNCOVERED,WITHOUT STIRRING,ABOUT 5 MINUTES OT UNTIL SYRUP THICKENS SLIGHTLY.

HONEY ORANGE CREAM:

BEAT CREAN ,HONEY AND RIND IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.

ALMOND CARROT CAKE:

EGGS,SEPARATED -5
FINELY GRATED LEMON RIND - 1 TEASPOON
CASTER SUGAR - 275 GM
COARSELY GRATED CARROT - 480 GM
ALMOND MEAL - 240 GM
SELF-RAISING FLOUR -75 GM
TOASTED SLIVERED ALMONDS - 2 TABLESPOON

CREAM CHEESE FROSTING:

CREAM CHEESE,SOFTENED -100 GM
BUTTER,SOFTENED - 80 GM
ICING SUGAR - 80 GM
LEMON JUICE -1 TEASPOON

METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 19 CM- SQUARE CAKE PAN;LINE BASE WITH BAKING PAPER.

BEAT EGG YOLKS,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY;TRANSFER TO LARGE BOWL.STIR IN CARROT,ALMOND MEAL AND SIFTED FLOUR.

BEAT EGG WHITES IN SMALL MACHINE BOWL UNTIL SOFT PEAKS FORM;FOLD INTO CARROT MIXTURE IN TWO BATCHES.

POUR MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 15 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE ,MAKE CREAM CHEESE FROSTING.

SPREAD COLD CAKE WITH CREAM CHEESE;SPRINKLE WITH SLIVERED ALMONDS.


CREAM CHEESE FROSTING:

BEAT CREAM CHEESE AND BUTTER IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY;GRADUALLY BEAT ICING SUGAR AND JUICE.

YOGURT FRUIT LOAF:


INGREDIENTS

BUTTER,SOFTENED -100 GM
FINELY GRATED ORANGE RIND -2 TEASPOON
CASTER SUGAR -165 GM
EGGS -2
WHOLE MEAL SELF-RAISING FLOUR -320 GM
YOGURT - 280 GM
ORANGE JUICE - 80 ML
FINELY CHOPPED DRIED FIGS -200GM
COARSELY CHOPPED RAISINS 150 GM


METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE 14 CM*21 CM LOAF PAN.

BEAT BUTTER, RIND ,SUGAR,EGGS,FLOUR,YOGURT AND JUICE IN MEDIUM BOWL WITH ELECTRIC MIXER,ON LOW SPEED,UNTIL JUST COMBINED.STIR IN FRUIT.

POUR MIXTURE INTO PAN;COVER WITH FOIL,BAKE 1 HOUR 15 MINUTES;REMOVE FOIL,BAKE ABOUT A FURTHER 15 MINUTES.STAND LOAF 10 MINUTES;TURN TOP-SIDE UP,ONTO WIRE RACK TO COOL.SERVE AT ROOM TEMPERATURE OR TOASTED,WITH BUTTER.

DATE AND MAPLE LOAF:

INGREDIANTS:

FINELY CHOPPED SEEDED DATES -110 GM
BOILING WATER -80 ML
BICARBONATE OF SODA -1/2 TEASPOON
MAPLE SYRUP -90 GM
BUTTER,SOFTENED -90 GM
FIRMLY PACKED BROWN SUGAR -75 GM
EGGS -2
WHOLE MEAL SELF-RAISING FLOUR -120 GM
PLAIN FLOUR -75 GM


MAPLE BUTTER :

BUTTER,SOFTENED -125 GM
MAPLE SYRUP - 2 TABLESPOON


METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN- FORCED].GREASE 14 CM*21 CM LOAF PAN.

COMBINE DATES AND THE WATER IN SMALL HEATPROOF BOWL .STIR IN SODA;STAND 5 MINUTES.STIR IN MAPLE SYRUP.

MEANWHILE ,BEAT BUTTER AND SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE WILL SEPARATE AT THIS STAGE,BUT WILL COMW TOGETHER LATER].ADD BUTTER MIXTURE TO DATE MIXTURE ;STIR IN SIFTED FLOURS,IN TWO BATCHES.
SPREAD MIXTURE INTO PAN;BAKE ABOUT 50 MINUTES.STAND LOAF IN PAN 10 MNUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE ,WHISK INGREDIANTS FOR MAPLE BUTTER IN SMALL BOWL UNTIL COMBINED.SERVE LOAF WARM OR COLD WITH MAPLE BUTTER.

MUSCAT PRUNE SHORTCAKE:

INGREDIANTS:

BUTTER,SOFTENED - 200 GM
FINELY GRATED LEMON RIND - 1 TEASPOON
CASTER SUGAR -75 GM
RICE FLOUR - 50 GM
SELF-RAISING FLOUR -110 GM
PLAIN FLOUR -110 GM
THICKENED CREAM -300 ML
CASTER SUGAR ,EXTRA -1 TABLESPOON

MUSCAT PRUNES:

SEEDED PRUNES,CHOPPED COARSELY - 170 GM
MUSCAT -250 ML

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE THREE 20 CM-ROUND SANDWICH PANS.

BEAT BUTTER,RIND AND SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.FOLD IN SIFTED FLOURS,IN TWO BATCHES.

PRESS MIXUTRE EVENLY INTO PANS;BAKE ABOUT 20 MINUTES.STAND SHORTCAKES IN PANS;COOL TO ROON TEMPERATURE.

MEANWHILE,MAKE MUSCAT PRUNES.
THEN AFTER BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.PLACE ONE SHORT CAKE INTO DEEP 20 CM-ROUND CAKE PAN OR 20 CM SPRINGFORM TIN;SPREAD WITH HALF OF THE PRUNE MIXTURE THEN HALF OF THE WHIPPED CREAM.TOP WITH ANOTHER SHORTCAKE;SPREAD WITH REMAINING PRUNE MIXTURE THEN REMAINING WHIPPED CREAM.TOP WITH REMAINING SHORTCAKE,COVER;REFRIGERATE OVERNIGHT.

REMOVE FROM PAN;SERVE SPRINKLED WITH EXTRA SUGAR.

MUSCAT PRUNES :

STIR PRUNES AND MUSCAT IN SMALL SUACEPAN OVER HEAT,WITHOUT BOILING,UNTIL PRUNES SOFTEN.COOL TO ROOM TEMPERATURE.

GLUTEN-FREE BERRY CUPCAKES:

INGREDIANTS:

BUTTER,SOFTENED -125 GM
FINELY GRATED LEMON RIND -2 TEASPOON
CASTER SUGAR - 165 GM
EGGS -4
ALMOND MEAL -240 GM
DESICATED COCONUT - 40 GM
RICE FLOUR - 100 GM
BICARBONATE OF SODA -1 TEASPOON
FROZEN MIXED BERRIES - 150 GM
DESICCATED COCONUT,EXTRA - 1 TABLESPOON

METHOD :

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE 12-HOLE[1/3-CUP/80 ML]MUFFIN PAN.

BEAT BUTTER,RIND AND SUGAR IN SMALLBOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS [MIXTURE WILL SEPARATE AT THIS STAGE , BUT WILL COME TOGETHER LATER];TRANSFER TO LARGE BOWL.STIR IN ALMOND MEAL,COCONUT ,SIFTED FOUR AND SODA,THEN THE BERRIES.

DIVIDE MIXTURE AMONG MUFFIN PAN HOLES;BAKE ABOUT 25 MINUTES.STAND CUPCAKES 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.SPRINKLE WITH EXTRA COCONUT.

MATZO HONEY CAKE:


INGRIDENTS

EGGS,SEPARATED -3
MATZO MEAL - 180 GM
FINELY GRATED ORANGE RIND - 2 TEASPOON
GROUND CLOVE -1/4 TEASPOON
GROUND CINNAMON -1 TEASPOON
ORANGE JUICE -160 ML
HONEY - 270 GM
FIRMLY PACKED BROWN SUGAR - 110 GM
ICING SUGAR -1 TABLESPOON


METHOD:

PREHEAT OVEN TO MODERATE [180C/160CC FAN FORCED].GREASE BASE OF DEEP 22 –CM ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

COMBINE EGG YOLKS,MATZO,RIND,SPICES,JUICE,HONEY AND BROWN SUGAR IN LARGE BOWL.

BEAT EGG WHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD INTO MATZO MIXTURE,IN TWO BATCHES.

POUR CAKE MIXTURE INTO PAN;BAKE ABOUT 40 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

SERVE DUSTED WITH SIFTED ICING SUGAR.

GLACE FRUIT CAKE:


INGREDIANTS:

BUTTER ,SOFTENED -185 GM
CASTER SUGAR -110 GM
EGGS -3
FINELY CHOPPED GLACE APRICOT -250 GM
FINELY CHOPPED GLACE ORANGE -80 GM
FINELY CHOPPED GLACE GINGER -90 GM
FINELY CHOPPED GLACE FIG -210 GM
PLAIN FOUR -225 GM
SELF –RAISING FLOUR -75 GM
MILK -125 ML
GINGER WINE -60 ML

GINGER SYRUP:

GINGER WINE -60 ML
WATER - 60 ML
CASTER SUGAR -55 GM
LEMON JUICE - 2 TEASPOONS

METHOD:

PREHEAT OVEN TO SLOW [150C/130C FAN-FORCED].LINE THE BASE AND BOTH LONG SIDES OF 14 CM*21 CM LOAF PAN WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE SIDES.

BEAT BUTTER AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL JUST COMBINED.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER TO LARGE BOWL.STIR IN FRUIT THEN SIFTED FLOURS,AND COMBINED MILK AND WINE ,IN TWO BATCHES.SPREAD MIXTURE INTO PAN;BAKE ABOUT 2 HOURS30 MINUTES.
MEANWHILE ,MAKE GINGER SYRUP.

POUR HOT GINGER SYRUP OVER HOT CAKE IN PAN.COVER CAKE WITH FOIL;COOL IN PAN.

GINGER SYRUP:

STIR INGREDIANTS IN SMALL SAUCEPAN OVER LOW HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO A BOIL,UNCOVERED,WITHOUT STIRRING ,ABOUT 2 MINUTES OR UNTIL SYRUP THICKENS SLIGHTLY.

MIN CHOCOLATE HAZEL NUT CAKE:

INGREDIANTS:

DARK EATING CHOCOLATE,CHOPPED COARSELY -100 GM
WATER -180 ML
BUTTER ,SOFTENED -100 GM
FIRMLY PACKED BROWN SUGAR - 220 GM
EGGS -3
COCOA POWDER -25 GM
SELF –RAISING POWDER -110 GM
HAZELNUT MEAL -35 GM

WHIPPED HAZELNUT GANACHE :

THICKENED CREAM - 80 ML
MILK EATING CHOCOLATE,CHOPPED FINELY -180 GM
HAZELNUT –FLAVOURED LIQUEUR -2 TABLESPOON


METHOD:

PREHEAT OVEN TO MODERATE[180C/160 C FAN-FORCED].GREASE TWELVE ½ CUP [125ML] OVAL FRIAND PANS.
MAKE WHIPPED HAZELNUT GANACHE.
MEANWHILE,COMBINE CHOCOLATE AND THE WATER IN MEDIUM SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.
BEAT BUTTER AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SMOOTH AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER];TRANSFER MIXTURE TO MEDIUM BOWL.STIR IN WARM CHOCOLATE MIXTURE,SIFTED COCOA AND FLOUR,AND HAZELNUT MEAL.

DIVIDE MIXTURE AMONG PANS;BAKE ABOUT 20 MINUTES.STNAD CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.SPREAD GANACHE OVER CAKES.

WHIPPED HAZELNUT GANACHE :

COMBINE CREAM AND CHOCOLATE IN SMALL SAUCEPAN;STIR OVER LOW HEAT UNTIL SMOOTH.STIR IN LIQUEUR;TRANSFER MIXTURE TO SMALL BOWL.COVER;STAND ABOUT 2 HOURS OR UNTIL JUST FIRM.BEAT GANACHE IN SMALL BOWL WITH ELECTRIC MIXER UNTIL MIXTURE CHANGES TO A PLATE BROWN COLOUR.

SPICES OF THE ORIENT TEACAKE:

INGREDIANTS:

BUTTER,SOFTENED -60 GM
VANILLA EXTRACT - 1 TEASPOON
CASTER SUGAR -110 GM
EGG -1
SELF-RAISING FLOUR -150GM
MILK -80 ML
BUTTER,MELTED,EXTRA -20 GM


SPICED NUTS:

SHELLED PISTACHIOS,CHOPPED FINELY -2 TABLESPOON
BLANCHED ALMONDS,CHOPPED FINELY - 2 TABLESPOON
PINE NUTS,CHOPPED FINELY -2 TABELSPOON
ICING SUGAR -40 GM
GROUND ALLSPICE -1/2 TEASPOON
GROUND CARDAMOM -1/2 TEASPOON
GROUND CINNAMON - 1TEASPOON

PREHEAT OVEN TO MODERATE [180C/160C FAN FORCED].GREASE 20 CM-ROUND CAKE PAN.
BEAT BUTTER,EXTRACT,SUGAR AND EGG IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.STIR IN SIFTED FLOUR AND MILK.

SPREAD MIXTURE INTO PAN;BAKE ABOUT 25 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.


MEANWHILE ,MAKE SPICED NUTS.

BRUSH COOLED CAKE WITH EXTRA BUTTER;SPRINKLE WITH SPICED NUTS.SERVE WARM.

SPICED NUTS:

PLACE NUTS IN STRAINER;RINSE UNDER COLD WATER.COMBINE WETNUTS IN LARGE BOWL WITH ICING SUGAR AND SPICES;SPREAD MIXTURE ONTO OVEN TRAY,TOAST IN MODERATE OVEN ABOUT 10 MINUTES OR UNTIL NUTS ARE DRY.

BOILED WHISKY FRUIT CAKE:

INGREDIANTS:

RAISINS - 250 GM
DRIED SEEDED DATES - 210 GM
SEEDED PRUNES -250 GM
SULTANAS -250 GM
RED GLACE CHERRIES,QUARTERED - 70 GM
MIXED PEEL -55 GM
CASTER SUGAR --2 TABLESPOON
BUTTER -30 GM
WHISKY -125 ML
BUTTER ,CHOPPED,EXTRA -250 GM
FIRMLY PACKED DARK BROWN SUGAR -220 GM
BICARBONATE OF SODA -1/2 TEASPOON
SLIVERED ALMONDS -70 GM
PLAIN FLOUR -300 GM
MIXED SPICE - 2TEASPOONS
EGGS -5
WHISKY ,EXTRA -60 ML

METHOD:

CHOP RAISINS,DATES AND PRUNES THE SAME SIZE AS THE SULTANAS;COMBINE IN LARGE BOWL WITH SULTANAS,CHERRIES AND PEEL.

PLACE CASTER SUGAR IN LARGE HEAVY –BASED SAUCEPAN OVER MEDIUM HEAT;TURN PAN OCCASIONALLY UNTIL SUGAR IS MELTED.ADD BUTTER AND WHISKY;STIR OVER LOW HEAT UNTIL SMOOTH.

ADD EXTRA BUTTER,BROWN SUGAR AND FRUIT TO PAN.STIR OVER HEAT UNTIL BUTTER MELTS;BRING TO A BOIL.REMOVE FROM HEAT;STIR IN SODA.TRANSFER TO LARGE BOWL,COVER;STAND OVERNIGHT AT ROOM TEMPERATURE.
PREHEAT OVEN TO SLOW[150C/130C FAN FORCED].GREASE DEEP 19 CM-SQUARE CAKE PAN;LINE BASE AND SIDES WITH 2 LAYERS OF BROWN PAPER THEN BAKING PAPER,EXTENDING PAPER 5 CM OVER SIDES.

ADD NUTS,SIFTED FLOUR AND SPICE,AND EGGS TO FRUIT MIXTURE;STIR UNTIL WELL COMBINED.

SPOON MIXTURE INTO CORNERS OF PAN THEN SPREAD REMAINING MIXTURE INTO PAN.DROP PAN FROM HEIGHT OF ABOUT 15 CM ONTO BENCH TO SETTLE MIXTURE INTO PAN AND TO BREAK ANY LARGE AIR BUBBLES;LEVEL SURFACE OF CAKE WITH WET SPATULA.

BAKE CAKE ABOUT 3 HOURS.

BRUSH HOT CAKE WITH EXTRA WHISKY.COVER HOT CAKE TIGHTLY WITH FOIL;COOL IN PAN.

LEMON CAKE :

INGREDIANTS:

BUTTER ,SOFTENED -125 GM
FINELY GRATED LEMON RIND -2 TEASPOON
CASTER SUGAR -275 GM
EGGS -3
SELF-RAISING FLOUR -225 GM
MILK -125 ML
LEMON JUICE -60 ML

LEMON MASCARPONE FROSTING:

THICKENED CREAM -300 ML
ICING SUGAR -1/2 CUP
FINELY GRATED LEMON RIND -2 TEASPOONS
MASCARPONE -150 GM

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE DEEP 20CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.
MAKE LEMON MASCARPONE FROSTING.REFRIGERATE,COVERED,UNTIL REQUIRED.

BEAT BUTTER,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER];TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR,MILK AND JUICE,IN TWO BATCHES.

POUR MIXTURE INTO THREE LAYERS ,PLACE ONE LAYER ONTO SERVING PLATE,CUT-SIDE UP;SPREAD WITH ONE-THIRD OF THE FROSTING.REPEAT LAYERING PROCESS,FINISHING WITH FROSTING.

LEMON MASCARPONE FROSTING :

BEAT CREAM,SIFTED ICING SUGAR AND RIND IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.FOLD CREAM MIXTURE INTO MASCARPONE.

MARBLED CHOCOLATE MUD CAKE:


INGREDIANTS:

BUTTER,SOFTENED -250 GM
VANILLA EXTRACT -1 TEASPOON
CASTER SUGAR -275 GM
EGGS - 3
SELF-RAISING FLOUR -335 GM
BUTTER MILK -180 ML
COCOA POWDER -25 GM
MILK -60ML
WHITE CHOC BITS -95 GM
DARK CHOC BITS -95 GM


CHOCOLATE BUTTER CREAM:

BUTTER,SOFTENED -125 GM
ICING SUGAR -240 GM
MILK -2 TABLESPOON
COCOA POWDER 2 TABLESPOON



METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN –FORCED].GREASE DEEP 22-CM ROUND CAKE PAN;LINE BASE WITH BAKING PAPER .

BEAT BUTTER,EXTRACT AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR AND BUTTERMILK ,IN TWO BATCHES.

DIVIDE CAKE MIXTURE BETWEEN TWO BOWLS.BLEND SIFTED COCOA WITH MILK;STIR INTO ONE OF THE BOWLS OF MIXTURE WITH WHITE CHOC BITS.STIR IN DARK CHOC BITS INTO REMAINING MIXTURE.

DROP ALTERNATE SPOONFULS OF MIXTURES INTO PAN,THEN PULL SKEWER BACK AND FORTH THROUGH CAKE MIXTURE SEVERAL TIMES TO ACHIEVE A MARBLED EFFECT.BAKE CAKE ABOUT 1 HOUR.STAND CAKE 5MINUTES;TURN TOP SIDE,ONTO WIRE RACK TO COOL.

MEANWHILE,MAKE CHOCOLATE BUTTER CREAM.

DROP ALTERNATE SPOONFULS OF THE TWO BUTTER CREAM MIXTURE ONTO CAKE;SPREAD OVER TOP AND SIDE OF CAKE.

CHOCOLATE BUTTER CREAM:

BEAT BUTTER IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.GRADUALLY BEAT IN HALF OF THE ICING SUGAR,THEN THE MILK,THEN THE REMAINING ICING SUGAR.TRANSFER HALF OF THE MIXTUE TO ANOTHER SMALL BOWL;STIR SIFTED COCOA INTO ONE OF THE BOWLS.

BROWN SUGAR SPONGE :

INGREDIANTS:

EGGS -4
FIRMLY PACKED DARK BROWN SUGAR -165 GM
WHEATEN CORNFLOUR -150 GM
CREAM OF TARTAR -1 TEASPOON
BICARBONATE OF SODA -1/2 TEASPOON
THICKENED CREAM -300 ML


PRALINE :

WHITE SUGAR -75 GM
WATER -60 ML
MALT VINEGAR -1/2 TEASPOON
ROASTED HAZELNUTS -45 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN FORCED].GREASE TWO DEEP 22CM-ROUND CAKE PANS.

BEAT EGGS AND BROWN SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 10 MINUTES OR UNTIL THICK AND CREAMY;TRANSFER TO LARGE BOWL.
SIFT CORNFLOUR ,CREAM OF TARTAR AND SODA TWICE ONTO PAPER THEN SIFT OVER EGG MIXTURE;GENTLY FOLD DRY INGREDIANTS INTO EGG MIXTURE.DIVIDE MIXTURE BETWEEN PANS ;BAKE ABOUT 18 MINUTES.TURN SPONGES IMMEDIATELY ONTO BAKING PAPER-COVERED WIRE RACKS TO COOL.

MEANWHILE ,MAKE PRALINE.

BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM;FOLD IN PRALINE.PLACE ONE SPONGE ON SERVING PLATE;SPREAD WITH HALF OF THE CREAM MIXTURE.TOP WITH REMAINING SPONGE;SPREAD WITH REMAINING CREAM MIXTURE.

PRALINE:

STIR SUGAR ,THE WATER AND VINEGAR IN SMALL SAUCEPAN OVER HEAT,WITHOUT BOILING UNTIL SUGAR DISSOLVES;BRING TO A BOIL.REDUCE HEAT;SIMMER,UNCOVERED,WITHOUT STIRRING,ABOUT 10 MINUTES OR UNTIL SYRUP IS GOLDEN BROWN.ADD HAZELNUTS;POUR PRALINE MIXTURE ONTO BAKING –PAPER-COVEREDTRAY.COOL ABOUT 15 MINUTES OR UNTIL SET.BREAK PRALINE INTO PIECES THEN BLEND OR PROCESS UNTIL MIXTURE IS AS FINE [OR COARSE] AS DESIRED.

UPSIDE-DOWN TOFFEE DATE AND BANANA CAKE:

INGREDIANTS:

CASTER SUGAR -330 GM
WATER -375 ML
STAR ANISE -3
MEDIUM BANANAS,SLICED THINLY -400 GM
DRIED SEEDED DATES -140 GM
WATER,EXTRA -180 ML
DARK RUM -125 ML
BICARBONATE OF SODA -1 TEASPOON
BUTTER ,CHOPPED -60 GM
FIRMLY PACKED BROWN SUGAR -110 GM
EGGS -2
MIXED SPICE -2 TEASPOON
SELF-RAISING FLOUR -150 GM
MASHED BANANA -1/2 CUP
THICKENED CREAM -300 ML


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FANFORCED].GREASE DEEP 22 CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

STIR CASTER SUGAR ,THE WATER AND STAR ANISE IN MEDIUM SAUCEPAN OVER LOW HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES.BRING TO A BOIL;BOIL SYRUP,UNCOVERED,WITHOUT STIRRING ,ABOUT 5 MINUTES OR UNTIL THICKENED SLIGHTLY .STRAIN ½ CUP OF THE SYRUP INTO SMALL HEATPROOF JUG;RESERVE TO FLAVOUR CREAM.DISCARD STAR-ANISE..

TO MAKE TOFFEE,CONTINUE BOILING REMAINING SYRUP,UNCOVERED,WITHOUT STIRRING ABOUT 10 MINUTES OR UNTIL TOFFEE IS GOLDEN BROWN.POUR HOT TOFFEE INTO CAKE PAN;TOP WITH SLICED BANANA.

COMBINE DATES,THE EXTRA WATER AND RUM IN SMALLSAUCEPAN;BRING TO A BOIL THEN REMOVE FROM HEAT.STIR IN SODA;STAND 5 MINUTES.BLEND OR PROCESS DATE MIXTURE WITH BUTTER AND BROWN SUGAR UNTIL ALMOST SMOOTH.ADD EGGS,SPICE AND FLOUR;BLEND OR PROCESS UNTIL JUST COMBINED.STIR IN MASHED BANANA.

POUR MIXTURE INTO PAN;BAKE ABOUT 40 MINUTES.TURNCAKE ,IN PAN,ONTO SERVING PLATE;STAND 2 MINUTES.REMOVE PAN THEN BAKING PAPER.

TO MAKE STAR ANISE CREAM,BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.STIR IN RESERVED SYRUP.

SERVE CAKE WARM OR AT ROOM TEMPERATURE WITH STAR ANISE CREAM.

LEMON AND LIME WHITE CHOCOLATE MUD CAKE:

INGREDIANTS:

BUTTER,CHOPPED -250 GM
FINELY GRATED LEMON RIND -2 TEASPOON
FINELY GRATED LIME RIND - 2 TEASPOON
WHITE EATING CHOCOLATE,CHOPPED -180 GM
CASTER SUGAR -330 GM
MILK -180 ML
PLAIN FLOUR -225 GM
SELF-RAISING FLOUR -75 GM
EGGS,BEATEN LIGHTLY -2


COCONUT GANACHE:

COCONUT CREAM -140 ML
WHITE EATING CHOCOLATE,CHOPPED FINELY -360 GM
FINELY GRATED LEMON RIND -1 TEASPOON
FINELY GRATED LIME RIND -1 TEASPOON


METHOD:

PREHEAT OVEN TO MODERATELY SLOW [170C/150C FAN-FORCED].GREASE DEEP 20 CM-ROUND CAKE PAN;LINE BASE WITH BAKING PAPER.

COMBINE BUTTER,RINDS,CHOCOLATE,SUGAR AND MILK IN MEDIUM SAUCEPAN,STIR OVER LOW HEAT UNTIL SMOOTH.TRANSFER MIXTURE TO LARGE BOWL ;COOL15 MINUTES.

STIR IN SIFTED FLOURS AND EGG;POUR MIXTURE INTO PAN.BAKE ABOUT 1 HOUR 40 MINUTES;COOL CAKE IN PAN.

MEANWHILE,MAKE COCONUT GANACHE .

TURN CAKE ,TOP-SIDE UP,ONTO SERVING PLATE;SPREAD GANACHE OVER CAKE.

COCONUT GANACHE :
BRING COCONUT CREAM TO A BOIL IN SMALL SAUCEPAN;COMBINE CHOCOLATE AND RINDS IN MEDIUM BOWL.ADD HOT CREAM;STIR UNTIL SMOOTH.COVER BOWL;REFRIGERATE,STIRRING OCCASIONALLY,ABOUT 30 MINUTES OR UNTIL GANACHE IS SPREADABLE.

FRESH GINGER CAKE WITH GOLDEN GINGER CREAM :


INGREDIANTS:

BUTTER ,CHOPPED -250 GM
FIRMLY PACKED BROWN SUGAR -110 GM
GOLDEN SYRUP -230 GM
FRESH GINGER -60 GM
PLAIN FLOUR -150 GM
SELF-RAISING FLOUR -150 GM
BICARBONATE OF SODA -1/2 TEASPOON
EGGS ,BEATEN LIGHTLY -2
THICKENED CREAM -180 ML


GOLDEN GINGER CREAM :

THICKENED CREAM -300ML
GOLDEN SYRUP - 2 TABLESPOON
GROUND GINGER -2 TEASPOON

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 22-CM ROUND CAKE PAN.
MELT BUTTER IN MEDIUM SAUCEPAN;ADD SUGAR ,SYRUP AND GINGER.STIR OVER LOW HEAT UNTIL SUGAR DISSOLVES.

WHISK IN COMBINED SIFTED FLOURS AND SODA THEN EGG AND CREAM.POUR MIXTURE INTO PAN;BAKE ABOUT 50 MINUTES.STAND CAKE 10MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE ,BEAT GOLDEN GINGER CREAM INGREDIANTS IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.SERVE CAKE WITH CREAM.

RHUBARB AND ALMOND CAKES:

INGREDIANTS:

MILK -125ML
BLANCHED ALMONDS,TOASTED -40 GM
BUTTER,SOFTENED -80 GM
VANILLA EXTRACT -1 TEASPOON
CASTER SUGAR -110 GM
EGGS -2
SELF-RAISING FLOUR -150 GM

POACHED RHUBARB :

TRIMMED RHUBARB
CHOPPED COARSELY - 250 GM
WATER -60 ML
WHITE SUGAR -110 GM

METHOD:

PRE HEAT OVEN TO MODERATE [180C/160C FAN –FORCED].GREASE A 6-HOLE TEXAS [3/4-CUP/180 ML]MUFFIN PAN.

MAKE POACHED RHUBARB.

MEANWHILE ,BLEND OR PROCESS MILK AND NUTS UNTIL SMOOTH.

BEAT BUTTER ,EXTRACT AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY .ADD EGGS ,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS [MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER];TRANSFER TO LARGE BOWL.STIR IN SIFTED FLOUR AND ALMOND MIXTURE.

SPOON MIXTURE EQUALLY AMONG MUFFIN PAN HOLES;BAKE 10 MINUTES.CAREFULLY REMOVE MUFFIN PAN FROM OVEN;DIVIDE DRAINED RHUBARB OVER MUFFINS,BAKE FURTHER 15 MINUTES.

STAND MUFFINS 5 MINUTES;TURN TOP-SIDE UP,ONTO WIRE RACK TO COOL.SERVE WARM OR COLD WITH RHUBARB SYRUP.
POACHED RHUBARB :

PLACE INGREDIANTS IN MEDIUM SAUCEPAN;BRING TO BOIL.REDUCE HEAT;SIMMER,UNCOVERED,ABOUT 10 MINUTES OR UNTIL RHUBARB IS JUST TENDER.DRAIN RHUBARB OVER MEDIUM BOWL;RESERVE RHUBARB AND SYRUP SEPARATELY.

KUMARA AND PECAN LOAF:

INGREDIANTS:

BUTTER,SOFTENED -200 GM
FIRMLY PACKED BROWN SUGAR -165 GM
PECANS,CHOPPED COARSELY -90 GM
DESICCATED COCONUT -40 GM
MASHED KUMARA - 1 CUP
SELF-RAISING FLOUR -225 GM
MILK -125 ML

METHOD:

PREHEAT OVEN TO MODERATELY SLOW [170C/150C FAN FORCED].GREASE 14 CM*21 CM LOAF PAN ;LINE BASE AND LONGSIDES WITH BAKING PAPER,EXTENDING PAPER 2 CM OVER SIDES.

BEAT BUTTER ,SUGAR AND EGGS IN SMALL BOWL WITH ELECTRIC MIXER UNTIL JUST COMBINED;TRANSFER MIXTURE TO LARGE BOWL.FOLD IN NUTS,COCONUT AND KUMARA.STIR IN SIFTED FLOUR AND MILK,IN TWO BATCHES.

SPREAD MIXTURE INTO PAN ;BAKE ABOUT 1 HOUR 40 MINUTES.STAND LOAF 10 MINUTES;;TURN ,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

OLIVE OIL CAKE WITH BLUBERRIES:

INGREDIANTS:

EGGS -3
CASTER SUGAR -275 GM
FINELY GRATED ORANGE RIND -2 TABLESPOON
OLIVE OIL -125 ML
MILK -80 ML
PLAIN FLOUR -150 GM
SELF-RAISING FLOUR -150 GM
FROZEN BLUEBERRIES -100 GM
APRICOT JAM ,WARMED,STRAINED -80 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN FORCED].GREASE DEEP 19 CM-SQUARE CAKE PAN.

BEAT EGGS ,SUGAR AND RIND IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SUGAR IS DISSOLVED;TRANSFER TO LARGE BOWL.FOLD IN COMBINED OIL AND MILK AND SIFTED FLOURS,IN TWO BATCHES.

POUR MIXTURE INTO PAN;BAKE 20 MINUTES.CAREFULLY REMOVE CAKE FROM OVEN;SPRINKLE SURFACE EVENLY WITH BLUEBERRIES.RETURN CAKE TO OVEN;BAKE ABOUT 40 MINUTES.STAND CAKE 10 MINUTES;TURN,TOP-SIDE ,ONTO WIRE RACK TO COOL.

BRUSH WARM CAKE WITH JAM.

THE CHOCOHOLIC’S CHOCOLATE CAKE:

INGREDIANTS :

BUTTER,CHOPPED -250 GM
INSTANT COFFEE GRANULES -1 TABLESPOON
WATER -375 ML
CASTER SUGAR -440 GM
VANILLA EXTRACT - 1 TEASPOON
DARK EATING CHOCOLATE
CHOPPED COARSELY -200 GM
EGGS ,BEATEN LIGHTLY -2
SELF –RAISING FLOUR -225 GM
PLAIN FLOUR -150 GM
COCOA POWDER -25 GM
CREAM -80 ML
WHITE EATING CHOCOLATE,MELTED -180 GM
MALTESERS -90GM

METHOD:

PREHEAT OVEN TO SLOW [150C/130C FAN FORCED ].GREASE DEEP 19 –CM SQUARE CAKE PAN;LINE BASE AND SIDES WITH BAKING PAPER.

HEAT BUTTER,COFFEE ,THE WATER,SUGAR ,EXTRACT AND HALF OF THE DARK CHOCOLATE IN LARGE SAUCEPAN,STIRRING UNTIL SMOOTH.TRANSFER TO LARGE BOWL;COOL 20 MINUTES.STIR IN EGGS AND SIFTED DRY INGREDIANTS.

POUR MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 50 MINUTES.STAND CAKE 15 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

COMBINE CREAM AND REMAINING DARK CHOCOLATE IN SMALL SAUCEPAN ,STIRRING OVER LOW HEAT UNTIL GANACHE MIXTURE IS SMOOTH.COVER ;REFRIGERATE 1HOUR OR UNTIL GANACHE IS FIRM.

SPREAD WHITE CHOCOLATE INTO 15 CM *20 CM RECTANGLE ONTO BAKING PAPER;STAND UNTIL JUST SET.USING 3 CM –AND 5 CM –STAR CUTTER,CUT AS MANY STARS AS POSSIBLE FROM WHITE CHOCOLATE.STAND ABOUT 30 MINUTES OR UNTIL FIRM.

SPREAD CAKE WITH GANACHE;DECORATE WITH STARS AND MALTESERS.

LEMON SOUR CREAM CAKE:

INGREDIANTS:

BUTTER ,SOFTENED -250 GM
FINELY GRATED LEMON RIND -1 TABLESPOON
CASTER SUGAR - 440 GM
EGGS - 6
SOUR CREAM -180 GM
PLAIN FLOUR -300 GM
SELF –RAISING FLOUR -35 GM
PINE NUTS - 80 GM
DEMERARA SUGAR -1 TABLESPOON
HONEY -90 GM


METHOD:

PREHEAT OVEN TO MODERATELY SLOW [170C/150C FAN FORCED].GREASE DEEP 23 –CM SQUARE CAKE PAN ;LINE BASE AND TWO OPPOSITE SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER SIDES.

BEAT BUTTER ,RIND AND CASTER SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS[MIXTURE MIGHT SEPARATE AT THIS STAGE,BUT WILL COME TOGETHER LATER].STIR IN SOUR CREAM AND SIFTED FLOURS,IN TWO BATCHES.SPREAD MIXTURE INTO PAN;BAKE 15 MINUTES.

MEANWHILE ,COMBINE PINE NUTS AND DEMARARA SUGAR IN SMALL BOWL.

CAREFULLY REMOVE CAKE FROM OVEN;WORKING QUICKLY ,SPRINKLE EVENLY WITH NUT MIXTURE,PRESS GENTLY INTO CAKE.RETURN CAKE TO OVEN;BAKE FURTHER 45 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK.

MEANWHILE ,HEAT HONEY IN SMALL SAUCEPAN.DRIZZLE HOT CAKE EVENLY WITH HOT HONEY;COOL BEFORE SERVING.

CHOCOLATE BANANA CAKE:

INGREDIANTS:

MILK -160 ML
LEMON JUICE -2 TEASPOON
BUTTER,SOFTENED -150 GM
CASTER SUGAR -220 GM
EGGS -2
SELF RAISING FLOUR -300 GM
BI CARBONATE OF SODA -1/2 TEASPOON
MASHED BANANA -1 CUP
DARK EATING CHOCOLATE ,GRATED FINELY -100 GM

CREAMY CHOC FROSTING :

DARK EATING CHOCOLATE -200 GM
ICING SUGAR -160 GM
SOUR CREAM - 120 GM


PRE HEAT OVEN TO MODERATE SLOW[170C/150C FAN FORCED].GREASE DEEP 22 CM-ROUND CAKE PAN;LINE BASE WITH PAPER.

COMBINE MILK AND JUICE IN SMALL JUG;STAND 10 MINUTES.

MEANWHILE ,BEAT BUTTER AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY .BEAT IN EGGS ,ONE AT ATIME ,UNTIL JUST COMBINED ;TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOUR AND SODA ,BANANA ,MILK MIXTURE AND CHOCOLATE.

SPREAD MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 10 MINUTES.STAND CAKE 5 MINUTES;TURN TOP- SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE MAKE CREAMY CHOC FROSTING ;SPREAD COLD CAKE WITH FROSTING .


CREAMY CHOC FROSTING :

MELT CHOCOLATE IN MEDIUM HEATPROOF BOWL OVER MEDIUM SAUCEPAN OF SIMMERING WATER;GRADUALLY STIR IN ICING SUGAR AND SOUR CREAM.

TIRAMISU ROULADE:

INGREDIANTS :

COFFE –FLAVOURED LIQUEUR - 2 TABLESPOON
WATER -60 ML
CASTER SUGAR - 2 TABLESPOON
INSTANT COFFEE GRANULES - 1 TABLESPOON
BOILING WATER -1 TABLESPOON
EGGS -3
CASTER SUGAR EXTRA - 110 GM
PLAIN FLOUR -75 GM
FLAKED ALMONDS - 2TABLESPOON

COFFEE LIQUEUR CREAM :

MASCARPONE - 250 GM
THICKENED CREAM - 125 ML
COFFEE FLAVOURED LIQUEUR - 2 TABLESPOON


METHOD:

PREHEAT OVEN TO HOT [220C/200C].GREASE 25 CM*30CM SWISS ROLL PAN;LINE BASE AND TWO LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER LONG SIDES.

COMBINE LIQUEUR WITH THE WATER AND SUGAR IN SMALL SAUCEPAN;BRING TO A BOIL.REDUCE HEAT;SIMMER ,UNCOVERED,WITHOUT STIRRING ,ABOUT 5 MINUTES OR UNTIL SYRUP THICKENS SLIGHTLY.REMOVE FROM HEAT,STIR IN HALF OF THE COFFEE IN THE BOILING WATER.

DISSOLVE REMANING COFFEE IN THE BOILING WATER.

BEAT EGGS AND EXTRA SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL SUGAR IS DISSOLVED AND MIXTURE IS THICK;TRANSFER TO LARGE BOWL ,FOLD IN DISSOLVED COFFEE.

MEANWHILE ,SIFT FLOUR TWICE ONTO PAPER.SIFT FLOUR OVER EGG MIXTURE THEN FOLD GENTLY INTO MIXTURE.SPREAD SPONGE MIXTURE INTO PAN;SPRINKLE WITH ALMONDS.BAKE ABOUT 15 MINUTES.

MEANWHILE PLACE A PIECE OF BAKING PAPER CUT THE SAME SIZE AS SWISS ROLL PAN ON BENCH;SPRINKLE EVENLY WITH ABOUT 2 TEASPOONS OF CASTER SUGAR.TURN SPONGE ONTO SUGARED PAPER;PEEL AWAY LINING PAPER.USE SERRATED KNIFE TO CUT CRISP EDGES FROM ALL SIDES OF SPONGE,ROLL SPONGE FROM LONGSIDE,USING PAPER AS GUIDE;COOL.

MEANWHILE ,BEAT INGREDIANTS FOR COFFEE LIQUEUR CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFTPEAKS FORM.UNROLL SPONGE ,BRUSH WITH RESERVED SYRUP .SPREAD CREAM OVER SPONGE THEN RE-ROLL SPONGE.COVER ROULADE WITH PLASTIC WRAP;REFRIGERATE 30 MINUTES BEFORE SERVING.

PASSION FRUIT AND LEMON SYURP CAKE:

INGREDIANTS:

PASSION FRUIT PULP -160 ML
BUTTER ,SOFTENED - 250 GM
FINELY GRATED LEMON RIND -1 TABLESPOON
CASTER SUGAR -220 GM
EGGS -3
BUTTER MILK -250 ML
SELF-RASING FLOUR -300 GM

LEMON SYRUP:

LEMON JUICE -80 ML
WATER -60 ML
CASTER SUGAR -165 GM


PRE HEAT OVEN TO MODERATE [180C/160C].GREASE DEEP 19 CM-SQUARE CAKE PAN WELL;LINE BASE AND SIDES WITH BAKING PAPER.

STRAIN PASSIONFRUIT OVER MEDIUM JUG;RESERVE BOTH JUICE AND SEEDS.

BEAT BUTTER ,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS ,ONE AT A TIME,BEATING UNTIL COMBINED BETWEEN ADDITIONS;TRANSFER TO LARGE BOWL.

FOLD IN COMBINED PASSIONFRUIT JUICE AND BUTTERMILK,AND SIFTED FLOUR,IN TWO BATCHES. SPREAD MIXTURE INTO PAN;BAKE ABOUT 1 HOUR.

MEANWHILE ,MAKE LEMON SYRUP.

STAND CAKE 5 MINUTES;TURN ,TOP-SIDE UP,ONTO WIRE RACK SET OVER TRAY.POUR HOT SYRUP OVER HOT CAKE;SERVE WARM.



LEMON SYRUP:

COMBINE JUICE ,THE WATER ,SUGAR AND HALF OF THE RESERVED PASSIONFRUIT SEEDS[DISCARD REMAINING SEEDS OR FREEZE FOR FUTURE USE] IN SMALL SAUCEPAN;STIR OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES.SIMMER,UNCOVERED,WITHOUT STIRRING ,5 MINUTES.

BERRY CREAN ROULADE:

INGREDIANTS:

EGGS -3
CASTER SUGAR -110 GM
WHEATEN CORNFLOUR -75 GM
CUSTARD POWDER -1 TABLESPOON
CREAM OF TARTAR -1 TEASPOON
BICARBONATE OF SODA -1/2 TEASPOON
CASTER SUGAR - 1 TEASPOON
ICING SUGAR -1 TABLESPOON

BERRY CREAM:

THICKENED CREAM -180 ML
VANILLA EXTRACT -1 TEASPOON
ICING SUGAR - 1 TABLESPOON
FROZEN BLACKBERRIES,CHOPPED COARSELY -150 GM


PRE-HEAT OVEN TO MODERATE [180C/160C].GREASE 25 CM*30 CM SWISS ROLL PAN:LINE BASE AND TWO LONGSIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER LONG SIDES.

BEAT EGGS AND CASTER SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL SUGAR IS DISSOLVED AND MIXTURE IS THICK AND CREAMY;TRANSFER TO LARGE BOWL.

SIFT CORNFLOUR,CUSTARD POWDER,CREAM OF TARTAR AND SODA TOGETHER TWICE ONTO PAPER THEN SIFT OVER EGG MIXTURE;GENTLY FOLD DRY INGREDIANTS INTO EGG MIXTURE.SPREAD SPONGE MIXTURE INTTO PAN;BAKE ABOUT 12 MINUTES.

MEANWHILE ,PLACE A PIECE OF BAKING PAPER CUT THE SAME SIZE AS SWISS ROLL PAN ON BENCH;SPRINKLE EVENLY WITH EXTRA CASTER SUGAR.
TURN SPONGE ONTO SUGARED PAPER;PEEL AWAY LINING PAPER .USE SERRATED KNIFE TO CUT AWAY CRISP EDGES FROM ALL SIDES OF SPONGE,COVER SPONGE WITH A TEA TOWEL;COOL.

MEANWHILE ,MAKE BERYY CREAM;SPREAD CREAM OVER SPONGE.USING PAPER AS A GUIDE,ROLL SPONGE GENTLY FROM LONGSIDE TO ENCLOSE FILLING.DUST WITH SIFTED ICING SUGAR.

BERRY CREAM:

BEAT CREAM ,EXTRACT AND ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD IN THAWED BERRIES.

BOILED RAISIN CHOCOLATE CAKE:

INGREDIANTS:

RAISINS -300 GM
WATER -500 ML
BICARBONATE OF SODA -1 TEASPOON
COCOA POWDER -35 GM
GROUND CINNAMON -2 TEASPOONS
GROUND CLOVE -1/2 TEASPOON
VANILLA EXTRACT -1 TEASPOON
BUTTER ,CHOPPED -250 GM
CASTER SUGAR -330 GM
EGGS -4
PLAIN FLOUR -225 GM
SELF-RAISING FLOUR -225 GM

CHOCOLATE GLAZE :

DARK EATING CHOCOLATE,CHOPPED COARSELY -200 GM
BUTTER ,CHOPPED -100 GM

PRE-HEAT OVEN TO MODERATE [180C/160C].GREASE 24 CM BUNDT PAN WELL.
COMNBINE RAISINS AND THE WATER IN MEDIUM SAUCEPAN;BRING TO A BOIL.REDUCE HEAT;SIMMER ,UNCOVERED,10 MINUTES.REMOVE FROM HEAT ;STIR IN SODA ,COCOA,SPICES AND EXTRACT.COOL TO ROOM TEMPERATURE.

BEAT BUTTER AND SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;STIR IN COMBINED SIFTED FLOURS AND RAISIN MIXTURE ,IN TWO BATCHES.

SPREAD MIXTURE INTO PAN ;BAKE ABOUT 1 HOUR 10 MINUTES.STAND CAKE 5 MINUTES;TURN ONTO WIRE RACK TO COOL.

STIR INGREDIANTS FOR CHOCOLATE GLAZE IN MEDIUM HEATPROOF BOWL OVER MEDIUM SAUCEPAN OF SIMMERING WATER UNTIL SMOOTH. POUR GLAZE OVER COOLED CAKE ;STAND 30 MINUTES BEFORE SERVING.

PISTACHIO BUTTER CAKE WITH ORANGE HONEY SYRUP:

INGREDIANTS:

UNSALTED PISTACHIOS,CHOPPED COARSELY - 280 GM
BUTTER ,SOFTENED -185 GM
FINELY GRATED ORANGE RIND - 1 TABLESPOON
CASTER SUGAR -165 GM
EGGS -3
BUTTER MILK - 60 ML
SELF –RASING FLOUR - 225 GM
PLAIN FLOUR -110 GM


ORANGE HONEY SYRUP:

CASTER SUGAR - 220 GM
WATER - 250 ML
HONEY -1 TALESPOON
CINNAMON STICK -1
CARDAMOM SEEDS -1 TEASPOON
STAR ANISE -3
ORANGE RIND STRIPS - 3

METHOD:

MAKE ORANGE HONER SYRUP ;COOL.

PRE HEAT OVEN TO MODERATE [180C/160C].GREASE 23 CM - SQUARE SLAB CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER ,EXTENDING PAPER 2 CM OVER THE SIDES.SPRINKLE NUTS EVENLY OVER BASE OF PAN.

BEAT BUTTER,RIND AND SUGAR IN MACHINE BOWL. UNTIL LIGHT AND FLUFFY.ADD EGGS ONE A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO LARGE BOWL.STIR IN COMBINED BUTTERMILK AND 1/3 CUP OF THE ORANGE HONEY SYRUP,AND SIFTED FLOURS ,IN TWO BATCHES.

SPREAD MIXTURE INTO PAN;BAKE ABOUT 40 MINUTES.STAND CAKE 5 MINUTES;TURN TOP-SIDE UP ,ONTO BAKING-PAPER-COVERED WIRE RACK.BRUSH SURFACE OF HOT CAKE WITH HALF OF THE REMAINING HEATED SYRUP.

CUT CAKE INTO SQUARES,SERVE WARM,DRIZZLED WITH REMAINING HEATED SYRUP.

LIME AND POPPY SEED SYRUP CAKE:

INGREDIANTS:

POPPY SEEDS - 40 GM
MILK -125 ML
BUTTER ,SOFTENED - 250 GM
FINELY GRATED LIME RIND -1 TABLESPOON
CASTER SUGAR -275 GM
EGGS -4
SELF –RASING FLOUR -335 GM
PLAIN FLOUR -110 GM
SOUR CREAM -240 GM


LIME SYRUP:

LIME JUICE -125 ML
WATER - 250 ML
CASTER SUGAR -220 GM




METHOD:

PRE HEAT OVEN TO MODERATE [180C/ 160C].GREASE BASE AND SIDES OF DEEP 23 –CM SQUARE CAKE PAN.

COMBINE POPPY SEEDS AND MILK IN SMALL JUG;SOAK 10 MINUTES.

BEAT BUTTER ,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO LARGE BOWL.STIR IN SIFTED FLOURS,CREAM AND POPPY SEED MIXTURE,IN TWO BATCHES.

SPREAD MIXTURE INTO PAN;BAKE ABOUT 1 HOUR.

MEANWHILE ,COMBINE INGREDIANTS FOR LIME SYRUP IN SMALL SAUCEPAN.STIR OVER HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES.SIMMER,UNCOVERED ,WITHOUT STIRRING 5 MINUTES.

STAND CAKE 5 MINUTES ,TURN ONTO WIRERACK OVER TRAY.POUR HOT LIME SYRUP OVER HOT CAKE.

CHOCOLATE AND PECAN TORTE:

INGREDIANTS:

DARK EATING CHOCOLATE -200 GM
BUTTER -150 GM
EGS ,SEPERATED -5
CASTER SUGAR -165 GM
PECAN MEAL -150 GM

METHOD:

PRE HEAT OVEN TO MODERATE[180C-190C].GREASE DEEP 22CM –ROUND CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER.

STIR CHOCOLATE AND BUTTER IN SMALL SAUCE PAN OVER LOW HEAT UNTIL SMOOTH;COOL 10 MINUTES.

BEAT EGG YOLKS AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY.TRANSFER TO LARGE BOWL;FOLD IN CHOCOLATE MIXTURE AND PECAN MEAL.

BEAT EGGWHITES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD INTO CHOCOLATE MIXTURE,IN TWO BATCHES.POUR MIXTURE INTO PAN;BAKE ABOUT 55 MINUTES.STAND CAKE 15 MINUTES;TURN,TOP-SIDE UP.ONTO BAKING PAPER-COVERED WIRE RACK TO COOL.

MEANWHILE ,MAKE GANACHE BY BRINGING CREAM TO A BOIL IN SMALL SAUCEPAN.REMOVE FROM HEAT;ADD CHOCOLATE,STIR UNTIL SMOOTH.

POUR GANACHE OVER CAKE ;REFRIGERATE CAKE 30 MINUTES BEFORE SERVING.