Recipes - Cakes

(Most recently added recipes display first.)

Prune and Pecan Muffins

Ingredients

  • 1 cup self raising flour
  • 1/3 cup caster sugar
  • 1 tsp cinnamon
  • ½ cup natural yoghurt
  • 1 egg
  • ¼ cup pitted prunes diced
  • ¼ cup Pecan nuts, chopped

Makes 12 – 15. Preparation Time: 15 minutes

Preparation

  • Preheat oven to 200 C
  • Lightly grease a 12 hole mini muffin pan
  • Sift flour, sugar and cinnamon into a bowl
  • In a large bowl combine yoghurt, egg, prunes and nuts
  • Gradually add dry ingredients, stirring until just combined
  • Spoon mixture into muffin holes
  • Bake 12 minutes or until a skewer inserted into the centre comes out clean
  • Stand muffins 5 minutes
  • Turn onto a wire rack to cool completely
  • Serve warm or cold

Tip
To make ‘kid’ friendly muffins, top with icing

Quick Chocolate Cake with Sauce

Ingredients

  • 100g butter
  • ½ cup caster sugar
  • 2 eggs
  • 1 cup self raising flour
  • 2 tbs cocoa
  • ¾ milk with 1 tbs Marsala
  • Ground hazelnuts to garnish

Chocolate Sauce

  • 125g Plaistowe Cooking Chocolate, broken into small pieces
  • 2/3 cup pouring cream
  • 1 tbs Marsala

Serves 6

Preparation

  • Melt the butter in a Pyrex jug, 30 seconds on High (100%)
  • Mix in caster sugar and eggs.
  • Sift in flour with cocoa
  • Stir in milk and Marsala and mix to form a smooth batter.
  • Pour into a microwaveable ring mould, cover loosely with paper towel and Zap on High (100%) for 5 minutes.
  • Stand until cold and invert onto a serving plate.
  • Decorate liberally with hazelnuts.

Chocolate Sauce:
Place all the ingredients in a Pyrex Jug and Zap on Medium (50-60%) for 5 minutes or until chocolate melts and the mixture is smooth.

Chocolate Polenta Pudding (Gluten-Free)

Ingredients

  • 125g butter, at room temperature
  • 2/3 cup CSR Rich Chocolate Icing Mixture (Gluten Free)
  • 1 ½ cups finely ground hazelnuts/ almonds
  • ¼ cup baking cocoa, sifted
  • 50g dark chocolate, grated
  • 2 x (59g) eggs, lightly beaten
  • 1/4 cup instant fine polenta
  • 1/3 cup milk

Chocolate Sauce

  • 125g dark chocolate, roughly chopped
  • ½ cup cream

Serves 6

Preparation

  • Preheat the oven to 160ºC conventional or 140C fan forced.
  • Grease a 6 x 3/4 cup Texas muffin pan.
  • Beat butter and Rich Chocolate Icing Mixture in a bowl with an electric mixer until light and creamy.
  • Add ground hazelnuts/almonds, cocoa and chocolate and mix until just combined.
  • Add eggs gradually, beating well between additions.
  • Stir in polenta and milk.
  • Spoon mixture into prepared pans.
  • Bake for 30 minutes or until cooked when tested with a skewer.

Chocolate Sauce

  • Combine chocolate and cream in a heatproof bowl and stir over a pan of simmering water until chocolate is melted.
  • Place puddings on serving plates and drizzle with warm chocolate sauce.

Lemon Tart (Gluten-Free)

Ingredients

Pastry base

  • 100g CSR Pure Icing Sugar (Gluten Free)
  • 150g butter
  • 3 egg yolks
  • 200g Orgran All Purpose Gluten Free Plain Flour
  • 100g fine polenta

Lemon Filling

  • 1 1/4 cups CSR Pure Icing Sugar (Gluten Free) extra, sifted
  • 4 x (59g) eggs, lightly beaten
  • 200ml pure cream
  • 1/2 cup lemon juice, strained
  • Finely grated rind of 2 lemons
  • Unsalted pistachios, for garnish

Serves 10

Preparation

Pastry base

  • Cream butter, Pure Icing Sugar and egg yolks until light and creamy.
  • Add plain flour and polenta and mix to a soft dough.
  • Rest for 30 minutes in fridge.
  • Roll out between baking paper and line a 25cm to 28cm flan pan.
  • Place in freezer for ½ hour.
  • Cover pastry with baking paper and line with rice or beans to ensure pastry retains it shape.
  • Bake at 200 ºC conventional or 180ºC fan forced for 15 minutes.
  • Remove rice / beans and cook for a further 5 minutes.

Filling

  • Place Pure Icing Sugar (extra) in a bowl and gradually add the beaten eggs and cream.
  • Add lemon juice, rind and mix until well combined.
  • Place flan pan onto an oven tray and pour filling into pastry shell.
  • Reduce oven temperature to 160ºC conventional or 140ºC fan forced and bake for 40 minutes or until set.
  • Sprinkle with unsalted pistachios and dust with Pure Icing Sugar.

Tips
Leftover pastry freezes well.
If you like a very tart flavoured dessert, simply increase lemon juice in filling from 1/2 cup lemon juice to 2/3 cup lemon juice.
This gluten free pastry is wonderful. It does not tend to shrink on baking like traditional what based pastries.