Lemon and Lime Curd Tarts

Ingredients

Canola cooking spray oil cup desiccated coconut cup caster sugar 1 egg white 100g butter cup lemon juice cup caster sugar 1 egg 3 egg yolks Coulis 1 punnet raspberries 2 tablespoons caster sugar Sugared Raspberries cup raspberries 1 egg white 2 tablespoons caster sugar
Method

1. Preheat oven to 150'C. Grease four 7cm non-stick loose base fluted tart tins. 2. Combine coconut, sugar and egg white in a bowl and mix to combine. 3. Press mixture into prepared tins and bake for 20 minutes or until golden. Remove and cool for 10 minutes. 4. Place butter and juice into a medium sauce pan over a low heat and gently mix until butter has melted. 5. Whisk together sugar, egg and egg yolks in a jug and gradually whisk into butter mixture. Stir continuously over a low heat for 4-5 minutes or until mixture begins to thicken. Divide mixture among cooked tart cases and refrigerate to cool. 6. For coulis, puree raspberries and sugar in the chopper attachment of a stick blender until smooth. 7. Brush raspberries with egg white and sprinkle with caster sugar. 8. Dress tarts with sugared raspberries and serve with raspberry coulis.

Chocolate Fondant with Raspberry Coulis and Fresh Berries

Ingredients

200g dark cooking chocolate 60g butter, chopped 2 eggs 2 tablespoons plain flour 1/3 cup brown sugar Coulis 2 tablespoons caster sugar 2 tablespoons water 200g frozen raspberries Double cream, to serve Fresh raspberries, to garnish 1 tablespoon icing sugar, to garnish
Method

1. Preheat oven to 180C. Grease four cup (125ml capacity) ceramic ramekins and arrange on a baking tray. 2. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove and allow to cool. 3. Place butter, eggs, flour and sugar in a food processor and process until smooth. Slowly add the cooled melted chocolate and mix until combined. 4. Carefully spoon 1/3 cup of mixture into each ramekin and bake for 15 16 minutes or until cooked on the outside. Stand for 5 minutes in ramekins. 5. For the coulis, combine sugar and water in a medium saucepan, stirring over a medium-low heat until sugar dissolves. Add berries and cook, stirring for 2 minutes. Remove from heat and push mixture through a fine sieve. Transfer to a serving jug. 6. To serve, gently invert warm fondants onto serving plates. Garnish with cream, berries, a drizzle of coulis and a dusting of icing sugar.

Chocolate Ripple Cake

Ingredients

300mLs cream 1 tsp caster sugar 1 tsp vanilla essence 1 packet chocolate chip ripple biscuits Orange liqueur 1 peppermint crisp chocolate bar
Method

1. Place the cream, sugar and vanilla in a bowl. Using an electric mixer, beat until firm peaks form.

2. Using a pastry brush, brush each biscuit with orange liqueur.

3. Join the biscuits together with a little of the whipped cream, lying on the side to create a log. Cover the entire log with remaining whipped cream. Place in the fridge for 6 hours to allow the flavours to develop.

4. Decorate the log by crumbling crushed peppermint chocolate down the centre. Slice on an angle to serve.

Four Tier Chocolate Layer Cake

Ingredients

1/2 cup (125ml) water 60g butter, chopped 2 tablespoons cocoa, sifted 1 cup (150g) plain flour, sifted 1/2 teaspoon bicarbonate of soda, sifted 1 cup (220g) caster sugar 1 egg 1/4 cup (60ml) buttermilk 1/2 teaspoon vanilla extract chocolate cream cheese frosting 50g butter, softened 250g cream cheese 1 cup (160g) icing sugar mixture, sifted 1/4 cup (25g) cocoa, sifted
Method

1. Preheat oven to 150'C fan-forced. 2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely. 3. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 68 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 68 minutes or until light and fluffy. 4. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

Carrot and Almond Dessert Cake

Ingredients

500g packet frozen Birds Eye Julienne Carrots, partially thawed 4 eggs, separated 1 1/2 cups, firmly packed brown sugar 1 teaspoon grated lemon rind 200g ground almond meal 1 cup self-raising flour Icing sugar for dusting
Method

Preparation Time: 15 minutes Cooking Time: 50-55 minutes Serves: 8 1. Place partially thawed Birds Eye Julienne Carrots in a food processor and process until finely chopped. 2. In a large bowl whip egg yolks, sugar and lemon rind with an electric mixer until light and creamy. Stir in chopped carrots, almond meal and sifted self-raising flour. 3. In a separate bowl whip egg-whites until stiff peak forms and fold into carrot mixture. Spoon mixture into a greased and baking paper base lined 25cm spring form pan. 4. Bake in a preheated oven at 180C for 50-55 minutes. Rest cake in pan for 10 minutes before turning out onto a serving plate. Dust with icing sugar and serve warm or at room temperature with cream or ice cream.

Tip: Allow Packet of Julienne Carrots to stand at room temperature for 20 minutes to partially thaw to make processing quicker and easier. Add 1 teaspoon cinnamon in step 2 with self-raising flour for a slightly spicier version. Top the cake with fine shreds of orange peel that have been cooked in sugar syrup.

Banana and Cinnamon Loaf

Ingredients

125g butter cup maple syrup 1 cup (170g) brown sugar 2 eggs cup (125ml) buttermilk 1 cups (200g) plain flour tsp bicarbonate of soda 1 tsp baking powder 1 tsp McCORMICK Ground Cinnamon 1 tsp McCORMICK Ground Ginger 3 bananas, chopped or mashed
Method

Prep Time: 10 minutes Cooking Time: 50-60 minutes Serves: 12 1. Line a loaf tin with baking paper. 2. In a large mixing bowl cream butter, maple syrup and brown sugar together until pale. Slowly add eggs then buttermilk. Sift flour, bicarbonate of soda, baking powder, cinnamon and ginger into the bowl and mix until smooth. Fold in bananas and pour the batter into the loaf tin. 3. Place in a pre heated oven (170C) for 50-60 minutes or until cooked and golden. Let cool for 10 minutes and turn out onto a nice plate, and serve warm.