Apple and walnut tea loaf

Ingredients :

• 125g butter, melted
• 3/4 cup SPLENDA® Granular
• 2 cups self-raising flour
• 2 eggs, lightly beaten
• 1 medium granny smith apple, cored, grated
• 2 teaspoons vanilla extract
• 1 cup milk
• 1 teaspoon mixed spice
• 1 cup walnuts, chopped

  Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.
  2. Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add SPLENDA®, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan.
  3. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices.
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Carrot and Apple Cake Recipe

Ingredients:  Makes one 23 cm/9 in cake

250 g/9 oz/2.25 cups self-raising (self-rising) flour 5 ml/1 tsp bicarbonate of soda (baking soda) 5 ml/1 tsp ground cinnamon 175 g/6 oz/0.75 cup soft brown sugar Finely grated rind of 1 orange 3 eggs 200 ml/7 fl oz/scant 1 cup oil 150 g/5 oz eating (dessert) apples, peeled, cored and grated 150 g/5 oz carrots, grated 100 g/4 oz ready-to-eat dried apricots, chopped 100 g/4 oz/1 cup pecan nuts or walnuts, chopped

Method: Mix together the flour, bicarbonate of soda and cinnamon, then stir in the sugar and orange rind. Beat the eggs into the oil, then stir in the apple, carrots and two-thirds of the apricots and nuts. Fold in the flour mixture and spoon into a greased and lined 23 cm/9 in cake tin (pan). Sprinkle with the remaining chopped apricots and nuts. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch. Leave to cool slightly in the tin, then turn out on to a wire rack to finish cooling.

Passionfruit melting moments

Preparation Time

25 minutes

Cooking Time

15 minutes

Makes

about 25

Ingredients

• 125g butter, softened
• 3/4 cup (115g) plain flour
• 1/4 cup (45g) pure icing sugar
• 1/3 cup (50g) cornflour
• 1 tsp finely grated lemon rind

• Passionfruit filling

• 60g butter, softened
• 1 cup (150g) pure icing sugar
• 1 passionfruit
• 2 tsp lemon juice

Method

1. Preheat oven to 160°C. Line an oven tray with baking paper. Use an electric mixer to beat butter until pale and creamy. Add flour, icing sugar, cornflour and lemon rind; stir with a wooden spoon until well combined.
2. Hand-roll teaspoonfuls of mixture into balls. Place on lined tray, about 3cm apart. Use a fork dusted with cornfl our to gently flatten to 2cm diameter. Bake for 15 minutes or until lightly golden and cooked through. Set aside on the tray to cool.
3. To make the filling, use an electric mixer to beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and lemon juice and beat until well combined.
4. Place filling in a small piping bag fitted with a fluted nozzle. Pipe a little filling onto the underside of a biscuit. Sandwich with a second biscuit. Repeat with remaining biscuits and filling.

Ingredients

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Banana & rolled oat muffins

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

12 persons

Ingredients

• 2 cups (260g) self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 1 cup (100g) rolled oats
• 1/2 cup (100g) brown sugar
• 2 eggs
• 3/4 cup (185g) plain low-fat yoghurt
• 1/4 cup (60ml) canola oil
• 2 bananas, mashed (250g)

Method

1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.
2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.
3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.
4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

Macadamia biscuits

Ingredients

• 250g butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups White Wings Plain Flour
• 1 teaspoon baking powder
• 3/4 cup macadamia nuts, roughly chopped
• 180g white chocolate, roughly chopped
  Method

  1. Preheat oven to 180°C. Line 3 baking trays with baking paper.
  2. Using an electric mixer, beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
  3. Sift flour and baking powder over butter mixture. Add nuts and chocolate. Stir with a large metal spoon until well combined.
  4. Drop heaped tablespoonfuls of mixture onto baking trays. Bake, 1 tray at a time, for 12 to 15 minutes or until light golden and firm to the touch (not crisp). Repeat with remaining trays. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Chocolate Cake

Ingredients

¼ cup vanilla

2/3-cup water

¾ cup unsweetened cocoa powder 1-pound sweet butter, at room temperature

2 1/3 cups sugar

12 large eggs

11 ½ ounces unsweetened chocolate, melted

2 ½ cups cake flour

1-tablespoon baking soda

Equipment

Measuring cups

Measuring spoons

Flour sifter

One 4 ½ -quart mixing bowl

Beater attachment

Wire whisk

Small saucepan

One small bowl

Rubber spatula

Parchment

Two 8 x 3 inch baking pans or one 12 x 3-inch round or square pan

How to make The Chef's Kitchen-Chocolate Cake

This is delicious, and will stay fresh and moist for up to 6 days. The key to this cake is the double hit of chocolate, a cocoa-powder fudge, and additional melted chocolate. This cake will bake at 300 degrees for a long time- it is dense and requires a slower oven. Make sure the fudge mixture is at room temperature before you add it to the rest of the recipe.

Preheat the oven to 300 degrees. Butter the baking pans and line them with parchment. In a small saucepan, bring the water to a boil. Pour the boiling water into a bowl and add the cocoa powder and the vanilla, whisking vigorously until the mixture is smooth and no lumps remain. Set aside and let mixture cool to room temperature. In a standing mixer, cream the butter on medium speed for 3 minutes. Add sugar and mix for another 3 minutes, or until the batter is light in color and fluffy. Add the eggs, one at a time. Stop the mixer and scrape down the sides with a rubber spatula. Add the melted chocolate and mix on medium speed for 1 minute, until all the chocolate is incorporated. Sift the flour and baking soda together. Reduce the mixer speed to low, and alternate adding the flour and the cocoa mixtures. Pour into the prepared pans. Bake an 8-inch cake for 60 to 70 minutes at 300 degrees; a 12-inch cake may take two hours. This cake is dense and bakes more evenly in a slower oven. Test for doneness with a skewer inserted in the center of the cake- it should come out clean.