RECIPES
FIG AND PRUNE TEACAKE
INGREDIENTS
1 cup/180g chopped, pitted prunes ½ cup/90g chopped figs
2 tablespoons golden syrup ¼ cup/70g brown sugar
1 teaspoon bicarbonate of soda
1 cup/250ml warmed orange juice
2 cups (300g) wholemeal plain flour, sifted
Crunchy topping:
¼cup brown sugar
¼cup (75g) wholemeal plain flour
¼cup desiccated coconut
¼cup chopped mixed nuts; almonds, walnuts & pecans
50g butter, softened
METHOD
1.
2.Assemble mixer using scraper beater.
3.Place all topping ingredients into mixing bowl, using Folding/Kneading setting, mix 1 minute or until butter is well combined. Remove from bowl and set aside.
4.Place fruit, golden syrup, brown sugar and bicarbonate of soda into mixing bowl. Pour in orange juice.
5.Using Folding/Kneading setting, mix until ingredients are combined, about 20 seconds.
6.Add wholemeal flour, continue mixing until just combined, about 20 to 30 seconds. Do not over mix.
7.Pour mixture into a lightly greased and base lined 22cm loaf pan.
8.Sprinkle topping ingredients evenly over cake mixture.
9.Bake for 50
FRUIT AND HONEY SLICE
Makes
INGREDIENTS
200g butter, softened ½ cup caster sugar
1½ cups (225g) wholemeal
Filling
200g dried Fruit Medley, finely chopped
1 tablespoon honey ¾ cup water
METHOD
1.
2.Assemble mixer using scraper beater.
3.Using Creaming/beating setting, beat butter and sugar until light and creamy, about 3 minutes.
4.Sift flours together.
5.Using Folding/Kneading setting, gradually add sifted flours to creamed mixture until a soft dough forms, about 30 to 40 seconds.
6.Press
7.Combine fruit medley, honey and water in a small saucepan. Stir over medium heat until mixture boils. Reduce heat and simmer for 10 to 15 minutes or until liquid has almost evaporated. Remove from saucepan and cool.
8.Spread cooled fruit mixture over chilled pastry base. Crumble remaining pastry mixture and sprinkle over fruit filling.
9.Bake for
51
