Recipes continued
5.Remove the processing blade and spoon mixture into a prepared cake tin. Place cake tin into the oven and bake for
6.Allow the cake to cool slightly and remove from baking pan.
Ganache
300g rich, dark chocolate 200ml cream
1.Using the processing bowl fitted with the universal 's' blade, process the chocolate until roughly chopped.
2.Remove the processing blade and place chocolate into a clean, dry, heatproof glass bowl.
3.Heat the cream in a small saucepan and bring to the boil.
4.Pour the cream into the glass bowl over the chocolate and stir until the mixture is smooth and glossy.
5.Allow mixture to almost set in refrigerator. Then spread over cake with a spatula and place in fridge to finish setting.
Sticky Date Pudding
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda 1¼ cups boiling water 60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼teaspoon mixed spice 2 eggs
Butterscotch sauce 160g butter
2/3 cup firmly packed brown sugar
1 cup (250ml) thickened cream
1.Preheat oven to 180°c. Grease and line a 20cm cake pan with baking paper.
2.Using the processing bowl fitted with the universal 's' blade, place dates, soda and water into the food processor. Place the lid on and allow the mixture to stand for 5 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse mixture until just combined. Scrape down sides of bowl if necessary. Do not over process.
5.Pour mixture into prepared pan and bake for about 1 hour or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack.
6.Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined.
Lemon Lime Tart
Sweet Shortcrust pastry 1¼ cups plain flour
¹/³ cup icing sugar mixture
¼cup almond meal 125g butter
1 egg yolk
1-2 teaspoons cold water
Lemon lime Filling
1 tablespoon grated lemon rind ¹/³ cup (80ml) fresh lemon juice
¼cup (60ml) fresh lime juice 5 eggs
1 cup (220g) caster sugar 200ml thickened cream
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