Sugar Free Crumble

Berry Crumble

Sugar Free Berry Crumble

I love making this lush berry crumble; it takes minutes to prepare and can be served warm or cold with custard, thick natural yoghurt, a light drizzle of coconut cream, el naturale or with ice-cream if the whole sugar-free thing isn’t your cup of tea.

The use of frozen berries means it’s super quick to prepare and the crumble topping can be personalised to suit your preferences or what’s in your pantry. Hazelnuts, macadamia’s and pistachios are personal favourites of mine, although this combination with the coconut and almonds is delicious!

Ingredients – berries

  • 600g of McCain’s Season’s Choice Four Berry Mix
  • 1/3 cup of honey or rice malt syrup

Ingredients – crumble

  • 1/3 cup rolled oats
  • 1/3 cup of desiccated coconut
  • 1/3 cup of slivered almonds
  • ½ tsp of ground cinnamon

Method

  1. Place berries and honey in a saucepan over a medium-low heat and allow to gently simmer for 10-15 minutes or until berries are defrosted and have released their juices.
  2. Meanwhile, combine oats, coconut and almonds in a saucepan over a medium-low heat, stir well to combine and allow to toast for 5 minutes, or until golden stirring regularly. Stir through cinnamon.
  3. Divide berry mixture between teacups, top evenly with crumble mixture and serve.

Enjoy!

Chocolate Brownie

Chocolate and Hazelnut Brownie

Chocolate Brownie

Three Chocolate and Hazelnut Brownies are one of the best tasting things that has ever come from my oven – and I have cooked some mighty fine pork in that bad boy. I also like to call them the Houdini Brownie as they instantly disappear once they are made.

They are super easy to make, even easier to eat and the ingredient combination can be changed to suit your preference. Me, I think this combo is perfection so I wouldn’t recommend changing a thing.

Ingredients

  • 185g of butter – cubed
  • 185g of dark cooking chocolate – broken into squares
  • 100g milk chocolate melts (you can use dark, caramel or white if you’d prefer)
  • 50g of hazelnuts
  • 85g of plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g caster sugar

Method

  1. Preheat a fan forced oven to 160C and a line a 2ocm square baking tin with baking paper.
  2. Scatter hazelnuts evenly on another baking tray and place in the oven to roast for 5 minutes or until the skin is starting to peel away and toast.
  3. Remove hazelnuts from oven, allow to cool and place in a tea towel. Fold the edges in of the tea towel to form a sack and rub the hazelnuts to remove the skin. Discard the skin, roughly chop the hazelnuts and place into a small bowl.
  4. Combine butter and dark chocolate in a large, microwave safe mixing bowl. Place in the microwave on medium-high heat and melt, stirring at 30 second intervals.
  5. Allow the butter and chocolate mixture to cool completely to room temperature. Do not be tempted to place the mixture in the fridge or freezer as this may lead it to separate and for ice shards to appear.
  6. Break the 3 eggs into a medium sized mixing bowl, add caster sugar and whisk using electric beaters for 5-8 minutes, or until the mixture doubles in size and becomes thick and creamy like a milk shake.
  7. Ensuring the butter and chocolate mix is fully cooled to avoid the egg from scrambling, add the egg and sugar mix to the chocolate and butter mix and gently fold together using a rubber spatula. Don’t be tempted to over mix or you will knock out all the air from step 6, you want the mixture to still be streaky with the majority of the chocolate incorporated.
  8. Sieve the cocoa and flour into the milk and fold through until just mixed. All the chopped hazelnuts and milk chocolate melts, folding until they are dotted throughout.
  9. Pour the mixture into the prepared tub and use the spatula to smooth over the top. Place in the oven to cook for 30 minutes or until the middle is set, the top is crisp and flaky and the sides are begging to come away. It will still be gooey in the centre so don’t worry about the skewer test!
  10. Allow to cool completely in the tin and remove by lifting out the baking paper, cut into squares or cubes and watch it disappear!

Enjoy!

 

No-bake Cheesecake

Snickers Cheesecake

Caramel and Chocolate Cheesecake

When life is so busy, I’m all for taking a few cooking shortcuts… and you’d need not feel guilty about it. Especially when the results are so delicious that your guests ask for the recipe!

So without further ado, may I present the recipe for one of my favourite desserts, the wickedly good, no-bake Scnickers Cheesecake. Chocolate, salty caramel and nuts – YUM! What’s not to love?

Ingredients – Base

  • 250g chocolate biscuits
  • 1/4 cup of desiccated coconut
  • 100g butter – melted

Ingredients – Filling

  • 3 teaspoons powdered gelatine
  • 1 1/2 tablespoons boiling water
  • 500g cream cheese – softened
  • 300ml thickened cream – whipped
  • 1/2 cup of good quality caramel sauce – adjust amount according to your taste preferences
  • 1/4 cup of dark brown sugar
  • 3/4 cup of roasted, lightly salted peanuts – washed to remove excess salt, dried and roughly chopped
  • Melted milk chocolate – to serve

Method

  1. Grease a 20cm-round (base) springform pan and line the bottom with baking paper.
  2. Using a food processor, process biscuits and coconut to resemble a fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes. Note: to keep the rustic look and feel of the cheesecake, don’t make the edges of the biscuit base uniform.
  3. Sprinkle gelatine over boiling water in a small heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
  4. Meanwhile, using an electric mixer, beat cream cheese and caramel sauce until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in whipped cream and 1/2 of the peanuts into the mixture.
  5. Scatter the remaining peanuts over the biscuit base, pour mixture into the prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.
  6. Remove the cheesecake from pan. Decorate top of cheesecake with melted chocolate and serve.

Enjoy!

 

Lemon and Blueberry Sponge Cake

Lemon Sponge Cake

Lemon and Blueberry Sponge Cake

This delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious dessert, that is perfect for little hands to recreate this Mother’s Day.

The inclusion of Lemon Curd in the frosting makes the icing light and fluffy with a hint of  tart lemon for bite. Finished with fresh berries, this Lemon Sponge Cake is truly something special.

Also, f you’re pressed for time, or baking experience, why not purchase an unfilled double layer sponge cake to use.

Ingredients – Sponge Cake

  • 1/3 cup of cornflour
  • 1/3 cup of plain flour
  • 1/3 cup of self-raising flour
  • 4 eggs, at room temperature
  • 2/3 cup of  caster sugar
  • ½ pottle of Anathoth Farm Lemon Curd – to fill
  • Mixed berries – to serve and fill. I used blueberries but raspberries and strawberries are wonderful to use too!

Ingredients – Lemon Curd Frosting

  •  90g cream cheese
  • 30g butter – cubed, at room temperature
  • 30g Anathoth Farm Lemon Curd
  • ¾ cup of icing sugar

Method

  1. Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
  2. Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
  3. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  4. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
  5. Meanwhile, Using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
  6. When the cake is cooled, top one half with ½ a pottle of Anathoth Curd Lemon Curd and a selection of mixed berries, place the remaining half on top and place in the fridge to set for ten minutes.
  7. Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.

Enjoy!

Orange Syrup Cake

Orange Syrup Cake with Cardamom Cream

Orange Syrup Cake

My Orange Syrup Cake served with Cardamom Cream is moist,  crumbly and super moreish. The addition of sour cream to the cake batter, along with the syrup pour makes for a wonderfully soft and creamy centre that will keep you coming back for seconds and thirds.

Made with a scrumptious Orange, Barley and Passionfruit Syrup from NZ’s Barker’s of Geraldine, it couldn’t be easier to whip up in your kitchen mixer and with a never-fail recipe it’s perfect for even the most inexperienced of cake bakers.

Ingredients

  • 125g butter – cubed, at room temperature
  • 1 cup of caster sugar
  • 2 eggs
  • 300ml of sour cream
  • 1 cup of plain flour
  • 1 cup of self-raising flour
  • 2/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup
  • 200g of double cream
  • 2.5 tsp of ground cardamom

Method

  1. Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.
  2. Using an electric beater or kitchen mixer beat the butter and sugar in a large bowel until pale and creamy. Add the eggs, one at a time, beating until just combined. Add the sour cream and 1/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup, reserving the remaining syrup for cup for later use.
  3. Sift the flours into the mixture and stir until just combined. Spoon into the prepared cake tin and smooth the surface. Bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.
  5. Remove the cake from oven and while hot use a bamboo skewer to prick the top of cake all over, pour over the remaining 1/3 cup of Barker’s of Geraldine Orange, Barley and Passionfruit Syrup allowing the cake to absorb the syrup as you go. Set aside for 15 minutes to cook slightly, remove from tin, cut into slices and serve warm with cardamom cream.