Everyone loves a guilt-free treat, but what about guilt-free treat that’s packed with health benefits? Chef Cynthia Louise’s nutritional spin on carrot cake incorporates turmeric – an anti-inflammatory spice full of antioxidants – plus chia seeds and psyllium husk to deliver exactly what nature requires from you in a cake.
3 large carrots, unpeeled and grated
2 cups shredded coconut
1 tsp ground cinnamon powder
1 tbsp freshly grated ginger
2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)
10 dried dates
1/2 cup currants
2 tbsp psyllium husk
2 tbsp chia seeds
1/4 cup maple syrup
30 g turmeric, freshly grated
Pinch of salt
1 1/2 cups soaked cashews (soaked overnight in 3 cups of water, then rinsed well and drained)
Juice of one lemon
Juice of one lime
1/3 cup maple syrup
1/4 cup water
- Combine all the ingredients for the base in a food processor and process until well combined.
- Transfer to a round springform cake tin, pressing down to get an even layer.
- Set aside in the fridge while you make the icing.
- To make the icing combine all ingredients in a blender and blend until creamy and smooth.
- Once creamy and smooth, pour onto the cake and set.
Looking for a mid-week cheat meal to get you through another tough day at work? Your prays have certainly been answered if you love a bit of chocolate spread (who doesn’t), with this delicious Nutella roll recipe.
If you’re not the biggest fan of Nutella, you can always substitute it for jam and enjoy with a lovely cup of tea!
Makes 7-8 slices
For the sponge cake:
1/4 cup sugar
1/2 cup plain flour
1 tsp honey
1 tbsp vanilla essence
For the filling:
2-3 tbsp Nutella spread
- Preheat the oven to 200ºC (400ºF) and cover a tray with baking paper or just a bit of Canola oil over the base.
- Combine the egg yolks, sugar, and honey then mix well until the batter is of a smooth consistency.
- In another bowl, whisk the egg whites at a room temperature then add 2 drops of lemon juice for extra flavour (optional). You should keep whisking the mixture until it is foamy and white in texture.
- Combine both of the mixtures together, then sift in the flour and lastly add the vanilla extract.
- Empty the mixture out onto the tray, and even it out. Bake for just 6 minutes and don’t let it burn!
- Remove from the oven, and transfer to a rack so it can quickly cool down. Sprinkle some sugar over it, then cover with cling-wrap and let it cool down completely.
- Once it’s cooled down, roll the cake and dust with some icing sugar (or more Nutella) before serving. Yum!
Image and Recipe via All Food Recipes, I Heart Cakes
This fabulous dessert has been developed by the head chef, Michael Robinson, at Margan Restaurant. Margan is an award winning restaurant in Broke Fordwich, a region of the Hunter Valley, and has recently been named as one of the top 10 Regional NSW restaurants by Gourmet Traveller Restaurant Guide 2014.
125 g self raising flour
1/2 teaspoon powdered ginger
½ teaspoon of mixed spice
1/2 cup brown sugar, firmly packed
2/3 cup light olive oil
2 free range eggs
2 cups grated carrot
1/2 cup chopped dates
½ cup chopped pistachio nuts
- Preheat oven to 180 degrees Celsius.
- Line an 18cm spring form bake tin with Gladbake (or similar).
- Sift flour, spices and sugar together.
- Lightly beat oil and eggs together and add to flour.
- Beat with an electric beater for about a minute until smooth.
- Fold in dates, nuts and carrots.
- Pour into tin and bake for an hour. Cool.
In the Margan Restaurant, it is served with fried carrot ribbons (shredded carrot – do this with a peeler – deep fried in clean oil, drained and cooled); vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.
Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
Just in case you missed the chance to make your mum’s day today, make it up to her with this amazing and inspiring recipe to remind her how special she is the next chance you get.
Preparation time: 30 minutes
Cooking time: 5 minutes
1¼ cups sweet biscuit crumbs
80g butter, melted
500g Philadelphia Block Cream Cheese, softened
¾ cup caster sugar
¼ cup ruby grapefruit juice
3 teaspoons gelatine dissolved in ¼ cup boiling water
1 cup thickened cream, softly whipped
¾ cup sugar
1/3 cup water
2 teaspoons rosewater
2-3 ruby grapefruit, segmented
1/4 cup pistachio nuts, for decoration, optional
- Combine the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
- Beat the Philly and sugar with an electric mixer until smooth. Add the juice, beat well, then stir in the gelatine. Gently fold through the cream then the pour mixture over the prepared base. Refrigerate for 3 hours or until set.
- Combine the sugar and water in a saucepan and stir over the heat until the sugar has dissolved then bring to the boil. Reduce the heat and simmer for approx. 10 minutes until thickened. Stir through the rosewater and cool. Decorate the cheesecake with grapefruit segments and a drizzle of syrup, sprinkle over the pistachios prior to slicing.
Make mum’s day with a delicious dessert prepared especially for her. Barkers of Geraldine’s Orange Syrup Cake served with Cardamom Cream is moist, crumbly and made with their popular Orange, Barley and Passionfruit Syrup. This afternoon-tea cake 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 cake baker.
125g butter – cubed, at room temperature
1 cup of caster sugar
300ml of sour cream
1 cup of plain flour
1 cup of self-raising flour
2/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup
200g of double cream
2 teaspoon of ground cardamom
- Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.
- 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 Orange, Barley and Passionfruit fruit syrup, reserving the remaining syrup for cup for later use.
- 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.
- Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.
- 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 Orange, Barley and Passionfruit 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.
Recipe created by Jessica of Daily Gluttony
Celebrate Mother’s Day by giving your mum a hug, a kiss and a lovely food inspired gift that’s homemade with love, thanks to Anathoth Farm and Barker’s of Geraldine. Anathoth Farm’s delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious cake, fit for the queen of the castle. The inclusion of lemon curd in the frosting makes the icing light and fluffy with a hint of lemon. Finished with fresh berries, this Lemon Sponge Cake is truly something special.
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
Tip: if you’re pressed for time purchase an unfilled double layer sponge cake to use
½ pottle of Anathoth Farm Lemon Curd – to fill
Mixed berries, to serve and fill
Ingredients – Lemon Curd Frosting
90g cream cheese
30g butter – cubed, at room temperature
¾ cup of icing sugar
- Grease 2 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.
- 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.
- 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.
- Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
- Meanwhile, using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
- 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.
- Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.
Recipe created by Jessica of Daily Gluttony