Kid Friendly Fruit Cake

Ingredients:
4 cups mixed candy (jelly beans, gummy bears, gummy worms, red licorice pieces, and butterscotch chips)
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon vanilla
Directions:
Heat the oven to 350 degrees F.
Grease and flour 2 (8 1/2 by 4 1/2-inch) loaf pans.
Put the candies in a large bowl and mix them up well. Take 2 tablespoons of the flour and toss it with the candies to coat them so they will not sink or stick together. Set aside. Whisk the baking powder and salt into the remaining flour and set aside.
Using a stand mixer with a paddle attachment or a hand held mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar a little at a time scraping down the sides of the bowl once or twice, until the mixture is smooth and fluffy. Add the eggs 1 at a time beating well, then the vanilla. Pour in half the flour mixture and beat on low speed until it is incorporated. Do the same with the remaining flour. The batter will be stiff and you might have to finish this by hand. Fold in the candies. Divide the mixture evenly between the 2 prepared pans pressing it in well so there are no air pockets; smooth the top. Bake until puffed and browned and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. While they are still a bit warm, run a knife between the cakes and the pans to loosen them. Do not turn them out until they have completely cooled. Slice and enjoy.

Rum Caramel Cake

Ingredients:

For the cake:

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)

1/4 cup dark rum

1 cup water

3 eggs

1/3 cup vegetable oil

For the icing:

1 cup (2 sticks) unsalted butter

2 cups dark brown sugar

1/4 cup milk

4 cups powdered sugar, sifted

1 teaspoon rum extract

For the cake:
Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.

For the icing:
In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.

Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

For the batter:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)

3 eggs

3/4 cup warm water

1 3/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 cup golden raisins

1 cup toasted walnuts, crushed

For the glaze:

4 tablespoons unsalted butter

2 to 3 tablespoons spiced rum

2 cups confectioners' sugar

Directions:

Preheat oven to 325 degrees F.
Lightly grease a 10-cup bundt pan.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
Meanwhile, make the glaze: Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
Pour the glaze over the cooled cake. Slice and serve.

Strawberry & Lemon Sponge

Ingredients: (serves 6)
Melted butter, to grease
Self-raising flour, to dust
1 cup self-raising flour, extra
4 eggs, separated
2/3 cup caster sugar
1 tablespoon butter, melted
1/4 cup boiling water
1 cup thickened cream
1/3 cup lemon butter

9 oz punnet strawberries, hulled, washed, halved
3/4 cup icing sugar mixture
1 1/2tbs passionfruit pulp
1 tablespoon butter, extra, softened

Directions:
Preheat oven to 350 F. Brush 2 shallow, round 8 inch sandwich pans with melted butter to lightly grease. Dust with flour and shake off any excess.
Sift flour 3 times. Use an electric beater to beat egg whites in a bowl until firm peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves and the mixture is thick and glossy. Add egg yolks and beat until just combined.
Sift flour over egg mixture and use a metal spoon to fold until just combined. Pour melted butter and boiling water down the side of the bowl. Fold until just combined. Spoon mixture evenly among pans. Bake in oven for 18-20 minutes or until surface is dry and cake springs back when lightly tapped. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
Use an electric beater to beat the cream in a bowl until stiff peaks form. Place lemon butter in a separate bowl. Add one-third of the cream and fold until just combined. Fold in remaining cream. Place 1 sponge, top-side down, on a plate. Spread sponge with cream. Top with strawberries and remaining sponge.
Combine icing sugar, passionfruit and extra butter in a heatproof bowl over a saucepan of simmering water and stir until icing is runny. Spread sponge with icing. Set aside for 10 minutes to set.

Raspberry Sour Cream Tea Cake

Ingredients
14 oz package Traditional English Tea Cake mix
3 eggs
3 oz softened butter, chopped
2/3 cup sour cream
1/2 cup white chocolate bits
1 cup frozen raspberries
1 tbs sifted icing sugar

Directions:

Preheat oven to 400 F. Grease a deep 8 inch cake tin and line base with non stick baking paper.
Place cake mix (set aside cinnamon topping sachet), eggs, butter and sour cream into the large bowl of an electric mixer. Mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
Stir through choc bits and pour into prepared cake tin. Sprinkle raspberries over surface, pressing gently into cake mixture.
Bake for 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire rack. Sprinkle with sifted icing sugar to serve.

Plum Cake with Plum Syrup

Ingredients: (serves 8)
2 1/4 pounds dark plums
1/2 cup red wine
1 cinnamon stick
Piece orange peel
1 1/3 cup caster sugar
6 oz unsalted butter, softened, extra for greasing
3 eggs
6 oz sour cream
1 1/2 cups plain flour, sifted
1 teaspoon baking powder
4 oz pecan nuts
1 1/4 cup thick cream, lightly whipped

Directions:
Place plums, wine, cinnamon, orange peel and 4 oz sugar in a large saucepan. Pour in enough water to just cover the fruit, then place over low heat stirring to dissolve sugar. Poach for 10 minutes or until the fruit is just soft (this will depend on ripeness of the fruit). Transfer plums to a bowl and return liquid to high heat. Bring to the boil and leave until only 1 cup of liquid remains. Pour into a serving jug and refrigerate until ready to serve.
Preheat the oven to 340 F.
Grease and line the base of a 10 inch spring-form pan.
Chop the plums, discard the stones and reserve 1 cup of the chopped plums.
Cream the butter and remaining sugar until pale and add the eggs, one at a time. Stir in sour cream, then fold in the flour, baking powder and nuts. Carefully fold in the plums.
Spoon into the pan and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in the pan.
Fold reserved plums through the whipped cream and serve the cake drizzled with sauce and with the plum-flavoured cream.

Peach Upside-Down Cake

Ingredients: (serves 8)
2 cups caned peach slices, drained
2/3 cup ground almonds
14 oz packet traditional English teacake mix
3 eggs
3 oz butter, softened
2/3 cup milk
1/3 cup apricot jam

Directions:
Preheat oven to 350 F. Grease and line a 8 inch round cake pan. Arrange peaches in pan. Sprinkle with 2 tablespoons almonds.
Using an electric mixer, beat cake mix, eggs, butter and milk until combined. Increase speed to medium for 2 minutes. Fold through remaining almonds. Spread over peaches.
Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
Heat jam in microwave on HIGH (100%) power for 30 seconds. Brush over peaches. Allow to set. Serve.

Fig & Orange Syrup Pistachio Cake

Ingredients: (serves 10)
Melted butter, to grease
1/3 cup pistachio kernels
4 eggs, separated
1/3 cup caster sugar
2 tsp finely grated orange rind
1/2 cup fresh orange juice
1/2 cup polenta (cornmeal)
2/3 cup gluten-free self-raising flour

Fig & orange syrup:
1 cup honey
1/2 cup orange juice
1 tbs finely shredded orange rind
5 fresh figs, halved, each half cut into 3 wedges

Directions:
Preheat oven to 350 F. Brush a round 8 inch cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
Place the pistachios in the bowl of a food processor and process until they resemble fine breadcrumbs.
Use an electric beater to whisk the egg yolks, sugar and orange rind in a bowl until thick and pale. Stir in the orange juice and polenta. Add the flour and pistachios and stir to combine.
Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold half the egg whites into the polenta mixture. Fold in the remaining egg whites.
Pour the mixture into prepared pan. Bake in preheated oven for 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven.
Meanwhile, to make the fig & orange syrup, combine honey, orange juice and orange rind in a saucepan and stir over medium heat until heated through.
Turn the cake onto a wire rack over a baking tray. Pour half the syrup over the cake. Place the figs in the saucepan with the remaining syrup and set aside to cool.
To serve, cut the cake into 10 even pieces. Top each piece with fig wedges and drizzle with the remaining syrup.

Semolina Shortbread with Caramelised Apples

Ingredients: (serves 6)
1/4 cup unsalted butter, softened, plus extra to grease
1/4 cup granulated sugar
1 cup plain flour
1/4 cup fine semolina
1/2 tsp vanilla extract
1 1/4 cup mascarpone
1 tbs pure icing sugar

Caramelised apples:
2 tbs unsalted butter
3 golden delicious apples, peeled, core removed, sliced
1 tbs lemon juice
1 tbs amaretto liqueur (or brandy)
5 tbs caster sugar

Directions:

Preheat the oven to 280 F. Brush a 14x 4 inch loose-bottomed fluted tart pan with butter.
In an electric mixer, beat the butter and granulated sugar together for 2 minutes until pale. Slowly start adding the flour and semolina with the vanilla and a pinch of salt until all the ingredients are incorporated. Carefully press into the prepared pan and use a fork to prick the mixture.
Bake for 40 minutes or until cooked but still pale.
To make apples, melt butter in a large pan over medium heat. Add apples and cook until golden. Sprinkle with lemon juice, amaretto and sugar. Reduce heat to low and cook until golden and caramelised. Set aside to cool.
To serve, whip the mascarpone with the icing sugar. Cut the shortbread into 6 wedges and spread each piece with some mascarpone. Top with the apples and drizzle with their pan juices.

Chocolate Hazelnut Loaf

Ingredients: (serves 8)
1 1/2 cups plain flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
3/4 cup caster sugar
3 eggs, lightly beaten
3/4 cup light olive oil
1/2 cup milk
1 cup raisins
1/2 cup roasted hazelnuts, roughly chopped

Icing:
7 oz dark chocolate, finely chopped
1/3 cup thickened cream

Directions:
Preheat oven to 350 F. Grease a 3 inch deep, loaf pan and line base and sides with baking paper, allowing a 1/4 inch overhang at both long ends.
Place flour, cocoa, baking powder, bicarbonate of soda and sugar in a food processor. Process for 30 seconds or until well combined. Add egg, oil and milk. Process until smooth. Transfer to a large bowl. Stir in raisins and hazelnuts.
Pour mixture into pan. Bake cake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before lifting onto a wire rack to cool.
Make icing Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until hot (do not boil). Pour over chocolate and stir until smooth and well combined. Stand for 30 minutes or until a spreadable consistency.

Berry and Almond Cake

Ingredients (serves 8)
2/3 cup plain flour
3.5 oz ground almonds
1 1/3 cups caster sugar
1 tsp vanilla extract
8 eggwhites
5 oz butter, melted, cooled
4 oz punnet raspberries
5 oz punnet blueberries
2 oz flaked almonds
Icing sugar, optional, for dusting

Directions:

Preheat oven to 400 F. Place flour, ground almonds, sugar and vanilla in a large bowl and mix well to combine. Using an electric mixer, beat eggwhites and a pinch of salt in a large bowl until stiff peaks form. Fold eggwhites into almond mixture then gently stir in butter.
Grease and line a 8 x 12 inch slice tin. Spoon cake mixture into prepared tin. Scatter with combined berries, followed by flaked almonds. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool and transport in tin. Dust with icing sugar just before serving. Cake is best made on day of eating.

Custard and Apple Teacake

Ingredients (serves 8)
5 oz butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
2 1/2 cups self-raising flour, sifted
1 1/2 cups milk
14 oz can apple
1/2 pint thick vanilla custard
1/3 cup desiccated coconut

Directions:
Preheat oven to 325 F. Grease an 3 inch deep, 9 inch (base) square cake pan. Line with baking paper, allowing a 3/4 inch overhang at 2 opposite ends.
Using electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour and milk alternately into butter mixture until just combined.
Spread half the batter into prepared pan. Arrange half the apple over top. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling. Top with remaining apple and custard. Swirl custard into batter using a skewer. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Cool completely in pan. Lift from pan and serve.

Passionfruit and Honey Cheesecake

Ingredients (serves 8)
6 sponge finger biscuits, halved lengthways
2 cups cream cheese, softened
1/2 cup honey
2 eggs
1/2 cup cream
1/2 cup passionfruit pulp
thick cream, extra passionfruit pulp and honey, to serve

Directions:

Preheat oven to 300 F . Grease and line base and sides of a 2 inch deep, 9 inch (base) springform pan. Arrange sponge fingers over base of pan, cutting where necessary so base is covered.
Using an electric mixer, beat cream cheese and honey until smooth. Add eggs, 1 at a time, mixing well after each addition. Stir in cream and passionfruit pulp.
Pour cream cheese mixture over sponge fingers. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Turn oven off. Leave cheesecake in oven with door ajar for 3 hours.
Remove cheesecake to a plate. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until chilled.
Spread cheesecake with cream. Top with passionfruit pulp. Drizzle with honey. Serve.

Chocolate Fudge Ice-Cream Cake

Ingredients (serves 12)
14 oz hazelnuts
5 oz butter, at room temperature
1 cup pure icing sugar
3 eggs
8 oz dark chocolate
1/4 cup Kahlua or Tia Maria liqueur
3 quarts vanilla ice-cream

Directions:
Preheat oven to 400 F. Place nuts onto a baking tray. Roast for 10 minutes, or until skins split. Wrap nuts in a clean tea-towel. Stand for 10 minutes. Rub nuts in tea-towel to remove skins. Roughly chop.
Using an electric mixer, cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition.
Melt chocolate in a bowl over a saucepan of simmering water, stirring with a metal spoon until smooth. Stir chocolate and liqueur into butter mixture.
Sprinkle half the nuts into a 3 inch deep, 10 inch (base) springform pan. Pour over half the chocolate mixture. Freeze for 30 minutes. Stand ice-cream at room temperature until slightly softened. Top with ice-cream, then remaining chocolate mixture. Cover. Freeze for 1 hour. Press remaining nuts into chocolate mixture. Cover. Freeze overnight. Slice. Serve immediately.

Chargrilled Sponge Cake with Poached Mandarins

Ingredients

1 cup caster sugar
2 cups water
1 cinnamon stick
4 mandarins, peeled
8 1/2 inch-thick slices Sponge cake
1 1/2 tbs butter, melted
1/2 cup double cream, to serve

Directions:
Place sugar, water and cinnamon stick in a medium saucepan. Stir over low heat, uncovered, for 2 minutes or until sugar dissolves. Bring to the boil over high heat. Reduce heat to medium and add mandarins. Simmer, uncovered, turning mandarins twice during cooking, for 10 minutes or until soft. Use a slotted spoon to transfer mandarins to a large plate and cover to keep warm.
Place the syrup over high heat and bring to the boil. Boil, uncovered, without stirring, for 5 minutes or until the liquid reduces by half.
Meanwhile, preheat a chargrill on medium-high heat. Brush both sides of cake slices with melted butter. Reduce heat to medium, add half the cake slices and cook for 1 minute each side or until golden and heated through. Transfer to a plate and cover loosely with foil. Repeat with remaining cake.
To serve, divide the cake and mandarins among serving bowls. Drizzle with the syrup and serve with a dollop of the double cream.

Orange & Fig Carrot Cake

Ingredients
16.5 oz carrot cake mix
1 egg
1/3 cup vegetable oil
7 oz dessert figs, finely chopped
2 tsp finely grated orange rind
3 tbs soft butter or margarine
3 tbs maple syrup
Orange zest, to decorate

Directions:
Preheat oven to 350 F. Line a 8 inch square cake pan with non-stick paper.
Place the cake mix, egg, oil and 2/3 cup water in a large bowl. Mix with a wooden spoon until well combined.
Add the figs and orange rind. Fold through until well combined. Pour into the pan. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 10 minutes to cool. Turn out onto a wire rack to cool completely.
Place the contents of the icing sachet, butter and maple syrup in a small bowl. Beat with a wooden spoon until smooth. Spread over the top of the cake. Scatter with the orange zest to decorate.

Strawberry Vacherin

Ingredients
6 oz whole blanched almonds
5 egg whites
8 oz caster sugar
4 oz unsalted butter, melted, cooled
2.5 oz plain flour, sifted
1 1/3 cup thickened cream, whipped
5 oz pure icing sugar, plus extra to dust
1 tsp vanilla extract
3. 5oz Toblerone chocolate
9 oz punnet strawberries

Directions:
Preheat the oven to 250 F. Lightly roast the almonds in the oven for about 20 minutes. Transfer to a food processor and process until a fine powder.
Cut three 8 inch circles from non-stick baking paper. Grease one side of circles and place on baking trays greased-side up.
Beat together the egg whites and half the caster sugar in the bowl of an electric mixer until stiff. Add the ground almond and remaining sugar, and stir to combine. Gently fold in butter and flour. Spread onto baking paper circles to 1cm thick and bake for 50 minutes, then peel off paper and set aside to cool.
Beat together the cream, icing sugar and vanilla extract in a bowl until thick. Set aside.
Melt Toblerone in a bowl over a pan of gently simmering water. Set aside to cool slightly.
Place one meringue round on a plate, spread with half the Toblerone and top with a third of the cream mixture. Repeat, then top with third meringue and pile the remaining cream mixture on top. Cut the strawberries lengthways into quarters and arrange on top. Dust with the icing sugar.

Chocolate & Cherry Sponge Roll

Ingredients:
3 eggs
1/4 cup caster sugar
1/2 cup plain flour
2 tbs cocoa powder
1 tbs Cointreau liqueur
9 oz mascarpone
1 cup drained canned pitted black cherries
Cocoa powder, extra, to dust

Chocolate sauce:
7 oz good-quality dark chocolate, coarsely chopped
1/2 cup thickened cream
2 tbs brown sugar

Directions:
Preheat oven to 4oo F. Line a 8 x 12 inch (base measurement) Swiss roll pan with non-stick baking paper.
Use an electric beater to beat the eggs and caster sugar in a bowl until thick and pale, and a ribbon trail forms when beaters are lifted. Sift flour and cocoa over the egg mixture and use a large metal spoon to gently fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in oven for 10 minutes or until a skewer inserted into the centre comes out clean.
Immediately turn the cake onto a clean tea towel and remove the baking paper. Starting with a long side closest to you, and using the tea towel as a guide, firmly roll up the cake. Wrap the tea towel around the cake and place, seam-side down, on a tray. Set aside for 30 minutes to cool completely.
Meanwhile, to make the chocolate sauce, combine the chocolate, cream and brown sugar in a saucepan and stir over medium heat for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 30 minutes to cool.
Unroll the cake and brush with Cointreau. Spread the cake evenly with mascarpone. Spread half the chocolate sauce over mascarpone and sprinkle with cherries. Roll up firmly to enclose filling. Wrap in plastic wrap and place, seam-side down, in the fridge for 1 hour to chill.
Place cake on a serving platter and dust with extra cocoa. Place remaining chocolate sauce over low heat and stir for 2-3 minutes or until warm. Drizzle cake with the remaining chocolate sauce and cut into slices to serve.

Almond Meringue Peach Cake

Ingredients
3 cups caster sugar
1 vanilla bean
12 peaches, halved, stoned

Almond meringue:
10.5 oz caster sugar
10.5 oz flaked almonds, lightly roasted
1 tbs cornflour
8 eggwhites

Filling:
3 eggs, separated
4.5 oz caster sugar
1.5 pounds mascarpone

Directions:
Preheat oven to 350 F. For meringue, process 1/4 cup sugar, 8.5 oz almonds and cornflour until finely ground. Using an electric mixer, beat eggwhites until soft peaks form. Gradually add remaining sugar, beating until dissolved and mixture is thick and glossy. Fold in almond mixture. Spread over two, 1/2 inch deep, 10 x 12 inch baking paper-lined oven trays. Press remaining almonds over top of 1 meringue. Bake for 30 minutes, swapping trays halfway through, or until firm to the touch and light golden. Cool in trays.
For filling, using an electric mixer, beat egg yolks, 1/2 the sugar and mascarpone until thick. Transfer to a large bowl. Beat eggwhites in a clean bowl until soft peaks form. Gradually add remaining sugar, continuing to beat until dissolved and mixture is thick and glossy. Fold eggwhite mixture into mascarpone mixture.
Place sugar, vanilla bean and 3 cups water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil. Add peaches. Reduce heat to low. Cover peaches with baking paper and cook, for 20 minutes or until tender. Remove pan from heat and cool peaches.
Turn meringues out and peel off paper. Using a 24cm springform tin as a guide, cut 2 rounds of meringue, reserving scraps for middle of cake. Line base and side of a 24cm springform tin with baking paper. Place a round into base. Drain 8 peach halves. Cut each into 4 slices. Place 1/2 the slices over meringue. Top with 1/2 the mascarpone filling. Cut meringue scraps into pieces and place over mascarpone. Top with remaining peach slices and filling then finish with almond-topped meringue round. Cover and refrigerate overnight. Serve slices with remaining peach halves.

Zucchini Cake

Ingredients
1 cup plain flour
1 cup caster sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
9 oz grated zucchini
1 cup raisins
1 cup sultanas
1/2 cup chopped toasted pecans, plus a few whole, to garnish
2 eggs
1 tsp vanilla extract
1/2 cup olive oil

Lemon icing:
1 cup sifted pure icing sugar
1 tsp finely grated lemon rind
1-1 1/2 tbs lemon juice

Directions:

Preheat oven to 350° F. Grease and line the base of a loaf pan.
Sift flour, sugar, cinnamon, baking powder, soda anda pinch of salt into a large bowl. Add zucchini, raisins, sultanas and pecans. Whisk together eggs, vanilla and oil, and stir into dry ingredients. Pour into prepared pan and bake for 1-1 1/4 hours or until a skewer inserted into cake comes out clean. Allow to cool slightly, then place on a wire rack to cool completely.
To make the icing, combine the icing sugar, rind and juice, and stir until the mixture is smooth. When the cake is cold, drizzle with icing, allowing it to run down the sides, and top with extra nuts. This cake keeps well for 4-5 days in an airtight container.

Zucchini & Pistachio Spice Cake with Lime Frosting

Ingredients
3/4 cup sunflower oil
1 cup caster sugar
3 eggs
1 tsp vanilla extract
1/2 cup unsalted pistachios, finely chopped, plus 1/4 cup slivered unsalted pistachios to decorate
1/2 cup almond meal
2 cups grated zucchini (about 3-4)
1 tsp ground cardamom
1 tsp ground mixed spice
1/2 tsp bicarbonate of soda
1 1/2 cups self-raising flour
1/2 cup plain flour

Lime frosting
6 1/4 oz unsalted butter, softened
1 1/4 cups icing sugar, sifted
9 oz cream cheese, softened, chopped
Finely grated zest and juice of 1 lime

Directions:
Preheat oven to 340 F. Grease a 8 inch springform pan and line base and sides with baking paper.
Using an electric mixer with whisk attachment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.
For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with slivered pistachios.

Passionfruit Layer Cake

Ingredients
Melted butter, to grease
9 oz butter, at room temperature
2 cups caster sugar
6 eggs
1 cup plain flour
1/2 cup self-raising flour
1 cup desiccated coconut
2/3 cup coconut milk
Fresh coconut, shaved, to serve

Passionfruit syrup
1/2 cup fresh passionfruit pulp
2 tbs caster sugar
1 tsp finely grated lemon rind

Frosting
9 oz pkt cream cheese, at room temperature
1/2 cup sour cream
1/2 cup icing sugar mixture

Directions:
Preheat oven to 350 F. Brush 2 round 8 inch (base measurement) cake pans with melted butter to grease. Line bases and sides with non-stick baking paper.
Use an electric beater to beat together butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Stir in the combined flours and coconut. Stir in coconut milk. Spoon the mixture among the lined pans and smooth surfaces. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 30 minutes before turning onto a wire rack to cool.
Meanwhile, to make the syrup, combine passionfruit, sugar and lemon rind in a saucepan over high heat. Bring to the boil. Cook, stirring, for 3-5 minutes or until syrup thickens. Set aside to cool.
To make the frosting, use an electric beater to beat the cream cheese, sour cream and icing sugar mixture in a bowl.
Use a large serrated knife to remove the top of each cake. Use the knife to split each cake in half crossways. Place 1 layer of cake on a cake stand. Spread over one-sixth of the cream cheese mixture and spoon over one-third of the passionfruit syrup. Continue layering with the remaining cake layers, half the cream cheese mixture and the remaining syrup. Spread the remaining cream cheese mixture over the top and side of the cake. Arrange the coconut over the top and side of the cake and serve.

Coconut Cake with Caramel Berries

Ingredients
6 eggs at room temperature, separated
1 1/2 cups caster sugar
1/2 cup canola oil
Finely grated rind and juice of 2 limes
1/2 tsp cream of tartar
2 cups self-raising flour, sifted 3 times
2 tbs desiccated coconut
1/4 tsp salt
1 1/4 cups icing sugar, sifted

Caramel Berries
5 oz caster sugar
1/4 cup lime juice
18 oz punnets strawberries, hulled and thinly sliced widthways
4 oz punnet raspberries

Directions:
Preheat oven to 375 F. Using an electric mixer, beat egg yolks and 1/2 the caster sugar until very thick and pale. Combine oil, lime rind and 3/4 cup water in a jug. With mixer on low speed, gradually pour mixture in, beating until just combined.
Using an electric mixer, beat eggwhites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add remaining caster sugar, 1 tbs at a time, continuing to beat until thick and glossy.
Sift flour, coconut and salt over yolk mixture and whisk until just combined. Using a large metal spoon, fold in eggwhite mixture in 2 batches. Spoon mixture into an ungreased 10 inch tube (angel food) cake tin (from kitchenware stores). Level top then bake on lowest shelf in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Immediately invert cake tin, supporting it on its legs. Cool, inverted in tin (cooling the cake suspended prevents it from sinking).
Using a palette knife, run knife around inner edge of cooled cake to release it from tin. Turn on to a plate. Combine icing sugar and enough lime juice to form a thick icing then spoon over cake, allowing it to drip down sides. Stand until set. Meanwhile, for caramel berries, combine sugar and 1/4 cup water in a small saucepan. Stir over low heat until sugar dissolves, then simmer without stirring until mixture forms a dark caramel. Remove from heat. Add lime juice and 1/4 cup water and stir well. Top cake with strawberries and raspberries, then place remaining berries in a heatproof bowl. Pour hot caramel mixture over and cool. Drizzle a little of the mixture over top of cake and serve with remaining berries.

Snowy Mountains Cake

Ingredients
10 1/2 oz good-quality dark chocolate, roughly chopped
4 oz unsalted butter
5 eggs, separated
10 oz caster sugar
1 tsp vanilla extract
1 tbs rum or brandy
1 1/2 tbs cocoa powder, sifted, plus extra to dust
1/4 tsp cream of tartar
1 1/4 cup thickened cream, whipped

Directions:
Preheat the oven to 400 F . Grease a 9 inch springform pan.
Place the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). When the chocolate and butter have melted, remove the bowl from the pan and stir the chocolate and butter gently until smooth. Set aside to cool slightly.
Using electric beaters, cream the egg yolks and sugar in a bowl until pale and thick. Add the vanilla extract, rum or brandy and cocoa, then fold in the chocolate mixture using a metal spoon.
In a separate bowl, whisk the eggwhites until soft peaks form. Add the cream of tartar and continue to whisk until stiff peaks form. Fold a little of the eggwhite mixture into the chocolate mixture, then fold in the rest.
Spoon the mixture into the prepared cake pan, then place in the oven and bake for 35-40 minutes until the cake is firm on the outside (it should still be gooey in the centre).
Remove from the oven (the cake will deflate and crack slightly, but the cream topping will cover it) and set aside in the pan to cool. Transfer the cake to a serving platter and fill the centre with whipped cream, making little peaks to resemble snow-capped mountains. Dust with a little extra cocoa to serve.

Amaretto Cheesecake

Ingredients
2 cups crushed digestive biscuits
1 tbs good-quality cocoa powder, sifted
3 oz unsalted butter, melted
4 egg yolks
1 tsp vanilla extract
1 cup caster sugar
1.5 pounds ricotta cheese
1/2 cup sour cream
1/4 cup amaretto*
1/4 cup plain flour
1/2 cup thickened cream, whipped
3 eggwhites
7 oz good-quality dark chocolate, chopped

Directions:
Preheat the oven to 325 F. Lightly grease a 9 inch springform pan. Cover the outer base and sides of the pan with a double layer of foil. Combine the biscuit crumbs, cocoa and butter, then spread the mixture over the base and 3/4 of an inch up the sides of the prepared pan.
Process the egg yolks, vanilla and sugar in a food processor. Add the ricotta, sour cream, amaretto and flour, and process until smooth. Place the mixture in a mixing bowl and fold through the whipped cream. Beat the eggwhites until soft peaks form, then fold into mixture, making sure it's well combined. Finally, fold in half the chocolate. Place in prepared pan, then sit in a deep baking dish. Pour boiling water into baking dish so it comes halfway up sides of pan. Bake for 1 hour, turn the oven off and leave to cool completely, then refrigerate for a minimum of 1 hour.
To serve, place the remaining chocolate in a bowl over a pan of simmering water (making sure the bowl doesn't touch water) and stir until chocolate melts. Cool slightly, then serve slices of cheesecake drizzled with the melted chocolate.

Pecan Cake with Butterscotch Sauce

Ingredients (serves 6)
1 package cake mix
3/4 cup milk
2 eggs
4.5 oz pecans, chopped
1/2 cup thin cream
2 oz butter, chopped
1/2 cup brown sugar
1 tsp vanilla essence
Vanilla ice cream to serve, (optional)

Directions:
Preheat the over to 350 F. Lightly grease 8 inch round cake tin, and line the base with non-stick baking paper. Prepare the cake mixture according to packet directions. Spoon half the mixture into the prepared tin, and sprinkle half the pecans over.
Spoon the remaining mixture into the tin, and sprinkle the remaining pecans over the top. Use a wooden skewer to swirl the pecans through the mixture, then smooth the surface.
Bake for 40 minutes, until skewer comes out clean when inserted into the center. Stand for 5 minutes, then turn out onto a wire rack. Invert the cake so that it is right side up.
To make the butterscotch sauce: combine the cream, butter, brown sugar, and vanilla in a small saucepan. Stir over medium heat until melted and smooth, then reduce the heat to low and simmer for 2 minutes. Cool slightly. To serve, cut the cake into wedges, place into serving dishes and drizzle with the warm sauce. Serve with a scoop of vanilla ice cream, if desired.