Easter Carrot Cake
moderate - 50 Minutes
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ingredients
- 3 Sunny Queen Free Range Eggs
- 1/2 cup coconut oil, melted
- 2 loosely packed cups grated carrot
- 1/2 cup maple syrup
- 1/2 cup plain Greek yoghurt
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/3 cup roughly chopped walnuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- extra walnuts, shredded coconut & flowers for garnishing (optional)
- For the Icing:
- 250g block cream cheese, softened
- 1/4 cup plain Greek yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- squeeze lemon juice
Nutrition
Dietaries: Gluten free
Method
Preheat oven to 175°C and line a round 10 inch cake tin with baking paper.
In a large mixing bowl, place carrots and all the wet ingredients. Mix until well combined.
In another bowl, combine all the dry ingredients. Whisk together to break up any lumps.
Add the dry ingredients into the wet and beat with a hand mixer until just combined. Pour the batter into the cake tin and bake for around 25-30 minutes or until the cake springs back when you touch it and an inserted skewer comes out clean. Cool in the tray for 10 minutes and then transfer to a wire rack to cool completely.
To make the icing, add all ingredients to a medium sized bowl. Using an electric mixer, beat until combined and smooth. Spread icing on your cooled cake and decorate with extra walnuts, shredded coconut and flowers.
Serve or store in the fridge
until ready to serve.
Berry Meringue Parfaits
advanced - 20 Mins
Berry Meringue Parfaits
ingredients
- Sunny Queen egg whites
- cream of tartar
- caster sugar
- a few drops of vanilla
- frozen raspberries or mixed berries
- vanilla ice cream
- Cointreau or other liqueur (optional)
- whipped cream
- toasted flaked almonds (optional)
Nutrition
Serves: 6
Dietaries: Vegetarian,Gluten free
Method
1 : Line a baking tray with baking paper.
2 : Preheat the oven to low (120°C).
3 : In a dry bowl beat the egg whites until light and frothy.
4 : Add cream of tartar and beat with an electric mixer slowly increasing speed until the egg whites hold stiff peaks.
5 : Gradually add 2 tbsp of the sugar and continue beating 2-3 minutes.
6 : Quickly and lightly fold in remaining sugar and vanilla with a large metal spoon.
7 : Spoon or pipe into 3cm rounds on the baking paper and bake for about 1 1/2 hours.
8 : The meringues are cooked when they are dry and lift easily from the baking paper. Let them cool.
9 : Place 1 1/2 cups of frozen berries in a food processor and chop to coarse crumbs.
10 : Place half in a bowl, cover and return to the freezer.
11 : Mix the remainder with half the vanilla ice cream and return to the freezer to refreeze.
12 : Allow remaining berries to thaw and process half to a puree, adding the liqueur if using.
13 : Assemble the ingredients in tall glasses: meringues, scoops of vanilla and berry ice cream, whipped cream, crumbed frozen berries, thawed whole berries, berry puree.
14 : Finish with cream, a meringue, berries and toasted flaked almonds.
Apricot and Orange Pie
moderate - 1 Hr, 5 Mins
Apricot and Orange Pie
ingredients
- plain flour
- caster sugar
- reduced fat butter
- Sunny Queen Egg white
- raw sugar
- cold water
- dried apricots
- oranges
- vanilla essence
- caster sugar
- reduced fat butter
- cold water
Nutrition
Serves: 10
Dietaries: Vegetarian
Method
Preheat the oven 180°C.
Combine flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 2 1/2 tablespoons cold water and process until the dough comes together.
Turn onto a lightly floured surface and knead until smooth, cut off one third of the pastry and wrap in greaseproof paper and refrigerate.
Roll remaining pastry out between two sheets of baking paper until large enough to line the base and sides of a 4 1/2 cup capacity pie dish.
Place pastry into pie dish, trim excess pastry and refrigerate for 10 minutes.
Bake pastry blind, by placing baking paper on top of the pastry and fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice. Bake for a further five minutes or until pastry is light and golden. Set aside to cool.
Meanwhile, combine apricots, 2/3 cup orange juice, vanilla and 2 cups cold water in a saucepan over a low heat. Cook, stirring occasionally for 20 minutes. Or until the apricots have absorbed the liquid and are soft and plump. Remove from heat, add sugar and reduce fat butter stir until smooth, than set aside to cool.
Spoon apricot filling into pie case, roll out reserved pastry into a 20cm square pie dish. Cut pastry into 1.5cm thick strips and lay in a lattice pattern across the top of the pie.
Brush with Sunny Queen egg white to stick. Trim excess pastry, brush pie top with Sunny Queen egg white and sprinkle with raw sugar.,10 : Bake for 30 – 35 minutes or until pastry is golden. Serve warm or cold.
Apple and Berry Puddings
moderate - 45 Mins
Apple and Berry Puddings
ingredients
- stewed apple
- berries
- skimmed milk
- Sunny Queen eggs
- vanilla essence
- French bread
- freshly ground nutmeg
- vanilla ice cream
Nutrition
Serves: 4
Dietaries: Vegetarian
Method
Preheat oven to 180°C.
Whisk milk, eggs and vanilla in a bowl.
Press one slice of French bread into each base of the single ramekins.
Spoon two tbsp of egg mixture over each slice.
Top each ramekin with equal amounts of apple and berry’s and one slice of bread.
Pour over remaining egg mixture and sprinkle with nutmeg.
Place puddings in a deep pan. Pour boiling water into pan and fill up until the water is halfway up the sides of ramekins.
Bake puddings for 30-35 minutes or until set. Serve warm with ice-cream.
Amaretti Biscuits
moderate - 15 Mins
ingredients
- almonds
- sugar
- Sunny Queen egg
- vanilla
- almond essence
- blanched almonds
Nutrition
Serves: 5
Dietaries: Vegetarian
Method
Combine ground almonds, sugar, egg whites, vanilla and almond essence in a mixing bowl.
Beat mixture with electric whisk on medium speed for about 3 minutes.
Let mixture rest for 5 minutes while you prepare baking trays with non stick baking paper and pre heat oven to 180 C.
Spoon mixture into a piping bag with a 1 cm plain tube.
Pipe mixture onto the baking paper in a circular motion to form a biscuit.
Place one blanched almond on top of each biscuit and bake for about 12 – 15 minutes or until tops are lightly brown.
Remove from the oven, leave to cool for a few minutes before placing on a wire rack to cool.
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