Easter Carrot Cake
moderate - 50 Minutes
We have recipes for all occasions, healthy, fresh and tasty.
moderate - 50 Minutes
Dietaries: Gluten free
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.
advanced - 15 Mins
Serves: 4
1 : Preheat the oven to 190 degrees. Line a 25cm springform pan with baking paper.
2 : To make the base, combine the digestive biscuit crumbs, butter and ¼ cup of sugar in a food processor until the crumbs are moist. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for about 8 minutes, or until the crust begins to brown.
3 : To make the filling, beat the cream cheese and 1 ½ cups of sugar in an electric mixer until well blended. Add the flour and blend until combined. Add the eggs one at a time, beating until just combined. Finally, add the sour cream, milk and vanilla and beat until smooth. Pour the filling over the base.
4 : Create a water bath by placing the springform pan in a large roasting tray, and pouring enough hot water into the roasting tray to come about halfway up the sides of the springform pan. Carefully place in the oven and bake for about 1 hour, or until the cheesecake is just set in the centre, and the top is slightly puffed and golden brown. Turn off the oven, and let the cheesecake stand in the oven for 1 hour with the door closed. Then refrigerate for approximately 6 hours, or overnight.
5 : To make the topping, stir the blueberry jam over a low heat until melted. Remove from the heat and add the blueberries, tossing to coat. Spoon the blueberry mixture evenly over the top of the cheesecake. Chill until cold.
6 : Run a small knife around the edges of the cheesecake to loosen before releasing the springform pan. Slice and serve.
easy - 45 Mins
Serves: 6
Preheat the oven to 200°C. Grease a non-stick, 6-hole muffin pan.
Partially cook bacon rashers until most of the fat has rendered away, ensuring they remain bendable. Drain on paper towels and cool slightly.
Sautee the mushrooms for about 5 minutes over a medium heat, or until cooked through. Set aside.
Using a cookie cutter or a class, cut small circles of bread and place at the bottom of each muffin cup.
Wrap the bacon loosely around the sides of each muffin cup, forming a bacon ‘cup’.
Divide the cooked mushrooms between each of the muffins, placing them on top of the bread circle.
Carefully crack an egg into each bacon-lined cup. Sprinkle the top of each egg with salt, pepper, and a pinch of herbs (if desired).
Bake in the oven for 15-20 minutes, until the bacon is crisp and the egg is set.
moderate - 15 Mins
Serves: 5
Dietaries: Vegetarian
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.
moderate - 3 Hrs
Serves: 8
Pre-heat oven to 180°C. Spray a 8cm x 24cm bar tin with oil.
Beat egg whites until peaks form. Slowly add sugar, beating well in-between each addition. Continue to beat until hard peaks form then fold in flour and almonds.
Pop mixture into tin and cook for 30 minutes – it should resemble a cake
Cool for 15 minutes in tin. Wrap in foil and refrigerate for 2 hours.
Unwrap and cut into fine 2mm slices with an electric knife or a sharp knife.,6 : Spray a large tray, place the slices onto the tray and bake at 100°C until bread is golden and crisp.