carrot cake with dark agave nectar

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Carrot Cake

ingredients: 2cups SR flour, 1/2cup brown sugar, 1/4cup dark agave nectar, 3 freerange eggs, 1/4cup vegetable oil, 2 carrots grated, 1cup soy milk

method: combine all the ingredients in a large mixing bowl and mix well until all combined. Pour mixture into a lined and greased cake tin. Bake in preheated oven at 180°C for 45 minutes or until cooked through. Serve while still warm with a little butter and a drizzle of agave nectar.

warm orange syrup for orange and poppy seed cake

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orange and poppy seed cake

ingredients:1 1/2cups SR Flour,3/4cup caster sugar,1teaspoon vanilla extract,2tablespoons poppy seeds,3/4-1cup freshly squeezed orange juice,2freerange eggs,2 tablespoons olive oil,180grams softened butter

method:In a kitchen mixer combine the sugar, butter, vanilla and mix until pale and creamy. Add the eggs, olive oil, flour and orange juice. Once combined add the poppy seeds and stir through by hand. Pour the mix into a well greased and lined cake tin. Bake at 165°C in a preheated oven or until cooked through the middle.

Orange Syrup

ingredients: Rind of 1 orange pith removed, juice of 1 1/2 oranges,1/2cup caster sugar, teaspoon vanilla extract,1/4cup water

method:combine all the ingredients into a pan, simmer over a low heat until mixture thickens and becomes syrupy. Pour over orange cake while still warm. Serve with thickened cream

lemon and coconut cake

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ingredients: 200g butter softened, 1cup caster sugar,1tablespoon lemon rind,2eggs,65g desiccated coconut,300g self-raising flour,125ml lemon juice,60ml milk,150g icing sugar,1 1/2 tablespoons hot water,1/2 teaspoon vanilla extract

method: combine the butter, sugar in a kitchen mixer, mix until light and fluffy, add the eggs one at a time, lemon juice and coconut then add the milk and flour alternating between the two until all ingredients are combined. pour mixture into a lined cake tin and bake in the oven set at 175°C for 45 minutes or until cooked through. Allow to cool completely before icing.

Method for icing: combine the icing mixture with the vanilla extract and slowly add the water until the desired consistency is reached. pour over the cake and allow to set in the fridge for 20 minutes.

 

 

 

Maple Syrup Banana Bread

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Maple syrup Banana Bread

ingredients; 2 cups self-raising flour, 1/4 cup brown sugar, 2 free range eggs, 1/4 cup maple syrup, 3 ripe bananas,1/3 cup milk, 2 teaspoons cinnamon, 1/4 cup chopped walnuts, 1/4 cup melted butter, 2 tablespoon olive oil

Method; Add all dry ingredients to a mixing bowl and combine then add lightly whisked eggs and the remaining ingredients. Pour mix into a bread loaf tin lined with baking paper and cook at 180°C for 45 minutes or until cooked through.

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lemon slice

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lemon Slice

ingredients: 220g butter softened,85g icing sugar,2 1/2 cups plain flour,4 lemons juiced or 90ml, rind of 2 lemons,4 eggs,350grams castor sugar,1 tsp baking powder,3/4 cup designated coconut

Method: grease and line 4cm deep slice pan, in a food processor combine butter and icing sugar then add 2 cups of the plain flour or enough so that the mixture comes together in a ball. Press into the pan and chill for 10 minutes. pre-heat oven to 175°C bake the base for 15 minutes then set aside to cool. Finely grate the rind of 2 lemons and juice all 4. Whisk the eggs and castor sugar then add the remaining flour and baking powder, rind and juice. Pour into the case and top with designated coconut. Bake for 30 minutes or until top is golden and filling is set. allow to cool in the pan before slicing. serve with cream or store in the refrigerator for school snacks.