Sunday, 21 June 2015

Carrot and Pineapple Cake

Serves 16

A yummy moist iced carrot cake.  The addition of pineapple and sultanas makes it just a little bit different. 

What's in it? 

100g peeled carrot, chopped into 4-5 pieces
160g brown sugar
120g sunflower oil 
3 eggs
50g sultanas
Finely grated zest of 1 orange
1tsp bi-carbonate soda
1tsp cinnamon
1/4tsp nutmeg
160g self-raising lour
130g canned crushed pineapple, drained

50g icing sugar
2tbs water

How do I make it?

1. Grease and line a 20cm square cake tin. Pre-heat oven to 180°C (fan forced) or 200°C (electric). 

2. Add carrot to bowl and grate for 5sec / speed 5. Place in separate bowl. 

3. Place sugar, oil and eggs in bowl and and mix for 10sec / speed 4. 

4. Add sultanas, reserved carrot, orange zest and bi-carb soda and mix for 10sec / reverse / speed 4. 

5. Add cinnamon, nutmeg, flour and crushed pineapple and mix for 20sec / reverse  / speed 4. 

6. Pour mixture into prepared tin and bake in oven for 40 to 50 minutes, or until cake springs back when touched in the centre. 

7. Remove from oven and allow to cool in pan for about 5 to 10 minutes, then turn out onto a wire rack to cool completely. 

8. To make icing, mix icing sugar and water in a bowl with a fork.  Drizzle over cooled cake. Allow icing to set for at least 10 minutes, then slice and serve. 

5 ProPoints per serve. 


This cake freezes well.  Cut into pieces and individually wrap before freezing. 

Wednesday, 17 June 2015

Basic Chocolate Cake with Frosting

Serves 16 

This is a easy one if you are craving chocolate. The ingredients are staples, so you will always be able to make this at the drop of a hat. 

What's in it? 

Cake Mix
125g unsalted butter, cubed and softened 
2 eggs
120g caster sugar 
200g self-raising flour
20g cornflour
20g cocoa powder
200g skim milk 

45g unsalted butter, cubed and softened 
120g icing sugar
1tbs cocoa powder
1tbs skim milk 

How do I make it? 

1. Pre-heat oven to 180°C (fan forced) / 160°C (electic). Spray square cake tin with oil and line with baking paper. 

2. Place all cake mix ingredients in mixing bowl and mix for 20 sec / speed 6. Spoon mix into prepared tin, smooth with a spatula and bake in pre-heated oven for 35 minutes or until a skewer inserted comes out clean. 

3. Remove cake from oven and allow to cool in tin for about 10 minutes before turned out onto a wire rack to cool completely. 

4. Once completely cooled, make the frosting by placing all frosting ingredients in mixing bowl and mixing for 20 sec / speed 3. 

5. Spoon frosting onto cooled cake and spread evenly with a spatula or the back of a spoon. 


5 ProPoints per slice. 

Tuesday, 9 June 2015

Cauliflower Mash

Serves 4-6

I love cauliflower mash as a substitute for potato, and am frequently serving it these days with slow cooked curries as a substitute for rice. 

What's in it? 

1 whole cauliflower, cut into medium sized florets
20g butter, cut into 1cm cubes
Freshly ground salt and black pepper

How do I make it? 

1. Bring 1L of water to the boil, 10 min / Varoma / speed 3. 

2. Place cauliflower florets in varoma dish and steam until soft for 16 min / Varoma / speed 3. 

3. Clean and dry mixing bowl and then place steamed cauliflower in bowl together with butter and salt and pepper to taste. Insert butterfly and process for 20 sec / speed 4. 

1 ProPoint per serve.