Apple & Sultana Crumble Cake
Preparation 20 Minutes
Cook 1 hour Minutes
Serves 8-10
Method
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Ingredients
175g butter, diced and softened to room temperature
1 cup caster sugar
2 extra large eggs
½ cup sour cream
1 cup self-raising flour
½ cup SUNBEAM Almond Meal
½ tsp mixed spice
¾ cup SUNBEAM Sultanas
1 granny smith apple, cut into 1cm dice
Crumble
½ cup rolled oats
¼ cup brown sugar
60g butter, diced
¼ cup SUNBEAM Slivered Almonds
Recipe Collection
Self-Saucing Chocolate Pudding
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
- Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
- In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
- For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.
Roast Pork with Pistachio Stuffing
Pat the pork belly dry with a paper towel, then score the rind at 1cm intervals.
To make the Pistachio Stuffing, melt the butter in a medium saucepan over low-medium heat. Add the shallot, lemongrass, garlic, ginger and chilli flakes. Cook, stirring for 3-4 minutes until softened. Then add the remaining ingredients. And cook, stirring, until pistachios are lightly golden. Remove from the heat and allow to cool. Then stir in the lemon zest and parsley leaves.
Butterfly the pork belly, leaving one edge intact. Spoon the Pistachio Cranberry Stuffing inside the pork and then roll up. Secure the pork with kitchen twine. Place pork into the fridge overnight (or for 12 hours) to allow the skin to dry up and the pork meat to take on the stuffing flavour.
Preheat the oven to 180℃ fan force.
Place pork onto a wire rack and into a roasting tin. Rub the oil over the pork belly skin and sprinkle over salt. Place into the middle of the oven and roast for 30 minutes. Turn heat down to 160℃ and continue to cook for 2 hours to slowly cook the pork meat. Then, to finish, turn the oven up to the highest grill setting and continue cooking for 2-4 minutes until skin has turned to crackling – you may need to use tongs to rotate the pork a few times to brown all sides evenly.
Remove from the oven and allow to rest for 10 minutes, before carving.
Honey Roast Chicken with Nutty Stuffing
Preheat the oven to 220c on fan-forced.
Combine stuffing ingredients in a food processor until roughly chopped.
Remove stems from rosemary and combine with honey, olive oil in a small bowl.
Fill chicken with nutty stuffing and roast chicken for 20 mins.
Remove chicken after 20 mins and cover outside with honey glaze, season with salt.
Cook for a further 25 mins on 180c until golden
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees Celsius
Whisk together your plain flour, baking soda, salt and cinnamon
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.
Let cool completely before decorating with meringue.
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.
Fruit & Nut Slice
- Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with
baking paper. - Combine all ingredients in a bowl and
stir until well combined. - Spoon mixture into prepared tin and
bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
Chocolate Easter Nests
Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.
Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
