Walnut Sultana Zucchini Carrot Cake
Preparation 15 Minutes
Cook 1 HOUR 10 MIN Minutes
Serves 12
Method
Preheat oven to 180ºC (160ºC fan). Grease and line base and sides of two x 22.5cm (9”) round baking tins.
In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices. Mix on low until just combined.
Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined. Divide the mixture evenly between the prepared tins, smoothing the surfaces. Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.
To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment. Whisk until smooth. Add sifted icing sugar and whisk until smooth and fluffy.
To decorate, spread half the icing on top of one cake. Arrange the second cake on top and spread with remaining icing. Sprinkle with chopped walnuts to decorate.
Ingredients
120g grated zucchini
80g grated carrot
300g self raising flour
330g dark brown sugar
50g Sunbeam Walnuts, roughly chopped, plus extra to decorate
35g Sunbeam Sultanas
3 tsp mixed spice
½ tsp ground ginger
250ml neutral flavour oil (we used grapeseed oil)
4 eggs
ICING
100g butter, softened to room temperature
500g cream cheese, softened to room temperature
300g icing sugar, sifted
Recipe Collection
Chocolate Puddings with Sherry Raisins
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Pre-heat oven to 160°C (140°C fan-forced). Lightly grease 6 x ¾ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.
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Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.
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Use a small spatula to help remove puddings from pans and serve with custard and cream.
Puddings can be made in advance and re-heated briefly in a microwave to warm through.
Chocolate Ripple Christmas Wreath
You will need to begin this recipe the night before
Whip the cream to soft peaks.
Spread a few tablespoons of whipped cream onto the base of a 26-28cm round serving plate. This will stop your wreath from sliding around.
Dollop 1 flat tbsp of whipped cream onto a biscuit and top with another biscuit. Repeat until you have a stack of 5 biscuits, the top biscuit should not have any cream on top.
Repeat to make 8 stacks of biscuits.
On the prepared serving plate, arrange the biscuit stacks into a wreath shape. Spread the entire biscuit wreath with just enough whipped cream to ensure the biscuits are covered on top and around the sides. Refrigerate overnight, reserving remaining whipped cream.
When ready to serve, spread remaining whipped cream around the wreath. Decorate with dried fruit and nuts.
Sultana & Cinnamon Mini cupcakes
Preheat oven to 180°C (160°C fan-forced).
Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and Sunbeam sultanas in medium bowl.
Whisk milk, vegetable oil and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
For the Icing: beat butter till white and fluffy add sugar then milk slowly till the perfect texture, fill into piping bag and decorate with grated chocolate & mini easter eggs.
Traditional Christmas Puddings
- Combine mixed fruit, raisins, brandy and cranberry sauce in a large bowl. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in maple syrup. Add eggs one at a time, beating well between each addition. Stir butter mixture, sifted self-raising flour and spices, fresh breadcrumbs and almonds into soaked fruit, mixing well.
- Grease a 2 litre and 1 litre capacity pudding basin and a line both the bases with a double layer of baking paper. Fill mixture into the large basin to approximately 3cm from top of basin. Spoon remainder into small basin and smooth tops. Double line each of the tops of the puddings with baking paper rounds.
- Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over large pudding and secure tightly with string. Repeat process for small pudding.
- Place wire racks onto the base of a large and a medium saucepan and fill both one third with water and bring to the boil. Carefully place puddings onto wire rack in each saucepan making sure the water level comes about halfway up each pudding basin. Cover and simmer the large pudding 6 hours and the small pudding for 4 hours. Replenish with boiling water when needed.
- Serve with custard or cream with a dash of brandy added.
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
Date & Raisin Liquor Truffles
Place the dates, raisins and liqueur in a small food processor and process to combine.
Place the mixture in a bowl with the melted chocolate and mix to combine.
Refrigerate for 30 minutes or until just set.
Using a tablespoon, roll the mixture into balls.
Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.
Makes 20. Store in refrigerator and bring to room temperature when you serve.
