Macadamia and Cacao Balls
Preparation 15 Minutes
Cook NO COOK Minutes
Serves 12-16
Method
- Blend or process dates until smooth
- Combine macadamia meal, cacao and dates in a bowl.
- Use wet hands to roll tablespoons of mixture in balls. Roll in coconut.
Ingredients
250g dried dates
100g Sunbeam Macadamia Meal
1 tbsp Cacao
1/2 cup desiccated coconut
Recipe Collection
Hummingbird Christmas Cake
Preheat 170ΒΊC (150ΒΊC fan).Β Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl.Β Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined.Β Divide evenly among the two pans then bake for 35 mins.Β Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top.Β Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees CelsiusΒ
Whisk together your plain flour, baking soda, salt and cinnamonΒ
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugarΒ
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.Β
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.Β
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.Β
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.Β Β
Let cool completely before decorating with meringue.Β
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.Β
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.Β Β
Fruit Mince Brownies
In a small saucepan heat mixed fruit and maple syrup until bubbling then remove from heat and set aside to infuse.
Approx 2 hrs
Preheat the oven to 180Β°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.
Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, vanilla paste and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.
Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.
Chocolate Raisin Brownies
Preheat oven to 180Β°C.
- Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
- Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.
HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.
Easter Chocolate Nests
Preheat oven to 180Β°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
Walnut Sultana Zucchini Carrot Cake
Preheat oven to 180ΒΊC (160ΒΊC fan).Β Β Grease and line base and sides of two x 22.5cm (9β) round baking tins.Β
In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices.Β Β Mix on low until just combined.
Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined.Β Β Divide the mixture evenly between the prepared tins, smoothing the surfaces.Β Β Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean.Β Β 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.Β Β Whisk until smooth.Β Β Add sifted icing sugar and whisk until smooth and fluffy.
To decorate, spread half the icing on top of one cake.Β Β Arrange the second cake on top and spread with remaining icing.Β Β Sprinkle with chopped walnuts to decorate.
