Easter Chocolate Bark

Carrot & Sultana Cake

Preheat oven to 180C. Grease and line two 20cm cake tins.

In a large bowl, sift the flour, baking powder, bicarb, spices and salt. Stir to combine.

In a stand mixer, beat the eggs, sugars, oil and vanilla until smooth. Add half of the flour mix and mix on low speed until combined. Add remaining flour mix and mix on low speed again until all of the flour is incorporated. Add the pineapple and sultanas. Stir with a wooden spoon to combine.

Divide evenly between the prepared tins and bake for 40 mins or until cooked. Rotate the cakes after 20 mins. (You can test with a skewer, and the cake is ready when the skewer comes out clean.)

Cool the cakes in the pans for 10 mins, then transfer to cooling racks and leave until cooled.

Meanwhile, prepare the icing.

In a stand mixer, beat the butter on medium speed until very pale and creamy, about 4 mins. Add half of the sifted icing sugar and beat on low speed for about 1 min. Increase speed to medium to combine. Add remaining icing sugar and reduce speed to low for a further minute, then increase to medium speed for another few minutes until all of the icing sugar is combined. Add the vanilla and 1 tablespoon of the milk. Beat for 1 minute or until combined. Add extra tablespoon of milk of you would like a thinner frosting.

Divide the frosting between the centre of the cakes, reserving the remainder for the top and the sides.

Decorate with topping of choice.

Fancy Fruit and Nut Cake

Preheat oven to 150°C

1. Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
2. Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
3. Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
4. Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
5. Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
6. Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
7. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.

Cherry Dark Choc Biscotti

Preheat oven to 180ºC (160ºC fan).  Line a large oven tray with baking paper.

In the bowl of a stand mixer fitted with whisk attachment, combine sugar and eggs.  Whisk until pale and fluffy.  Add both flours, nuts, sultanas and cherries and stir to combine. 

Lightly dust a clean work surface with flour.  Turn the dough out onto the surface, divide into two even portions then roll each into a 30cm long log.  Transfer to prepared tray, flatten the tops slightly then bake for 30 mins.  Remove tray from oven and allow logs to cool for 20 mins.  Reduce oven temperature to 140ºC.

Use a serrated knife to diagonally cut slices, about 5mm thick.  Arrange slices back onto the lined oven tray and bake for a further 15 mins, turning the biscuits half way, until they are crisp and dry.  Transfer biscuits to a wire baking rack to cool completely.

Place chocolate in a microwave safe bowl and melt according to packet instructions.  Pour melted chocolate into a small cup and dip the ends of the biscotti into the melted chocolate, tapping off any excess.  Sprinkle extra almonds over the chocolate to decorate.

Place dipped biscotti onto baking paper and stand at room temperature until the chocolate sets.

Stuffed Baked Apples

1. Pre-heat oven to 180°C (160°C fan-forced).
2. Cut a 2cm slice off the top of each apple and set aside. Using a spoon or melon scoop, scoop out the core of the apple. Place apples into a baking dish.
3. Combine the raisins, walnuts, sugar, butter and spice. Using finger tips, mix it all together until a rough mixture has formed. Spoon into the cavity of each apple and bake for approx 25 minutes until apples are tender. If using the tops of the apples, add to the oven half way through cooking time and serve these with the baked apples.

Spiced Lamb in Lettuce Cups

1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Smoked Eggplant Dip

Pre-heat oven to 180°C (160°C fan-forced).

1.  Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through. 
2. When cool, peel skin away from eggplants, discarding stems and juices.
3. Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings. 
4. Combine currants with sherry vinegar and set aside for 10 minutes.
5. For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.