Christmas Cake
Preparation 10 Minutes
Cook 1 Hour 20 Min Minutes
Serves 1 Cake
Method
I. Start by preheating your oven to 16O°C on the fan-bake setting
2. Then in a large saucepan, add 500g Sunbeam Mixed Fruit, 1 teaspoon of mixed spice, 100g of Sunbeam walnuts, 150g of sugar, 150mL of brandy, 150mL of orange juice and 125g of unsalted butter (note: you can sub the brandy for more orange juice if you like!)
3. Next bring the saucepan to a simmer over a low heat for approx. 20 minutes, then pop the fruit mixture into the fridge to cool down.
4. Now in a large mixing bowl, add 2 eggs, 2 cups/270g of flour, 1 teaspoon of bicarb and 1 teaspoon of baking powder
5. Next pour the chilled fruit mixture into the bowl and give it a good mix using a wooden spoon.
6. Now line a 19cm x 6.5cm round baking tin with baking paper as demonstrated in the IGTV, then pour the mixture into the tin (be careful not to collapse the sides of the baking paper.
7. Give the tin a few taps and a good shake around to ensure the mixture is nice and even, before popping it into the oven at l60C (be sure to keep an eye on the top of the cake to ensure it doesn’t burn!)
8. After approx. l hour 10 minutes insert a skewer into the cake: if it comes out clean, the cake is done and you can remove it from the oven.
9. Set the cake aside to cool for a few hours, then remove it from the tin. Peel off the baking paper and serve!
Recipe Credit: @recipearce
Ingredients
500g Sunbeam Mixed Fr11it
l x teaspoon mixed spice (cinnamon, allspice + nutmeg)
100g Sunbeam Walnuts
150g sugar
150mL brandy (optional)
150 mL orange juice
125g unsalted butter
2 x eggs
2 x cups/270g flour
1 x teaspoon bicarb
1 x teaspoon baking powder
Butter to grease tin
Recipe Collection
Macadamia and Cacao Balls
- 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.
Rocky Road
Grease and line the base and sides of a 20cm square baking tin.
Mix together raisins, cherries, marshmallows and pistachios. Pour 1 cup of the mixture into the base of the prepared tin.
Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted. Allow to cool for about 5 mins before adding the remaining fruit and nut mixture. Toss to coat then pour into the prepared tin, gently flattening the surface. Refrigerate until firm (about 2 hours).
Remove from tin and slice into 4 long rows. Wrap in cellophane for Christmas gifting.
Fruit & Nut Biscotti
Heat oven to 180 degrees C. Generously butter or spray bottom and sides of loaf pan with cooking spray.
In large bowl, stir flour, nuts, sultanas, flax seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.
Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
Heat oven to 200 degrees c. Remove loaf from pan. Use sharp serrated knife to cut loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
Store at room temperature in airtight container up to 1 week.
Rainbow Couscous & Sultana Salad
In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.
Combine all dressing ingredients in a jar and shake well.
Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.
Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.
Tips
- Store salad in a covered container in the fridge, for up to three days.
- Couscous can be substituted with cooked and cooled quinoa, if preferred
Fruit Mix Ice-cream Bombs
Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.
Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.
Spoon the ice-cream mix into each pre-pared mould.
Return moulds to the freezer & freeze for 5 hours or till firm.
Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min
Turn out the ice-cream moulds, invert onto tray,
Spoon or pipe meringue onto each ice-cream mould.
Blow torch to brown meringue or bake at 220C for 5 min
Orange & Olive Oil Almond Cakes (Gluten Free)
- Pre-heat oven to 180°C (160°C fan-forced). Line 12 x ⅓ cup capacity muffin moulds with paper cases.
- Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
- In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
For those avoiding dairy, simply substitute the cows milk with your milk of choice.
