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
Hummingbird Christmas Cake
Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. 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. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Pumpkin Macadamia Salad
Preheat oven to 180ºC.
- Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins.
- Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine.
Apricot Balls
- Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
- Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.
Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.
Traditional Hot Cross Buns
Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined.
Add in your melted butter, warm milk, eggs and raisins.
Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.
Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces.
Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.
Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.
Pre heat oven to 180 degrees after leaving it to rest.
Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically.
Bake in the oven for approximately 20 minutes or until nice and golden brown.
Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines.
Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish.
Easter Rocky Road
Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.
Christmas Cheesecake
Preaheat oven 160 degrees (140 degrees fan).
- Brush base and sides of 25cm springform pan with butter.
- Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
- Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
- Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.
To make Toffee
- Line a baking tray with baking paper. Spread nuts evenly over tray.
- Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
- Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
