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
Fruit and Nut Easter Eggs
Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed.
Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.
Place remaining seed mix into a food processor and process to a coarse crumb. Transfer to a small bowl. Repeat with remaining hazelnuts. Pour remaining coconut into a small bowl.
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain. Refrigerate at least 2 hours before serving cold.
Almond Sultana Florentines
Preheat oven to 160°C.
- Combine butter and condensed milk in a small bowl.
- Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
- Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
- When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
Sunbeam Decadent Fruit Mince
Mix all the ingredients in a large bowl till combined.
Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using.
This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Toasted Almond & Blueberry Salad
- Toast almonds in a pan on medium heat then set aside.
- Wash berries and slice strawberries into halves.
- Crumble blue cheese and combine salad ingredients together.
- Combine dressing ingredients and blend until smooth, pour over salad when serving.
Christmas Lava Puddings
Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.
- Combine all ingredients (except white chocolate) in a bowl. Mix well.
- Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
- Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
- Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.
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.
