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40
RECIPES
APRICOT AND ALMOND TEA CAKE
Serves 10
INGREDIENTS
1kg apricot halves in natural juice
4 eggs
2 cups (440g) caster sugar
½ teaspoon vanilla extract
1 cup (250ml) sunflower, canola or light olive oil
3 cups (450g) plain flour
1 teaspoon baking powder
¼ cup flaked almonds
icing sugar, for dusting
METHOD
1. Preheat oven to 150°C fan forced.
Grease and line the base and sides of
a 4cm deep, 22cm x 28cm slab pan with
baking paper, allowing a 2cm overhang
at both long ends.
2. Drain the apricots reserving 1 cup
(250ml) of the juice.
3. Assemble mixer using the whisk
attachment. Add eggs, sugar and vanilla
to the mixer bowl. Slowly turn mixer to
AERATE/WHIP setting; whisk for
6–7 minutes until pale and thick. Reduce
speed to KNEAD/FOLD setting; pour in
the 1 cup juice and oil and whisk for 30
seconds.
4. Sift the flour and baking powder
together over the egg mixture. Whisk on
KNEAD/FOLD setting a further
30 seconds until just combined. Pour
cake batter into the cake pan. Stand for
5 minutes (this helps thicken the batter)
5. Top with the apricots and sprinkle over
the almonds. Bake for 55–60 minutes or
until a wooden skewer inserted into the
centre comes out clean. Stand in the pan
for 30 minutes then carefully lift onto a
wire rack to cool. Dust with icing sugar
and serve.
RASPBERRY JAM ROLL
Serves 6
INGREDIENTS
3 eggs
½ cup (110g) caster sugar
2
⁄3 cup (100g) self-raising flour
1 tablespoon cornflour
1 tablespoon white sugar, to sprinkle
½ cup raspberry jam
1
⁄3 cup fresh or frozen raspberries
METHOD
1. Preheat oven to 180°C fan forced. Grease
and line base and sides of a 25 x 30cm
(base) swiss roll pan with baking paper,
allowing 2cm overhang along both
long ends.
2. Assemble mixer using the whisk
attachment; add eggs and sugar to
the mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
5–6 minutes, or until the mixture is thick
and pale.
3. Sift flour and cornflour together over
the mixture. Turn the speed to KNEAD/
FOLD setting and whisk 20–30 seconds
until just combined.
4. Spread sponge mixture into the pan and
bake, for 10–12 minutes or until sponge
springs back when touched in centre
and edges start to shrink from sides.
5. Meanwhile, place a sheet of baking
paper onto a clean tea-towel. Sprinkle
with a little white sugar. Turn hot cake
out onto the sugared paper. Remove
paper lining and starting from 1 short
side, gently roll the sponge and paper
up. Roll in the clean tea towel and set
aside to cool completely.
6. Unroll the sponge and spread with jam.
Scatter over the raspberries. Re-roll
sponge, this time without the paper, to
enclose the filling. Place onto a serving
plate and serve.
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