We love a delicious tradition style cake and they don’t come much better than this butterscotch banana cake. The cake is gorgeous on its own or you can add the delicious and decadent cheese frosting.
- Makes: 8 slices
- Oven Temp: 170C (160C fan forced)
- Baking Dish: 20cm round cake tin lined with baking paper
1 cup (150g) self raising flour
1/4 cup (40g)of The Sugar Breakup Dextrose Powder
100ml macadamia oil (can use olive oil)
1/4 cup (50g) The Sugar Breakup Golden Rice Malt Syrup
1/4 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
2 ripe bananas (240-245g when mashed)
- Preheat the oven to 170C (160C fan forced) and prepare the cake tin.
- Mix the flour, bicarbonate soda, salt and cinnamon together.
- Beat the dextrose and eggs until they’re light and fluffy. Takes between 5-10mins.
- Go to the slowest beater setting and slowly add the rice malt syrup followed by the oil.
- Next sift the dry ingredients into the wet mix and using a spatula gently mix together until just mixed. Then add in the mashed bananas and gently mix together.
- Pour into the cake tin and bake for 30-35mins. Leave in cake tin for 5 mins then turn out on to wire rack and cool. Once cooled add frosting.
Cream Cheese Frosting
120g softened cream cheese
30g softened butter
30g The Sugar Breakup Golden Rice Malt Syrup
1/2 cup of The Sugar Breakup Dextrose Powder
1/2 teaspoon vanilla extract
- Beat the cream cheese, butter, rice malt syrup and vanilla until pale.
- Then add the dextrose and beat until combined. Pipe on to the cooled banana cake and enjoy.
There are a lot of ANZAC biscuit variations out there. This version stays close to the original so you get that classic ANZAC crunch and chew.
- Makes : 20 biscuits
- Oven temperature : 180C (160C fan forced)
- Cooking time : 10 to 15 minutes
- Pan : 2 baking trays
1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
150g unsalted butter, chopped
1/2 teaspoon bicarbonate soda
1 tablespoon boiling water
- Preheat oven to 180C (160C fan forced) and line baking trays with non-stick paper.
- Place the flour, oats, Dextrose and coconut in a large bowl and stir to combine.
- In a small saucepan place the Rice Malt Syrup and butter, stir over low heat until the butter has melted, remove from heat.
- Add the bicarbonate soda to boiling water then add to the butter and Rice Malt Syrup mixture. It will bubble up, don’t worry it’s meant to.
- Pour the butter mixture into the dry ingredients and mix together until combined.
- Roll spoonfuls of mixture into balls and place on baking trays, pressing down on the tops to flatten slightly, leave some room for them to spread.
- Bake for 10-15 minutes or until golden brown.
- Cool on the tray
Gluten Free (and nut free) option
Easy! Simply use Gluten Free plain flour instead of wheat flour and replace oats with quinoa flakes. All measurements stay the same.
It was my birthday on the weekend and of course Julia’s kids and I made my favourite chocolate log cake.
This photo is as real as it gets. We used every available candle in Julia’s house. All of the kids had already placed fingers into the icing before we even got it to the table.
This time we didn’t feel like a coconut flavour for the fudge topping so we swapped it for melted butter. It was so delicious…..Just makes me smile thinking about it.
- Makes: 10-12 slices
- Oven temp: 180 (170C fan forced)
- Cook time: 40-45 minutes
- Pan: large log tin
150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries or 1/2 cup of The Sugar Breakup jam any flavour
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk
Sometimes kids can ask for some random (and strange) flavour combinations but when my 7 year old asked for peanut butter and oat cookies I thought that sounded great and got cracking on a recipe. Only 6 ingredients, simply mixed together make these soft little cookies with an optional drizzle of 85% dark chocolate on top. And if you are gluten free replace the oats with quinoa flakes to make these goodies GF friendly!
Makes: 20 cookies
Oven temp: 180C (160C fan forced)
Cook time: 10-15 minutes
Pan size: biscuit tray lined with baking paper
1 cup rolled oats (or quinoa flakes for gluten free)
1 cup peanut butter (I used chunky and always the pure stuff, no added oils, sugars etc)
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 large egg
½ teaspoon cinnamon
1 teaspoon baking powder
30g 85% dark chocolate (optional)
- Preheat oven to 180C (160C fan forced), line your biscuit tray with baking paper.
- Place the egg, rice malt syrup and peanut butter in a medium size bowl and whisk to combine.
- Add the oats (or quinoa flakes for gluten free), cinnamon and baking powder. Stir til all the ingredients are well combined. It makes a delicious sticky dough that kids will eat half of if you’re not careful!
- Place cookie dough in the fridge for 30 minutes to firm up slightly.
- Remove dough from the fridge, roll tablespoon size balls, place on lined biscuit tray and flatten slightly with your hand.
- Bake for 10-15 minutes or until golden.
- Remove from the oven, allow to cool then drizzle over melted chocolate.
I could recommend waiting for the chocolate to harden but these cookies are irresistible so be prepared to have kids with chocolate smeared faces!
Here’s an Easter egg recipe we are going to use for our family. It can be adapted in so many ways. With the marshmallow inside the chocolate you could also add jam, coconut, peanut butter or crushed nuts. There’s so many ways to customise your eggs.
- Prep time: 2 hours
- Pan: Silicone Easter egg moulds
- Makes: 15 large half Easter eggs
- Difficulty level: easy
2 tablespoons of unflavoured gelatine powder
2 cups The Sugar Breakup Dextrose
1 cup cold water
1/4 teaspoon of salt
1 teaspoon vanilla essence
150g 85% dark chocolate* melted