Tag Archives: cake

Cheat’s cheesecake

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Posted by on in Cakes & Breads, Recipes

cheats cheesecake 520w crop3 exposureThis would have to be the easiest cheesecake ever!

Easy on effort but still delicious.

  • Makes: 6 individual serves
  • Cook time: 5 mins prep, 3 hours (or overnight) in the fridge
  • Pan: 6 large muffin pans in a large muffin tray

Ingredients:

The Base:
6 super gingery Gingernut biscuits

The Filling:
250g cream cheese, softened
1 cup of Lemon curd
Strawberries to serve

How Easy? The Method:

  1. Place 1 super gingery gingernut biscuit in each pan for the base
  2. To make filling, place cream cheese and lemon curd in a bowl, use a stick blender to combine until smooth
  3. Spoon filling onto biscuit bases
  4. Refrigerate

Handy Tip:
These are best refrigerated overnight as the filling will soften the biscuit for a delicious base.

Seedy banana loaf

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Posted by on in Cakes & Breads, Recipes

banana loaf No the banana loaf has not had a rough night out! This recipe is a delicious combination of bananas, seeds and walnuts (optional) with the gentle sweetness of rice syrup.

It’s one of those recipes you can just throw together, no creaming or beating, and get fantastic results.

  • Makes : 1 loaf (approximately 12 slices)
  • Oven temp : 170C (150C fan forced)
  • Cooking time : 50 to 60 minutes
  • Pan size : standard loaf pan (approx. 21cm x 11cm)

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Coconut & Raspberry Loaf

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Posted by on in Cakes & Breads, Recipes

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Have friends coming around in an hour and have nothing to show for morning tea? You can make this recipe in under 5 minutes and be pulling it out of the oven as they arrive. They won’t know it took less than 5 minutes to make!

  • Makes : 1 Loaf (approximately 12 slices)
  • Oven temp : 180C (160C fan forced)
  • Cooking time : 50 to 60 minutes
  • Pan size : standard loaf pan (approx. 21cm x 11cm)

Ingredients

1 cup self-raising flour
1 cup shredded (or desiccated) coconut
¾ cup The Sugar Breakup Dextrose
1 cup milk
1 cup frozen raspberries

How easy?

  1. Preheat oven to 180C (160C fan forced), grease and double line sides of loaf pan.
  2. Combine flour, coconut, dextrose and milk in a bowl.
  3. Stir in raspberries.
  4. Pour into loaf pan and bake for 50-60 minutes or until a skewer comes out with just some moist crumbs when inserted in the loaf. Turn onto wire rack to cool.

Need some extra help?

My loaf is cooking too quickly on the outside!

Dextrose can cook quicker than traditional sugar. Ensure your oven isn’t too hot and put a double layer of greasproof paper when lining the pan. If the loaf is cooking too quickly turn your oven down slightly.

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Mini Raspberry Cheesecakes

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Posted by on in Cakes & Breads, Recipes

mini raspberry cheesecakesJust the right size! Cute little cupcake sized cheesecakes to ensure you get the perfect individual serve that are quick and very easy to make.

  • Makes: 9 individual serves
  • Cook time: 15 minutes prep, 3 hours (or overnight) in the fridge
  • Pan: 9 cupcake patty pans in cupcake tray

Ingredients – Base:
5 gingernut biscuits or 8 biscotti biscuits (or any of The Sugar Breakup biscuit recipes)
2 tablespoons of melted butter

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Moist coconut cake

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Posted by on in Cakes & Breads, Recipes

moist coconut cakeWhen you are craving a moist cake, this delicious recipe is perfect.

The recipe is inspired by a classic Australian Women’s Weekly top 10 favourite.

  • Serves: 8
  • Oven temperature: 170C (fan forced 150C)
  • Cooking time: 60 to 70 minutes
  • Pan size: deep round 22cm diameter

Ingredients
140g softened unsalted butter
1 teaspoon coconut essence
1 cup The Sugar Breakup Dextrose
2 large eggs (we used 55g to 60g eggs at room temperature)
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