SULTANA CAKE

150 grams butter, soft 

125 grams sugar 

3 eggs

3 tablespoons plain yogurt

180 grams self raising flour

1 teaspoon vanilla

150 grams sultanas 

preheat oven to 170 c.  line base and grease and flour sides of a 20  or 23 cm springform tin.

in a large bowl, using an electric mixer, cream the butter and sugar.

add the eggs one at a time,  beating well after each addition.

beat in the yogurt and vanilla until well combined

beat in the flour until just combined.

fold in 100 grams of the sultanas.

pour the batter into the tin, levelling the top then sprinkle the rest of the sultanas over the top.

cook for 20 -25 minutes or until a skewer comes out clean.

cool in tin for 5 minutes the remove o a wire rack to cool completely.

dust with icing sugar to serve.

 

LEMON CREAM CHEESE ROLLUPS

2 1/2  sheets puff pastry, thawed

225 grams (8 oz) cream cheese, softened

4 tablespoons sugar

finely grated rind 1 large lemon 

2 tablespoons lemon juice

preheat oven to 190 c.  line a large baking tray with baking paper.

mix the cream cheese, sugar, rind and juice together until well combined.

cut the 2 whole sheets of pastry into 4 squares. the half sheet into 2.

spread each square  evenly with the cream cheese mix. approx. 1 tablespoon each.

roll each square up and place seam side down on the tray.

brush each rollup with a little milk.

cook for 15 - 18 minutes or until golden.

remove from tray and cool on a wire rack till cold.

drizzle with icing.

dust with icing sugar to serve

 

SPANISH SPICE CAKE

2 cups self raising flour

1 1⁄2 cups sugar

1 1⁄2 teaspoons bicarb soda

1 tablespoon cocoa

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon ginger

1/2 cup canola oil

370 gram jar applesauce

1/2 cup water

2 eggs

1 cup sultanas

1/2 cup chopped walnuts, optional

preheat oven to 180 c. (350 f.) grease and line a

9 x 13 inch baking dish with baking paper.

in a large bowl, whisk the first 8 ingredients together.

using an electric mixer, beat in the oil, applesauce, 

water and eggs until well combined.

fold in the sultanas and walnuts.

pour into baking dish and cook for 30 = 35 minutes or until a skewer comes out clean.

leave in dish for 10 minutes the remove to wire rack

to cool completely.

ice.

ICING

2 1/4 cups icing sugar

1/4 cup butter, at room temperature (57 grams)

1/2 teaspoon vanilla

approx. 2 1/2 tablespoons milk

mix the icing sugar, butter and vanilla  together with enough milk to make a spreadable paste.

 

MINI LEMON IMPOSSIBLE PIES

1/2 cup butter, melted (113 grams)

1 cup sugar

4 large eggs

2 cups milk

1/3 cup lemon juice

finely grated rind of 1 lemon

1 teaspoon vanilla 

pinch salt

1/2 cup self raising flour

orange marmalade or lemon curd to fill

icing sugar to dust

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins with paper patty pans. will make 18  - 24 depending on size of tins.

in a large bowl, whisk together everything except the flour until well combined.

whisk in the flour.

evenly fill the patty pans.  cook for 18 - 20  minutes or until set and lightly golden.

leave in tins for 10 minutes the remove to wire rack to

cool complete

dust with icing sugar to serve.

NOTE:  these do sink upon cooling so I fill mine with orange breakfast marmalade for extra tang and then dust with icing sugar. lemon curd would also be lovely.

 

LEMON CONDENSED MILK CUPCAKES

1 can condensed milk

1/2 cup lemon juice

2 eggs

1/4 cup butter, melted

1/2 cup self raising flour

1 tsp vanilla 

finely grated rind of 1 lemon 

 

icing sugar for dusting

preheat oven to 180 c. (350 f.) and line a 12 hole muffin tin with paper patty pans.

in a bowl, whisk together all the ingredients (except the icing sugar).

evenly fill the patty pans.

cook for 18–20 minutes until golden on top and springs back to the touch.

cool completely.

dust with icing sugar to serve. 

 

CHEESE AND CHIVE LOAF

2 cups self raising flour

1/4 teaspoon salt

1 cup shredded tasty cheese

2 tablespoons chives (dried or fresh)

1 cup milk

1/4 cup butter, melted

1 large egg

preheat oven to 180 c.  (350f.) Grease and flour sides and line bottom of a small loaf pan with baking paper.

mix flour and salt in a bowl.

stir in cheese, milk, butter, and egg until just combined.

tip batter into the loaf pan, level top and bake for 45 minutes or until golden and a skewer comes out clean.

turn onto a wire rack, let sit for 5 minutes then slice and serve

with butter.

 

CHEATS CUSTARD TART

1 store bought shortcrust pastry case

200 grams Pauls double thick custard

2 eggs

nutmeg to sprinkle

preheat oven to 160 c.  place pastry case on an oven tray.

in a bowl, whisk the custard and eggs together until well combined.

pour mix into pastry case.

sprinkle with nutmeg.

cook for approx. 35 minutes or until just set.

place on wire rack and cool completely.

refrigerate when cold.