Wholemeal Apricot & Coconut Cake / Muffins

Makes: 1 loaf cake or 12 standard muffins

Ingredients:

• 1 cup chopped dried apricots
• 1 cup hot milk
• 1/4 cup honey
• 1 egg, lightly beaten
• 1 cup wholemeal SR flour
• 3/4 cup desiccated coconut
• 1/4 cup milk

Method:

• Combine apricots, hot milk and honey in a bowl, cover and soak overnight
• Pre-heat oven to 180 degrees Celsius and grease a loaf pan, line base with baking paper
• In a bowl, stir the egg, flour, ½ cup of the coconut and the extra milk into the apricot mixture
• Spread mixture into prepared pan and sprinkle with remaining coconut
• Bake for approximately 1 hour or until a cake skewer comes out clean (approximately 25-30 minutes for muffins)
• Stand cake in pan 5 minutes before turning onto wire rack to cool completely.

Recipe Notes:

• Store covered in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly
• This recipe is highly recommended to individually wrap and freeze portions to be included in lunchboxes.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Victorian Sponge Cake

Makes: 1 Luscious 20cm cake

Ingredients:

• 200g caster sugar
• 200g softened butter, cubed
• 200g self raising flour, sifted
• 1 teaspoon baking powder
• 4 eggs, lightly beaten at room temperature
• 2 tablespoons milk

Method:

• Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly
• Grease and line with non stick baking paper two x 20cm round cake tins
• In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter

• THERMOCOOKING: Place all ingredients in the jug with the butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds]

• Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon
• Bake for 20 minutes under golden and the cake springs back when gently touched
• Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely
• Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This cake is freezer friendly unfilled
• The picture shown has the cake will C4K Kitchen’s Raspberry Chia Jam and Raspberry Buttercream as a filling
• You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Berry Crumble Cake

Makes: 1 X 18-20cm round cake

Cake Ingredients:

• 175g butter, softened
• 100g caster sugar
• 3 eggs, lightly beaten
• 1/4 cup milk
• 200g SR Flour
• 70g almond meal
• 6 strawberries, diced 
• 125g punnet fresh blueberries 

Crumble Ingredients:  

• 1/2 cup almond meal
• 1/2 cup rolled oats
• 3/4 cup chopped walnuts 
• 1/2 cup coconut or brown sugar
• 100g butter, room temperature cubed

Method:

• Preheat oven to 180 degrees Celcius and prepare an 18-20cm round cake by lining and pregreasing
• To prepare the cake place the butter and sugar in a mixing bowl and use electric beaters to cream until light and fluffy
• Add in the eggs and milk and beat until just combined
• Add in the flour and beat very lightly until mixed through 
• Use a spatula to fold through the almond meal
• Pour half of the cake batter into the prepare and then evenly spread the fresh berries over the cake batter
• Very gently evenly spread the remaining cake batter
• To prepare the crumble place the walnuts and rolled oats in a food process until has a crumble texture and transfer to a mixing bowl
• Add in the sugar and almond and combine well
• Use your fingertips to rub in the crumble mixture until well combine
• Gently spread the mixture over the top of the batter 
• Bake the cake for approximately 70 minute, or until a cake skewer comes out clean, covering loosing with alfoil after 30 minutes
• Allow to cool in cake tin for at least 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in airtight container for 3 days 
• Cake is freezer friendly 
• Fruit types are interchangeable 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Spiced Apple Loaf / Muffins

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 1/2 cups SR Flour
• 1 teaspoon bicarb soda
• 1 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 4 or 5 large apples – peeled, cored and grated

Method:

• Preheat oven to 180 degrees Celsius, prepare either a greased and lined loaf tin or a greased muffin tray
• Mix the dry ingredients into a mixing bowl and combine well
• Make a well in the middle of the dry ingredients and mix in the eggs and apples very well
• Finally fold through the grated apple and then transfer the mix into the prepare tin or tray
• LOAF: Bake for 40-50 minutes until golden and a cake skewer comes out clean
• MUFFINS: Bake for 20-25 minutes until golden and a cake skewer comes out clean
• Allow to cool slightly in the tray/tin before transferring on a wire rack to cool.

Recipe Notes:

• To be stored in an air tight container below 27 degrees and to be consumed within 3 days
• This recipes is freezer friendly once cooked to be consumed within 6 months
• Pears are a delicious variation to the recipe
• For those looking for a bit of texture it is recommended to add 1/2 cup chopped walnuts

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Kitchen’s Pavlova

Serves: 8-12

Ingredients:

• 8 egg whites
• 1 cup caster sugar
• 2 tablespoons corn flour
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Topping Ingredients:

• 300ml full fat thickened cream
• 1 1/4 tablespoon icing sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit

Method:

• Preheat oven to 150 degrees Celsius and line a large baking tray within baking paper that has a 20cm circle drawn on the middle of the paper on the underside
• Place the egg whites in a large mixing bowl and use your electric beaters to beat  until firm peaks form
• Gradually add in the sugar, 1/4 cup at a time beating constantly until the sugar is all dissolved before adding in more until the mixture is thick and glossly
• Add in the cornflour , vinegar and vanilla until just combined
• Spoon the mixture onto the baking paper staying within the disc drawn on the paper and shape the mixture to be as even as possible
• Bake in the oven for 10 minutes, then reduce the oven to 110 degrees Celsius and bake for another 1 hour or until the pavlova is crisp and dry
• Turn the oven off  and leave the pavlova in the over with the door closed to cool completely, preferably overnight.
• To decorate your pavlova pour your cream, icing sugar and vanilla into a mixing bowl and whip the cream until thick and fluffy
• Gently spread the whipped cream over the cooled pavlova base and finally top with your preferred selection of fresh or preserved fruits.

Recipe Notes:

• The picture shown has the pavlova topped with fresh strawberries, fresh blueberries, C4K Kitchen’s Lemon Curd and fresh grated dark chocolate.
• It is recommended that one tart fruit be used to help balance out the sweetness of the base, such as lemon, lime, passionfruit etc.
• To be stored covered in the fridge for up to 5 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 
Lamingtons

Makes:24

Ingredients:

• 6 egg
• 1/2 cup caster sugar
• 1 1/4 cups SR flour
• 1/4 cup corn flour
• 80ml boiling water
• 30g butter
• 2 – 2 1/2 cup desicated coconut

Chocolate Sauce Ingredients:

• 4 1/2 cups icing sugar
• 2 tablespoons corn flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon butter, softened
• 3/4 cup full cream milk

Method:

• Preheat your oven to 180 degrees Celsius (170 degrees for fan forced oven) and prepare a tin 20x30cm by well greasing and lining with baking paper
• Crack all your eggs into a large mixing bowl and use your beaters to beat until light and fluffy, approximately 2 minutes
• Add in the caster sugar and on a high speed beat the egg mix until soft peaks form in the egg mix, this will take approximately 8 minutes
• Sift you flours together twice and set aside
• In a small mixing bowl add the butter and boiling water and allow the butter to melt into the water
• To prepare the cake batter sift the combine flour over the egg mix and gently fold through with a spatula
• Add in the butter mix and again gently fold through until just combined
• Pour the batter gently into the prepare tin and bake for 25 minutes
• Once cooked invert onto a wire cooling rack to cool while you prepare the chocolate sauce
• Sift the icing sugar, corn flour and cocoa into a heatproof bowl and sit this bowl over top of a simmering saucepan of water (a double boiler)
• Add in the milk and butter until the chocolate sauce comes together and is thick enough to evenly coat the back of a spoon
• Return to you sponge and cut into 24 equal portions
• Prepare your preparation station by having half the coconut in a shallow pan and the other half in a container behind and have a wire rack with a silicon may underneath it
• Pour 1/4 of the chocolate sauce into a bowl
• Roll the sponge cube in the chocolate sauce starting with the 4 open cut sides and gently roll to coat the top and bottom sides and then place in the coconut
• Repeat with another 5 sponge cubes, you will need to work quickly as the chocolate sauce will thicken and become difficult to use
• Roll each of the 6 coated sponge cubes in the coconut and sprinkle extra coconut over the top of the cubes
• Once a coated sponge cube is fully coated place that lamington onto the wire rack to set, repeat with the remainder of that 1/4 batch
• Rinse out your chocolate bowl (or get another bowl) and slightly reheat the chocolate sauce again to make the sauce more fluid and repeat the coating process with another 6 sponge cubes.
• Repeat this process until you have 24 Lamingtons
• Allow to set for a minimum of 2 hours before eating.

Recipe Notes:

• Store Lamingtons in an airtight container below 27 degrees Celsius and consume within 1 week.
• To serve as a dessert, slice a lamington in half horizontally and sandwich the halves together with raspberry jam and whipped cream.
• To make lamington fingers cut your sponge into finger shapes as opposed to cubes.
• Freezer friendly to be consumed within 3 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Simple Christmas Cake

Makes: 1 x 20cm cake (round or square) or 12 cupcakes

Ingredients:

• 1kg mixed dried fruit
• 2 1/2 cups chocolate milk
• 2 cups SR flour

Method:

• Soak the dried fruit overnight in the chocolate milk
• Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray
• Add the nuts, seeds and flour and use a wooden spoon to combined well
• Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full
• For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean
• For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes:

• Delicious served warm with custard or ice cream as an easily alternative to pudding
• Cake to be stored in an air tight container under 25 degrees celcius
• To be consumed within 5 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Strawberry Jelly Cheesecake

Makes: 1 x 20cm round Cheesecake

Base Ingredients:

• 250g milk arrowroot biscuits
• 80g butter, melted
• 1/2 teaspoon cinnamon sugar

Filling Ingredients:

• 2 x 250g blocks cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 teaspoon vanilla essence
• 1 tablespoon gelatine

Jelly Ingredients:

• 1 x 250g punnet strawberries
• 1 tablespoon maple syrup
• 1 tablespoon gelatine powder

Method:

• To make the base, place the biscuits in a food processor and blend until it resembles breadcrumbs
• Stir through the melted butter and cinnamon sugar until the biscuits are well coated
• Spread the mixture evenly over the bottom of a lined 20cm springform pan and pack down firmly using the base of a drinking glass.
• Place in the fridge while you prepare the filling.
• To prepare the filling place the cream cheese, caster sugar and 1 teaspoon of boiling water in a mixing bowl and beat together until light and fluffy
• Add in the vanilla essence and beat very well then set aside
• In another mixing bowl using the beaters to whip the cream for 3-5 minutes or until light and airy and set aside
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved.
• Use a spatula to gently fold through the gelatine mixture into the cream cheese mixture until well combine
• Finally fold through the whipped cream through the cream cheese mix until well combined and then spread the mixture evenly over the biscuit base and return to the fridge to set for at least 1 hour before you prepare your jelly topping.
• To make the strawberry jelly using half of the strawberries slice them into about 2mm slices and set aside
• Chop the remaining strawberries and place in a food processor with the maple syrup and blend until smooth
• Add in 1 1/4 cups boiling water and whisk together
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved
• Whisk the gelatine water into the strawberry jelly until well combined
• Very gently pour 1/2 of the jelly mixture over the top of your cheesecake
• Lay the slice strawberries as you want them to set and then finally very gently pour in the remaining jelly mixture over the top
• Place in the fridge to set overnight before serving.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Strawberry Uglies

Makes: 12

Ingredients:

• 1 x 250g punnet of strawberries, diced
• 1 mashed ripe banana
• 1 tablespoon maple syrup
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup natural or Greek Yoghurt

Method:

• Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix the strawberries, bananas and maple syrup together so well combined
• Stir through the almond meal, coconut flour and baking powder until fully mixed
• Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
• Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
• Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

• The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
• Store covered in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Chocolate Mud Cake

Makes: 1 x 20cm round cake

Ingredients:

• 250g butter
• 200g dark chocolate melts
• 375ml chocolate milk
• 220g caster sugar
• 175g plain flour
• 1 teaspoon baking powder
• 3 tablespoon cocoa powder
• 2 large eggs
• 2 teaspoons vanilla essence

Ganache Ingredients:

• 100g dark chocolate melts
• 1/2 cup cream

Method:

• Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forces) and completely line and grease a 20cm round springform tin
• In a saucepan over a low heat melt the butter, chocolate melts and the chocolate milk together, whisk continually until smooth and the chocolate is melted
• Add the sugar and stir until completely dissolved and transfer the chocolate mixture to a heat proof bowl
• Sift the flour, baking powder and cocoa powder into the chocolate mix and whisk through until smooth and well combined
• In a small jug lightly whisk together the eggs and vanilla and the whisk through the chocolate mixture whisking as you are pouring in and continuing to whisk for another 30 seconds until smooth and well combine, the batter will be very runny
• Pour the batter into the prepared cake tin and cook for 60 minutes or until cake skewer comes out clean
• Allow the cake to cool completely in the tin before trying to remove
• To prepare the ganache place the cram in a small saucepan and over low heat until heat until it is just about to boil
• Add in the chocolate melts, stir through and then turn the heat off the stove
• Continue to stir until it is glossy and the chocolate is fully melted
• Pour the ganache into a heat proof container and place in the fridge until starts to thicken
• When the ganache is thick and gloss remove the cake from the tin and place on a wire rack and evenly pour the ganache over the top of the cake and ensuring it runs down the sides of the cake for a beautiful glossy smooth finish
• Leave as is or top with some fresh strawberries as seen in the picture.

Recipe Notes:

• To be stored in an air tight container and kept below 27 degrees and to be consumed within 5 days
• The cake is able to be frozen, however not the ganache and to be consumed within 30 days.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.