CHOCOLATE CREAM MINT SWISS ROLL

This free Chocolate Cream Mint Swiss Roll is so quick and easy to make, great to serve with tea or coffee!


Ingredients


Swiss Roll:
4 extra large eggs, separated
125ml castor sugar
60ml self-raising flour
60ml cocoa powder
castor sugar for rolling


Filling:
Fresh cream
Sugar to taste
1 peppermint crisp


Method


Swiss Roll

• Preheat the oven to 180 °C.
• Beat the egg yolks and castor sugar until light and pale.
• Sift the flour and cocoa powder and add to egg mixture, beating well.
• Beat the egg whites until soft-peak stage and fold into the mixture with a metal spoon.
• Spread the mixture into a lined and greased 23 cm x 32 cm Swiss roll tin. 
• Bake in a preheated oven for about 10–12 minutes. 
• Remove from oven, leave to cool slightly and turn out onto a clean, dry tea towel sprinkled well with castor sugar. 
• Trim the edges to ensure rolling without breaking. 
• Remove the paper carefully and roll it up with the sugared cloth, leave it for about 5 minutes, then unroll and leave it to cool further.

Filling

• Beat the cream and sugar until thick.
• Spread over the Swiss roll, sprinkle the peppermint crisp over the cream and roll up.

NEW YORK CHEESECAKE

This free New York Cheesecake Recipe is so rich, creamy & absolutely delicious! This New York Cheesecake recipe is made with cream cheese and a little hint of lemon.

Ingredients


Pastry:
310ml cake flour
60ml castor sugar
3ml grated lemon rind
125g butter
1 extra-large egg yolk


Filling:
750g cream cheese
375ml castor sugar
10ml lemon rind
3ml vanilla essence
45ml cake flour
4 extra-large eggs
2 extra-large egg yolks
60ml fresh cream


Method


Pastry: 

• Sift the flour, add the sugar and rind. 
• Rub the butter in with your fingertips until it resembles fine breadcrumbs. 
• Add the egg yolk and knead lightly to mix well until it forms a ball.
• Cover the pastry and refrigerate for about 30 minutes. 
• Press half the pastry into the base of a greased 23cm loose-bottom cake tin. Bake in a preheated oven at 190 °C for about 10 minutes, remove from oven and set aside to cool slightly.
• Roll out or press remaining pastry and place on the sides. 
• Chill in fridge for about 10 minutes.

Filling: 

• Whisk the cream cheese, sugar, lemon rind, essence and cake flour until smooth. 
• Add the eggs and yolks, one at a time and stir in lightly with the cream.
• Pour into the pastry base and bake in a preheated oven at 200 °C for about 15 minutes. 
• Reduce heat to 140 °C and bake further for about 60 minutes.
• Switch off oven and leave in for another 15 minutes.
• Leave to cool off and garnish with fresh fruit of choice.

Makes 1 large cake

BEETROOT & CARROT CAKE

This free Beetroot & Carrot Cake Recipe is so quick and easy to make! The grated beetroot and carrot make this cake lovely and moist!

Ingredients


250 ml sugar
250 ml cooking oil
3 extra-large eggs, separated
10ml caramel essence
500ml cake flour 
1ml salt
10ml baking powder
250ml grated raw beetroot
250ml grated raw carrots


Method

• Preheat the oven to 180 °C and grease a 24cm loose-bottomed ring tin.
• Beat the sugar, oil and egg yolks and add the caramel essence.
• Sift the dry ingredients and beat into sugar mixture.
• Add the grated beetroot, carrots and milk and mix lightly.
• Beat the egg whites until soft and fold into sugar mixture. 
• Spoon mixture into prepared tin and bake in a preheated oven for about 40 minutes. 
• Remove from the oven, leave to cool in tin for a few
• Minutes before turning out.
• Serve dusted with icing sugar.

Makes 1 cake

CUSTARD CAKE

This delicious free Custard Cake Recipe is great for when your time is limited and you need to whip up something quickly!

Ingredients


Cake:
180ml milk
90g butter or margarine
3 extra large eggs
250ml sugar 
375ml cake flour
15ml baking powder
1ml salt


Custard Filling & Topping:
250ml milk
20ml custard powder
60g butter or margarine
125ml castor sugar
sliced almonds to garnish


Method


Cake:

• Preheat the oven to 180 °C.
• Heat the milk and butter. Leave aside to cool slightly.
• Beat the eggs and sugar until creamy. 
• Sift dry the ingredients and add to egg mixture. 
• Add the heated milk and butter to the flour mixture. 
• Turn out into two greased 20cm cake tins and bake for about 25 minutes.

Custard: 

• Heat the milk and thicken with the custard powder.
• Boil for a few minutes and set aside to cool slightly. 
• Beat the butter and sugar well and gradually add the custard and beat lightly until smooth.
• Fill and top the cake layers with custard and garnish with sliced almonds.
• Allow custard to set and refrigerate.

Make 1 cake

MOCHA SPICE CHOCOLATE CAKE

This divine free Mocha Spice Chocolate Cake Recipe is incredibly tasty… Chocolate Cake with a hint of cinnamon & coffee mmmmm

Ingredients


Cake:
2 extra large eggs
375ml sugar
10ml instant coffee powder
5ml caramel essence
500ml cake flour
3ml bicarbonate of soda
7ml baking powder
2ml salt
5ml ground cinnamon
15ml cocoa powder
160ml oil
125ml buttermilk
125ml water


Filling & Icing:
100g butter or margarine
500g icing sugar, sifted
20ml cocoa, sifted
10ml coffee powder
a little milk


Method


Cake

• Beat the eggs and sugar together well until light and fluffy. 
• Add the oil, buttermilk, water and caramel essence.
• Dissolve the coffee powder with a little warm water, add to egg mixture and beat to a smooth batter.
• Sift  the dry ingredients together and gently fold into egg mixture and beat lightly until mixed well.
• Pour the mixture into two greased 20cm cake tins.
• Bake in a preheated oven at 180 °C for 25 – 30 minutes. 
• Turn out onto a cooling rack and cool completely before icing.

Filling & Icing 

• Beat the butter, add the icing sugar and cocoa. 
• Mix the coffee powder with a little warm water, add a little milk and mix to a spreadable mixture. (Be careful not to add to much milk as this will make your icing runny).
• Fill and ice the two layers.

Makes 1 Large Cake

BAR ONE CHOCOLATE CAKE

This delicious Bar One Chocolate Cake Recipe is one of the most decadent cakes I have ever tasted!

Ingredients


Cake:
45ml cocoa powder
80ml boiling water
150g butter or margarine
250ml sugar 
3 extra-large eggs
500ml cake flour
15ml baking powder
3ml bicarbonate of soda
2ml salt
250ml buttermilk or plain unflavoured yoghurt


Icing:
60g bar one chocolate bar
100g dark baking chocolate
60ml fresh cream
45ml butter or margarine


Method


Cake

• Mix the cocoa powder and boiling water until smooth and set aside to cool off slightly.
• Cream the butter and sugar together well. 
• Add the eggs, one at a time and beat well until light and creamy. 
• Add the cocoa powder mixture to the egg mixture.
• Sift the dry ingredients and add alternately with buttermilk to creamed mixture.
• Spoon into a greased and lined 24cm loose bottomed cake pan. 
• Bake in a preheated oven at 180 °C for about 60 minutes. 
• Allow cake to stand for a few minutes before removing from tin.
• Cake must be cool before icing.

Icing

• Mix all the icing ingredients together in a small heavy-based saucepan. 
• Place over low heat and heat until melted completely. 
• Spoon over top of cake and leave to set.

Makes 1 large cake

PUMPKIN ORANGE & POPPY SEED CUPCAKES

These amazing Pumpkin Orange & Poppy Seed Cupcakes are packed with goodness and are great for kids who won’t eat vegetables!

Ingredients


Cupcakes: 
1 (400g) packet diced pumpkin
450ml soft brown sugar
4 extra large eggs
1 pinch salt
560ml organic flour
1 Tblsp baking powder
2 Tblsp poppy seeds
1 finely grated orange peel
180ml olive oil or vegetable oil


Cream Frosting:
1 finely grated lemon peel
30ml lemon juice
1 finely grated orange peel
125ml sour cream
60ml icing sugar, sifted


Method

• Preheat the oven to 180ºC and line a muffin pan with 12 paper cupcake cases.
• Blitz or finely grate the diced pumpkin.
• Mix the pumpkin, sugar, eggs, salt, flour, baking powder, poppy seeds, orange peel and oil together.
• Fill the cupcake cases a third of the way with mixture and bake for 20-25 minutes or until cooked through.
• Whisk all the frosting ingredients together and refrigerate until cupcakes have cooled. 
• Spoon the icing onto the cupcakes, top with a little orange zest.

Makes 12 Cupcakes

BAKED APRICOT CHEESE CAKE

This free Baked Apricot Cheese Cake is divine...So quick and easy to make!

Ingredients


Pastry:
250ml cake flour
2ml baking powder
45ml castor sugar
80g butter or margarine
5ml grated lemon rind
2ml vanilla essence
1 extra large egg yolk


Filling:
75g dried apricots, coarsely chopped
60ml orange juice
500g smooth cottage cheese
125ml fresh cream
180ml castor sugar
3 extra large eggs
5ml vanilla essence
5ml grated orange rind


Method


Pastry:

• Sift the flour and baking powder together into a mixing bowl and add the sugar.
• Rub in butter with your fingertips until crumbly.
• Add the lemon rind, vanilla essence and egg yolk and knead lightly on floured surface. 
• Refrigerate for a minimum of 30 minutes.
• Press the pastry into the base of a greased 23cm round pie dish or loose-bottomed tin. 
• Bake in a preheated oven at 200°C for about 8 minutes. 
• Remove from the oven and cool.
• Reduce oven temperature to 160 °C.

Filling: 

• Soak the apricots in orange juice for about 20minutes. Drain. 
• Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. 
• Add the apricots and juice and pour filling into the pastry base.
• Bake in preheated oven for about 40 minutes. 
• Reduce oven to 140°C and bake for a further 15 minutes. 
• Leave cake in the switched off oven to cool.

Makes 1 large cake

APPLE CAKE WITH CARAMEL SAUCE

This amazing saucy free Apple Cake with Caramel Sauce Recipe is so easy to make! Serve either hot or cold with a scoop of vanilla ice cream mmmm!

Ingredients


2 medium apples, peeled & cored
60g butter or margarine
125ml light brown sugar
125g butter or margarine
160ml castor sugar
5ml vanilla essence
2 extra-large eggs
375 ml self-raising flour
3ml bicarbonate of soda
250ml buttermilk
60ml fresh cream


Method


Cake:

• Preheat the oven to 180°C.
• Slice the apples into quarters and slice finely
• Add 60g butter to a heavy-based saucepan and fry the apples for a few minutes until softened. 
• Add the brown sugar and fry for a further 5 minutes until the mixture thickens slightly. Set apples and liquid aside.
• Beat the butter, castor sugar and vanilla essence well together. 
• Add the eggs, one at a time, beating until light and fluffy.
• Sift the dry ingredients and add, alternately with the buttermilk to the egg mixture.
• Spread two-thirds of the mixture into greased cake tin. 
• Top with apples, leaving a 2 cm border around the edge, cover with the remaining mixture. 
• Bake for about 50 minutes or until an skewer inserted into the centre comes out clean.
• Allow the cake to stand for a few minutes before turning out onto wire rack to cool.

Sauce: 

• Return reserved apple liquid to a large frying pan, add the cream and bring the boil. 
• Reduce heat and gently simmer for about 10 minutes until sauce thickens. Pour sauce over cake.

Makes 1 large cake

BLUEBERRY OATS LOAF

This free Blueberry Oats Loaf is delicious… Full of blueberries! This loaf makes a lovely tea time treat!

Ingredients


Loaf:
375ml flour
7ml baking powder
180ml rolled oats
125ml brown sugar
200ml buttermilk
50ml canola oil
10ml vanilla essence
2 large eggs
250ml blueberries fresh or frozen


Topping:
30ml rolled oats
30ml brown sugar
30ml flour
15ml cold butter


Method


Topping:

• Mix the oats, sugar and flour together, gently rub the butter in with your fingertips until the mixture resembles breadcrumbs.

Loaf:

• In a large mixing bowl sift the flour, baking powder and pinch of salt together.
• Stir in the oats and sugar.
• Combine the buttermilk, oil and vanilla essence in a large jug, add the eggs and beat well.
• Pour the egg mixture into the dry ingredients and stir gently until a smooth batter forms.
• Add the blueberries and mix gently.
• Grease a 21cm greased loaf tin, pour the mixture into the tin and sprinkle the topping over the batter.
• Bake in a preheated oven at 180°C for about 50 minutes to an hour or until a skewer inserted into the centre comes out clean.
• Allow to cool in the tin for about 15 minutes then turn out onto a wire cooling rack to cool completely.

Makes 1 loaf

CHOCOLATE CHELSEA BUNS

A dream in every mouthful, indulge & enjoy! Try this free Chocolate Chelsea Bun Recipe and you will be hooked… Great to serve with tea or coffee.

Ingredients


Yeast Mixture:
150ml flour
5ml sugar
8g instant yeast
125ml milk


Buns:
25g butter
350ml flour
1 egg
100g chocolate, chopped
15ml sugar
10ml cinnamon
Golden syrup for glazing


Method

• Mix all the yeast mixture ingredients together and leave in a warm place for about 20 minutes until frothy.
• Meanwhile rub the butter into the 350ml flour until it resembles fine crumbs.
• Add the egg to the yeast mixture and mix well and add to the flour and butter crumbs.
• Knead the dough for about 10 minutes, until smooth.
• Cover the dough with plastic wrap and allow to rise until double in size.
• Grease a 15 x 20 x 5cm baking tray.
• Roll the dough out onto a lightly floured surface to form a 1cm thick rectangle.
• Sprinkle the chocolate, sugar and cinnamon over the dough and roll into a sausage.
• Using a sharp knife, cut 3cm thick slices and arrange them on the baking tray.
• Bake in a preheated oven at 180°C for 20 minutes or until golden and a skewer inserted into the centre comes out clean.
• Drizzle a little golden syrup over the buns as a glaze.
• Serve hot or cold.

Makes 8

LEMON & LIME CUPCAKES

This free Lemon & Lime Cupcake recipe make the most deliciously zesty cupcakes!

Ingredients

Cupcakes:

6 eggs

250ml sugar

200ml avocado oil

2 lemons, juiced & zested

250ml self-raising flour

Icing:

2 limes, juiced & zested

400ml icing sugar

25ml butter, melted

Green or yellow food colouring

Zest to garnish

Method

• Whisk the eggs and sugar together until light and fluffy.
• In another mixing bowl add the avocado oil, lemon juice and zest.
• Add the flour bit by bit, alternating with the oil mixture, while beating slowly.
• Pour the mixture into a lined muffin g slowly.
• Pour the mixture into a muffin tin lined with cupcake cases.
• Bake for 20 minutes or until golden and the skewer comes out clean.
• Meanwhile mix the lime juice and icing sugar together, then mix in the butter, lime zest and food colouring.
• When the cupcakes have cooled, spoon over the icing and top with more zest.

Makes 12 cupcakes

STRAWBERRY DAIQUIRI CUPCAKES

This free Strawberry Daiquiri Cupcakes Recipe is divine… Creamy and bursting with strawberry flavour these Cupcakes are a lovely party treat!

 

Ingredients


Cupcakes:
60g butter
75g cream cheese
1 cup sugar
1 tsp lime zest
1 ¾ cup self raising flour
2 eggs
1/2 cup strawberry puree 
1/4 cup Bacardi Rum soaked strawberries finely diced


Icing:
60g butter
125g cream cheese
3 tbs strawberry puree
2 tbs Bacardi Rum
a few drops of strawberry or red food colouring
2 cups icing sugar
Sliced fresh strawberries to garnish


Method


Cupcakes:

• Line a 12 capacity muffin tray with cupcake liners.
• Cream the butter, cream cheese, sugar and lime zest together until light and fluffy.
• Add eggs, one at a time. Beating well after each addition.
• Alternately fold in flour and strawberry puree in thirds starting and ending with flour. 
• Make sure all the ingredients are well combined.
• Fold in the diced strawberries.
• Evenly divide batter into the cupcake liners.
• Bake in a preheated oven at 180°C for 20 - 25 minutes or until a skewer comes out clean.
• Allow cupcakes to cool completely before icing. 

Icing:

• Cream the butter, lime zest and cream cheese until light and fluffy.
• Add the strawberry puree and Bacardi. 
• Gradually add 1 cup of icing sugar and beat to combine.
• Continue to add remainder of icing sugar and food colouring while beating on medium speed.
• Add more icing sugar if required to get icing to fluffy but stiff consistency.
• Ice the cupcakes only when cool.
• Garnish with strawberry slices.

Makes 12 cupcakes

BLUEBERRY & ORANGE LOAF

Have the best of both worlds with this free Blueberry & Orange Loaf Recipe… This loaf cake contains real blueberries & orange zest which create the most amazing flavours that will be sure to tantalize your taste-buds.

Ingredients

250g cake flour

150g sugar

5ml baking powder

2,5ml salt

2 large eggs

175ml milk

150ml sunflower oil

125g blueberries

Grated zest of one orange

Method

• Grease a loaf tin (20x10x5cm), sprinkle with flour and shake out any excess.
• Sift all the dry ingredients together in a large mixing bowl.
• Make a well in the centre of the dry ingredients.
• Whisk the eggs, milk and oil together, pour into the well and stir with a whisk until just mixed, (it may be a little lumpy but do not beat it will make the bread heavy).
• Stir in the blueberries and orange zest.
• Pour the mixture into the pan which should be 2/3 full.
• Bake in a preheated oven at 175°C for about 60 minutes or until cooked.
• Cool slightly before turning out onto a wire rack.

Makes 1 loaf

5 MINUTE CHOCOLATE CAKE IN A MUG

Looking for something quick and easy to make for dessert? Try this delicious free 5 minute microwave chocolate cake in a mug recipe.

Ingredients

4 Tblsp cake flour

¼ tsp baking powder

4 Tblsp sugar

2 Tblsp cocoa

A few chocolate chips

1 egg or 2 Tblsp yoghurt

3 Tblsp milk

3 Tblsp oil

1 coffee mug

Method

• Add the flour, sugar, cocoa and baking powder together.
• Add the egg or yoghurt and mix.
• Pour in the milk and oil, mix well.
• Finally mix in the chocolate chips.
• Cook in the microwave on high for 2 – 3 minutes until done.
• Wait until the cake stops rising and sets in the mug.
• Turn out onto a saucer and serve with a scoop of ice-cream or cream or simply serve in the cup with ice-cream or cream.

Tip: You can even add 1/2 a tsp of instant coffee to your mixture to give it a yummy coffee flavour.

Makes 1 cake

CHOCOLATE FRIDGE CAKE

Ingredients

250g margarine
1 egg
2 tblsp milk
2 tblsp cocoa
1 tsp vanilla essence
500g icing sugar
1 packet marie biscuits

Method

• Melt the margarine.
• Beat the egg, milk, cocoa, vanilla, icing sugar with the melted margarine together.
• Break up the marie biscuits and place in a greased dish then pour over chocolate mix.
• Leave to set in fridge.

ALMOND CAKE

Ingredients

125g butter
250ml sugar
2 eggs
½ tsp almond essence
250ml cake flour
Almond slivers
castor sugar for sprinkling

Method

• Cream the butter and sugar together.
• Add the eggs and then flour and mix well.
• Take care not to over mix.
• Pour mixture into a greased pie dish and sprinkle almonds on top.
• Bake for 30 minutes at 180°C.
• Sprinkle some castor sugar on top while still hot (optional).

GRANADILLA AND LEMON TART

Ingredients

Pastry

500ml flour

200ml icing sugar

Pinch of salt

200g butter, diced

2 extra large eggs

Filling

2 cans (230g) granadilla pulp

8 extra large eggs

Juice of 3 lemons

250ml castor sugar

250ml cream

Topping

2 cans (230g) granadilla pulp

15ml icing sugar

15ml corn flour

Method

Pastry

• Place the cake flour, icing sugar and salt into the food processor bowl.
• Add the diced butter and process until the mixture resembles breadcrumbs.
• Add the eggs through the spout of the food processor while still running and mix until a ball is formed.
• Remove the pastry from the food processor and wrap in plastic wrap. Chill for about 30 minutes to an hour.
• Press pastry on base and along the sides of a loose bottom cake tin.
• Line the crust with a layer of baking paper and fill with dried beans or rice.
• Bake in a preheated oven at 180°C for 10 – 15 minutes and remove the beans and paper.
• Bake for another 10 – 15 minutes or until crust is done, reduce the heat to 150°C.

Filling

• Mix all the filing ingredients in a mixing bowl, whisking until well blended.
• Pour into crust and bake for about 50 – 70 minutes or until the filling has set.
• Remove from the oven and cool.

Topping

• Mix all the topping ingredients together in a saucepan and simmer until mixture thickens.
• Cool and pour over cooked filling.

Refrigerate to cool and serve.