MOIST CARROT CAKE
1 cup oil 3 medium sized carrots, grated
1 cup brown sugar ¾ cup chopped walnuts
3 eggs
1 ½ cups self raising flour, sifted Cream Cheese Icing
1 teaspoon bicarbonate of soda 250g cream cheese
1 teaspoon ground cinnamon 2 ½ cups icing sugar
Salt to taste 2 tablespoons lemon juice
1. In a large bowl, beat the oil, brown sugar and eggs until well combined.
2. Add flour, bicarbonate soda
, cinnamon and salt.
3. Fold in the carrots and walnuts.
4. Pour into a greased 20cm microwave safe cake dish. Place a microwave safe
plate upside down onto the base of the microwave and sit the cake dish on top.
Cook for 13 minutes on MEDIUM HIGH (80%).
5. Allow to stand for 5 minutes before turning out onto a wire rack to cool.
6. Ice cake once cake is cold.
Icing: To make icing, beat cream che
ese until smooth. Add icing sugar and lemon
juice and beat until smooth.
CHOCOLATE SELF
SAUCING PUDDING
Serves 4-6
1 ¼ cups self-raising flour 90g butter, melted
½ cup castor sugar 1 cup brown sugar
3 tablespoons cocoa powder 3 tablespoons cocoa powder, extra
150g dark cooking chocolate 2 ½ cups boiling water
3/4 cup milk
1. In a large microwave safe glass bowl, combine the flour, caster sugar and cocoa
powder. Set aside.
2. Break up the chocolate and place into a small microwave safe glass bowl,. Melt
the chocolate by cooking for 2 ½ minutes on HIGH (100%), stirring halfway.
3. Stir the milk, chocolate and butter into the four mixture and mix until smooth.
4. In a separate bowl, combine the brown sugar, cocoa powder and boiling water.
5. Pour the liquid over the chocolate mixture. Cook for 10 minutes on HIGH
(100%).
6. Allow to stand for 5 minutes. Serve hot with ice cream.
STRAWBERRY CHEESECAKE
Base
15g butter, melted
25g digestive or Milk Arrowroot biscuits, crushed
Filling
500g ricotta cheese, drained of all excess liquid
250g cream cheese, roughly chopped
½ cup castor sugar
1 teaspoon vanilla essence
10g gelatine
1 teaspoon grated lemon zest
2 tablespoons golden syrup
1 punnet strawberries, halved
1. Grease the base and sides of a 20cm springform cheesecake tin with the melted
butt
er. Add the biscuit crumbs and tilt and turn the tin to coat the base and sides
with crumbs.
2. In a food processor, add the ricotta cheese and process for 5 minutes or until
smooth and creamy. Add the cream cheese, sugar, vanilla, gelatine and lemon zest
and process for 2 minutes or until smooth.
3. Pour the mixture into a 20cm microwave safe glass pie dish. Cook on MEDIUM
HIGH (80%) for 11 minu
tes. Stir mixture a couple of times throughout cooking to
ensure even texture. Transfer mixture to the springform tin.
4. Refrigerate for at least 2 hours or until set.
5. Heat the golden syrup for 10-20 seconds on HIGH (100%). Brush on the chilled
cheesecake.
6. Serve topped with strawberries.
MACADAMIA FUDGE
Makes approx 45 pieces
125g butter 100g chocolate melts
2 tablespoons golden syrup 1 cup (125g) macadamia nuts,
400g can sweetened condensed milk roughly chopped
1 cup brown sugar ½ teaspoon vanilla essence
1. In a large microwave safe glass bowl, combine the butter, golden syrup, condensed
milk and sugar and mix well. Cook for 6 minutes on HIGH (100%), stirring twice
during cooking. To avoid a grainy texture, to not scrape the undissolved sugar
crystals from the sides down into the bowl during cooking.
2. Stir in the chocolate melts, macadamia nuts and vanilla essence
3. Pour the mixture into a greased and lined 28 x 18cm lamington tin.
4. Refrigerate for 2 hours or until firm. Cu
t into 2cm x 2cm squares.
NOTE: Macadamia nuts can be substituted for other nut varieties such as pecans,
almonds and pistachios.
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