500g x castor sugar
300g x butter
Good pinch salt
4 x 55g eggs
1 x tsp vanilla essence
550g x sour cream
450g plain flour
20g x baking powder

Decoration:
Fondant Icing –
750 g pure icing sugar, sifted
120 ml water, 30 ml light corn syrup,
5 ml almond extract flavoured with coffee
pecan nut 1/2’s for decoration

In a saucepan, combine icing sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Dilute coffee with hot water before adding to fondant mix.

Method:
Microwave butter until just soft but not melting.
Place butter, salt and castor sugar in mixing bowl using the paddle not whisk cream well scraping sides regularly.
Add eggs and essence lightly mixed a little at a time being careful not to split mix.
Now add sour cream and float on top, then gently stir through one or twice to release butter mix off the bottom of the bowl.
Add the sifted flour and baking powder and spoon through the whole mixture by hand with a silicon spatular – we do not want to develop any gluten, this will ensure the finished cake is nice and short.
Pour mixture into a lined 28cm Kaiser springform tin with baking paper.
Bake for 1 hour @ 160’C and then if not cooked turn down to 150’C for a further 30min checking between the hour mark and final 30minutes with a cake tester if your oven cooks faster it may have to come out sooner. Cool it down and turn onto a cooling rack.
After it has fully cooled decorate the bottom which will now become the top, see pics – you can make another collar out of baking paper around the cake to hold the fondant until it cools and sets. Before you place the collar on dust the sides with icing sugar. Mark into portions and place ½ a pecan nut for decoration. You can slightly warm to serve.

3 large oranges boiled
1 cup soy milk
250g silken tofu
1 cup oil
1 tsp stevia
1 ¼ cups ground hazelnuts
2 ½ cups rice flour
1 tsp Bi carb soda
3 tsp Baking powder
1 cup cooked dates
½ cup dark cocoa
½ cup soy milk
200g vegan organic dark chocolate

For the syrup
1 cup water
2 cups orange juice
1 cup rice syrup or malt syrup
Rind of 3 oranges

Pre heat the oven to 180c.
Grease and line a spring form tin or muffin tins.
Puree the oranges, add the tofu and with the motor running add the oil, stevia and soy milk.
Combine all the dry ingredients and blend well so that the raising agents are well incorporated into the mix.
Blend the wet ingredients into the dry and fold the two together. Divide the mix into two parts and add the blended extra soy milk cocoa and melted organic chocolate to one batch and combine well.
Pour the plain orange mix into the baking tin and spread around, pour in the chocolate mixture on top of the orange and spread evenly over the orange layer.
Bake for approx 40 minute until cake bounces back or a skewer comes out clean.

Syrup
Combine all ingredients in a small pot and bring to the boil, allow liquids to simmer until thickened in texture.
Pour syrup over hot cake before serving.

4 large Mandarins boiled
6 large eggs separated
3 cups almond meal
1 cup sugar
3 tsp baking powder
1 cup oil
½ cup passionfruit pulp
¼ cup poppy seeds

Preheat oven to 180c.
Grease and line a 28inch springform tin, muffin or friand tins.
Puree the whole mandarins until fairly smooth and pour into a bowl, add in the passionfruit.
Blend together the oil, egg yolks and sugar until the sugar has dissolved and mix is smooth.
Combine the almond meal with the baking powder and poppy seeds and mix well, add in the mandarins and the egg yolk mix and blend until well combined.
Whisk the egg whites until stiff peaks form and fold this through the orange mixture.
Pour the mixture into the baking tin and sprinkle with shaved almonds, bake for approx 30 minutes or until a skewer comes clean from the cake.

This dairy free cake be made with a variety of different fruits depending on the season. Other options can include apple and berry, plum, rhubarb, peach or apricot, strawberry.

Poaching Pears
12 large pears
4 cups brown sugar
2 lt water
2 cinnamon sticks
2 cardamom pods
2 cloves
1 star anise

Cake
5 eggs
11/3 cup brown sugar
250 ml olive oil
150 ml white wine
2 cups spelt flour
2 cups ground almonds
1 ¼ cup Polenta
2 ½ tsp baking powder
½ Fresh vanilla bean

Topping
2 cup sugar
2 cup water
2 cups berries
Juice and zest of 1 lemon

For the Poaching
Combine the sugar, water and spices in a pot. Peel the pears and place into the pot, bring the poaching liquid to the boil, cover with a piece of baking paper and turn off the heat. Allow the pears to cool in the poaching liquid.

For the Topping
Combine the sugar and water in a pot and bring to the boil. Allow the syrup to simmer until thickened.
Take the syrup off the heat and add in the berries, lemon juice and rind.

For the Cake
Set the oven to 180. Line the base of a 28cm spring form cake tin with baking paper. Cut 6 of the poached pears in half, and arrange the fruit on the base of the tin. Pour over 6-7 dessert spoons of topping liquid including some of the berries.
Beat the eggs and sugar and vanilla bean until creamy, add the oil and wine and beat for another few minutes. Sift the flour, polenta and baking powder and add in the almond meal and mix until combined. Pour batter onto fruit and bake for about 1 hour
until a skewer comes out clean and cake top is golden brown. Allow the cake to cool in the tin.
Cut the other 6 poached pears in half and add them into the topping syrup.
Turn the cake out of the tin onto a large plate and place spoon fulls of pear and berry mix onto the top of the cake. Finish the cake with spoonfuls of syrup and serve with whipped ricotta or cream.

1 250G Block soft tofu
11/2 cups almond meal
1 cup shredded coconut
1 cup sweet potato cooked peeled and mashed
1/2 cup palm sugar
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 tsp. all spice

Method

1. Combine all ingredients in food processor
2. Blend until combined and pour into prepared pastry cases
3. Bake in a moderate oven until golden brown approx. 15 – 20 min
4. Serve with a ginger + cardamom syrup of 1/2 cup sugar, 1/2 cup water, 2 tblsp grated ginger, 2 cardamom pods melt sugar and water over low heat, add ginger and cardamom and continue to simmer until syrup in consistency.

1 quantity of sweet pastry
100g organic raisins
2 tblsp or dark rum or your favorite liqueur
900g Organic Swiss chard
50g pine nuts
75g organic sugar opt
3 pears peeled and cored
3 tblsp soy cream cheese
grated zest of 2 oranges
2 organic eggs beaten

Method

1. Soak raisins in the rum for approx. 15-min. Place raisins into a saucepan and simmer gently until all the liquid has been absorbed.
2. Steam the chard, leaves only and roughly chop.
3. Place chard in a bowl with the raisins and all the other ingredients
4. Mix well and spread onto the tart base cover the top with another layer of pastry with a few cuts into the top.
5. Bake for 45 min until golden brown. Allow to cool, dust with icing sugar and serve with fresh double cream.

200g unsalted butter
300g dark chocolate
3 organic eggs
250g organic sugar
120g Beetroot, cooked and pureed
150g macadamia nuts chopped
90g plain flour

Method

1. Pre heat oven to 190c
2. Melt butter and chocolate in a bowl over simmering water insuring that the bowl does not touch the water.
3. Place eggs and sugar into mixing bowl and beat until light and creamy
4. Stir in the butter and chocolate mixture
5. Add the Beetroot puree macadamia nuts and fold in the flour.
6. Pour the mix into a well greased buttered tin 11 * 7 inch
7. Bake for 25-30 min remove from the oven and allow to cool
8. Cut into squares and serve with cream or ice cream.

Pastry
3 Cups Spelt Flour
1/3 cup rice flour
2 tsp. Palm Sugar
200ml Oil
100ml Orange Juice
50ml Water

Adzuki Bean Filling
1 kg soaked cooked Adzuki beans
150ml Orange juice
3 tsp. Dark, good quality Cocoa
5 tsp. Palm Sugar
1 tsp. Agar agar
120ml Water

For the pastry:
Combine all the ingredients in a food processor until a soft pliable pastry is formed. Cover with cling wrap and refrigerate until firm approx. 1/2 hour.
Roll pastry out and press into an oiled tart shell and blind bake at 160-180c until golden brown. Allow to cool.

For the filling:
Combine the beans, cocoa, orange juice and palm sugar in a food processor and blend until very smooth and chocolate looking. Combine the agar with the warmed water and blend with the chocolate bean mix. Pour into the cooled tart base and refrigerate to set approx. 1 hr.

The flavours in this recipe can be changed by substituting the lemon juice for orange, mandarin, passionfruit, grapefruit, berries or any other flavours of fruit that are in season.

3 lemons juiced and zested (approx. 1/4 cup)
80g Palm sugar
20g (2tsp) Tapioca Flour
Water
250g silken tofu
50ml oil
1 tsp. Agar agar
150ml Water

Dissolve the palm sugar with the lemon juice and water and thicken with the tapioca flour. Blend the silken tofu, lemon zest and oil until smooth and add to the palm sugar mix.
Dissolve the agar agar with the 150ml of warmed water and add to the rest of the mix.
Combine well and pour into greased moulds, tart bases and allow setting in the refrigerator until slightly firm to touch.

Orange and Star Anise Sauce

2 Oranges juiced
1 Lemon Juiced
1 star Anise
1 Stick of cinnamon
1 tsp tapioca flour

Combine orange juice, star anise, cinnamon and lemon juice in a pan and bring to a slight simmer allowing the spices to infuse with the juice. Stir in the tapioca flour until combined and the sauce is of a smooth consistency.

250 gm flour
2 tsp baking powder
½ tsp baking soda
pinch of nutmeg
1 egg
¼ cup oil
½-3/4 cup milk
1 red onion finely chopped
1 bunch spinach or warrigal greens washed, blanched and chopped
120 gm feta cheese cut into small pieces
Optional- Dorrigo pepper

Preheat oven to 180*
Grease muffin tins or use large muffin paper cases.
Sift together the first 4 ingredients. Heat oil in saucepan, add onions and fry for a few minutes until soft. Place in bowl with spinach and feta and the dry ingredients – Mix egg and milk then combine with rest of ingredients – adding more milk as necessary but being careful not to over mix.
Spoon mixture into muffin tins and bake for about 20 minutes. The muffins are ready when a knife inserted comes out clean.