Recipes
Passionfruit & Coconut Cake
This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! One 20cm cake Time 1 hour 20 mins INGREDIENTS: 175g dairy free butter or margarine ½ cup caster sugar 3 eggs 2 cups flour ¾ cup shredded coconut 2 tsp baking powder ½ cup milk (dairy free) ¼ cup passionfruit pulp 1 tsp vanilla extract Icing 1 tbsp dairy-free butter, softened 1 cups icing sugar 3 tbsp passionfruit pulp Topping ¼ cup toasted coconut 1 tbsp passionfruit pulp INSTRUCTIONS: Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go. Slowly add the flour, coconut and baking powder and mix well. Add the milk, passionfruit and vanilla to form a batter. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp. NOTES: Keep in the fridge until serving and remove 15 minutes before serving. Can be served on its own or with some natural yoghurt. One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.
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Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
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Create your own Christmas Grazing Table
Christmas entertaining doesn’t need to be stressful. With a little planning and the right mix of flavours, you can create a table that looks beautiful and feels effortless.