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18 April 2015

So it would seem that occasionally you make a cake that deserves a good ol photo! 


{ c a k e }

60g walnuts 
40g cashews
165g vegetable oil
200g sugar
4 tsp egg reoplacer or 4 eggs
465g SR flour
tsp Bi carb
3 over ripe banana's 
tsp all spice
1/2 cup milk

*Blitz the nuts with the crushing blade 10sec speed 12. Remove the nuts and set aside
*with the crushing blade still in place add all other ingredients and mix on speed 4 for 20 seconds to combine. Wipe down the sides with your spatula and mix on speed 8 for 2 minutes, when 1 minute remains on the timer add 70g of your nut mix (reserve the rest for dressing the cake).

{ c o o k } 

In a large greased and lined tin bake your cake at 160 degrees until it is cooked. Allow to fully cool before frosting, even leaving it in the fridge overnight.

{ f r o s t }

100g softened butter
1 pack of full fat cream cheese
2 cups icing sugar
2tbspn maple syrup + extra

Cream the butter with the crushing blade speed 12 for 10 seconds. Wipe down the sides and add the cubed cream cheese, mix for a further 15 seconds or until combined. Add the icing sugar to the bowl and mix again for 30 seconds adding the maple syrup through the hole until it reached a spreadable, fluffy consistency.
Frost the cake, using the nuts to decorate.