December 23, 2016 / Lyn Jones / 0 Comments
These deliciously naughty moist muffins are filled with choc and cherries and very low in fat.
Makes 18
2.5 cups white SR
2 tsp BP
2 Tab cocoa
1/2 cup sweetening powder
1 x 425g can stoneless black cherries – drained with liquid reserved
1/2 cup cherry liquid
1/2 cup skim milk
100g Lite mixed berry or vanilla Fruche
4 Tab blackcurrant or cherry jam
2 egg whites (or egg replacer powder)
1 Tab cherry liqueur
1 Tab corn syrup
Preheat oven to 180 degrees C and lightly spray 1 large sized muffin trays.
Sift flour, BP & cocoa together into a large bowl. Stir in sweetener.
Place all the other ingredients, except the cherries, into a blender & mix well.
Pour the liquid ingredients into the drys and stir well.
Lastly, fold the cherries into the mixture gently.
Spoon into muffin trays and bake approx 20 mins or until they just spring back when lightly touched. Allow to cool for 5 mins before removing from trays and placing on wire rack.
December 23, 2016 / Lyn Jones / 0 Comments
This cake not only looks impressive; each mouthful is a delight.
serves 10-12 (3 layers)
1 Tab vinegar
1 cup evaporated milk
1.5 cups plain flour
pinch salt
1/2 cup cocoa
1.5 tsp bicarb
1.25 cups caster sugar
185g melted butter or marg
1 tsp vanilla essence
2 eggs
FILLING:
680g jar morello cherries, pitted
1/3 cup cherry liqueur
2 x 300 ml cartons cream
3 Tab caster sugar
250g cooking choc, grated maraschino or glace cherries to decorate
Grease &line the base of 2 round 20cm cake tins. Set oven to mod 180 degrees C.
Add vinegar to milk, stir well & set aside. Sift flour, salt, cocoa, bicarb & sugar into a mixing bowl. Pour in the melted butter and half the soured milk and beat well for 2 mins.
Add remaining cake ingredients including milk and beat for a further 2 mins.Pour mixture into prepared tins and bake in preheated oven for 35 mins or until skewer in centre comes out clean. Allow to cool in the tins, then turn out onto a wire rack.
FILLING: Drain cherries, reserving syrup: measure 1/2 of this and place in a small saucepan with the liqueur. Bring to boil, lower heat & simmer for 3 mins. Remove from heat to cool.
Beat cream with sugar until thick.
Cut each cake in half and place one half onto a serving plate: brush liberally with cherry syrup then spread over about 1/2 cup of whipped cream. Scatter 1/3 of the cherries then top with another cake round: brush with syrup, then cream & another 1/3 of the cherries.
Assemble the next layer as the first two, finishing with the last round of cake. Brush with the cherry syrup, then spread the remaining cream over the top and sides of the cake.
Press the grated choc on top and sides of cake. Pipe swirls of whipped cream on top with a glace cherry on each swirl. Chill for several hours.