RASPBERRY & APPLE CRUMBLE CAKE

May 18, 2024 / Lyn Jones / 0 Comments


Ingredients
250 g (1 cup) caster sugar
120 g butter, softened
2 eggs
1 tsp vanilla extract
300g (2 cups) SR
820g can pie apple or any tinned apple slices
150g raspberries, frozen

CRUMBLE:
125g (1 cup) plain flour
75g (.75 cup) rolled oats
100g butter, softened
80g (.33 cup) brown sugar
baking paper

1.  Preheat oven to 180 degrees C (fan-forced). Grease & line a 23cm spring-form cake tin with baking paper and set aside. Bring out butter.

2.  Cream caster sugar & butter with beaters until pale and fluffy. Add eggs one at a time and beat until well combined. Add the vanilla extract and beat until combined.

3.  Sift in SR and mix on low speed until just combined (do not over-beat). Pour batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).

4.  Sprinkle with frozen berries & add an even layer of the tinned apple. Set aside.
In a bowl use your fingers to rub the plain flour, rolled oats, butter & sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.

5.  Cook in the oven for about 60 mins or until a skewer comes out clean. Allow to cool in the tin for 30 mins before transferring to a wire rack to cool completely. Serve warm or cold.

(from https://bakeplaysmile.com/raspberry-apple-crumble-cake)

Pecan, Toffee and Oatmeal Dark Chocolate Chunk Bars

October 28, 2023 / Lyn Jones / 0 Comments

(from Aldi Dessert recipes)   Makes: 8 large pieces

Ingredients

  • 1 cup pecan nuts, split into quarter cup and 3 quarter cups
  • ¾ cup salted butter, melted & cooled (or add extra salt if using unsalted)
  • 2 eggs, beaten
  • 1 cup rolled oats
  • 1 cup plain flour
  • 2 tsp BP
    1 cup brown sugar
  • ½ cup white chocolate melts, melted
  • ⅓ cup dark chocolate melts
    1. Preheat the oven to 160°C FF. Grease and line a 20cm square baking tin.
    2. Roughly chop pecans, set aside. Place sugar, flour, oats & BP into large mixing bowl. Stir,  mix in the melted butter and beaten eggs with wooden spoon.
    3. Fold in melted white chocolate and ¾ cup chopped pecans and stir to evenly combine.
    4. Pour into prepared tin, sprinkle with remaining pecans. Bake 30 minutes or until cooked through. Remove from oven and leave to cool slightly for 10 minutes.
    5. Meanwhile, melt the dark chocolate. Transfer slice to a cooling rack and spoon over the melted dark chocolate. Allow to cool then cut into 8 pieces.

    Note: You can drizzle the chocolate across the top of the slice with a spoon – in a lined pattern or simply pour the chocolate over the top and smooth it with a palette knife.

    Tip: For a less sweet version, you can swap the white chocolate for more dark chocolate.

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