Strawberry Frangipane Tart

Ingredients

1 pie crust
1/4 cup strawberry jam
350-400g strawberries

Frangipane

100g margarine
125g sugar
2 eggs
1 tbsp water
1/2 tsp almond essence
150g ground almonds


Method
Cream together the margarine and sugar. Beat in the eggs, water and almond essence. Mix in the flour.
Spoon this into the pie case and bake at 190 for about 35 minutes.
Meanwhile, wash, hull and slice the strawberries. When the pie is cool, arrange the slices to cover the top completely.
In a microwave-proof bowl, mix the jam with 2 tbsps water. Heat for 20 seconds, then drizzle over the strawberries.

Pecan & Chocolate Fudge Cake

Ingredients

Fudge Sauce

40g margarine - 40g light brown sugar

4 tbsp golden syrup - 2 tbsp water - 1 tbsp cocoa

40g dark chocolate chips - 60g chopped pecans

Cake

125g margarine
125g light brown sugar
175g sr flour
2 eggs
3 tbsp water
2 tbsp golden syrup

Method

Preheat the oven to 180 and grease a large, shallow dish.

To make the sauce, melt together the margarine, sugar, syrup, water and cocoa in a saucepan until combined. Stir in the chocolate chips until they're completely melted, then add the chopped nuts. Pour the sauce into the dish.

Beat together all the cake ingredients, then spoon the mixture over the chocolate sauce, don't worry if it doesn't cover it completely.

Bake for 35 to 40 minutes. Serve warm.

Lemon Syrup Cake

Ingredients

100g margarine
175g sugar
2 eggs
Grated zest of 1 lemon
2 tbsps lemon juice
100 mls water
200g sr flour

Syrup

60g sugar
Juice of 1 lemon - about 3 tbsps

Method

Preheat the oven to 180 and grease a round cake tin.
Cream together the margarine and sugar. Beat in the eggs and lemon zest.
Mix in the flour, water and lemon juice alternately, until smooth.
Transfer into the tin and sprinkle the crushed sugar cubes over the top.
Bake for 45 minutes.
Meanwhile heat together the sugar and lemon juice in a saucepan until dissolved, then simmer for 3 minutes. When the cake is ready, pour the syrup over.

Chocolate Brownies

Ingredients

125g dark chocolate
100g margarine
2 eggs
200g sugar
125g sr flour
1 tbsp sifted cocoa

Topping

90g dark chocolate
60g margarine

Method

Preheat the oven to 180 and grease a large square tin.
Melt the chocolate and margarine in a saucepan.
In a large bowl whisk together the eggs and sugar.
Fold in the chocolate mixture, then fold in the flour and cocoa.
Pour into the tin and bake for 30-40 minutes. It might still look quite soft but it will set when it's cooled.

For the topping, melt together the chocolate and margarine, then pour it over the brownie.
Leave to set, then cut into 16 squares.