Cinnamon Roll Cake

Ingredients

3 cups sr flour
1 cup sugar
3 eggs
2 tsps vanilla essence
4 tbsps marge, melted
3/4 cup water
1/4 cup oil

Cinnamon Filling
1/2 cup brown sugar
1 tbsp cinnamon
60 g marge
1/2 cup mixed ground almonds and/or walnuts

Glaze
1 cup icing sugar
1/2 tsp vanilla essence
2 tbsps water

Method

Whisk the flour and sugar with the eggs, water, oil, marge and vanilla essence. Pour half of the batter into a large tin. Mix together the cinnamon ingredients and spoon over. Top with the rest of the cake batter, then swirl the cinnamon mixture through with a knife.
Bake at 180 for 50-60 mins.

When the cake is cool, mix together the ingredients for the glaze, and drizzle over.

Sesame Chicken

Ingredients

600g chicken breast, cubed
2 tbsps toasted sesame seeds

Batter
2 tbsps sr flour
2 tbsps cornflour
2 tbsps soy sauce
1 tbsp wine
2 tbsps water
1 tsp oil
Sesame oil

Sauce
1 cup chicken broth
1/3 cup sugar
2 tbsps white vinegar
2 tbsps soy sauce
2 tbsps sesame oil
1 tsp harissa
1 tsp crushed garlic
1 tbsp cornflour
1/2 cup water

Method

Mix together all the ingredients for the batter, then stir in the chicken pieces until coated and refrigerate for 20 mins.

Heat some oil in a wok and fry the chicken pieces in batches, until they are golden brown and cooked inside - about 5-6 mins. Drain on paper towel-lined plates.

Put all the sauce ingredients except the cornflour and water into a saucepan, and bring to the boil. Dissolve the cornflour into the water and stir into the sauce. Simmer for 2 minutes.

To serve, place the chicken in a large dish, pour the sauce over, and sprinkle with the sesame seeds.

Chocolate Fondant Souffles

Ingredients

Fondant
2 tbsps marge
1 tbsp sugar
3 oz chocolate

4 eggs, separated
1/4 cup sugar
1/4 cup sr flour
1 cup water
6 oz chocolate

Method

For the fondant part, melt the marge and sugar in a saucepan, then stir in the chocolate until smooth. Pour this into a bowl and freeze for about 10 minutes.

Whisk the egg whites and sugar until stiff. In a saucepan over a low heat, whisk together the water and flour, then whisk in the egg yolks. Stir in the chocolate until melted, then fold in the egg whites.

Grease 8 ramekins, put a scoop of the fondant mixture in each, then spoon over the souffle mixture.

Bake at 190 for 40 mins.

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