Magic Lemon Custard Cake

Ingredients

4 eggs, separated
1/2 cup sugar
1/2 cup icing sugar
115 mls oil
3 tbsps lemon juice
Zest of 1 large lemon
115g plain flour
480 mls milk

Method

Whisk the egg yolks and sugar, then add the oil, lemon juice, zest and flour. Gradually mix in the milk.
Whisk the egg whites until stiff, then fold them in. Pour into a lined tin and bake for 45 mins or up to an hour, until the top is cakey and the middle custard layer is just set.

Coffee Cream Cake

Ingredients

1 1/4 cups sr flour
1/4 cup cocoa
4 eggs, separated
1 cup sugar (200g)
1/2 cup water

Coffee Sauce
250 mls single cream
150 mls milk
1/3 cup strong, sweetened coffee

Coffee Cream
500 mls double cream
2 tbsps icing sugar
1 tsp instant coffee

Method

To make the cake, whisk the egg yolks, sugar and water, then fold in the flour and cocoa. Whisk the egg whites until stiff, then fold them into the mixture.
Pour into a large lined tin and bake for about 1/2 an hour.

For the sauce, cook the cream, milk and coffee over a low heat for 3-5 mins. When the cake is done, poke holes all the way through with a skewer, and gradually pour the liquid over until it has been absorbed. Leave to cool.

In a large bowl, stir the coffee with 2 tbsps of the cream until it's dissolved. Whisk in the remaining cream, and when it starts to thicken, add the sugar, and whisk until stiff.
Spread the cream over the cooled cake, and grate some chocolate over the top to garnish.

Coconut Pecan Bars

Ingredients

3 eggs
1 cup sugar
90 mls oil
3/4 cup flour
1 1/2 cups dessicated coconut
1 cup chopped pecans
1 1/4 cups chocolate chips

Method

Whisk the eggs and sugar, then add the oil, flour and coconut. Mix in the pecans and chocolate chips. Spread into a lined pan and bake at 180 for 1/2 an hour.

Pecan Halva Cake

Ingredients

85g marge
100g sugar
2 eggs
1 tsp vanilla essence
200g sr flour
100mls water

Topping
30g marge
120g pecans, chopped (can also use walnuts)
1 tsp cinnamon
25g brown sugar
170g plain halva, broken into pieces

Method

Whisk the marge and sugar, then add the eggs and vanilla essence. Mix in the flour and water alternately.

For the topping, melt the marge and mix in the pecans and cinnamon. Divide the mixture, and mix the sugar into half of it.

Spread half the cake batter in a pan, and scatter over the sugarless nuts and the halva pieces. Spread the remaining batter over this, and sprinkle the sugared pecans on top.

Bake for about 40 mins at 160C.