DIRECTIONS:

1. Pre-heat the oven to 170°C.
2. Sift flour, baking powder and baking soda in a bowl.
3. In a stand mixer fitted with whisk attachment, whisk bananas and sugar till light.
4. Add eggs and continue to whisk till pale.
5. Add dry ingredients.
6. Add melted butter and milk.
7. Whisk batter till light.
8. Add chocolate and stir to combine.
9. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
10. Use a testing pin to check for doneness.

     

DIRECTIONS:

1. Preheat oven to 180°C without fan.
2. Directions: One Bowl Method.
3. Melt Butter and set aside to cool.
4. Mix eggs(A), zucchini and melted butter (or oil)(A) till well combined.
5. Sift all dry ingredients into bowl. Mix to combine.
6. Using a whisk, slowly add wet mixture into dry mixture till combined.
7. Fill cupcake liners halfway.
8. Bake for 11-13mins till a cake tester comes out clean.
9. *Can be kept at room temperature for up to 3 days.
10. Prepare a Bain Marie/Water Bath.
11. Combine egg whites and sugar (B) in a grease proof metal/glass bowl.
12. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
13. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
14. Once ready, remove from the heat.
15. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High.
16. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
17. At low speed, add butter cubes one at a time until fully incorporated.
18. Turn to med high speed and whip for 2-5mins.
19. Add sifted cocoa powder (B), zest and orange extract. Whip till incorporated.
20. *Can be kept in the chiller for up to 3 days.

     

DIRECTIONS:

1. Cream butter and ½ of the sugar together in a mixing bowl using high speed for 5-8 mins.
2. Add in the semolina in and continue to beat for another few mins, add in the rum or vanilla essence. Set aside
3. In another clean mixing bowl, beat the egg whites using high speed for 2-3 mins till foamy then add in the rest of the sugar.
4. Once the egg whites reached soft peak, lower the speed and add the yolks in and continue to beat for 1 min. Mix well by hand.
5. Pour 1/3 egg mixture to the butter mixture and fold gently till it incorporates before another the next batch of egg mixture.
6. In a separate bowl, combine the almond, flour, baking powder and baking soda. Sieve together.
7. Add in the flour mixture to the batter using a spatula. Mix well and pour in the milk and mix well.
8. Pour the mixture into a 6 inch baking tin and sprinkle some almonds on top.
9. Bake for 35 -40 mins at 150°C.

DIRECTIONS:

1. Pre-heat the oven 180C degrees Celsius and grease the pan.
2. Beat the butter at high speed for about 10 minutes until it turns pale white in colour.
3. Beat the egg yolks with sugar until pale and tripled in volume. When you lift the beater, it should form a ribbon.
4. Pour the yolk mixture slowly into the butter mixture and fold until fully combined. Be sure to scrape the sides of the bowl for any butter so the entire mixture is incorporated.
5. Sift in the flour and fold. Careful not to over fold as over mixing will result in a reduced volume of batter.
6. Divide the mixture equally into 3 portions. For one portion, add cocoa powder/chocolate/mocha paste and lightly fold.
7. Bake in 3 separate pans for 20 minutes or until cake springs back when touched.
8. Let the cake cool and spread strawberry jam between each layer.