DIRECTIONS FOR MINT CAKE

1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
3. Add sugar.
4. Add in the beaten eggs and the melted butter.
5. Mix to combine. Do not vigorously beat the mixture.
6. Fold in the vanilla extract, pineapple and walnuts.
7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
8. Check for doneness with a toothpick.
9. Remove from oven and cool.
10. Once cool, spread the frosting on top of both sponges and layer them up.
11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
12. Decorate with chopped toasted walnuts.
13. Chill before serving.

DIRECTIONS FOR SYRUP

1. Boil the water, sugar and mint leaves together for 1 minute. Strain and add the lemon juice.

DIRECTIONS FOR HONEY ALMOND CRUST

1. In a pan, melt the butter and honey together, Take it off the heat and stir in the sliced almonds.

DIRECTIONS:

1. Preheat oven to 170 deg and grease 2 nos of 7 inches cake tins.
2. In a mixer bowl, sift the flour, baking soda, salt and cinnamon powder.
3. Add sugar.
4. Add in the beaten eggs and the melted butter.
5. Mix to combine. Do not vigorously beat the mixture.
6. Fold in the vanilla extract, pineapple and walnuts.
7. Pour mixture into prepared tins and bake in the pre heated oven for approximately 25-30 minutes.
8. Check for doneness with a toothpick.
9. Remove from oven and cool.
10. Once cool, spread the frosting on top of both sponges and layer them up.
11. Then spread the remaining frosting on the sides of the cake, covering the whole sponge.
12. Decorate with chopped toasted walnuts.
13. Chill before serving.

DIRECTIONS 

1. Have the strudel dough/ filo pastry sheets read.
2. To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over a moderate heat until golden brown. Towards the end, stir in the grated nuts, cook through quickly and remove from the heat.
3. Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and mix in a generous pinch of cinnamon.
4. Pre-heat the oven to 180C and grease a suitable baking tin with butter.
5. Brush the strudel pastry/ filo pastry sheets with butter and lay them in a double layer on baking paper.
6. Distribute nutty breadcrumbs over around half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough generously with melted butter, fold in the edges at the sides and roll up the strudel. Seal the ends well and lift the strudel into the baking tin using the baking paper.
7. Coat with melted butter and bake for 30-40 minutes until golden brown.
8. Remove the finished strudel, leave to cool down and sprinkle with icing sugar.
9. Serve cool or cold with home-made vanilla Chantilly or vanilla sauce.

DIRECTIONS 

1. Preheat oven to 170C.
2. Cream butter & sugar till light and fluffy.
3. Mix in dry ingredients on slow till combined. Add the chocolate chips last.
4. Roll dough on a floured surface till your desired thickness.
5. Cut into rounds or shapes of your liking.
6. Place cookies about 2cm apart.
7. Bake for 20-25 minutes depending on the size of the cookie till light browned on the base.
8. Keep in an airtight container for up to 4 weeks.

DIRECTIONS 

1. Bloom gelatine sheet.
2. Whisk egg yolks and sugar together.
3. Add coconut milk and pandan paste.
4. Heat mixture till 83C.
5. Add in bloomed gelatine and cool to 35C.
6. Whisk cream to soft peaks.
7. Fold in whipped cream in creme anglaise.