Ingredients
225g semolina
225g butter
225g finely chopped cashew nuts
400g soft brown sugar
150g pumpkin preserve chopped
10 eggs
Lemon rind
3tsp. Vanila essence
Method
1.Warm semolina in a dry pan.
2.Put it into a bowl and while still hot add the butter and lime rind.
3.Mix the chopped cashew nut and pumpkin preserve with vanila essence.
4.Beat the egg yolks and sugar until creamy and double in quantity and until there are air bubbles on the surface.
5.Add semolina and butter mixture and mix well.
6.Beat three egg whites well and add to the mixture.
7.Put the mixture into a 7″ flat cake tray.
8.Bake in a preheated oven of 160c for 15 minutes and then reduced it to 150c and bake for futher 40 minutes.
Ingredient
250g Marshmallows
1/2 tsp Vanilla
100g Butter
175g toasted rice cereal
oblong tin (7x11in)
Method
1. Grease the oblong tin. Place 200g of the marshmallows, with the butter and vanilla extract in a medium saucepan.
2. Place over a medium heat and cook until the butter and marshmallows have melted. Roughly chop the remaining marshmallows.
3. Mix the toasted rice with the marshamllow mixture, then stir in the extra marshmallows. Spoon the mixxture into the tray and press down with the back of a spoon.
4. Allow to cool in the tray and ten cut into squares.
Ingredients
125g Wholemeal self-raising flour
125g White self-raising flour
250g Light brown sugar
250g Peeled and grated carrots
4 Free range eggs
200mls Sunflower oil
125g reduced fat Cream Cheese
1 Tsp Vanilla extract
5 Tbsp icing sugar
2 Tsp mixed spice
Butter for greasing the pan
Method
1. Preheat the oven to 180C (35o/Gas4). Lightly grease a 20cm (8in) square cake tin and then carefully line the base with baking paper.
2. Sift both types of flour into a bowl, adding any bran left in the sieve. Stir in the mxied spice,sugar and carrots until they are thoroughtly combined.
3. Crack he eggs into a jug. Use a fork to lightly beat them together. Then pour the eggs into the bowl with the flour mixure.
4. Add the oil and then stir until all the ingredients are mixed together. Pour the mixture into the tin and smooth the top with the back of a spoon.
5. Bake the cake for 50 minutes until it is risen and golden. Remove it from the oven and leave gto cool in the tin for 10 minutes before turning it out.
6. Carefully turn the cake out on to a cooling rack. Put the cream cheese and icing into a bowl and beat together until smooth and creamy.
7. Stir in the vanilla extract. Put the icing in the fridge for 15minutes to harden slightly. Spread the icing over the cake and smooth using a palette knife.
