27
CREAM CHEESE FROSTING:
125g pkt cream cheese, softened
30g butter
3 teaspoons lemon juice
2
½
cups icing sugar, sifted
1. Preheat oven to 160°C. Grease and line 2
loaf tins and set aside.
2. In the mixing bowl beat eggs and sugar on
“HI” speeds, for 2 minutes.
3. Add oil and beat for 3 minutes until
mixture is thick and creamy.
4. Fold in dry ingredients. Along with prunes,
walnuts, sultanas and carrots until well
combined.
5. Place mixture into prepared tins and bake
for 50 minutes. Cool in tins, then remove
to wire rack and cool completely.
6. Frosting: Beat cream cheese, butter,
lemon and sugar juice together on medium
speeds until light and creamy.
7. Spread frosting over cold cakes and
decorate as desired.
Savoury Puffs Makes approximately 40
Choux Pastry Puffs
60g butter or margarine
¾ cup water
¾
cup plain flour, sifted
3 eggs
1. Preheat oven to 220°C. Grease and line
baking trays with baking paper.
2. Place butter or margarine and water in a
saucepan and bring to the boil
3. Stir in flour. Cook stirring until dough
leaves the side of the saucepan.
4. Cool slightly. Place mixture in the mixing
bowl and beat on ‘HI’ speed for 1 minute.
5. Add eggs one at a time and mix evenly
until mixture is stiff and shiny.
6. Drop tablespoon size onto prepared trays
using a spoon or pipe.
7. Bake for 15 minutes, then reduce heat to
160°C and bake until dry inside. Cool, fill
with sweet or savoury fillings and serve.
Note:
Choux Pastry Puffs freeze well.
Recipes (continued)
Cinnamon and Apple Tea Ring continued
