Key lime pie
Ingredients (serves 6)
- 200g wheatmeal or Granita biscuits
- 1/4 cup ground almonds
- 1 tbs caster sugar
- 100g butter, melted
- 4 eggs, lightly beaten
- 395g can condensed milk
- 2/3 cup (160ml) cream
- Finely grated rind and juice of 4 limes
Method
- Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
- Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
- Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
- Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
Whole orange & almond cake with botrytis syrup
Ingredients (serves 
- 3 large (about 250g each) oranges
- Melted butter, to grease
- 5 eggs
- 315g (1 1/2 cups) caster sugar
- 200g (2 cups) almond meal
- 75g (1/2 cup) self-raising flour
- 1 tsp baking powder
- 375ml (1 1/2 cups) botrytis-style dessert wine
- Double cream, to serve
Method
- Place 2 oranges in a large saucepan and cover with cold water. Bring to the boil over high heat. Drain. Return oranges to the pan and repeat process (this will reduce the bitterness of the peel). Return oranges to the pan once again and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, adding more water when necessary to keep oranges covered, for 1 hour or until oranges are very tender. Drain. Set aside for 2 hours or until cooled to room temperature.
- Preheat oven to 160°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper. Cut oranges into quarters. Remove the white cores and any seeds. Place in the bowl of a food processor and process until smooth.
- Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a metal spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.
- Meanwhile, use a zester to remove the rind from the remaining orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith and cut into very thin strips.) Juice the orange and place in a medium saucepan along with the rind, wine and remaining sugar. Place over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until syrup thickens slightly. Remove from heat.
- Turn cake onto a wire rack over a baking tray. Spoon the hot syrup and orange rind over the warm cake. Set aside for 30 minutes to cool. Cut cake into wedges and place on serving plates. Drizzle with any remaining syrup and serve with double cream, if desired.
Little lemon cheesecakes
Ingredients
- Melted butter, to grease
- 1 x 250g pkt ginger nut biscuits (Arnott’s brand)
- 75g plain sweet biscuits
- 125g butter, melted
- 2 x 250g pkts cream cheese, at room temperature
- 100g (1/2 cup) caster sugar
- 2 tsp finely grated lemon rind
- 2 eggs
-
Lemon curd
- 2 tsp finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 100g (1/2 cup) caster sugar
- 40g butter, chopped
- 2 eggs, lightly whisked
Method
- Brush four 12cm (base measurement) springform pans with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among prepared pans. Use a straight-sided glass to evenly spread and press the biscuit mixture firmly over the base and side of each pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat oven to 180°C. Use an electric beater to beat the cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Pour mixture evenly among biscuit bases. Place on a baking tray. Bake in oven for 30 minutes or until just set in the centre. Turn oven off. Leave cheesecakes in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cakes from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.
- Meanwhile, to make the lemon curd, combine the lemon rind and juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Strain through a fine sieve into a jug. Set aside for 15 minutes to cool.
- Pour lemon curd over each cheesecake. Place in the fridge for 1 hour to chill.
Flourless chocolate cake
Ingredients (serves
- Melted reduced-fat dairy spread, to grease
- 50g (1/2 cup) cocoa powder
- 80ml (1/3 cup) hot water
- 2 tsp instant coffee powder
- 2 tsp boiling water
- 1 x 100g pkt almond meal
- 100g (1/2 cup) caster sugar
- 3 eggs, separated
- Strawberries, washed, sliced, to serve
Method
- Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.
- Combine the cocoa powder and hot water in a medium bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
- Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.
- Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
- Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.
- Cut cake into wedges and carefully transfer to serving plates. Serve with strawberries.
Rum and raisin bread and butter pudding
Ingredients (serves 4)
- olive oil cooking spray
- 1/3 cup caster sugar
- 3 large eggs
- 1 teaspoon vanilla essence
- 1 orange, rind finely grated
- 1 tablespoon rum
- 1 3/4 cups lite white milk
- 5 slices raisin bread, halved diagonally
- 1 tablespoon pure icing sugar
- 4 scoops low-fat ice-cream and 250g sliced strawberries, to serve
Method
- Lightly spray a 5cm deep, 20cm (base), 5-cup capacity baking dish with oil.
- Place sugar and eggs in a bowl. Beat with a fork until pale. Add vanilla, orange rind, rum and milk. Beat until well combined.
- Arrange bread in dish, overlapping slices. Pour over egg mixture. Stand for 20 minutes.
- Preheat oven to 170°C. Place pudding on a baking tray. Bake for 35 to 40 minutes or until set. Dust with icing sugar and serve with ice-cream and strawberries.
Chocolate fondue
Ingredients (serves 4)
- 300ml thickened cream
- 1/4 cup Cointreau liqueur
- 300g dark chocolate, finely chopped
- fresh fruit, such as strawberries, orange segments, banana, raspberries and kiwifruit, to serve
- 250g packet marshmallows
Method
- Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.
- Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.
- Serve chocolate fondue with fruit and marshmallows.
Lemon meringue pie
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Ingredients (serves 6)
- 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1/3 cup cornflour
- 1 cup caster sugar
- 4 large lemons, juiced
- 60g butter, chopped
- 4 egg yolks
- 1 quantity Basic meringues mixture (see related recipe)
Method
- Place a flat baking tray in oven. Preheat oven and tray to 190°C. Lightly grease a 6cm deep, 22cm (base) springform cake pan.
- Cut three 5cm-thick strips from 1 pastry sheet. Use to line side of pan, pressing together to join. Cut a 22cm round from remaining pastry sheet. Use to line base of pan, pressing edges together so sides and base join. Pierce base in 6 places with a fork, without going all the way through. Freeze for 15 minutes.
- Place cake pan on hot tray. Bake for 18 to 22 minutes or until golden. Set aside.
- Combine cornflour, sugar, 1 cup lemon juice and 1/2 cup water in a saucepan. Cook, stirring, over medium-high heat, for 6 minutes or until mixture comes to the boil. Add butter and egg yolks. Cook, stirring, for 2 minutes or until mixture comes to the boil. Transfer lemon filling to a bowl. Cover surface with plastic. Refrigerate for 4 hours.
- Preheat oven to 180°C. Spoon filling into pastry case. Follow steps 1 to 3 for Basic meringues (see related recipe). Spoon meringue over filling. Bake pie for 12 minutes or until meringue is light golden. Refrigerate, uncovered, for 3 hours. Serve.
