This cake is divine !

Ingredients:

1 c each of chopped macadamia and Brazil nuts,
¾ c coconut
TOFFEE:
125g butter,
½ c cream,
2 c brown sugar.
CAKE:
225g butter,
1 ½ c sugar,
4 eggs,
2 tsp van ess,
2 ¼ c self raising flour,
2 tsp cinnamon,
¾ c milk.

Method:

Preheat oven to 160, grease and line a 25cm square cake tin.
Spread nuts and coconut in cake tin, cook until toasted. Combine toffee ingredients together in a saucepan over a low heat. Pour over the nut mixture.
Cake mixture, cream butter and sugar until light and fluffy, add eggs one at a time and beat well after each addition.
Fold in sifted dry ingredients alternately with the milk.
Pour over the toffee mix.
Bake 1hr 15mins

Here,s a delicious recipe for Lemon Shortbread, and it can be made Gluten free by changing the flour and using Chelsea’s Icing Sugar.

Ingredients:

300g soft butter
1 cup icing sugar
zest of 1 lemon
3 cups sifted plain flour

Method:

Preheat over to 180. Cream butter and sugar and zest. Mix in flour. Form mixture into a ball. It will look dry but that is right. Roll out mixture on lightly floured bench. Cut into shapes. Place on tray lined with baking paper. Pick the shapes and bake for about 20 minutes.

Hope you enjoy these, will post my butter shortbread recipe later !

My dream job is to be a Pastry Chef. I love baking,it is my passion, and one of my forms of relaxation and of course , I love  to eat what I bake. I also love to see the reactions I get when people see or taste my creations !

In this blog I will write about my journey and also include recipies I have made and find delicious !

Hope you enjoy my blog !

Stacey