PREP: 15 MINS COOK: 1 ½ HOURS SERVES: 6

The seemingly simple pavlova is a difficult dish to get right, this technique will
have an amazing result every single time. It’s the kitchen hack of the hot water
and everything in the bowl at once makes this foolproof saving time and effort.

INGREDIENTS

4 egg whites
1 ¼ cups caster sugar
1 tablespoon corn flour
1 teaspoon vinegar
½ teaspoon vanilla
1 tablespoon hot water

TOPPING
300ml Devondale All Rounder
Thickened Cream, whipped
Blueberries, mango slices and
passion fruit to decorate

METHOD

1. Preheat oven to 140°C or 120°C fan-forced
2. Put all ingredients into a stand mixer, adding hot
water last
3. Whisk for ten minutes on high speed (Mixture should look
shiny and hold stiff peaks)
4. Line a large flat baking tray with baking paper and spoon
meringue into centre of tray. Shape like nest using the
back of your spoon (20cm round)
5. Bake 1.5 hours on the middle shelf and allow to cool
in oven. It should be crunchy on the outside and like
marshmallow on the inside

TOPPING
1. Top the pavlova with lightly whipped Devondale ‘All
Rounder’ Thickened Cream
2. Add fresh fruits of the season

TIPS & HINTS
You can use tined mango and passionfruit pulp if fruits are
not in season.

When apricots are in season, this dessert is one of my favorites. If you canʼt get your hands on any ap-
ricots, replace the base with peaches, plums, or even pears.

The Filling
• 1 cup soaked almonds
• 1/3 cup raspberries (fresh or frozen)
• Dash of vanilla
• Dash of sea salt
• Raw honey or stevia to get to your desired sweetness

Blend the filling ingredients until nice and smooth, using a high powered blender
or food processor. This filling is great tasting and looks beautiful when topped
with a raspberry.

Save any extra cream for next time by freezing it and letting it thaw out the next time
you want a creamy frosting

These are great desserts to serve at parties or to bring to events. No one will
even know that these havenʼt been cooked, theyʼre just so good.
Chocolate Base
• 1 cup walnuts
• 1 cup dates
• 1/3 cup raw cacao powder
• Dash of vanilla

Youʼll notice this looks a lot like the chocolate brownie recipe, and thatʼs
because it is! Like with the brownies, simply place all of these ingredi-
ents in a high speed blender or food processor and process until it forms a
nice dough.
Firmly pat into the bottom of a pan.

Mint Coconut Topping
•2 cups fresh coconut flesh (or unsweetened dry coconut flakes)
•1/4 cup raw honey or stevia with water to help blend
•1 tsp. raw coconut oil
•Dash of mint or peppermint
Place all of these ingredients in a high speed blender or food processor and process until it be-
comes a thick paste.

Place a thick layer of this coconut topping on the chocolate base. If your topping is not very
solid,

place it in the refrigerator for 30 minutes before scoring into bars.

Ingredients :
 Butter, at room temperature –
200 gms
 Golden caster sugar – 200 gms
 Eggs, beaten – 4
 Self raising flour – 200 gms
 Glaze cherries, chopped – 200
gms
 Ground Almonds – 100 gms
 Almond extract/ essence – 2-3
drops
 Marzipan – 250 gms
 Blanched Almonds, halved
lengthways – 50 gms
 Icing Sugar – for dusting

Method :
 Heat oven to 160°C. Grease a deep 20cm
round cake tin and line the base and
sides with greaseproof paper.
 Put the butter and sugar in a bowl and
beat until light and creamy, 2-3 minutes.
Pour in the eggs a little at a time and
beta well after each addition. Mix in the flour one third at a time.
 Fold in the cherries, ground almonds and almond extract until evenly
mixed. Spoon half the mixture into the tin.
 Roll out the marzipan into 19cm circle. Lay this on top of the cake mixture
in the tin, and then cover with the rest of the mixture. Level with the back
of the spoon and scatter the almonds on top.
 Bake for 1 ½ hours, covering with foil after 1 hour if it shows the signs of burning.
 The cake is done when it shrinks away from the sides of the tin and a
skewer inserted in the centre comes out clean.
 Cool in the tin for 20 minutes then turn out on a wire rack and leave to
cool completely.

Carrot, Orange and Banana Semolina Cake

Ingredients :
 Oranges- 2
 Plain flour -125 g
 Baking Powder – 1tsp
 Baking soda – 1 tsp
 Castor sugar – 250 g
 Vegetable oil – 125 ml
 Carrots, grated – 275 g
 Banana, mashed – 225 g
 Egg whites – 3
 Dried cranberries – 60 g

Method :
 Line the base of a 20cm round tin with a
parchment paper.
 Place oranges in a saucepan and cover
with water.
 Bring to the boil and simmer for 20
minutes or until oranges are soft. Drain,
cool then cut into chunks removing pips.
Mash with a potato masher until very
fine.
 Mix flour, baking powder, soda, sugar and
semolina together in a bowl.
 Mix orange, oil, carrot and banana into dry ingredients until combined.
 Beat egg whites until stiff. Fold into cake mixture.
 Pour the cake mixture into the tin. Sprinkle over dried cranberries.

 Bake at 180°C for 1 ½ – 1 ½ hours or until the cake springs back when
lightly touched.
 Cool it in for 10 minutes before turning into a cooling rack.
 Cut into slices and serve

Ingredients :
 Butter, softened – 100 gms, plus
extra for greasing
 Sugar 140 gms
 Eggs, lightly beaten – 2
 Walnuts – 100 gms
 Bananas, mashed – 2
 Milk – 2 tbsp
 Self-raising flour – 225 gms

METHOD:
 Heat oven to 180°C/Gas 4. Grease and
line a 900g loaf tin.
 Cream the butter and sugar, and then
add the eggs.
 Set aside 25g walnuts, then fold the rest
into the creamed mixture with the
bananas and milk.
 Fold in the flour. Spoon into the tin and sprinkle over the reserved
walnuts.
 Bake for 55 mins-1hr until risen. Let stand for 10 minutes, then turn out,
remove the paper and leave to cool.

Ingredients :
 Refined flour – 60 gms
 Cocoa powder – 60 gms
 Baking powder – ¼ tsp
 Soda bi-carb – a pinch
 Sugar – 120 gms
 Eggs – 4
 Melted butter – 120 gms
 Vanilla essence – 2 drops
For decoration:
 Whipped cream – 200 gms
 Grated chocolate – 15 gms
 Walnuts or broken cashew nuts
or cherries – 50 gms

Method :
 Line and grease two 175 mm diameter cake
tins.
 Sift flour, cocoa, soda bicarb and baking
powder together twice.
 Beat eggs and sugar over hot water till thick
like custard sauce. Add vanilla essence.
 Fold in lightly the sieved flour and melted butter, adding a little water to
get pouring consistency.
 Put the mixture in the tins and bake at 400º F for about 20 minutes.
 Cool and sandwich together with the fresh cream and put a thick layer of
cream on top

 Finish off the decoration with chopped nuts on the sides and grated
chocolate on top.

Ingredients :
 Eggs – 2
 Sugar – 150 gms
 Plain flour – 140 gms
 Baking powder – 1 ½ tsp
 Orange juice – 60 ml
 Slivered almonds – 30 gms
 Apple sauce – 350 gms
 Orange marmalade – 2 tsp
 For the filling:
 Apple – 1
 Blanched almond, roasted and
chopped – 130 gms
 Orange marmalade – 4 tbsp
 Egg white – 1

Method :
Method for the filling:
 Grate unpeeled apple.
 Mix apple, almonds and marmalade
together.
 Lightly beat egg white and mix into apple
mixture. Keep aside.
Method for the cake:
 Line the base of a 20 cm round cake tin with parchment paper.
 Beat eggs and sugar together until light and thick. Sift flour and baking powder together.
 Fold into egg mixture, alternately with orange juice. Spoon half the
mixture into tin.
 Spoon over filling, spreading to cover cake mixture.
 Spread remaining cake mixture over the filling.
 Sprinkle with slivered almonds.
 Bake at180° C for 45 minutes or until an inserted skewer comes out clean.
 Mix apple sauce and orange marmalade together.
 Serve cake warm or cold with apple sauce.