Wednesday, 31 October 2007

Pineapple Cake

This one is again sugar free but it is also really yummy! So don't be put off because you think it is healthy!!


450gn tin Crushed Pineapple in Natural Juice
125gm Butter
1/2 cup Honey
2 Eggs
1 1/2 cups Self Raising Flour

  • Preheat oven to 180C
  • Grease and line a loaf tin
  • Drain pineapple reserving the juice
  • Melt butter and combine with honey
  • Add eggs to this mixture and mix well
  • Stir in the flour and 1/2 cup of reserved pineapple juice
  • Spread half the cake mixture over the tin and then spread over the crushed pineapple
  • Now pour the remaining cakke mixture over the top of the pineapple making sure to cover it all.
  • Bake 50 minutes

Banana and Almond Loaf

My Dad has diabetes and my sister-in-law a low tolerance for sugar so I have some sugar free recipes to share as well.


3/4 cup Water
60gm Butter
1/2 cup Honey
1 1/2 cups Wholemeal Self Raising Flour
Pinch of Salt
1/2 tsp Cinnamon
1/2 cup chopped Almonds
1/2 cup Sultanas
2 Bananas, mashed


  • Preheat oven to 180C
  • Bring water and butter to the boil in a small saucepan, remove from heat and stir through honey.
  • In a bowl mix flour, salt, cinnamon, almonds and sultanas
  • Mix in butter mixture and add mashed banana
  • Pour into a greased loaf tin
  • Bake for 40-50 minutes or until a skewer comes away clean

Gingerbread Men

This recipe was given to me by my sister-in-law and I have since given it to many friends and everyone loves it. It makes beautiful gingerbread that can be frozen un-iced that is of course if they haven't been all eaten!


125gm Butter
1/3 cup Brown Sugar
1/4 cup Golden Syrup
1 Egg, lightly beaten
2 cups Plain Flour
1/4 cup Self Raising Flour
2 tbsp Ground Ginger
1 tsp Bi-carb Soda

  • Preheat oven to 180C
  • Line trays with baking
  • Beat butter, sugar and syrup til light and creamy
  • Add egg and beat until combined
  • Sift in dry ingredients and mix with a knife until just combined
  • Finish combining with hands and turn out onto a floured workspace, knead until dough is smooth
  • Lay out a sheet of baking paper place the dough on top and place another sheet of baking paper over that. Roll dough out between the two sheets until 5mm thick
  • Refrigerate for 15 minutes
  • Cut out required shapes, place on lined trays
  • Bake for 10 minutes or until just browning

I use this recipe for Christmas shapes as well since the family enjoys it more that shortbread!

Thursday, 18 October 2007

Delicious Lemon Cake

Meredith from Playgroup made this cake and it is absolutely delicious so we were all after her for the recipe and now you can have it as well!



125g Butter, softened
200g (1 cup) caster sugar
3 eggs
zest and strained juice of ½ lemon
200g (1 ½ cups) self-raising flour
200g (3/4 cup) natural yoghurt
1/3 cup water
150g (3/4 cup) sugar


Preheat oven to 180 degrees C.
Cream butter and caster sugar until pale and light.
Beat in eggs, one at a time. It may look a bit curdled but it’s fine.
Gently fold in lemon zest and flour, then yoghurt.
Place in a lined 20cm cake tin, making the centre a little lower than the edges.
Bake for about 30 to 40 minutes or until skewer inserted in the centre comes out clean.

About 5 minutes before the cake is ready, heat the water, sugar and lemon juice in a small saucepan and simmer for 5 minutes.
When cake is cooked, leave it in the tin, poke a fine skewer all over the top and spoon the hot lemon syrup over.
Try to do this so the syrup soaks evenly into the holes.

Allow the cake to cool in the tin and serve