4.California Prune Cake:
Ingredients:
200gm California prunes, 250g butter, 250g sugar, 4 eggs, 250g flour, 3 g baking powder, 1 lemon rind(grated), 50g icing sugar.
Method:
Soften and whisk the butter until ir is creamy.Add sugar and whisk again for a few minutes.Add eggs one at a time beating well after each addition.Add chopped California prunes.Mix sifted flour with baking powder and grated rinds of lemon into the mixture.
Line a cake tin with non-sticky greaseproof paper.Pour the mixture into the tin with care so that the tin is filled above two thirds of its height.Bake in a preheated oven at 180 degree C for 90 minutes and then leave it to cool in the tin for 10 minutes.Turn out the tin onto a wire rack to cool completely.To decorate the California Prune Cake, dust icing sugar on top.
5.Strawberry Cheesecake
Ingredients:
100g wheatmeal biscuit crumbs, 30g polyunsaturated margarine(melted), 2 tsp water.
For Strawberry Filling:
3 tbsp raspberry jelly crystals, 1 tbsp gelatine, 1 cup boiling water, 2/3 cup low-fat natural yoghurt, 1 cup low-fat cottage cheese, pulp of 3 passion fruit, 250g strawberries(hulled and halved).
Method:
Place biscuit crumbs, margarine and water in a bowl and mix to combine.Press mixture over base of a lightly greased 20cm/8 " springform tin and refrigerate until firm.Place jelly crystals and gelatine in a bowl, pour over water and mix to dissolve.Cool to room temperature.Place yoghurt and cottage cheese in a food processor or blender and process until smooth.Add jelly mixture and process until combined.Stir in passion fruit pulp.Pouyr mixture in tin and refrigerate until almost set.Arrange strawberries over top of cheesecake and chill until set.
6.Creamy Pineapple Cake:
Ingredients:
1/2 cup pineapple syrup, 1/2 cup water, 1 1/2 tsp pineapple flavoured custard powder, 8 strawberries(sliced), 8 slices tinned pineapple, 8 kiwi slices(optional), 250ml cream, 2 tbsp sugar(powdered), 1 tsp gelatine, 1 tsp pineapple syrup, 1 plain or pineapple sponge cake.
Method:
Put half cup pineapple syrup and water in a pan and bring it to a boil.Add 1 tsp water to 1 1/2 tsp pineapple custard powder and mix to a smooth paste.Add to the syrup and keep stirring for 5 minutes.Add the fruits and keep stirring for 5-7 minutes.Remove the pan from heat.Beat the cream, powdered sugar, gelatine and 1 tsp pineapple syrup together till thick.Slice the pineapple cake horizontally into two parts.Place the lower part in a tray. Put the fruit and pineapple custard filling over it.Cover it with the upper half of the cake.Spread the beaten cream over the cake with a knife.Similarly cover the sides of the cake in this manner.Put the remaining cream into a cone with a star nozzle and pipe flowers to decorate the cake. Garnish with strawberries and pineapple slices.Refrigerate till serving time.
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