Recipes

If you’ve ever been to one of our workshops you’ll be familiar with Stephanie’s fantastic culinary ability!  Here we are sharing some of these delicious recipes.

Flourless Orange Cake – Gluten Free & Dairy Free
2 large navel oranges
5 eggs
1 cup white sugar
250g ground almonds
1 teaspoon baking powder
1 tablespoon icing sugar

Place oranges in a saucepan and cover with water.  Bring to the boil and simmer with lid on for 45 minutes.  Drain and cool, reserving a couple of tablespoons of the liquid.
Place cooled oranges into a blender and puree until smooth and thick, adding only as much of the reserved liquid as needed (you may not need any).  Keep puree as dry as possible.
Beat eggs with white sugar until thick.  Add orange puree, almonds and baking powder.  Pour into a 23cm greased and lined tin.  Bake in moderate oven (180oC) for 1 hour.  Leave to cool in tin.  Cake will be moist.
Sift icing sugar over cooled cake.  May be sprinkled with orange zest if you like.

Armenian Walnut & Nutmeg Slice
2 cups Self Raising Flour
2 cups brown sugar
125g melted butter
1tspn baking powder
1 heaped teaspoon nutmeg
300g sour cream
1 beaten egg
1/4 cup chopped walnuts or pecans

Preheat oven to 180^oC (160^oC fan-forced).  Mix together flour, sugar and butter.  Spread half into deep slice tray.  To the balance of the mixture add the remaining ingredients.  Spread onto the first half and bake until set (approx. 30-40mins).

Rolled Oats Slice
1 1/2 cups SR Flour
1 cup coconut
1 cup brown sugar
1/2 cup rolled oats (not instant)
6 oz melted butter
Raspberry Jam

Preheat oven to 180^oC (160^oC fan-forced).  Combine all ingredients.  Press half into tin.  Spread with softened raspberry jam.  Sprinkle remaining mixture on top and press down.  Bake in oven for 20 minutes or until cooked.