cake bake and sweets cookbook 2016

Cakes, Bakes & Sweets Show

kitchen

presents

About Us

As Australia’s No. 1 low calorie sweetener, Equal knows the importance of providing a great sweet tasting solution for our customers, and we believe you can enjoy all the sweet things in life...without all the calories, of course!

For over 30 years, Equal has proudly been a part of “sweet moments” around the world, with millions of people enjoying the sweet taste of Equal in the familiar blue pack to sweeten their favourite drinks, fruits, cereals and recipes. Equal has now expanded its portfolio to include a low calorie sweetener which can be used in caking, baking and dessert making!

Cooking with Equal

Equal is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses,

parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.

Equal Products

We aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.

For more information on our current range, please visit:

www.equalchoice.com.au

4. Hazelnut and Raspberry Torte withChocolate Ganache

6. Classic Sponge

8. Blueberry, Banana, Choc-Chip Muffins

10. Bread and Butter Pudding

12. Buttermilk Scones

14. Mini Blueberry and Ricotta Cheesecakes

16. Molten Lava Cakes

18. Sticky Date Puddings

20. Blueberry Pie

22. Rowie’s Cake

24. Mandarin, Pistachio & Chickpea Cake

Contents

Equal at a Glance

Chef’s Tip

Baking Tip

• Use milk to glaze the tops of cakes or muffins which require browning

• Substitute plain flour for self-raising flour when using Equal

• When creating a batter, mix eggs, milk and other liquids together, then add the Equal in last to avoid separation of the mixture.

• Equal can also be used to reduce calories in savory recipes and works well in marinades, glazes and dressings.

1 tsp of Equal Spoonful

1 tsp of sugar

1 TBS of Equal Spoonful

1 TBS of sugar

1 cup of Equal

Spoonful

1 cup of sugar

*This product is much lighter in weight than sugar. Be mindful that it does not measure gram for gram, please check measurements when substituting Equal for sugar in recipes.

One cup of Equal Spoonful is equal to one cup of sugar

2 3

Method

1. Preheat oven to 160°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper.

2. Combine Equal Spoonful and milk in a medium bowl and set aside. Put eggs in the bowl of an electric mixer and beat on high, using paddle attachment, for 2 minutes or until very light and foamy. Add Equal mixture and beat for a further 1 minute or until creamy and slightly thickened.

3. Sift in flour, cocoa, baking powder and bicarbonate of soda. Add hazelnut meal, vanilla and butter, and use a wooden spoon to gently fold in until combined. Spoon mixture evenly into prepared tins.

4. Bake for 30 minutes or until cooked when tested with a skewer. Set aside for 5 minutes before turning out onto a wire rack to cool completely.

5. Meanwhile, to make chocolate ganache, put chocolate and 2 Tbsp of the cream in a medium heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat and set aside to cool to room temperature. Put remaining cream in the bowl of an electric mixer and beat on high, using whisk attachment, until firm peaks form. Set aside. Combine jam and water in a small bowl until smooth, and set aside.

6. Put 1 cake on a serving plate and top with whipped cream. Drizzle with jam mixture and scatter over 1/2 of the raspberries. Sandwich with remaining cake. Spread chocolate ganache over top of cake. Garnish with hazelnuts and remaining berries. Serve.

Ingredients

Cooking oil spray, to grease

2 cups EQUAL Spoonful

1/4 cup milk

6 eggs

1 cup self-raising flour

1 Tbsp cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

1 1/2cups (150g) hazelnut meal

2 tsp vanilla extract

100g unsalted butter, melted

75g dark chocolate

300ml thickened cream

1 Tbsp raspberry jam

3 tsp water

250g fresh raspberries

1/4 cup hazelnuts

Preparation 15 mins | Cooking 30 mins | Serves 12

Hazelnut and Raspberry Torte with Chocolate Ganache

4 5

Method

1. Preheat oven to 180°C. Grease two 20cm round cake tins with cooking oil spray and line base and sides with baking paper. Sift flour, corn flour, baking powder and bicarbonate of soda twice onto baking paper, then sift again into a large bowl.

2. Put eggs into a second large bowl and beat with an electric mixer with whisk attachment for 3 minutes or until light and foamy. Add Equal Spoonful and beat for a further 3 minutes or until lighter, thicker and almost doubled in size.

3. Sift 1/2 of the flour mixture over egg mixture and gently fold to combine. Sift remaining flour mixture and add oil and vanilla, then gently fold to combine. Spoon mixture evenly into prepared tins and bake for 15 minutes or until golden. Set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.

4. Sandwich cakes with jam and whipped cream. Dust with extra Equal Spoonful and garnish with strawberries. Serve immediately.

Ingredients


1 cup plain flour

1/4 cup cornflour

1 tsp baking powder

1/2 tsp bicarbonate of soda

6 large eggs

1 cup EQUAL Spoonful

1 Tbsp light in flavour

extra virgin olive oil


200ml thickened cream, whipped

1/3 cup raspberry jam

125g strawberries, quartered

Extra 1 Tbsp EQUAL Spoonful,

to dust


Classic Sponge

6 7

Method

1. Preheat oven to 170°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.

2. Combine flour and equal in a large bowl. Make a well in centre and add banana, vanilla, milk, egg and oil. Mix until just combined, then stir in 1/2 of the blueberries and 1/2 of the choc bits.

3. Spoon mixture evenly among paper cases. (About 1/3 cup in each.) Scatter tops with remaining blueberries and choc bits.

4. Bake for 20-25 minutes or until light golden and just firm to touch. Stand in pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.

Ingredients

2 cups self-raising flour

1/2 cup EQUAL Spoonful

2 very ripe large bananas,

mashed


1 cup milk

1 egg, lightly beaten

1/4 cup extra virgin olive oil

125g punnet fresh blueberries

1/3 cup dark choc bits

Banana, Blueberry and Choc-Chip Muffins


As seen at the Cake Bake & Sweets Show

98

Method

1. Preheat oven to 180°C. Remove the crusts from the bread and cut into triangles. Arrange the bread in a medium sized ovenproof dish.

2. Whisk together the eggs, Equal Spoonful, milk, vanilla and sultanas. Pour over the bread. Allow to stand for 15 minutes so the bread can absorb the custard. Sprinkle with nutmeg or mixed spice.

3. Bake for 35-40 minutes or until the custard is set.

Ingredients

6 thick slices bread

5 eggs


1.2 litres low fat milk

1 tsp vanilla essence

3/4 cup sultanas

1/2 tsp nutmeg or mixed spice

Bread and Butter Pudding


10 11

Method

1. Preheat oven to 220°C. Line an oven tray with baking paper. Sift flour into a large bowl and stir in Equal Spoonful. Add butter and use your fingertips to rub butter into flour until mixture resembles fine breadcrumbs. Make a well in centre and add buttermilk. Use a butter knife to stir, cutting into dough, to form a soft loose sticky dough.

2. Turn out dough onto a lightly floured bench and knead until dough just comes together. Squash dough down with your hands until 2.5cm thick.

3. Use a 6cm round cutter to cut out 10 rounds. Arrange scones side by side, 1cm apart, on prepared tray. Lightly brush with extra buttermilk.

4. Bake for 15 minutes or until golden brown. Turn out onto a clean tea-towel and set aside to cool for 5 minutes. Serve warm or at room temperature with jam and cream, if using.

**CHEF’S TIP: You can re-roll and re-shape offcuts of scone dough to cut out an extra 4-6 scones. Just be aware that their shape may not be as consistent as the 10 scones made without having to re-roll the dough.

Ingredients

3 cups self-raising flour

2 tsp EQUAL Spoonful

40g butter, chopped, chilled

1 3/4 cups buttermilk

2 tsp buttermilk, to brush

Extra self-raising flour, to dust

Raspberry jam,

to serve (optional)

Double cream, to serve (optional)

Buttermilk SconesPreparation 20 mins | Cooking 15 mins | Serves 10

12 13

Method

1. Grease 6 holes of a 6 hole 3/4 cup capacity muffin tray. Line bases with baking paper.

2. Put ricotta, Equal and lemon rind into a large bowl.

3. Combine gelatine and water in a small bowl and set aside for 5 minutes. Microwave on high for 15 seconds or until gelatine has dissolved. Add to ricotta mixture and stir until well combined, and then fold in half the blueberries. Spoon evenly into prepared holes.

4. Sprinkle with biscuit crumbs and smooth with the back of a spoon. Refrigerate for 4 hours, or overnight until cheesecakes have set.

5. Run a spatula or pallette knife around the edge of each cake and invert onto a chopping board.

6. Serve cheesecakes topped with lemon zest and remaining blueberries.

Ingredients

2 cups (500g) light smooth

ricotta

1 1/3 cups EQUAL Spoonful

2 tsp finely grated lemon rind

2 tsp gelatine powder

2 Tbsp hot water

250g punnet blueberries

5 shredded wheatmeal biscuits,

finely crushed

lemon zest, to serve

Blueberry Ricotta Cheesecakes


14 15

Method

1. Preheat oven to 200°C. Grease six 3/4 cup capacity ramekins with melted butter and dust with flour. Shake off excess. Arrange ramekins on a baking tray and set aside.

2. Put chocolate and butter in a large heatproof bowl set over a saucepan of boiling water and stir until smooth. Set aside for 5 minutes or until cooled to room temperature.

3. Add Equal Spoonful and eggs and whisk until combined. Fold in extra flour until just combined. Spoon mixture evenly among ramekins.

4.Bake for 10 minutes or until tops are firm to touch but centre still feels soft. Whilst still hot, carefully run a knife around edge of each ramekin, then turn out onto serving plates.

Serve with cream (optional).

Ingredients

100g dark chocolate, chopped

100g unsalted butter, chopped


2 eggs, lightly beaten

1/4 cup plain flour

Extra 10g unsalted butter, melted,

to grease

Extra 2 tsp plain flour, to dust

Cream, to serve (optional)

Chocolate Lava PuddingsPreparation 10 mins | Cooking 10 mins | Serves 6

16 17

Method

1. Put dates and water in a medium saucepan over a high heat. Bring to the boil, then simmer for 2 minutes or until dates are slightly softened. Remove from heat and stir in bicarbonate of soda. Set aside to cool to room temperature.

2. Meanwhile, grease 12 holes of a standard muffin tray with cooking oil spray. Line base of each hole with a disc of baking paper.

3. Preheat oven 180°C. Put butter in the bowl of an electric mixer and beat on high, with paddle attachment, until pale. Add Equal Spoonful and beat until mixture resembles crumbs. Add eggs and 1/3 cup of the flour and beat well with a wooden spoon for 1 minute or until combined. Add spices, remaining flour and the cooled date mixture, and mix until well combined. Spoon mixture evenly into prepared holes. (approx. 1/3 cup batter into each hole) Bake for 25 minutes or until golden.

4. Meanwhile, to make salted caramel sauce, put butter in a small saucepan over a medium heat and cook, stirring occasionally, until melted. Stir in Equal Spoonful and golden syrup. Bring to the boil and stir in cream. Bring back to the boil, stirring continuously, then simmer, stirring, for a further 4 minutes or until light golden. Stir in sea-salt flakes.

5.Serve puddings with ice-cream and salted caramel sauce.

Ingredients

250g pitted dates, roughly

chopped

1 1/2cups boiling water

1 tsp bicarbonate of soda


100g butter, chopped, softened

1 1/4 cups EQUAL Spoonful

3 eggs

1 1/2 cups self raising flour

1 tsp ground ginger

1 tsp mixed spice

1 tsp ground cinnamon

Ice-cream, to serve

Salted Caramel Sauce

125g butter, chopped


1 heaped Tbsp golden syrup

150ml thickened cream

Pinch of sea-salt flakes

Sticky Date Puddings with Salted Caramel Sauce


18 19

Method

1. Whiz the Anzac biscuits in a food processor until finely ground. Add the butter and whiz to combine, evenly. Press in to a 35cm x 11cm loose based flan tin and chill for 15 minutes or until firm.

2. Beat the cream cheese, mascarpone and 1 tablespoon of Equal with electric beater until combined then spread into the biscuit lined pan evenly and chill for 1 hour or until set.

3. Meanwhile, place jam, half the blueberries and the remaining tablespoon of Equal in a saucepan over medium heat with 2 tablespoons of water.

4. While stirring, cook the jam mixture for 2-3 minutes until the berries start to burst, then stir in the arrowroot and remaining berries and cook for a further 30 seconds or until the sauce has thickened. Remove from heat and cool.

5. Remove your pie from your flan tin, dress with blueberries and serve immediately.

Ingredients

250g Anzac biscuits

80g unsalted butter

250g cream cheese, softened

400g mascarpone

2 Tbsp EQUAL Spoonful

1/4 cup blueberry jam

300g blueberries

1 tsp arrowroot

Blueberry,PiePreparation 10 mins | Cooking 10 mins | Serves 6


20 21

Method

1. Place three of the mandarins in a large saucepan, cover with cold

water and bring to the boil, then drain. Cover with cold water again,

return to the boil, then reduce heat to low and simmer for 45

minutes, adding a little more water to pan as necessary. Drain mandarins and set aside to cool.

2. Preheat the oven to 170°C (conventional). Lightly grease a 22cm round cake tin and line it

with baking paper.

Ingredients

5 mandarins (seedless are best)

150 g pistachio kernels, plus

2 tablespoons extra, coarsely

chopped, to garnish

400 g tin chickpeas, drained and

rinsed (see tips)

1 cup EQUAL spoonful, plus 1/4

cup extra

1 teaspoon pure vanilla extract

5 eggs

1/2 cup plain flour (see tip)

1 teaspoon baking powder

1 teaspoon bicarb soda

Thick Greek yoghurt, to

serve (optional)

Mandarin, Pistachio & Chickpea Cake

Preparation 20 mins | Cooking 1 hour 50 mins | Serves 12


3. Cut the mandarins into quarters and remove seeds if necessary (discard). Process pistachios in a food processor to fine crumbs. Remove and set aside. Add chickpeas to food processor and process to fine crumbs. Remove and set aside. Add mandarins and process until smooth, add Equal and vanilla and stir to combine.

4. Use an electric mixer to whisk the eggs in a large bowl until thick. Add the mandarin mixture and fold in until well combined, then add the ground pistachios, chickpeas, flour, baking powder and bicarb, stir until well combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.

5. Bake for 40-45 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Set aside to cool for 20 minutes, then carefully remove from tin and cool completely on a wire rack.

6. Peel and segment remaining 2 mandarins. Combine 2 tablespoons of the extra Equal and 1 tablespoons water in a small saucepan. Bring to the boil over medium heat. Add mandarin segments and simmer for 1-2 minutes or until syrupy.

7. Brush top of cooled cake with a little syrup from bottom of saucepan. Combine extra chopped pistachio nuts and remaining 1 tablespoon Equal. Sprinkle pistachio mixture over cake, then pile mandarin segments in middle of cake. Serve with a dollop of thick Greek yoghurt if desired.

22 23

EQUAL. AUSTRALIA’s number one sweetener. GET SWEET SMART. FOR MORE INFORMATION ON OUR PRODUCTS AND RECIPES

VISIT OUR WEBSITE AT WWW.EQUALCHOICE.COM.AU.

cake bake and sweets cookbook 2016

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