presents kitchen Cakes, Bakes & Sweets Show

presents kitchen Cakes, Bakes & Sweets Show

Equal at a Glance 4. Hazelnut and Raspberry Torte with Chocolate 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 Contents 24. Mandarin, Pistachio & Chickpea Cake 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, Chef s 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. 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 Baking Tip One cup of Equal Spoonful is equal to one cup of sugar 1 tsp of Equal Spoonful 1 TBS of Equal Spoonful 1 cup of Equal Spoonful 1 tsp of sugar 1 TBS of sugar 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. 2 3

Hazelnut and Raspberry Torte with Chocolate Ganache Preparation 15 mins Cooking 30 mins Serves 12 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 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. 4 5

Classic Sponge Preparation 15 mins Cooking 15 mins Serves 12 Cooking oil spray, to grease 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 2 tsp vanilla extract 200ml thickened cream, whipped 1/3 cup raspberry jam 125g strawberries, quartered Extra 1 Tbsp EQUAL Spoonful, to dust 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. 6 7

Banana, Blueberry and Choc-Chip Muffins Preparation 10 mins Cooking 25 mins Serves 12 As seen at the Cake Bake & Sweets Show 2 cups self-raising flour 1/2 cup EQUAL Spoonful 2 very ripe large bananas, mashed 1 tsp vanilla extract 1 cup milk 1 egg, lightly beaten 1/4 cup extra virgin olive oil 125g punnet fresh blueberries 1/3 cup dark choc bits 1. Preheat oven to 170 C. Line a 12 hole, 1/3 cupcapacity 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. 8 9

Bread and Butter Pudding Preparation 20 mins Cooking 40 mins Serves 12 6 thick slices bread 5 eggs 2/3 cup EQUAL Spoonful 1.2 litres low fat milk 1 tsp vanilla essence 3/4 cup sultanas 1/2 tsp nutmeg or mixed spice 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. 10 11

Buttermilk Scones Preparation 20 mins Cooking 15 mins Serves 10 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) 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. 12 13

Blueberry Ricotta Cheesecakes Preparation 20 mins Cooking 15 mins Serves 10 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 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. 14 15

Chocolate Lava Puddings Preparation 10 mins Cooking 10 mins Serves 6 100g dark chocolate, chopped 100g unsalted butter, chopped 1/2 cup EQUAL Spoonful 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) 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). 16 17

Sticky Date Puddings with Salted Caramel Sauce Preparation 15 mins Cooking 30 mins Serves 12 250g pitted dates, roughly chopped 1 1/2cups boiling water 1 tsp bicarbonate of soda Cooking oil spray, to grease 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 1/4 cup EQUAL Spoonful 1 heaped Tbsp golden syrup 150ml thickened cream Pinch of sea-salt flakes 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 seasalt flakes. 5.Serve puddings with ice-cream and salted caramel sauce. 18 19

Blueberry,Pie Preparation 10 mins Cooking 10 mins Serves 6 250g Anzac biscuits 1. Whiz the Anzac biscuits in a food processor 80g unsalted butter until finely ground. Add the butter and whiz to 250g cream cheese, softened combine, evenly. Press in to a 35cm x 11cm loose based flan tin and chill for 15 minutes or until firm. 400g mascarpone 2 Tbsp EQUAL Spoonful 2. Beat the cream cheese, mascarpone and 1 1/4 cup blueberry jam tablespoon of Equal with electric beater until combined then spread into the biscuit lined pan 300g blueberries evenly and chill for 1 hour or until set. 1 tsp arrowroot 3. Meanwhile, place jam, half the blueberries and the remaining tablespoon of Equal in a saucepan over medium heat with 2 tablespoons of water. As seen at the Cake Bake & Sweets Show 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. 20 21

As seen at the Cake Bake & Sweets Show Mandarin, Pistachio & Chickpea Cake Preparation 20 mins Cooking 1 hour 50 mins Serves 12 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) 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. 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.