Super Food Ideas - - THE SWEET LIFE -



Base 150g self-rais­ing flour 85g des­ic­cated co­conut 180g brown sugar 125g but­ter, melted Fill­ing 2 x 395g cans sweet­ened con­densed milk 75g but­ter, chopped ¼ cup honey 2 ta­ble­spoons in­stant cof­fee 150g whole skin­less hazel­nuts, toasted Top­ping 200g dark choco­late, chopped 1 ta­ble­spoon veg­etable oil 1 Make Base Pre­heat oven to 160°C/140°C fan-forced. Line a 20cm x 30cm slice pan with bak­ing pa­per, ex­tend­ing pa­per 2cm above long sides of pan. 2 Com­bine the flour, co­conut and brown sugar in a bowl. Add the melted but­ter and stir to com­bine. Press mix­ture evenly into pre­pared pan. Bake for 20 min­utes. Cool for 10 min­utes. 3 Make Fill­ing Place sweet­ened con­densed milk, but­ter, honey and cof­fee in a medium saucepan over low heat. Cook, stir­ring, un­til the but­ter is melted, cof­fee is dis­solved and mix­ture is smooth and thick­ened. Add hazel­nuts and fold to com­bine. Set aside. 4 When base has cooled a lit­tle, pour over the caramel mix­ture. Gen­tly spread to cover. Re­turn to the oven and bake for a fur­ther 15 min­utes. Re­move and set aside to cool a lit­tle, then re­frig­er­ate to cool com­pletely. 5 Make Top­ping Place the choco­late and oil in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter. Cook, stir­ring, un­til smooth and melted. Pour over the cooled fill­ing and use a spat­ula to smooth the top. Re­frig­er­ate un­til set. 6 To serve, run a knife down the two short edges and use the over­hang­ing pa­per to lift the slice out of the pan. Serve. NUTRI­TION: (per serve) 1145kj; 15.3g fat; 8.1g sat fat; 4g pro­tein; 31g carbs; 1.2g fi­bre; 19mg chol; 113mg sodium.

»» Lil­iana says: This is, quite frankly, one of my all-time favourite sweet treats. I have never known any­one not to in­dulge in a sec­ond piece. »» Lil­iana says: I love these lit­tle cakes. They look so pretty with the fresh rasp­ber­ries em­bed­ded on top. Del­i­cate and moist, when you take a bite not only do you get the fleshy roasted rasp­berry, but a sweet jam sur­prise in­side.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.