The Land Cookery Recipes 15/16
Please note: a “moderate oven” is 180-190°C
Marble Cake—Section 2, Class A
Suggested recipe
185ml/6 fl oz/¾ cup milk at room temperature
220g/7 ¾ oz butter softened
Pink food colouring
220g /7 ¾ oz/ 1 cup caster sugar
1 tablespoon cocoa
1 teaspoon vanilla essence
Pale pink icing to serve
3 eggs
150g / 5 ½ oz / 1 cup Plain flour, well sifted
150g / 5 ½ oz Self raising Flour, well sifted
Preheat oven to moderate (180°C/350°F/Gas 4).
Grease a deep 20cm (8inch) round tin and line base
with baking paper.
Cream butter and sugar very well, add vanilla. Add
eggs one at a time, beating well after each addition.
Fold in the well sifted flours alternately with the
milk.
Divide the mixture into three equal parts. Leave one
part natural, colour one pink and use cocoa mixed
in a little hot water to colour chocolate portion.
Place alternate spoonfuls of different mixture into
the prepared tin. Lightly tap tin on bench and run
knife through mixture four times to give marble
effect.
Bake for about 50 minutes. When cool ice with pale
pink icing.
Lemon Sour Cream Cake—Section 2,
Class B
Recipes supplied here must be used
125g butter
1 cup caster sugar
Grated rind of one lemon
Juice of half lemon
2 eggs
1 cup Self Raising Flour
½ cup sour cream
Beat butter until creamy. Add sugar and mix well.
Mix in the lemon rind. Add the eggs, one at a time
and beat well.
cream.
Pour into a greased and floured 20cm cake tin, cook
in 160°C oven for 40–50 minutes or until cooked.
Macaroons—Section 4
Recipes supplied here must be used
Chocolate Macaroons
1 cup/160 g pure icing sugar
½ cup/ 60g almond meal
2 tablespoons dark cocoa powder
2 eggs whites, room temperature
2 tablespoons caster sugar
Pre heat oven to 150C. Line a large baking tray with
baking paper and draw 3cm circles approx 3cm
apart.
Turn the paper over so that the pencil marks won’t
blemish the bottoms of macaroons
Process the icing sugar, almond meal and cocoa
powder in a food processor until fine.
Sift mixture through a fine wire sieve into a large
bowl
Beat egg whites with electric mixer to soft peaks
form
Beat in the caster sugar until thick and glossy
Fold egg whites into the almond, mix until
thoroughly combined
Spoon the mixture into a piping bag fitted with a
1cm plain nozzle
Pipe approx 30 discs onto the marked circles
and then drop the tray a couple of times onto the
kitchen bench. This will shape the macaroons and
permit them rise uniformly onto a little foot”
Set aside for 30 minutes or until a skin forms on top
Bake for 20 minutes until just crisp set aside and
cool
Fill with chocolate ganache
Pistachio Macaroons
125g pistachios
1 ¼ cup/ 190g pure icing sugar
These two ingredients are processed together
2 egg whites at room temperature
Fold in flour alternating with lemon juice and sour
Page 1 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW.
This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission.
¼ cup/30g caster sugar
Few drops of green food colouring
Then use the same method for chocolate macaroons
minus almond meal and cocoa powder
When cool fill with white chocolate ganache
Strawberry (Pink) Macaroons
1 cup/ 160g pure icing sugar
½ cup/ 60g plus 2 tablespoons Almond meal
These 2 ingredients are processed together
2 egg whites at room temperature
2 tablespoons caster sugar
Few drops strawberry essence for pale pink colour
Then use the same method for chocolate macaroons
minus cocoa powder
When cool fill with white chocolate ganache
Zebra Cake—Section 5
Recipe supplied here must be used
4 eggs
2 cups self raising flour
1 cup caster sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
¾ cup vegetable oil
½ cup milk
Pre heat oven 180°C
Grease a 22cm round tin, line base and sides with
baking paper
Beat eggs, sugar and vanilla in bowl for about 5
minutes or until thick and creamy
Whisk oil and milk in a jug to combine
Add the oil mixture and sifted flour mixture in 2
batches to the egg mixture then fold in until just
combined
Divide mixture into 2 equal portions, fold sifted
cocoa into 1 portion
Working quickly pour ¼ cup plain batter into
centre of the prepared tin
Then pour ¼ cup chocolate batter into centre of
plain batter
Leave to stand in tin for about 10 minutes then turn
out onto a clean tea towel covered rack to cool
When cool ice on top only with a butter icing.
Microwave Kiwi Fruit Jam—Section 8,
Class A
Recipe supplied here must be used
Makes 2 cups
750g green Kiwi Fruit, peeled and chopped (see
note)
1 golden delicious apple, peeled, cored and chopped
2 limes, juiced
1 cup white sugar
Combine kiwi fruit, apple and approx ½ lime
juice in a large microwave safe bowl. Cover and
microwave on HIGH (100%) for 3 minutes or until
fruit is warm. Remove cover and stir
Microwave uncovered on high (100%) for 3
minutes, stirring every minute or until sugar is
dissolved. Microwave on high (100%) for a further
15-18 minutes or until jam reaches setting point
(see tip)
Spoon hot jam into hot sterilised jars, secure lids.
Turn upside down. Stand for 5 minutes. Turn
rightside up and allow to cool
Note: 10 small kiwi fruits will give you 750g kiwi
fruit
Tip: To test if jam is at setting point, place 1 teaspoon
of jam on a chilled saucer, place in the freezer for
1 minute or until jam is at room temperature. Run
your finger through the middle of the jam and if
surface wrinkles and jam stays separated then it
is ready to bottle. If not, cook a little longer and re
test.
Storage tip: Jam will keep 3 months stored in a cool
dark cupboard. Once opened store in fridge for up
to 1 month.
Serving suggestions: Fill sponge cake with kiwi
fruit jam and cream or spread on home made
scones, hot buttered fruit toast or warm croissants.
Repeat the process with remaining batters
Cook for about 45 minutes or until browned and
the skewer inserted into the centre of cake comes
out clean
Page 2 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW.
This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission.
Mint and Apple Jelly—Section 8, Class B
Recipe supplied here must be used
1kg green skinned apples, washed and chopped
coarsely
1 ½ litres (6 cups) water
5 ½ cups sugar
Green food colouring
1 cup firmly packed fresh mint leaves
Combine apples and water in a large saucepan,
bring to the boil and reduce heat. Simmer covered
for about 1 hour or until apple is very pulpy
Strain mixture through fine cloth into large bowl
stand overnight until liquid stops dripping. Do not
squeeze cloth as jelly will be cloudy. Discard pulp.
Measure apple liquid and allow 1 cup of sugar per
cup of liquid
Return apple liquid and sugar to the same
saucepan, stir over low heat without boiling until
sugar dissolves
Bring to the boil, boil rapidly uncovered without
stirring for about 30 minutes or until jelly will set
when tested
Pour jelly into large heat proof jug, stir a few drops
of green food colouring in and allow to stand until
jelly is lukewarm not set
Meanwhile, place mint into a saucepan of boiling
water for 2 minutes, drain, rinse under cold water,
drain and pat dry with absorbent paper
Chop mint finely and stir into lukewarm jelly
Pour into hot sterilised jars, seal immediately.
Moroccan Tomato Relish—Section 8,
Class C
Recipe supplied here must be used
750g ripe tomatoes or you can use 2 tins diced/
chopped tomatoes
1 tablespoon olive oil
250g onions chopped
2 garlic cloves
1 teaspoon grated fresh ginger
1 ½ cups malt vinegar
1 cup white sugar
2 teaspoons curry powder
1 teaspoon Moroccan spice
½ teaspoon mixed spice
1 teaspoon salt
½ tablespoon plain flour
Skin tomatoes by placing in boiling water for a
couple of minutes then straight into a cold water
bath. Peel and chopped roughly
Heat oil in a deep saucepan and cook onions, garlic
and fresh ginger over a medium heat until softened.
Add tomatoes, vinegar, sugar, spices and salt
Stir until sugar dissolves and mixture boils. Simmer
for about 1 hour or until mixture thickens slightly
Combine flour and 1 tablespoon of water, add to
tomato mixture and stir until combined
Cook for 20 minutes or until thickened
Ladle hot relish into warm sterilised jars and seal
while hot.
Gluten Free Carrot Cake—Section 9
Recipe supplied here must be used
2 large eggs
¾ cup (lightly packed) brown sugar
½ teaspoon vanilla extract
¼ canola oil
1 ¾ cups (220g) almond meal
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon mixed spice
½ teaspoon baking powder
200g (approximately 2 large) carrots, peeled and
grated
½ cup shredded coconut
¼ cup currants
Pre heat oven to 160°C. Line the base of a lightly
greased 20cm round tin with baking paper and set
aside.
Place the eggs, brown sugar and vanilla into an
electric mixer and whisk for approximately 15
minutes until the mixture is very thick and tripled
in volume.
Mix together the oil, almond meal, baking powder,
spices, grated carrots, coconut and currents in a
large bowl. Mix well to combine then fold through
the egg mixture and spoon into the prepared tin.
Bake for approximately 50–60 minutes or until
cake tests done.
Cool in tin and carefully turn out onto a tea towel
covered cake rack.
Page 3 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW.
This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission.
Victoria Sponge— Section 10
Suggested recipe only. Your own favourtie recipe
may be used.
Sponge comes to state unfilled
250g butter
1 teaspoon vanilla extract
1 cup (220g) caster sugar
4 eggs
⅓ cup (80ml) milk
2 cups (300g) self raising flour
⅓ cup (110g) raspberry jam, warmed
Preheat oven 180°C, grease 2 deep 20cm round
tins, line base with baking paper.
Beat butter, extract and sugar in small bowel with
electric mixer until light and fluffy.
Beat in eggs one at a time. Add milk and beat well.
Transfer mixture to large bowl. Stir in half of the
sifted flour then the remaining sifted flour, stir until
mixture is smooth.
Divide mixture evenly between pans, bake about
30 minutes.
Turn cakes top sides up onto baking paper covered
racks to cool. Sandwich cakes with jam.
Crunchy Topped Lemon Loaf—Section
11, Class A
Recipe supplied here must be used
115g butter
150g caster sugar
2 teaspoon lemon zest
2 eggs
180g flour
1 teaspoon baking powder
110ml milk
Suggested Loaf tins sizes—9cm x 20cm, 9cm x
22cm, 11cm x 18cm, 12cm x 22cm.
Pre heat oven 180°C
beat in the lemon zest then the eggs one at a time,
beating well after each addition
Use a metal spoon to gently fold in the dry
ingredients in about 3 lots alternating with the milk
Pour mixture into prepared tin and smooth the top
and bake for about 40 minutes. The cake will be a
beautiful golden colour with a crack running along
the top and should be just pulling away from the
sides of the tin. Remove from the oven and place on
a cooling rack
For the topping
70g caster sugar
2 tablespoons lemon juice
Combine sugar and the lemon juice in a small bowl
then spoon the mixture over the top of the still
hot cake. It will soak in a little and run down the
sides, leaving a thin crust of sugar on the top. Finish
cooling in the tin then turn out carefully.
Speedway Cake—Section 11, Class B
Recipe supplied here must be used
115g butter softened
60ml/ 2 fl oz/ ¼ cup milk
¾ breakfast cup sugar
2 eggs
1 breakfast cup self-raising flour
finely grated zest 1 orange
Pinch salt
Pre heat oven to moderate (180°C/ 350°F/ Gas 4).
Grease an 18cm (7 inch) round or square tin and
line base with baking paper
Put everything into a basin and beat hard for 5
minutes or until the mixture looks creamy and
spongy
Pour into the prepared tin. Bake for 30-45 minutes.
Best eaten day it is made.
Lightly grease a medium sized loaf tin and line
bottom with a rectangle of baking paper
Bring the butter and the eggs to room temperature
Sift flour and baking powder together
Cream the butter and the sugar until light and fluffy,
Please read The Land Cookery Schedule before commencing your entry.
Page 4 of 4 The Land Cookery Recipes 2014/2015. © CWA of NSW.
This page may be copied for use in the CWA of NSW competition only. Recipes cannot be published or put online without prior permission.