Hazelnut Raspberry Torte
with Chocolate Ganache
kitchen
presents
top 5 picks for
Prep: 15 mins | Cooking: 30 mins | Serves: 12
Spoiling
mum
Cooking oil spray, to grease
2 cups Equal Spoonful
¼ cup milk
6 eggs
1 cup self-raising flour
1 Tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1½ cups (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
¼ 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 ½ of the raspberries. Sandwich
with remaining cake. Spread chocolate ganache over top of cake.
Garnish with hazelnuts and remaining berries. Serve.
Equal at a Glance
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!
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.
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.
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.
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.
For more information on our
current range, please visit:
www.equalchoice.com.au/products
2
3
Hazelnut Raspberry Torte
with Chocolate Ganache
Prep: 15 mins | Cooking: 30 mins | Serves: 12
Cooking oil spray, to grease
2 cups EQUAL SPOONFUL
¼ cup milk
6 eggs
1 cup self-raising flour
1 Tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1½ cups (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
¼ 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 ½ of the raspberries. Sandwich
with remaining cake. Spread chocolate ganache over top of cake.
Garnish with hazelnuts and remaining berries. Serve.
4
5
Raspberry Red
Velvet Cupcakes
Prep: 20 mins | Cooking: 20 mins | Serves: 16
1 ¾ cups plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 Tbsp cocoa powder
2 cups EQUAL SPOONFUL
3 eggs, separated
200g unsalted butter,
melted
1 cup buttermilk, room
temperature
½ cup frozen raspberries,
thawed
1 tsp vanilla extract
2 tsp white vinegar
5 tsp red food colouring
Red, pink and white heart
shaped sprinkles, to decorate
1. Preheat oven to 160°C. Line 16 holes of two 12 hole 1/3 cup capacity
muffin trays with muffin paper cases.
2. Sift flour, bicarbonate of soda, baking powder and cocoa into a large
bowl. Stir in Equal Spoonful.
3. Put eggwhites in a large bowl and beat with an electric hand mixer
on high until soft peaks form.
4.
Combine yolks, butter, buttermilk, raspberries, vanilla and
vinegar in a medium bowl. Stir in food colouring, then add
to flour mixture. Stir well. Fold eggwhites into batter in 2
batches. Spoon batter evenly into paper cases (about ¼ cup
per case).
5. Bake 20 minutes or until cooked when tested with a skewer. Set
aside for 10 minutes, then set aside on a wire rack to cool completely.
6. Meanwhile, to make frosting, put cream cheese in the bowl of an
electric mixer and beat on medium speed until smooth. Add milk and
Equal Spoonful and beat until well combined. Spoon frosting into a
piping bag pitted with a fluted 1cm nozzle. Pipe frosting on top of
cakes. Scatter with sprinkles to decorate. Serve.
CREAM CHEESE FROSTING
2 x 250g cream cheese,
chopped, room temperature
¼ cup light milk
½ cup EQUAL SPOONFUL
6
7
Apple Cinnamon
Scrolls
Prep: 20 mins | Cooking: 20 mins | Serves: 16
2 cups self-raising flour
1 tsp baking powder
½ tsp ground cinnamon
100g unsalted butter,
chopped, chilled
cup milk
Extra flour, to dust
1 egg yolk, lightly beaten
FILLING
20g butter, chopped
4 medium apples, peeled, cored,
diced into 1cm cubes
¼ cup EQUAL SPOONFUL
1 tsp ground cinnamon
ICING
3 Tbsp EQUAL SPOONFUL
2 tsp corn flour
2 tsp water
8
1. To make filling, melt butter in a large non-stick frying pan over a
high heat. Add apple and cook for 8 minutes or until lightly browned
and just tender. Stir in Equal Spoonful and cinnamon, then remove
from heat and transfer to a medium bowl. Set aside for 10 minutes
to cool.
2. Meanwhile, preheat oven to 200°C. Line an oven tray with baking
paper. Sift flour, baking powder and cinnamon into a large bowl.
Add butter and use your fingertips to rub into flour until mixture
resembles fine breadcrumbs. Make a well in centre and add milk. Use
a butter knife to stir, cutting into mixture, until a soft loose sticky
dough forms.
3. Turn out dough onto a lightly floured bench and knead until all
flour has been incorporated. Roll dough between 2 sheets of baking
paper into a 5mm thick rectangle, roughly 35 x 30cm. Scatter apple
mixture on top, leaving a 1cm border.
4. Roll up from 1 long side to form a log. Trim off edges, then cut into
twelve 2cm thick rounds. Arrange rounds 5mm apart, cut side up, on
prepared tray. Brush with a little of the egg yolk and bake for 20-25
minutes or until golden and cooked through. Set aside for 15 minutes
to cool slightly.
5. Meanwhile, to make icing, combine ingredients in a small bowl
until smooth. Drizzle icing over warm scrolls and serve immediately.
9
Berry Tiramisu
Prep: 20 mins | Chilling time: 4 hours | Serves: 10
225g (rectangular) bought
unfilled sponge
250ml (1 cup) freshly brewed
coffee, cooled
¼ cup EQUAL SPOONFUL
2 x 150g tubs vanilla bean
fromage frais
520g (2 cups) diet vanilla yoghurt
125g punnet blueberries
250g punnet strawberries, sliced
125g punnet raspberries
Cocoa powder, to dust
1. Halve sponge through centre to form 2 thin rectangles. Arrange a
sponge piece in the base of a 2L (8-cup) dish, trimming to fit. Combine
coffee and Equal in a jug. Pour half of the coffee mixture over
the sponge.
2. Whisk fromage frais and yoghurt in a large bowl. Sprinkle half of
the blueberries and half of the strawberries over sponge. Spoon
over half of the yoghurt mixture. Top with remaining sponge piece.
Pour over remaining coffee mixture. Top with remaining blueberries
and strawberries.
3. Spoon over remaining yoghurt mixture and sprinkle with
raspberries. Cover with plastic wrap and refrigerate for at least 4
hours to allow the flavours to develop.
4. Dust with cocoa powder to serve.
**CHEF"S TIP: You can use 500g frozen mixed berries instead of fresh.
**Note: This recipe is courtesy of Diabetic Living Magazine.
10
11
Vanilla French Toast with
Orange and Maple
Prep: 15 mins | Cooking: 15 mins | Serves: 4
6 eggs
50g marscapone
20ml pouring cream
2 tsp Queen Vanilla Bean Paste
3 Tbsp EQUAL SPOONFUL
2 tsp finely grated orange zest
2 tsp ground cinnamon
1 baguette or brioche loaf, cut
into 2-3cm slices
100g butter
100ml Queen Pure Maple Syrup
100g Frozen Blackberries,
to serve
12
1.Whisk eggs, marscapone, cream, Vanilla Bean Paste, Equal, orange
zest and cinnamon in a medium bowl until well combined.
2.Dip bread sliced into egg mixture until well soaked, draining away
excess egg mixture.
3.Heat a teaspoon of butter in a large heavy based frying pan. Add
a few slices of bread and cook until lightly browned on both sides.
Repeat with remaining butter and soaked bread. Add a little more
butter if needed.
4.Serve immediately with maple syrup and blackberries.
**NOTE: This recipe thanks to our friends at Queen Fine Foods. It has
been adapted with Equal for a lower calorie option.
13