The Land Cookery Recipes 13/14
Please note: a “moderate oven” is 180-190°C
Passionfruit Cake
250g butter, softened
1 cup (220g) caster sugar
3 eggs separated
2 cups (300g) SR Flour
¾ cup (180ml) buttermilk
¼ cup (60ml) passion fruit pulp
Pre-heat oven to moderate. Grease and lightly
flour 20cm round tin, tap out any excess flour.
Beat butter and sugar in a small bowl with electric
mixer until light and fluffy, beat in egg yolks, one
at a time, beat until well combined.
Transfer mixture to large bowl, stir in half the
sifted flour and half the buttermilk, then stir in the
remaining flour and buttermilk and passionfruit
pulp.
Beat egg whites in clean small bowl with electric
mixer until soft peaks form. Fold into cake mixture
in two batches.
Spread mixture into prepared tin. Bake in
moderate oven, for about 50 minutes or until
cooked. Stand for 5 minutes before turning onto
covered rack to cool.
Ice only on top with passionfruit icing.
Whole Orange Cake
1 whole naval orange chopped roughly
180grams melted butter
3 eggs
250gram/1 cup caster sugar
230grams/ 1½ cups SR Flour
Place whole orange in blender or processor and
process. Add remaining ingredients except SR
flour, blend well. Place in a basin and fold in flour.
Cook in a 20cm tin, 40 minutes in moderate oven
(160°C fan force or 170-180°C no fan)
Ice with orange icing, no decorations.
Madeira Cake
250g butter
Grated rind of 1 lemon
1 ½ cups caster sugar
5 eggs
2 ¾ cups Plain flour
Pinch of salt
2 teaspoons baking powder
½ cup milk/water mixed
¼ cup extra plain flour
Prepare 20cm tin, grease well and line with baking
paper or grease proof paper.
Cream butter and lemon rind in large bowl, add
sugar gradually beating well. Add eggs 1 at a time
with small spoon of extra flour with each egg (this
will prevent mixture curdling). Fold in sifted flour,
salt and baking powder alternatively with liquid
and mix well. (Wooden spoon is best).
Place mixture into prepared tin, smooth top and
bang on bench 2-3 times.
Bake in moderate oven for about 1 ½ hours or
until cooked (test with a straw from a broom).
Leave in tin for at least 5 minutes before turning
onto a rack covered with tea towel.
Lumberjack Cake
Fruit Mixture
2 large Granny Smith cooking apples diced
250 pitted dates
1 teaspoon Bi-carb soda
1 cup hot water
Place apples, dates and water into saucepan and
bring to the boil, turn off heat, add bi-carb soda,
stirring well. Allow to cool approx 2 hours (this
can be done the day before and can be done in a
microwave on high for 5 minutes).
Cake Mixture
125g butter or margarine
1 teaspoon vanilla essence
1 cup sugar
2 eggs
1 ½ cups Plain flour
Pre-heat oven 180°C. Line bottom and sides of
20cm square tin with Glad baking paper.
Place sugar and butter/margarine into a bowl
and mix well together than add vanilla and eggs.
Page 1 of 3 The Land Cookery Recipes 2013/2014. © 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.
When mixed add fruit mixture and then sifted
flour.
Place mixture into prepared tin, cook in oven
for 50 minutes or until cake springs back when
tested.
Remove from oven and spread with topping,
place back in oven for approx 15 minutes or until
topping is golden brown. Oven may be turned up
to 190°C for this process.
Topping
60g butter
½ cups (100g) firmly packed brown sugar
½ cups (125ml) milk
⅔ cups (50g) shredded coconut
Combine ingredients in medium saucepan using
wooden spoon stir topping mixture over low heat
until butter is melted and sugar dissolves.
Carrot Lemon Jam
3 ½ cups hot water
2 lemons cut very fine
2 medium size carrots grated
2lbs sugar warmed
Cut lemons fine and combine with carrots, add
hot water and stand overnight.
Next day cook until tender then add warmed
sugar, stir until dissolved. Continue cooking until
jam is set then bottle in 500g jars. Makes approx
2 ½ jars.
Cucumber Pickles
1 ½ kg cucumbers
8 small onions
1 large red capsicum
1 garlic clove (optional)
½ cups salt or less to taste
4 cups sugar
3 cups white vinegar
1 tablespoon mustard seed
1 teaspoon celery seed
2 teaspoon turmeric
1 cup plain flour (add water to make paste)
2 litres cold water
1 litres ice cubes
Slice all vegetables very small. Place vegies and
garlic in pot and cover with salt, add cold water
and ice and stand for 2 hours. Discard garlic and
drain after standing.
Put sugar, vinegar, mustard and celery seeds,
turmeric etc in saucepan and boil 30 minutes.
Add vegies and stir. Return to boil and add flour
paste.
Pack in jars and cover.
Beetroot Relish
1 ½ kg beetroot
2 large onions
½ teaspoon ground ginger
750g apples
2 ½ cups malt vinegar
Juice of 1 lemon
500g sugar
Boil beetroot.
Remove from heat, leave to cool. Peel and dice
beetroots, leave to one side.
In separate saucepan, peel and dice apples and
onions then add ginger, lemon juice, sugar, vinegar
and salt. Boil 20 minutes.
Add beetroot and boil further 15-20 minutes.
Bottle in jars.
Gluten Free Caramel and Almond Flake
Slice
Base
250grams unsalted butter (cool room
temperature)
1 cup/250grams caster sugar
2 egg yolks
½ teaspoon vanilla extract
2 cups/ 310grams Gluten free Plain Flour
½ cup/75grams Gluten free SR Flour
1/3 cup/50grams Gluten free custard powder
½ teaspoon salt
Topping
1 cup/185grams brown sugar
2 tablespoons honey or golden syrup
180grams unsalted butter
¼ teaspoon salt
250grams flaked Almonds
1 teaspoon vanilla extract
Pre heat oven to moderate (180C). Grease and
line a 32cm x 24cm baking tray.
Page 2 of 3 The Land Cookery Recipes 2013/2014. © 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.
Beat butter and sugar in a large bowl until
creamed and fluffy. Beat in yolks one at a time.
Mix in extract, sifted flours, custard powder and
salt, mix on low speed until combined. Press into
slice tin, bake for 25-30 minutes or until puffed
and golden. cool slightly
Topping
In a heavy base saucepan, place sugar, honey or
golden syrup, butter and salt. Stir over low heat
until the sugar dissolves. Simmer without stirring
for 10 minutes. Stir in Almonds and extract.
Remove from heat; pour over base, working
quickly spread out evenly. Return to oven. Bake
for further 12-15 minutes or until top is slightly
bubbly and golden.
Cool slightly in pan. Once barely warm, loosen
edges and cut into rectangles
Honey Sponge Sandwich
This recipe must be used
4 eggs
¾ cup/185grams sugar
1 good teaspoon honey
¾ cups/115grams SR Flour
¼ cup/38grams corn flour
1 ½ tablespoons boiling water
Beat egg whites and salt until stiff, add sugar and
beat well. Then add yolks beat well again. Fold in
sifted flours than add honey and boiling water.
Bake in 2 x 18cm or 7inch round sandwich tins
for 20 minutes or until cooked.
Turn out onto a tea towel to cool.
Filling-Mock Cream
60 grams butter
60 grams caster sugar
Vanilla
1 tablespoon boiling water
2 tablespoons milk
1 teaspoon honey.
Beat butter, sugar, and vanilla until fluffy. Gradually
add boiling water and when this is beaten in well
lastly add milk and honey.
Cherry and Walnut Cake
8 ozs butter
8 ozs sugar
3 large eggs
10 ozs plain flour
2 level teaspoons baking powder
Salt
6 ozs chopped cherries
2 ozs chopped walnuts
Cream butter and sugar, beat in eggs add dry
ingredients, cherries and nuts.
Place mixture in 20cm round tin. Cook for 1 ½
hours in moderate oven. Uniced
Lemon Poppy Seed Muffins
2 ½ cups SR Flour
90 g cold butter chopped
1 cup (220g) caster sugar
1 ¼ cups (310ml) buttermilk
1 egg beaten lightly
Rind of 1 lemon
2 level tablespoons of Poppy seeds
Pre heat oven to 180°C or 160°C fan force
Grease 12 hole muffin pan (⅓ cup/80mls)
Sift flour into large bowl rub in butter. Stir in sugar
with poppy seeds added, buttermilk and egg. Do
not over-mix, the mixture should be lumpy. Add
grated lemon rind and stir through gently.
Spoon mixture into pan holes, bake for about 20
minutes.
Stand muffins for 5 minutes, turn upside on a
towel covered rack to cool
Do not use patty papers/muffin papers.
Recipes are given as a guide only except for Section 10: Honey Sponge Sandwich, where the recipe
listed must be used.
Please read The Land Cookery Schedule before commencing your entry.
The Land Cookery Schedule 2012–2013 can be found at:
www.cwaofnsw.org.au/committees/theLandCookery.do or ask your Cookery Officer.
Page 3 of 3 The Land Cookery Recipes 2013/2014. © 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.