Authors: Heath Semple
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Directions:
Add all the ingredients in a blender and blitz for 2 minutes. Pour into the molds and freeze for 6 hours. Remove from molds and sprinkle with zest.
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Directions:
Put all ingredients except the fresh strawberries in blender and blitz for 3 minutes. Now put one fresh strawberry in each mold and top it with the puree. Freeze for 5 hours. Sprinkle toasted coconut on top.
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Directions:
Wash the greens well. Add them to the blender with the rest of the ingredients. Blend till smooth. Pour the mixture into the ice molds. Freeze for 6 hours. Serve with fresh fruit.
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Directions:
Put the cream, saffron and crushed cardamom in the blender and blend well. Pour the mixture in the ice molds along with 1 pistachio each. Freeze for 5 hours. Sprinkle toasted coconut flakes and pistachios and serve.
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Directions:
Blend bananas and cream well in blender. Pour into molds and freeze for 6 hours. Serve with warm caramel and almond slivers.
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Directions:
Whip the cream and honey till fluffy and well combined. Add the chocolate chips and mix. Pour the mixture in molds and freeze for 5 hours. Sprinkle toasted almonds and coconut flakes and serve.
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Directions:
Blend all the ingredients except Kiwi slices. Pour the mixture in ice molds. Freeze for 5 hours. Serve with slices of Kiwi.
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Directions:
Blend all the ingredients except the whole strawberries. Pour in the molds. Freeze for 6 hours. Serve with slices of strawberries and chocolate chips sprinkled on top.
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Directions:
Line a 25 cm round cake tin with butter paper. Add the pecans, dates, sugar and milk in a blender and blitz for 3 minutes. Now add the rest of the ingredients and blend on high for another 3 minutes. Put the above in the prepared cake tin, making sure there are no air bubbles. Bake in the oven at 200 degrees for 50 minutes. Insert toothpick in middle. If it comes out clean, your cake is made!
You will need:
Directions:
Line a 20 cm cake tin with parchment paper. Add the dates and the bananas in a blender and blend to a puree. Now add the vanilla, eggs, oil, coffee powder and coconut milk and blend well. Mix the dry ingredients together in a bowl. Add them in the blender 2 spoonful at a time and blend on medium each time, till you finally have all the ingredients in a smooth batter. Tip the batter in the prepared tin cake. Place it in a pre-heated oven. Bake for 40 minutes at 350 degrees or till a knife stuck in the middle comes out clean.
You will need:
Directions:
Line a 20 cm cake tin with parchment paper. Preheat oven. Sieve the dry ingredients thrice. Place dates, applesauce and beets in blender and blitz till smooth. Now add the eggs, softened butter, vanilla, coffee and coconut /water mix and blend on medium. Now add the sieved dry ingredients 2 spoonful at a time. Mix on slow speed. Tip the batter in the prepared cake tin. Make sure you scrape the sides of the blender as well. Bake for 40 minutes at 350 degrees or till a knife inserted in the middle comes out clean.
You will need:
Directions:
Line 25 cm cake tin with butter paper. Preheat oven to 350 degrees. Combine and sieve the dry ingredients. Whisk the eggs till fluffy. Now add the butter and whisk till smooth. Add the rest of the wet ingredients and whisk till smooth. Add the dry ingredients with a spatula until combined well. Now whisk on high till batter is fluffy. Tip the batter in the prepared cake tin and bake for 35-40 minutes or till a knife inserted in the middle of the cake comes out clean.
You will need:
Directions:
Line 25 cm cake tin with butter paper. Preheat oven to 350 degrees. Sift and sieve dry ingredients thrice. Whisk the eggs well till fluffy. Add the rest of the wet ingredients and whisk. Now add the dry ingredients and mix well with a spatula. Once well combined, mix the blueberries in with a gentle hand. Tip the batter in the prepared cake tin and bake for 35-40 minutes or till a knife inserted in the middle of the cake comes out clean.
You will need:
Directions:
Line 30cm cake tin with butter paper. Preheat oven to 350 degrees. Sift and sieve the dry ingredients thrice. Whisk eggs in a bowl. Blend the dates with applesauce. Add the eggs along with the rest of the wet ingredients and blend on slow till mixture is smooth. Now add the dry ingredients, 2 spoonful at a time, till combined well. Tip the batter in the prepared cake tin and bake at 350 degrees for 25-30 minutes or till a knife inserted in the middle of the cake comes out clean.
You will need:
Directions:
Line 30cm cake tin with butter paper. Preheat oven to 350 degrees. Put the egg whites in mixing bowl and whisk on high till peaks form. In another bowl, combine butter and egg yolks till fluffy. Sift and sieve the dry ingredients thrice. Now add the same to the egg yolk and butter mixer. Beat till well incorporated. Now add the egg white softly with a spatula and fold in. Tip the batter in the prepared tin and bake at 350 degrees for 40 minutes or till a knife inserted in the middle of the cake comes out clean
You will need:
For the pineapple rings:
For the cake
Directions:
For the pineapple rings:
Mix together the molasses, orange juice and butter in a small bowl. Pour this in a 30cm cake tin. Make sure you cover the entire bottom of the pan. Now place the pineapple rings in the cake tin.
For the cake:
Preheat oven to 350 degrees. Sift and sieve the dry ingredients. Beat the softened butter and the brown sugar till fluffy. Now fold in the dry ingredients very gently. Fold till combined well. Tip the batter on the pineapple rings in the cake tin. Smooth the mixture carefully. Bake for 45 minutes or until a knife inserted in the middle of the cake comes out clean. Let the cake rest for 15 minutes. Now, cover the cake tin with a large cake plate. Flip it upside down and invert the cake. You may need to gently tap the bottom of the tin a couple of times. Your cake is ready to serve.