laurasaur

• 224 g cream cheese, softened
• 58 g butter, softened
• 125 g sifted confectioners’ sugar
• 5 ml vanilla extract

beat butter and cream cheese till creamy then add remaining. makes enough for 24 frosted like icing or 12 piped on.

1 1/2 cups wholemeal flour
3/4 cup white flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup desiccated coconut
3/4 cup rolled oats
1 1/2 cup brown sugar

250g butter
2 eggs
vanilla

caramel
400ml sweetened condensed milk
2 tablespoons golden syrup
150g butter

make caramel, mix all dry ingredients together in a bowl, in a smaller bowl mix melted butter eggs and vanilla, stir into dry ingredients.

press 3/4 of the mix into lined springform tin and pour caramel on top. crumble remaining mix on top. bake at 180 for 40-45 minutes or until golden.

melt white chocolate and drizzle on top.

Fluffy frosting

1/3 cup water
1/4 tsp cream of tartar
1 cup sugar
2 egg whites
flavouring (1 tsp vanilla or similar)
coloring if desired

Combine water sugar and cream of tartar in a small saucepan.
Stir over low heat until mixutre is bubbly and sugar is dissolved but not colored.

Place egg whites in a clean large dry bowl and start to whip with electric beater. Add syrup in a thin stream and beat for approximately 7-10 minutes until mixture is not hot and stiff peaks are forming. Add vanilla and colouring if desired and beat through.

This cake is dense, moist, nutty and fruity, thanks to the fact it is made with no flour, 3 whole oranges and ground almonds. Grind your own in a food processor with a little sugar or buy pre-ground.

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