Ginger Panforte Slice

Ginger Panforte Slice (make 20)

Ingredients

• 40 g (1/3 cup) plain flour
• 1 tbsp cocoa powder
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1 tsp ground cinnamon
• 125 g (3/4 cup) dried figs, chopped
• 50 g (1/4 cup) glace ginger, chopped
• 50 g (1/4 cup) glace pineapple, chopped
• 50 g (1/4 cup) glace apricots, chopped
• 50 g (1/4 cup) chopped mixed peel
• 175 g (1 cup) blanched almonds, toasted
• 90 g (1/3 cup) caster sugar
• 90 g (1/4 cup) honey

1. Preheat the oven to 160C/315F/gas mark 2-3. Lightly grease a 7*25 cm shallow baking tin and line with baking paper, hanging over at the two short ends.
2. Sift the flour, cocoa, ginger and spices into a large bowl. Add the fruit and almonds.
3. Heat the caster sugar, honey and 2 teaspoons water in a small saucepan over low heat, stirring until melted and it just comes to the boil. Pour onto the dry ingredients and mix well. Press the mixture into the tin and bake for 35-40 minutes, or until just firm. Cool in the tin, then chill until firm. Cut into thin slices.

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Peanut Toffee Shortbread

Peanut Toffee Shortbread (make 18)

Ingredients

• 290 g unsalted butter
• 125 g (1/2 cup) caster sugar
• 1 egg
• 185 g (1.5 cups) plain flour, sifted
• 60 g (1/2 cup) self-raising flour, sifted
• 180 g (1 cup) soft brown sugar
• 2 tbsp golden syrup
• 1/2 tsp lemon juice
• 400 g (2.5 cups) roasted unsalted peanuts

1. Preheat the oven to 180C/ 350F/gas mark 4. Lightly grease an 18*27 cm baking tin and line the base and sides with baking paper hanging over the two long sides.
2. Cream 110 g of butter and the caster sugar with electric beaters until light and fluffy. Add the egg and beat well. Fold in the sifted flours with a large metal spoon until just combined. Press into the tin and bake for 15 minutes, or until firm and lightly colored. Cool for 10 minutes.
3. Place the brown sugar, golden syrup, lemon juice and remaining butter in a saucepan. Stir over heat until the sugar has dissolved. Simmer, stirring, for 5 minutes. Stir in the peanuts. Spread evenly over the base using two spoons - be careful as the mixture is very hot. Bake for a further 5 minutes. Leave to cool in the tin for 15 minutes, then turn out and cut into fingers.

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Hawaiian Macadamia Cake

Hawaiian Macadamia Cake (Serve 10-12)

Ingredients

• 375 g (3 cups) self-raising flour
• 1 tsp ground cinnamon
• 375 g (1.5 cups) caster sugar
• 90 g (1cup) desiccated coconut
• 5 eggs, lightly beaten
• 440 g tin crushed pineapple in syrup
• 375 ml (1.5 cups) vegetable oil
• 100 g (2/3 cup) macadamia nuts, chopped

Lemon cream cheese icing

• 60 g (1/4 cup) cream cheese, softened
• 30 g unsalted butter, softened
• 1 tbsp lemon juice
• 185 g (1.5 cups) icing sugar, sifted

1. Preheat the oven to 180C/350F/gas mark 4. Grease a 23 cm round deep cake tin. Line the base and side with two sheets of baking paper, cutting it to sit 2-3 cm above the side of the tin.
2. Sift the flour and cinnamon into a large bowl, add the sugar and coconut and stir to combine. Add the eggs, pineapple and oil and mix well. Stir in the macadamia nuts.
   
3. Spoon the mixture into the prepared tin and level the surface. Bake for 1 hour 15 minutes, or until a skewer comes out clean when inserted into the center of the cake - cover with foil if it browns too much. Leave in the tin for 30 minutes before turning out onto a wire rack.
4. To make the lemon cream cheese icing, beat the cream cheese and butter in a small bowl. Add the lemon juice and icing sugar and beat until smooth. Spread over the cooled cake.

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