Country Women's Association

Secretary
Mrs Pauline Hunt
Ph:  02 6579 1229

The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. Entires for the cake decorating section (Section 6) can go straight to State Finals and do not need to go to branch or group competitions. State Finals are held at the Annual Conference in May..

Notes:

Q. Do we peel the apples in the lumberjack cake.?
A. yes apples can be peeled
 
Q.How can I roll my sponge without it cracking.?
 
A. I spray my tin with a Canola Spray, then add sponge mixture.
When cooked I roll mine on a dry very old pillow case and it never cracks. - Coral who supplied the recipe and has made this cake for years
 
 A. I line my tin with baking paper. I dampen a tea towel, and place a piece of baking paper on top of it then turning the baked sponge on top, peeling OFF the paper it was baked on, then immediately rolling up the sponge. - Nelleke Gorton (CWA cookery judge)

Another tip is to make sure your sponge is baked; under-baked sponge WILL stick! If you have a method that you are successful with maybe you might like to share it (email the CWA of NSW Head Office and it will be passed on).

Fruit cake tins:  Some being presented in tins which are smaller on the bottom.  We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom.

Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition.

If a recipe states "sugar", it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily.  If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list.

Rules

1. This Contest is conducted by the Country Women's Association of NSW.

2. The Contest is not restricted to members of the CWA it is open to any person residing in NSW.

3. Entries at Branch level to be accompanied by 40 cents entry fee. Must be made on the printed current 2012-2013 coupon, which will appear fortnightly in "The Land" Newspaper, otherwise they will be disqualified. Each entry requires a separate coupon. Entries must be lodged with the Cookery Officer of a CWA branch and contestants may enter in one Branch and one Group only. Entries in State Finals must be accompanied by the original coupon

4. Each Branch conducts its separate contest at any time that is considered suitable. First and Second prize winners must be two different competitors of Branch contest who will then be eligible to enter Group Semi-finals. This is a competition that is conducted from Branch to Group and then to State level, branches cannot enter direct to Group Semi-finals.

5. First prize winners only of Group Semi-Finals are eligible for the State Final conducted concurrently with the CWA Annual General Conference. (This does not apply in Section 6).

6. Additional classes, other than those on the schedule, may be included in Branch contests, and additional Prizes awarded locally, but prize winners in such classes will not complete in the Semi-finals or State Finals of the contest.

7. Branches and Groups will appoint their own judges, BUT judges and stewards for the State Finals will be appointed by the CWA State Committee.

8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven) may be sold at Branch and Group level. All exhibits (except Section Six) become the property of CWA at State Level.

9. The Judges decisions are absolutely final and not to be questioned or discussed with the judges.

10. The 40 cents entry fee with each entry form, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through Group Treasurer to CWA Head Office NOT "The Land" Office.

11. All entries in the State Finals will be displayed and then sold except Section Six, proceeds of the sale to be added to the Cookery Contest funds for the CWA.

12. No ring tin to be used throughout the contest. NO RACK MARKS ON ENTRIES.

13. NO PACKAGE MIXTURES ARE TO BE USED IN ANY CLASS OF THE CONTEST.

14. Owners may purchase their exhibit, if they inform the Steward when entering their exhibit at State Level

15. All entries must be accompanied by a complete list of all ingredients used, plus your name, address, "use by date" and "Product of Australia" at the bottom. IMPORTANT: All fruit cakes and sultana cakes must be entered uniced. ALL FRUIT CAKES MUST OBSERVE the 250g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round in judging, the method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS but CAN be entered cut at Group Semi-finals

Section 1: Fruit Cakes

Prizes in Class: (a) First $120, Second $80, Third $40

Prizes in Class: (b) First $80, Second $60, Third $40, Total $440

Class (a) Rich Fruit Cake

Hints to competitor: In the fruit cake, nuts, if used should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. Size of tin, round or square, is 20cm. A suggestion is 250g butter 250g brown sugar and 1250g fruit.

Points to be looked for in judging: Smooth, even, top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels: moist but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds allowed on top. Favourite recipe may be used.

Class (b) Sultana Cake

Hints to competitor: 250g butter basis is standard mixture for size and weight to be observed. A suggested guide for proportion of fruit and mixture is 250g butter, 250g sugar not more than 500g sultanas. Size of tin can be round or square, 20cm.

Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Cherries and peel not acceptable. No almonds allowed on top. Sultanas must not be cut.

Section 2: Butter Cakes

Prizes in Class: (a) First $50, Second $30, Third $20

Prizes in Class: (b) First $50, Second $30, Third $20, Total $200

Important: In judging, the method of cutting right through the centre of the cake must be observed.

CAKE SHOULD BE PRESENTED AS BAKED, NOT TRIMMED.

Class (a) Passionfruit Cake

To be cooked in a round 20cm diameter tin, Passionfruit Icing on top. Recipe in Journal and on thi spage.

Class (b) Citrus Sour Cream Cake

To be cooked in loaf tin, Uniced, No Decoration.

Section 3: Madeira Cake

Prizes: First $40, Second $30, Third $20, Total $90

To be a cooked in a 20cm tin. Recipe in journal and on this page.

Section 4: Assorted Homemade Sweets

Prizes: First $40, Second$30, Third $20, Total $90

There must be four (4) examples of six (6) different sweets (24 in total). Texture is to be Smooth and even, not granulated. Appearance and colour should be dainty, size uniform and not too large. May be neatly wrapped in clear cellophane paper or in little fluted paper cups (any colour), according to suitability. Mixtures can include fondants, candies, nougats, jellies, marshmallows, chocolates or other suitable varieties (any suitable flavouring may be used, but not predominate). Favourite recipes may be used.

Boxes will be provided at STATE ONLY.

Section 5: Lumberjack Cake

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in 20cm square tin. Recipe in journal and on this page.

Section 6: Cake Decorating And Sugar Art

Prizes in Class: (a) First $120, Second $80, Third $60

Prizes in Class: (b) First $80, Second $40, Third $20

Prizes in Class: (c) First $80, Second $40, Third $20

Prizes in Class: (d) First $50, Second $30, Third $20

Prizes in Class: (e) First $40, Second $30, Third $20

Prizes in Class: (f) First $40, Second $30, Third $20, Total $820

Class (a) ‘Of Sand and Sea'

Champion Class. Exhibit to be no more than 2 tiers, Maximum Board size 45cm x 45cm

Class (b) Orchids and Succulents

Single Tier Cake. Board Maximum size 35cm x 35cm

Class (c) ‘The Outback Dunny'

Creative Sugar Art-An imaginative & creative piece of sugar work. No cake required. Wooden sticks/skewers used as supports permitted. Maximum Board size 35cm x 35cm.

Class (d) Miniature Decorated Cake-Miniature Wedding Cake

Two (2) or more cakes fit inside a 15cm square tin. Decorations scaled to size.

Class (e) Open, Sugar Art Plaque-‘English Country Garden'

Must be displayed on a 25cm x 25cm board with cleats or on stand. Finished plaque must NOT exceed 25cm x 25cm.

Class (f) Novice Section-Nursery Rhymes Birthday Cake

Board maximum size 35cm x 35cm

Novice: A decorator who has never won a 1st prize in this particular class or similar class in any competition.

Conditions of Entry for Cake Decorations and Sugar Art (Rules to be enforced):

i. These sections are judged on appearance only. Dummy cakes may be used but must be stipulated when entered.

ii. Wire, tape, tulle, fabric ribbon, braid, cord, stamens and manufactured pillars are permitted.

iii. Manufactured ornaments, flowers, computer imaging, leaves or dried stems MAY NOT BE USED.

iv. Cleats must be attached to the base of the presentation board.

v. NO WIRES may be inserted directly into the cake-a posy pick or substitute is acceptable if the top edge is visible.

Important: $1 entry fee must be paid at State. Entries must be clearly identified in their right class. Entries in this section may be retained by the competitor. Exhibits in this section may be entered directly into the finals and need not pass preliminary judging in Branch or Group contests.

One entry in each class only.

Section 7: Boiled Fruit Pudding

Prizes: First $120, Second$80, Third $60, Total $260

A suggested guide: 250g butter, 250g brown sugar and approximately 1250g fruit basis as standard mixture for size and weight.

Points to be looked for in judging: fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants raisins, peel. Dates allowed but NOT CHERRIES. Should be dark but not overdone. A good shape with no holes, no soggy, wet or mouldy patches.

Section 8: Jam, Pickles & Relish

Prizes in each Class: First $40, Second $30, Third $20, Total $270

Class (a) Carrot Lemon Jam

Class (b) Cucumber Pickles

Class (c) Beetroot Relish

IMPORTANT: Unopened jars must be unlabelled at State Conference. Honey and chutney to be presented in approximately 500g jars. Jars must be correctly labelled at Branch and Group days only. Commercial tops to be covered with coloured contact. Contestants are advised to retain some unopened jars of the same batch, as jars opened at branch and group contests are not eligible for State Finals.

Points to be looked for in judging: Jam, chutney and relish should be of good appearance and colour, and to be softly set. Jam should be set, but not to sticky or watery. Fruit should be well cooked and quite soft, with no particles or crystallisation, mould or fermentation, and not over cooked. Flavour is the deciding factor.

Recipes in journal and on this page.

Section 9: Gluten Free Lemon Teacake

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in a 20cm tin, Uniced, No Decoration.

Section 10: Chocolate Honey Sponge Roll

Prizes: First $60, Second $40, Third $20, Total $120

Mock cream filling. 25 x 30cm tin. Journal recipe must be used.

Hints to the Competitor: When cooked immediately roll 1½ times and do not trim the ends. DO NOT SPRINKLE WITH SUGAR.

Section 11: Special Section For Young Competitors

Prizes in each Class: First $20 (plus award), Second $15, Third $10, Total $90

Award Donated by ‘The Land' Cookery Committee.

Class (a) Cherry and Walnut Cake-18 years and under as of the 31st March 2013

Uniced, in a 20cm round tin.

Class (b) Lemon Poppy Seed Muffins-12 years and under as at the 31st March 2013

Six (6) to be displayed, cooked in muffin tins, NO PAPERS.

Special ‘The Land' Awards for Branches Judged on Ratio of Members Entries:

Branches with 15 members and under with most entries in Cookery Competition: First $150, Second $75, Third $25, Total 250

Branches 16 to 25 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 26 to 50 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches over 51 members with most entries in Cookery Competition:

First $150, Second $75, Third $25, Total $250

All Judging will be considered but flavour and eating quality will be the deciding factor-except in Section 6. 

Proceeds to Association Projects.

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. 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.

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.

To download a PDF of the recipes click here.

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.

Citrus Sour Cream Cake

125g butter

1 cup castor sugar

3 x 60g eggs

½ cup mixed peel

¾ cup self-raising flour

¾ cup plain flour

½ cup sour cream

Preheat oven to moderate temperature (180ºC). Grease and line base of loaf tin with baking paper.Cream butter add sugar and beat until light and fluffy. Beat in eggs one at a time, beat well between each addition. Transfer mixture to larger bowl, stir in the peel with half the sifted flours and half the sour cream, finally add the remaining flours and cream. Spread mixture into prepared tin. Bake in moderately slow oven (160ºC) for about 1–1¼ hours or until cooked. Stand 5 minutes before turning out to cool on a tea towel covered rack.

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, peeled and diced

250g 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. 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

1 teaspoon salt

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 Lemon Tea Cake

6 eggs, separated

1 cup castor sugar

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

2 cups almond meal

½ teaspoon almond essence

Grease and line a 20cm tin. Beat egg yolks, sugar and rind in a small bowl until fluffy. Stir in almond meal, juice and essence, transfer mixture to a larger bowl. Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared tin. Cook in a moderately slow oven (160ºC) for about 45 minutes or until cooked. Turn out onto to a tea towel covered rack to cool.

Chocolate Honey Sponge Roll

This recipe must be used

3 eggs

⅔ cup sugar

1 tablespoon cocoa

1 teaspoon honey

4 tablespoons boiling water

90 g plain flour

1 level teaspoon cream tartar

½ level teaspoon baking soda

½ level teaspoon cinnamon

Beat eggs and sugar until thick. Add sifted dried ingredients, then fold in gently. Pour in honey and cocoa which has been dissolved in boiling water. Put mixture into a 25 x 30 cm greased tin. Cook for approximately 12 minutes in moderate oven (180ºC). When cooked, immediately roll lengthwise in a tea towel, leaving rolled to cool.

Mock Cream (for filling)

4 tablespoons sugar

4 tablespoons water

1 teaspoon vanilla essence

125 g butter

Boil sugar and water and allow to cool. Cream butter, then add the cooled water and sugar mixture and vanilla. Gently unroll the cooled sponge fill with the mock cream and re roll 1– 1½ turns. Do not trim the ends

Note: do not sprinkle with sugar

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.tray. Bake for 10 to 15 minutes or till golden brown.

Ingredients

125g butter

1 ¾ cups self raising flour

1 ¼ cups caster sugar

½ teaspoon bicarbonate soda

2 eggs

1 cup milk

2 tablespoons cocoa

Method

1.    Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.

2.    Grease & line a 20cm tin (round or square).

3.    Pour the mixture into the tin. Bang the tine slightly to even out the mixture.

4.    Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.

5.    TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.

6.    When cool, ice on top with chocolate icing.