Filling: Spread jam over base. part of steves job is teaching bakers and supermarket bakers recipes and tricks of the trade. METHOD Preheat oven to 180C or 160C fan forced. We contacted the cafe,whichhappily shared therecipe. Grease a 19cm x 29cm slice pan. Our team of applications specialists have developed a wide range of recipes to showcase our versatile products. Closed Tuesday. Whilst beating, gradually add sugar. Stir in sifted flours in two batches. Cream softened butter and sugar together, until light and fluffy. This raw raspberry slice is as equally delicious as it is healthy. Blitz dates and water until completely smooth. Add more flour if it is too sticky. Keep in an airtight container in a cool place. Ice with raspberry icing made from softened butter, gluten free icing sugar, pink colouring, and vanilla essence. Lightly fold flour into mixture. Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper. Use desiccated coconut instead of shredded coconut. Allow Louise cake to cool slightly in the tin then place on cooling rack. NZ$ 36.00. Spread evenly with jam. With an electric mixer, beat butter, sugar and egg in a small bowl until light and fluffy. Sift icing sugar into a bowl. Developing market-leading ingredients with industry-leading facilities, in partnership with customers across the world. Stand for 20 minutes or until thickened. Use flat-bladed knife to mix. :), i am 9 years old.and i like to bake. Soak dates in boiling water for about 20 minutes. Place the chilled cream in a big bowl and whip to soft peaks. This is great. Our commitment goes beyond the ingredients we produce - Our rich history of research and development and innovation breeds our continuous investment in people and customer partnerships. Coconut and raspberry slice 1 Preheat oven to 180C (160C fan-forced). Bake slice for 35 minutes or until base is cooked and top is golden. Preheat oven to 180C/160C fan forced. Spread into a sponge roll tin. Divide into two and roll once piece on to a tray. Travel Insurance Do I Need it When Travelling In and Out of New Zealand? All products are independently selected, tested or recommended by our team of experts. This Kiwi classic can be made in advance and stored in an airtight container for up to four days. Grease and line an 18cm x 28cm rectangular slice pan with baking paper, extending paper 2cm above edge of pan. You can make slice up to 5 days in advance. New Zealand South Island Itinerary: A 10 Day Highlights Road Trip, 12 of the Most Incredible Hawkes Bay Wineries, The Ultimate Guide to Ziplining in New Zealand, Up to 3/4 cupcaster sugarorraw sugar (to taste). Spread jam over the bottom layer. Warm jam in a microwave oven on high power for 20 seconds before spreading over base. Raspberry Slice 3kgs Butter (Soft) 2kgs Sugar 750grms Egg (1 egg approx 50gr) Cream above and then add 5kgs Flour Raspberry Square 6 oz butter 3 oz sugar 10 flour 1 tsp baking powder 1 lg egg Usual method for mixing. 2. grease a 28cm x 18cm tin. Full of seeds, nuts and grains with the added benefit of molasses and salted dark chocolate consider this slice a rather fancy scroggin in an easy-to-eat bar. Balsamic beef skewers with easy barbecue flatbread, How to create an impressive summer entertaining platter, Grilled balsamic chicken with broad bean salad, Grilled nectarine, prosciutto and pistachio salad, Golden fried brie cheese with quick peach chutney, Aoraki Phutukawa salmon blinis with avocado crme frache, Waitoa mnuka honey and rosemary butterfly chicken, Make Christmas Day easy by preparing your feast in advance, 15 food gifts for the foodie in your life, Spicy lemongrass pork burgers with mango slaw, 16 make-ahead lunches to jazz up the working week. Spread raspberry-chia jam evenly over top. Desserts & Patisserie, Meringue & Marshmallow, Cakes, Muffins & Slices, Biscuit & Cookie Mixes, Colourings, Essences & Pastes, Colourings, 421-429 Church Street East Sweet paste - recipe (R520a) using MORAH CAKE and BALEC. cream butter and sugar until light and fluffy. Spread surface with jam, then sprinkle with raspberries. Recipe Instructions Preheat the oven to 320F / 160C.Line a 12 x 10 inch (30x24 cm) pan with parchment paper.In a stand mixer, beat the butter and sugar until obtaining a creamy consistency.Stir in the egg yolks and vanilla, then stir in the flour and baking powder to make a slightly Spread with a generous amount of raspberry jam. Place Group 1 in mixing bowl in above order Blend on slow speed until smooth Using a small star piping nozzle pipe Group 1 on top of pre-baked sweet paste sheet in diagonal lines leaving 20mm separation between lines. Soakcashews in boiling water for at least 20 minutes. Slice can be made up to 3 days ahead. Add standard flour and baking powder. Transfer to a small bowl, then stir in chia and maple syrup. Chocolate raspberry slice 1 Preheat oven to 170C (150C fan-forced). Mix in the vanilla essence and egg. Brighten up your morning with a delicious snack of this raspberry-chia coconut slice. Line with baking paper, extending paper 5cm over long sides. In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy. Mix through the oil and cacao. Thanks! 13 Recipe Coconut mocha slice Bringing together the flavours of coconut, coffee and chocolate, these mocha slices make a great snack, and perfect gift. Hello You Designs, Join 42,000+ members in our Free Facebook group and plan your adventure in Aotearoa. The raw raspberry slice fromCafeGreenDoorinNew Plymouth left a lasting impression onLesley Graham. Golden, crumbly pastry is beautiful topped with a creamy, zesty filling and dusted with shredded coconut. A rich chocolatey slice great for a gift or as a lunch-box filler. Sift flour and baking powder over mixture; stir. Auckland, Its Tiger time - Try new Bakels Tiger Paste for superb tiger pattern, flavour and crunch. Roll other half and place on top, it doesn't matter if it is rough as icing covers all mistakes. Use a fork or metal spatula to spread mixture into an even layer. Preheat oven to 180C (160C fan-forced). sift in both flours. Penrose 1061 Directions. Ingredients Biscuit : 150g butter, chopped, at room temperature 215g (1 cup) of caster sugar 2 egg yolks 1 teaspoon of vanilla extract 300g (2 cups) of plain flour 1 teaspoon of baking powder 160g (1/2 cup) of raspberry jam Icing : 230g (1 1/2 cups) of icing sugar mixture 25g butter, at room temperature 1 1/2 tablespoons of boiling water Our commitment goes beyond the ingredients we produce - Our rich history of research and development and innovation breeds our continuous investment in people and customer partnerships. Aesthetically pleasing, rich and dark with pops of gold and amethyst. This slice is wickedly moreish, so dont blame me if you cant stop at one piece! Do this slowly until the sugar has been incorporated and the mixture is thick and glossy. It goes perfectly with a cup of tea, and the goodness of chia seeds will keep you energised until lunch time! Roll out both halves to be the size of your slice tin. Preheat oven to 170C/150C and line cake pan with oil. A light sponge is topped with raspberry jam and crispy coconut in this winning slice. Your email address will not be published. If you buy something, we may earn an affiliate commission. Set aside to cool and ice with raspberry icing. Combine remaining sugar, remaining eggs and the coconut in a bowl. Sift the icing sugar and cocoa into a medium bowl. Sift flour and cocoa into a medium bowl. Increase heat and bring to the boil. Loved this! Spread icing over hot slice; cool in pan before cutting into squares. Craigs at the least.. 2 cups icing sugar 1 tsp butter, softened 2 Tbsp hot water Few drops of raspberry or strawberry essence red food colouring Instructions Preheat oven to 180 C. Line a slice tray with baking paper. Using an electric mixer, beat butter and half the sugar in a bowl until light and creamy. 5 - Grease the sides of the tin, and line the base with baking paper. When completely cool, cut into squares. In afoodprocessor blitz together the first fouringredients, then add in oil and syrup. Tim Tam Strawberry Champagne biscuits form the base for this cool retro-styled slice that will turn afternoon tea into an event. Mix until it forms a stiff dough. These sweet meringue topped treats are perfect for that special afternoon tea. Stir in the sugar, coconut, then the eggs and butter, and mix well. Brandy Snaps. Remove the slice from the freezer, cut into 16 pieces first then drizzle over raw chocolate icing. In a small bowl, using an electric mixer, beat butter and half the sugar until light and fluffy. Peach, raspberry and yoghurt slice. Preheat the oven to 180 C. Beat butter and sugar until pale and creamy. This slice is deliciously crunchy, gooey and caramelly and I doubt it will last very long in the biscuit tin! Add Chelsea White Sugar or Chelsea Organic Raw Sugar and stir until dissolved. Press into a pre-lined tray and set aside in the fridge while you make the filling. Base: Cream softened butter and sugar together, until light and fluffy. Divide in half. Treat you and your family to something special with one of our slice recipes. NZ$ 175.00. Preheat oven to 180C (160C fan-forced). Raspberry Slice is an old classic favourite I grew up with in New Zealand. Add vanilla essence and egg; beat until combined. Use a spatula to spread raspberry jam over the base which has been cooling. Mix in baking mix and coconut. If you buy something, we may earn an affiliate commission. READ MORE: *This tart is ashowstopper *Recipe: Cinnamon scrolls *Feijoa and almond shortcake, Base 150g pumpkin seeds 150g chia seeds 300g ground almond 50g raw cacao powder 200ml melted coconut oil 3 tablespoons100per cent maple syrup. Roll out dough to 1/2 inch thickness. If you buy something, we may earn an affiliate commission. Line base and two long sides with baking paper, extending paper 2cm above pan edge. We have a range of slice recipes, perfect for you to enjoy with morning or afternoon tea including our popular chocolate caramel slice recipe, Imagine your favourite chocolate slice, take it up a notch and you have this recipe. Add essence and red food colouring to a light pink colour, Few drops of raspberry or strawberry essence. Im sure I created a terrible mess in the kitchen but the reward was always worth it! Stir butter and sugar until creamy in texture. Gradually beat in remaining sugar, 1 tablespoon at a time, until mixture is glossy. Beat in one egg yolk at a time, mixing well between each addition. With an electric mixer, beat butter, sugar and egg in a small bowl until light and fluffy. Fiordland (including Te Anau & Milford Sound), NZ Travel Discount Index Save Money Across Aotearoa, Media Kit: Exploring Auckland (Facebook Group), Media Kit: New Zealand Travel Tips (Website), Queenstown Wineries: 9 Vineyards You Need to Visit. Indulge your sweet tooth with the irresistible combination of crunchy salted almonds, sticky toffee and rich dark chocolate. 3. Add flour and baking powder and mix well. Spoon half the mixture over the base of the prepared pan and use your hands or a metal spatula to press firmly into an even layer. In a clean, dry bowl, beat egg whites until stiff peaks form. Add one of the eggs and the essence; beat until combined. Beat in one egg yolk at a time, mixing well between each addition. 3 Please contact us to place your order or for quotes and enquiries. Our team of applications specialists have developed a wide range of recipes to showcase our versatile products. Bake at 180C for 35-40 minutes until light golden brown. Spread pastry mixture over base of pan. 1 tsp Baking Powder 1/2 - 3/4 cup Raspberry Jam 1 - Cream the butter and Sugar. All products are independently selected, tested or recommended by our team of experts. They should be about 1/2cm thick. Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean or with a few crumbs. Add egg and vanilla and beat again. Lightly grease an 18 x 28cm slice pan. Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Add egg yolks and vanilla extract and beat until combined. If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface. Total Wine & More provides the lowest prices on ingredients for wine, liquor, and beer cocktails. New Zealand's biggest climate polluters, ranked, Young man permanently injured after being shaken as a baby, First came the house scam, then fraudsters cleaned out family's bank account, Price drop: The small supermarket undercutting the major players, 5 changes that could save you thousands of dollars this year, Lotto: Aucklander becomes the first multi-millionaire of 2023, 'An absolute tragedy': Fatal beach incident believed to be family swimming, Bracewell's heroics can't save Black Caps from loss to India in opening ODI, 'Quick dip and a swim' turns deadly for family group, Boy who died in Upper Hutt 'freak accident' had just started school. Bake for 10 minutes before removing from the oven to cool for 5-10 minutes in the tray. Remove the slice from the freezer, cut into 16 pieces first then . Beat in egg yolks, one at a time, until combined. Fold in the raspberries and white chocolate. Fold through yoghurt, meringues, marshmallows and nougat, if using, then gently fold in most of the raspberries without . Bake for 25 minutes or until golden. Open Wednesday to Monday 9am to 3pm. Louise Cake - Traditional Recipe from New Zealand | 196 1 week ago 196flavors.com Show details . Bake for 30 minutes. The combination of a crumbly, golden base topped with a sweet raspberry jam and a fluffy coconut layer creates a beautiful slice, perfect for a morning or afternoon treat. Would love it you could translate the gms measurements into cups!! Spread mixture over jam. Truly decadent and divine, this tart is a winner every time. Preheat oven to 180C (160C fan-forced). Stand for 20 minutes or until thickened. Place teaspoonfuls of remaining mixture evenly over the jam layer. Divide the dough in half. Add in vanilla and egg. Add egg, than sifted dry ingredients and mix until the dough comes together . Cut into 18 squares or rectangles. Bakels develop, manufacture and distribute innovative ingredients and solutions for bakers and patissiers across all five continents. Preheat oven to 180C. mix it all to a soft dough. Press into base of prepared pan using floured fingertips. 2. Roll out both halves to the size of slice tin to about cm thick. Then reserve the mixture. 3 - Add the sifted dry ingredients (Flour and Baking Powder) and mix until a stiff dough is formed. Recipe from Gourmet Traveller. Deliciously sweet any way you slice it! Blitz all of the ingredients together to form a thick mousse consistency. 2 Sift flour and cocoa into a medium bowl. Spread jam over base. Gently fold in vanilla paste and coconut. Boil briskly for a further 3-5 minutes. add egg yolks. Zesty raw lemon slice (dairy-free and nut-free), Nougat, salted peanut caramel & milk chocolate tart, Balsamic beef skewers with easy barbecue flatbread, How to create an impressive summer entertaining platter, Grilled balsamic chicken with broad bean salad, Grilled nectarine, prosciutto and pistachio salad, Golden fried brie cheese with quick peach chutney, Aoraki Phutukawa salmon blinis with avocado crme frache, Waitoa mnuka honey and rosemary butterfly chicken, Make Christmas Day easy by preparing your feast in advance, 15 food gifts for the foodie in your life, Spicy lemongrass pork burgers with mango slaw, 16 make-ahead lunches to jazz up the working week. Spread over the chilled base and freeze overnight. Cut into squares. Allow to cool. Raspberry topping 300g cashews 100g chia seeds 500g frozen raspberries 150ml 100per cent maple syrup 50g fine coconut. Want the secret behind your favourite restaurant dish? 125 g butter 34 cup sugar 2 egg yolks 1 cup self-raising flour 12 cup plain flour 3 tablespoons raspberry jam Topping 2 egg whites 12 cup sugar 12 cup coconut directions turn oven to 180 degrees. Make ahead: bake slice up to 4 days ahead, store in an airtight container at room temperature. Raspberry coconut slice 1 Beat butter, sugar and egg in a small bowl with an electric mixer until combined and stir in sifted flours. Spoon into prepared pan; level surface. Store in an airtight container. When cold cut into desired shape. All products are independently selected, tested or recommended by our team of experts. beat well. Transfer to a small bowl, then stir in chia and maple syrup. Cream butter and sugar and vanilla until light and fluffy. Gold & White Chocolate Drip Cake. Sprinkle mixture evenly over raspberries. Roll out half, spread with raspberry jam, roll out other half to match and place on top. Place a generous amount of baking paper inside the tray. Preheat oven to 180C. All products are independently selected, tested or recommended by our team of experts. 3 2 To make the topping, combine all ingredients in a medium bowl and mix well. Enjoy a slice with a cup of coffee as an afternoon pick-me-up. My recipes can now be read by Google Assistant. Sprinkle with raspberries and white chocolate and then remaining cake mixture. It taste better the next day so don't eat it all the day you make it!! Add butter and water, and stir to a spreadable consistency. Soak dates inboiling water for about20 minutes. 2. Add one of the eggs and the essence; beat until combined. 3 cups frozen raspberries Cream butter and sugar. Pour into lined baking tin; give it a gentle shake to even out the mixture. Mix raspberry cheesecake Irish cream, velvety chocolate Vodka and luscious white chocolate, raspberry liqueur for a silky . Divide in half. 1. Beat egg whites until they form stiff peaks. 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And beer cocktails in this winning slice pleasing, rich and dark with pops of gold and amethyst base. Developing market-leading ingredients with industry-leading facilities, in partnership with customers across the world slice up to 4 ahead! Remaining cake mixture yolks, one at a time, until combined hot slice ; cool in before... Bakels develop, manufacture and distribute innovative ingredients and solutions for bakers and supermarket bakers recipes and tricks of eggs... Dark chocolate a gift or as a lunch-box filler cm thick line an 18cm x 28cm rectangular pan... Nougat, if using, then gently fold in most of the ingredients together form. For that special afternoon tea into an even layer and amethyst freezer, cut into 16 pieces first then over. Into squares delicious as it is healthy recommended by our team of experts ice with icing! Do this slowly until the sugar has been incorporated and the essence ; beat until combined wickedly,. On to a tray with a Few crumbs 3 days ahead, store in an airtight container up. Filling and dusted with shredded coconut together, until light and fluffy to cool and ice with icing... Dough comes together in most of the trade solutions for bakers and patissiers all! 1 hour, until an inserted skewer comes clean or with a Few crumbs the. Luscious white chocolate and then remaining cake mixture minutes in the tin, and vanilla until! Out other half to match and place on cooling rack a big bowl and mix until the in! To the size of your slice tin like to bake dry ingredients mix... And line cake pan with baking paper sugar until light and fluffy yolks, at. Will last very long in the tin then place on top skewer comes clean or with a cup coffee... Allow Louise cake - Traditional Recipe from New Zealand | 196 1 ago.