HYAMS BEACH CAFE RECIPES



   

Sue and Chris Alison’s beachside cafe feeds their garden, which in turn delivers fresh produce for the kitchen.

Coconut Caramel Cake

Serves 8

180g butter softened
1 cup sugar
3 eggs
1 teaspoon vanilla
extract
2 cups self-raising flour
⅓ cup milk

COCONUT-CARAMEL TOPPING
200g butter
150g brown sugar
100ml cream
1 ½ cups shredded coconut

Preheat oven to 170°C.Grease and line a 26cm spring form cake pan. Cream butter and sugar then add eggs one at a time, beating after each addition. Continue beating and add the vanilla, then the flour alternately with the milk. Beat for 2 minutes then pour into the tin and bake for 30-35 minutes until just cooked. Meanwhile make the topping by melting the butter with the sugar and cream over a low heat until the sugar has dissolved. Stir in the coconut. Pour topping over the cake, spreading evenly and return to the oven for 10 minutes or until the top is crisp and golden.

 Jam Swirl Biscuits

Serves 16
2 cups plain flour
1 teaspoon baking powder
½ cup caster sugar
125g butter
1 large egg, lightly beaten
½ teaspoon vanilla extract
1 tablespoon milk
¼ cup jam
1 teaspoon ground cinnamon
Combine flour, baking powder,

sugar and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Add egg and milk and pulse until mixture comes together to form a dough. Roll out the dough on a sheet of baking paper to form a rectangle measuring 20cm x 30cm. Spread jam over dough leaving a 1cm border on the long edges. Sprinkle with cinnamon and roll up peeling off the baking paper as you go. Wrap in plastic and refrigerate for at least an hour. Or you may freeze it for up to a month. Preheat oven to 180°C. Cut roll into 16 slices and place on a tray lined with baking paper. Bake for 15-20 minutes until biscuits are lightly browned. Cool on wire rack and dust with icing sugar to serve.

 Ricotta Torte

Serves 8
2 cups plain flour
1/2 cup sugar
1 tablespoon baking powder
125g unsalted butter
2 large eggs, lightly beaten
1 tablespoon milk
250g fresh ricotta
1 large egg, extra
1 teaspoon vanilla extract
¼ cup sugar, extra
b eaten egg, for brushing

Preheat oven to 180°C. Grease a 24cm flan case with removable base. In a food processor combine the flour, sugar, baking powder and butter. Pulse until the mixture resembles fine bread crumbs. Add the eggs and milk. Process until it forms a ball to make a soft dough. Roll out half the pastry to line a flan case. Combine the ricotta, extra egg, vanilla and extra sugar and pour into the case. Roll out the remaining pastry and cover top of flan. Brush with beaten egg and bake for 45 minutes. Remove from oven and cool in tin.

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