200g white chocolate melts 2/3 cup cream 500g cream chess, at room temperature 1/2 cup sugar 1 tsp Vanilla extract 3 large eggs 1/2 cup passion fruit in syrup
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1 tablespoon grated orange rind 1 cup castor sugar ½ cup coconut 2 eggs 1 cup milk 1 ½ cups flour 1 ½ baking powder
Grease 14cm x 21cm loaf pan, line base and sides with baking paper.
Combine all ingredients in medium bowl, Stir until well combined. Pour mixture into prepared pan. Bake in moderate oven abut 1 ¼ hours. Turn onto wire rack to cool
3 eggs ½ vegetable oil ¾ cup plain yogurt 1 ¾ cup self raising lour ¾ cup castor sugar 1 teaspoon bicarbonate of soda 1 ½ cup coarsely grated carrot ½ cup packaged ground almonds 2/3 cup coconut ½ cup well-drained canned crush pineapple in syrup
Grease 23cm square slab cake pan, cover base with baking paper.
Combine all ingredients in large jug or bowl of processor or large blender. Mix until ingredients is well combined, scraping side of container occasionally. Pour mixture into prepared pan. Bake in moderate oven about 50 minutes. Turn onto wire rack to cool.
1 ½ cups finely grated carrot, firmly packed 3 eggs 1 cup vegetable oil 1 cup firmly packed brown sugar ½ cup coconut ½ cup sultanas 2 cups flour 2 teaspoon baking powder 1 teaspoon mixed spice
Grease 23cm square slab cake pan, cover base with baking paper. Combine all ingredients in medium bowl, stir until combined. Spread mixture into prepared pan. Bake in moderately slow oven about 50 minutes. Stand cake 10 minutes before turning onto wire rack to cool
Top cold cake with 1 quantity Caramel Icing , and sprinkle with toasted shredded coconut if desired.
CARAMEL ICING
60g butter ½ cup brown sugar 2 tablespoons milk ¾ cup icing sugar mixture, approximately
Melt butter in small saucepan, add brown sugar and milk, bring to boil, then simmer, stirring, 2 minutes; col. Stir in enough sifted icing sugar to give a spread able consistency.