The Naranga Newsletter

Home Economics 

with Ms Athiniotis

MARBLE CAKE     

Senior students learned to make a marble cake. Julie Bonanno provides this recipe in a book of mine called THE COUNTRY SHOW COOKBOOK. Her recipe has won at the Sydney Royal Easter Show and The Melbourne Royal Show. 

 

 

 

This cake is ideal for a birthday party or special event. You can change pink for another preferred colour. If you use natural food colouring, you will need extra drops for the colour to show up. 

Ingredients:

125g butter, softened (or dairy free)

Just under the 1 cup measure of caster sugar

1 teaspoon vanilla

3 eggs                                                         

½ cup milk

1 ¾ cups self-raising flour

½ teaspoon baking powder

Few drops cochineal pink food colouring

1 ½ tablespoons cocoa

 

Method:

  1. Preheat oven 170C. Grease a round cake tin and line the bottom with baking paper. 
  2. Beat butter and sugar until creamy and white. Add vanilla and then eggs, one at a time. Mix well. Beat in milk. 
  3. Sift flour and baking powder together and mix into cream mixture until just blended. 
  4. Divide mixture into three small bowls. In one of the bowls add the pink food colouring and mix well. Mix the cocoa with ¼ cup of boiling water and mix into the second bowl. Leave the third bowl plain. 
  5. Place large spoonsful of mixture in alternating colours into the tin. Then swirl mixture with a butter knife or skewer through the mixture once or twice.  Bake in the oven for approximately 50 minutes and turn out immediately onto a cooling rack covered in a clean tea towel. Ice cake. 

 

 

HAM, CHEESE, PINEAPPLE SCROLLS     

Upper Juniors learned how to make scrolls. They enjoyed the flavour combination. You can also use salami or add fresh herbs chopped from the garden. Scrolls make a great snack or party food. 

                                                                                     

Ingredients:

2 cups self-raising flour, plus extra for dusting

80 g butter, chilled, chopped

2 teaspoons caster sugar

2/3 cup milk

¼ cup pizza sauce

1 cup cheese

100 g sliced leg ham, chopped

227 g can pineapple pieces in juice, drained, finely chopped

 

 

Method:

1 Preheat oven to 200C fan forced. Grease a 12-hole (1/3 cup-capacity) muffin pan.

2. Put flour and butter in a food processor or work by hand until mixture resembles breadcrumbs. Transfer to a bowl. Make a well. Add milk. Season. Stir with a butter knife to form a sticky dough. 

3. Turn out onto well-floured surface. Knead gently. Using a floured rolling pin, roll out to form a 20 cm x 40 cm rectangle. 

4. Spread dough with pizza sauce, leaving a 1cm border. Sprinkle with cheese, ham, and pineapple. Season with a little salt and pepper. Roll up dough from 1 long edge to enclose filling. Trim ends. Cut into 12 equal slices. Place, cut side up, into holes of prepared pan. 

5. Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Carefully transfer to a wire rack. Serve warm or cold.