Dessert

Pear & Coriander Cake

  • 170g butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup Lupin Flour
  • 1 1/2 tsp baking powder
  • 2 1/2 tsp ground coriander
  • 1/4 cup milk
  • 2 large pears, peeled, cored and thinly sliced

Topping

  • 1/4 cup sliced almonds
  • 1/2 cup oats
  • 1 tbs pine nuts
  • 2 tbs raw sugar
  • 1 tsp ground coriander

Method

  1. Preheat the oven 180 degrees. Grease, flour and line base of 23cm loose-bottom cake tin.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla extract and beat again.
  3. Sift lupin flour, baking powder and coriander into a separate bowl and add to creamed mixture alternately with milk. Fold in sliced pears.
  4. Spoon batter into prepared cake tin and sprinkle over combined topping ingredients.
  5. Bake 50 to 55 minutes until a skewer inserted in the middle comes out clean. Serve with double cream or marscapone.

Caramel apples with crumbs and cream

Serves 4
Prep and cook time 40 minutes

INGREDIENTS

  • 80g butter, chilled, chopped
  • ¾ cup apple juice
  • ¼ cup brown sugar
  • 1 vanilla bean, halved lengthways, seeds scraped
  • 4 small Granny Smith apples, peeled, quartered
  • 1 cup almond meal
  • ½ cup Lupin Kibble
  • 2 tblsp Lupins Crumb  
  • ½ tsp ground allspice
  • double cream, to serve

METHOD

1.     Preheat oven to 180C (160C fan-forced). Line a baking tray with baking paper.

2.     Combine 30g of the butter with the apple juice, brown sugar and vanilla bean in a medium frying pan and stir to combine. Add the apples and cover with a round of baking paper; cook, over medium heat, turning occasionally, until caramelised (10-15 min), adding more apple juice if necessary. Remove from the heat.

3.     Meanwhile, combine the lupins meal, coarse crumb, almond meal and allspice in a bowl. Add the remaining butter to the mix, working it in with your fingertips until the mixture resembles breadcrumbs. Add 1-2 tablespoons of the caramel from the pan and stir to combine. Spread the almond meal mixture over the prepared baking tray and bake for 10 minutes, stirring occasionally to ensure that the crumbs bake evenly.

4.     Serve the apples with the crumbs and cream.

Chocolate Lupin Bar

Preparation - 30 mins
Cooking - 35 mins

  • 250g butter, melted
  • 2 cups (40g) firmly packed brown sugar
  • 2 eggs, beaten lightly
  • 2 teaspoons vanilla essence
  • 2 1/2 cups (375g) Lupin Flour
  • 5 tspn baking powder
  • 3 cups (270g) oats

FILLING

  • 300g dark chocolate, chopped
  • 395g can sweetened condensed milk
  • 30g butter, chopped
  • 1 cup (120g) chopped pecans
  • 2 teaspoons vanilla essence
  1. Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides. 
  2. Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
  3. FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
  4. Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
  5. Remove from pans; cover and refrigerate for several hours before cutting into bars.

Suitable to freeze.