Quick easy Cake recipes can make
1Funfetti blondies
Super fun white chocolate gooey goodness, perfect for a fete, kid’s party or lunch box idea.
2Doreen’s sultana cake
This one is a family gem passed through three generations of sultana cake lovers.
3Classic marble cake
Beat, mix and marble your way down memory lane and rediscover this fabulous family favourite recipe.
4Hummingbird cake
This award-winning cake is a traditional recipe from America’s south. With its tropical ingredients, it’s also perfect for us locals.
5Flourless chocolate cake
Take the cake and master your baking technique with this classic flourless chocolate cake.
6Vovolicious no-bake cake
An easy, cheat’s cake using an Australian classic biscuit – the Iced VoVo. Be sure to start this recipe a day ahead as it will need to chill overnight.
7Coconut choc-chip cake
Coconut lends an extra flavour dimension to this delicious chocolate cake.
8Orange loaf with creme fraiche frosting
Capped with billowy frosting, this tangy loaf is a tea time treat.
9Lemon sponge slice
Serve this slice on the day you make it. Better invite a few people over so you don’t have to eat it all!
10.Choc-hazelnut crepe cake
This show-stopping cake is a great cheat’s sweet made from bought pancakes with chocolate hazelnut spread in between, then covered in rich ganache.
11Lemon yoghurt cake with walnut-honey drizzle
Serve this luscious cake warm with a drizzle of syrup over the top and serve with extra yoghurt on the side.
Week 1 – Shopping List
Shopping List for Challenge 22 Week 1
Protein
- 10 organic free-range eggs
- 120ml liquid egg whites
- 500g free-range chicken breast fillets
- 200g lean turkey mince
- 2 x (125g) white fish fillets
- 180g skinless salmon
- 100g fresh raw prawns
- 180g canned tuna in springwater
Dairy/Non-Dairy
- 350ml unsweetened almond milk
- 450ml unsweetened coconut milk (carton)
- 75g natural coconut yoghurt
- 80ml coconut cream (canned)
Vegetables/Fruit
- 160g baby spinach leaves
- 30g mixed lettuce leaves
- 20g rocket leaves
- 60g kale
- 19 cherry tomatoes
- 300g red potatoes
- 240g zucchini
- 200g cucumber
- 900g broccoli
- 600g cauliflower
- 200g green beans
- 60g brown onion
- 50g red onion
- 80g tomato
- 632g carrot
- 120g mushrooms
- 80g spring onions
- 200g Brussel sprouts
- 5 lemons
- 1 lime
- 3 long red chillies
- 1 small red chilli
- 1 long green chilli
- 12 garlic cloves
- 115g avocado
- 20g pitted Kalamata olives
- 30g frozen corn kernels
- 100g frozen broad beans
- 100g frozen edamame beans
- 100g frozen banana
- 140g frozen blueberries
- 1 bunch dill
- 1 bunch basil
- 2 bunches coriander
- 1 bunch flat-leaf parsley
- 1 bunch mint
Nuts/Seeds
- 44g raw unsalted cashews
- 20g raw unsalted almonds
- 10g raw unsalted walnuts
- 25g chia seeds
- 5g sesame seeds
- 5g pumpkin seeds
- 43g sunflower seeds
- 5g raw hulled hemp seeds
Dry Goods
- 220g canned chickpeas
- 50g canned black beans
- 80g canned kidney beans
- 40g uncooked brown rice
- 50g uncooked buckwheat
- 20g uncooked quinoa
- 2 brown rice cakes
- 52g vanilla vegan protein powder
- 40g chocolate vegan protein powder
- 39g vegan protein powder (flavour of your choice)
- 30g almond meal
- 15g coconut flour
- 20g desiccated coconut
- 5g cacao nibs
- Cacao powder
- Greens powder
Bulk Condiments
- 55g 100% natural almond butter
- 5g 100% natural peanut butter
- 30ml rice malt syrup
- Extra virgin olive oil
- Extra virgin coconut oil
- Apple cider vinegar
- Balsamic vinegar
- Liquid Stevia
- Ground nutmeg
- Ground cumin
- Turmeric
- Dried thyme
- Dried oregano
- Dried parsley
- Dried basil
- Dried rosemary
- Paprika
- Curry powder
- Himalayan salt
- Pepper