Chocolate Fruit Squares

½ cup wholemeal flour
½ cup white flour
1 teaspoon baking powder
4 Sanitarium Weet-Bix, crushed 1 cup sultanas
½ cup coconut
½ cup sugar
1 tablespoon cocoa
150g margarine
2 teaspoons golden syrup

Sift flours and baking powder into a bowl and add remaining dry ingredients. Combine margarine and syrup and melt over medium heat or in the microwave. Add liquid ingredients to dry ingredients and mix well. Press into a lightly greased 20cm x 30cm lamington tin. Bake in a moderate oven, 180˚C, for 25-30 minutes. When cold, dust with icing sugar.

N.B. Can be iced with chocolate or lemon icing.

PER SLICE: 680 kilojoules (165 calories). Protein 2g. Total Fat 8g. Carbohydrate 20g. Total Sugars 14g. Sodium 150mg. Potassium 160mg. Calcium 20mg. Iron 0.9mg. Fibre 2g.


Orange fruit ring cake

125ml Clover Salted Butter
250ml sugar
2 eggs, room temperature
500ml cake flour
5ml baking powder
250ml fruit cake mix
10 ml grated orange rind
5ml bicarbonate of soda
250ml Clover Danone Inkomazi

125ml sugar
125ml Clover 100% Orange Fruit Juice
30ml lemon juice
5ml grated orange rind

Preheat oven to 180°C. Cream the butter and sugar together. Add the eggs one at a time, beating well after each addition, until light and fluffy. Sift the flour and baking powder together and gradually add to the egg mixture. Add the fruit cake mix and orange rind. Mix the bicarbonate of soda into the Inkomazi and add to the batter. Spoon mixture into a greased 22cm ring cake tin and bake for 45-50 minutes or until a skewer comes out clean when inserted. For the syrup: mix all the ingredients together in a heavy-based saucepan. Bring to the boil and boil for 2 minutes. Remove cake from oven and spoon syrup over hot cake. Decorate with extra grated lemon rind.