TRICKS

Whether it be for an afternoon tea treat with friends or a quick lunchbox filler.

A pack of Green’s Golden Butter Cake is a versatile base for a whole variety of occasions. Here are a couple of ideas.

Here are a couple of delicious ideas...

Apple Hazelnut Crumble Cake


Cake


1 x Green’s Golden Butter Cake

2 eggs

150mL milk

60g soft polyunsaturated margarine




Crumble Topping


2 medium red apples, sliced thinly

60g butter, chilled, roughly chopped

½ cup plain flour

2 tablespoons brown sugar

½ teaspoon cinnamon

¼ cup hazelnuts, roughly chopped

  • Preheat oven to 180ºC (160ºC fanforced). Prepare cake as directed on pack. Pour cake batter into greased 20cm springform pan.
  • To make crumble, rub butter into flour with fingertips until mixture resembles coarse breadcrumbs. Stir in brown sugar, cinnamon and hazelnuts.
  • Arrange apple slices to cover the top of the cake and sprinkle over crumble mixture.
  • Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Allow cake to cool in pan for 5 mins before transferring to a cooling rack.
  • Best eaten warm with whipped cream.


Raspberry Almond Bar

1 x Green’s Golden Butter Cake

2 eggs

150mL milk

60g soft polyunsaturated margarine or butter

1 cup frozen (unthawed) or fresh raspberries

½ cup flaked almonds

2 tablespoons raw sugar

  • Preheat oven to 180C (160C fanforced). Prepare cake as directed on pack. Pour cake batter into greased & lined 16x26cm slice tin.
  • Scatter raspberries & almonds evenly over the cake batter. Sprinkle raw sugar over the top of raspberries and almonds.
  • Bake in oven for 20-25 minutes or until a skewer inserted in the middle of the cake comes out clean, Allow cake to cool in pan for 5 minutes before inverting onto a cooling rack to cool completely.
  • Slice into bars or squares and pop into lunchboxes.