Ingredients 2 1/2 cups self-raising flour, sifted 3 tsp ground cinnamon 1 1/2 cups brown sugar, firmly packed

3 carrots (about 400g), finely grated 250g sour cream 125ml vegetable oil 4 eggs 1 tsp vanilla extract 3 tsp orange zest 170g crushed pineapple 60g toasted walnuts, chopped

Icing

250g cream cheese, at room temperature 210g icing sugar, sifted 1 1/2 tsp orange zest 1 1/2 tbsp orange juice Roughly chopped walnuts

Method

1. Step 1 Preheat the oven to 160C. Grease and line the base and sides of a 22cm cake tin. 2. Step 2 Sift flour and cinnamon into a bowl and add sugar and carrot, stirring to combine. Beat the sour cream, vegetable oil, eggs, vanilla and orange zest together until smooth. 3. Step 3 Add to the carrot mixture. Stir in the pineapple and nuts. Pour into the tin and bake for 1 hour 30 minutes or until a skewer comes out clean. Cool for 10 minutes in the tin then turn on to a rack to cool. 4. Step 4 To make the icing: Beat everything except the nuts together with electric beaters until light and smooth. Spread on to the cake and sprinkle with the walnuts.

Ingredients

100g dark chocolate, chopped 100g milk chocolate, chopped 2/3 cup Bulla thickened cream 2 eggs, separated 2 tablespoons caster sugar Drained stoneless black cherries in syrup, Double thick cream and grated dark chocolate, to serve

Method

1. Step 1 Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool. 2. Step 2 Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form. 3. Step 3 Add egg yolks and half the cream to chocolate mixture. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl. 4. Step 4 Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture into 6 x 1/3 cupcapacity glasses. Refrigerate for 3 to 4 hours or until set. Dollop with cream and top with cherries. Serve sprinkled with grated chocolate.