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...

1 x Green’s Golden Butter Cake

2 eggs

150mL milk

60g soft polyunsaturated margarine

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.

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.