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MALT CAO LOAF CAKE

I half used the recipe from Martha (of Bake Off fame) in the Waitrose weekly paper and slightly altered it as I was using Cao. Makes 1 loaf cake.   Ingredients: Assam (or Breakfast) teabag 200g Malt Cao 100g dates roughly chopped 100g sultanas 250g mix of wholemeal and Spelt plain flour 1 ½ tsp of baking powder 1 egg   Place the teabag into a small saucepan and add 150ml of boiling water.  Allow to brew for 5 minutes, then remove and discard the bag.  Add the Cao and stir to combine. Heat the mixture gently over a low heat until it starts to bubble then remove from the heat and stir in the dates and sultanas.  Allow the...

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Cao Mousse

Super easy and super delicious recipe that can be whipped up in a few minutes. Serves 4-5 Ingredients: 150g of Cao (whichever flavour you favour) 6 fresh egg whites 2 tablespoons of sugar ( I used Natural Xylitol) Method Put the Cao into a bowl and a tablespoon of hot water to loosen. Put the egg whites into the bowl of a food mixer. Whisk the whites to soft peaks, pour in the sugar and whisk until the mixture forms stiff peaks. Gently spoon a dollop of the white mixture into the chocolate and mix. Then use a spatula to fold in the rest, being careful not to knock the air out. Spoon into your dishes and put in the...

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Baked Mint Cao Meringue Tart (a bit of a mouthful to say and eat!)

I know this sounds odd and it was a total experiment (a gamble when you have people for supper), but it actually worked really well.  If you like After Eights you’ll love this! Serves: 8-10 For the base: 180g digestive biscuits(crushed) 50g granola 130g coconut oil (melted) For the top 3 eggs 100g caster sugar 75g crème fraiche 100g coconut oil 300g Mint Cao Heat the oven to 180C, gas mark 4. Mix together the crushed biscuits, granola and melted coconut oil and press into the bottom of a tart dish.  Pop it into the fridge to harden. To make the topping, slowly melt the coconut oil and Cao in a bowl over a pan of simmering water (be sure...

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Sticky Toffee Apple pudding with Malt Sauce

Sticky Toffee Apple pudding with Malt Sauce A hijack and hybrid of a Mary Berry (thanks Mary) sticky toffee pudding.  It is a beautiful winter cake to enjoy! Serves 8   100g butter, softened, plus extra for greasing 160g coconut sugar sugar 2 large free-range eggs 275g self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 3 tablespoons black treacle 275ml milk ½ a large Bramley apple, peeled and diced 100g dates, chopped into small pieces   For the sauce Malt Cao, approx. 3 tablespoons Splash of boiling water 3 tablespoons of double cream Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 3-pint ovenproof dish (or a cake tin if you don’t have one) Put the butter, sugar, eggs, flour, baking powder,...

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Orange Cao, Apple and Raisin Tart

Orange Cao, Apple and Raisin Tart This was another triumph from my eldest son Charlie.   This pudding was so good, it didn’t hang around long. Serves: 6 Ingredients: A pack of puff pastry (life is too short to make it) 50g Butter 2 tablespoons Coconut sugar (or demerara) 1 teaspoon Cinnamon 3 Bramley apples (peeled, cored and cut into slim wedges 75g Raisins 2 tablespoons Orange Cao (or whichever flavour you favour) Ice cream or cream to serve Preheat the oven to 200C/gas mark 6. Take the pastry out of the fridge half an hour before you need to roll it. Place the butter and sugar in a heavy bottomed frying pan and heat until it has all melted.  Add...

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