Sarah Di Lorenzo is no stranger to the Sunrise kitchen.
And the clinical nutritionist dropped by the studio on Saturday, showing how to make delicious cakes for the entire family.
Di Lorenzo showed how to make light and fluffy banana cake, zesty gluten-free orange and almond cake, and chocolate and macadamia cake.
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Viewers are reminded they can keep-up with Di Lorenzo on her Facebook community.
Recipe below:
BANANA CAKE
Ingredients
1 cup of rolled oats
1 cup of shredded coconut
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
3 ripe bananas mashed
3 eggs (beaten)
1 teaspoon of vanilla extract
1/4 cup of coconut oil
1/4 cup of maple syrup
Icing
225 grams of cream cheese
2 tablespoons of butter
2 tablespoons maple syrup
1 teaspoon of vanilla extract
Method
Preheat the oven to 180 degrees and grease 2 cake pans with spray and line with baking paper.
Add the dry ingredients to a food processor and blitz. Add the remainder of the ingredients and blitz until smooth. Divide the batter between the bake pans and make for 25 minutes, or until the cake tester comes out clean.
For the icing, all the ingredients to a blender and beat until smooth. Place some frosting between each layer of the cake and then top the cake.
Decorate with fresh banana and chopped roasted nuts of choice.
FLOURLESS ORANGE CAKE
Ingredients
2 oranges
3 eggs
½ cup of honey
¼ cup of olive oil
3 cups of almond meal
2 teaspoons of vanilla extract
Glaze
3 oranges
½ cup honey
60 grams of butter
Serve with yoghurt
Yoghurt
1 cup of reek yoghurt
1 teaspoon of vanilla extract
1 tablespoon of honey
Method
Add the oranges to a saucepan and cover with water. Cook on a medium heat for 1 hour or until the orange is super soft. Drain, cool and cut open, remove any seeds.
Preheat the oven to 180 degrees and like a springform pan with baking paper. Add the oranges, eggs, honey, vanilla, and oil to a food processor and blitz. Add the almond meal and baking powder to the food processor. Add the batter to the pan and bake for around 45 – 50 minutes or until the centre comes out clean.
To make the orange glaze, slice the oranges and then juice them. Add the honey to a fry pan and add the orange slices, next add juice and cook until it starts to caramelise, then add the butter.
Method for the yoghurt
Mix through the yoghurt 1 teaspoon of vanilla extract and 1 tablespoon of honey.
Add to the top of the cake with the sliced oranges over the top. Serve with yoghurt and enjoy.
MACADAMIA CHOCOLATE CAKE
Ingredients
3 cups of almond meal
1/2 cup of tapioca flour
3/4 cup of coconut sugar
4 eggs
1 1/2 cups of milk of choice
1 cup of cacao powder
2 teaspoons of baking powder
2 teaspoons of vanilla
1/3 cup of coconut oil
1/2 cup of macadamias chopped
Icing
1 can of coconut milk, refrigerated overnight.
1/4 cup of almond or nut butter of choice
2 tablespoons of maple syrup
Chocolate coated macadamias
1 cup of melted dark chocolate
1 cup of roasted macadamia nuts
Method
Preheat the oven to 175 degrees. Combine the almond meal, tapioca flour, coconut sugar, cacao, and baking powder. Then in another bowl whist eggs, add milk, oil and vanilla.
Combine the wet and dry and then add the chopped macadamia nuts. Add to a cake tine that tease been lined and greased and bake for 40 minutes. Cool.
For the chocolate covered macadamias, melt the chocolate and dip the macadamia nuts in then place them on a tray lined with baking paper to cool and harden in the fridge.
For the icing grab the can of coconut milk from the fridge, with a spoon remove the solid parts at the surface. Discard the liquid. Add to a blender the coconut solids, nut butter and maple syrup and refrigerate until needed.
When the cake is cooled, slice it into 2 layers, spread the cream between and the remainder on the top so you can place the chocolate covered macadamia nuts to sit without rolling off.