A layered cake, with moist apple in the middle. Be careful not to burn the sugar and walnuts on the top of the cake. You may need to cover the top of the cake, at the end of baking, with baking paper to prevent the topping burning.
Great for lunch boxes and snacks, this slice is made using Chelsea LoGiCane Low Gi sugar, giving slow release energy.
Recipe courtesy of Food in a Minute.
This cheesecake recipe is creamy and divine! Probably the best kiwi version of the traditional Bavarian baked cheesecake you'll ever find. The Austrians tend to make a pastry crust but we reckon the good, old malt biscuit makes the best cheesecake base ever. A perfect replacement for Christmas cake...
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz