The Cake & The Tart + Win a Woolworths Gold Prize Pack

I'm pretty excited to be bringing you two recipes this week and an amazing competition- Two readers will win a huge hamper full of delicious Woolworths Gold Products and a $100 voucher to purchase ingredients to get you cooking.

The Cake & The Tart

First let's get onto the cake. Dessert is best eaten first, right?

To make this cake, I used two of my favourite products from the Woolworth's Gold range: Jarrah Honey ( Total Activity 20+) & Italian Extra Virgin Olive Oil.

The Jarrah tree is a native to Western Australia and grows in native forests including those around the Margaret River region. The honey itself has become popular for its medicinal properties, low glucose and its antimicrobial levels.  The Total Activity (TA) score of the honey refers to its ability to destroy bacteria. The higher the TA the more active the antimicrobial strength which come from the natural enzymes in the honey. These levels are actually higher than Manuka Honey from New Zealand. 

I love it.

The honey has a lovely caramel aftertaste which is perfect for both the cake and the eschallots I use in the tart.
Woolworths Gold Italian olive oil is a finely pressed olive oil, from the iblei mountains of sicily. It has a fresh and fruity taste and its quality is evident.

Citrus & Honey Olive Oil Cake

This cake is a new creation of mine, is free of nasties, is gluten, grain,dairy and sugar free and paleo friendly. 

It doesn't need any icing or topping but if you so desire you could top it with chopped nuts or see below for a great coconut honey frosting.

ingredients
1 cup almond meal
1 cup coconut flour
4 free range/organic eggs
200ml coconut cream
4 tbs Woolworths Gold Jarrah Honey
125ml Woolworths Gold Extra Virgin Italian Olive Oil, plus extra for greasing pan
zest of 2 lemons, limes OR oranges ( depending on your preference and what is in season)
1 tsp bicarb soda

method
Preheat your oven to 150'C. Grease a 20cm (8inch) round cake tin ( I use a profiline non-stick pushpan).

Place all the ingredients in a food processor or blender and simply pulse or blend on low until all ingredients are well combined. 

Spoon mixture into greased cake pan and place in oven for 45 minutes or until a skewer comes out clean.

Cool in pan and then store in airtight container. Keeps for 3-5 days.

Enjoy with a cup of green tea or espresso.

Frosting - (Optional)
1 1/2 cups coconut cream
1/2 cup Woolworths Gold Jarrah Honey 
2 teaspoons vanilla extract or paste

Using a hand blender simply whip together the above frosting ingredients and spread over cake. Yum.

Crustless Bacon, Zucchini & Mozarella Tart

This crustless tart is super easy to make and is perfect for an easy dinner served with a salad or as light lunch. You can vary the vegetables - Get creative and add your favourite seasonal vegetables.  I often add cubes of roasted sweet potato, asparagus, capsicum or , green shallots or mushrooms. I used the Woolworths Jarrah Honey, Olive oil & the lovely creamy Buffalo Mozzarella in this tart.

ingredients

4 large eschallots - sliced thinly

1 rasher of gluten free bacon chopped

1 tsp Woolworth's Gold Jarrah Honey

4 free range organic eggs - lightly beaten

1 ball of Woolworths Gold Buffalo Mozzarella - torn into pieces

1 zucchini, chopped or shaved into ribbons

a small handful of cherry tomatoes halved

fresh herbs in season - try thyme, basil, parsley or oregano (chopped)

Woolworth's Gold Italian Olive Oil

sea salt and cracked pepper 

method

Preheat your oven to 200'C and grease a pie dish with olive oil and set aside.

Cook your sliced eschallots, and bacon in a pan with a good glug of olive oil. ( you can add about half of your chopped herbs at this stage if you like) After the eschallots have started to turn transparent, add the teaspoon of honey and continue cooking until the onions and bacon turn a lovely caramel brown colour. 

Remove from heat and arrange over the base of your pie dish.

Next, arrange the remaining vegetables on top of the caramelised eschallots and bacon and pour over your egg mixture. Top with your mozzarella, season with salt and pepper and place in the oven and bake for 15-20 minutes or until egg mixture puffs up and the tart looks set.

Top with fresh herbs and serve hot or cold.

Win with Woolworths Gold

Woolworths are giving two lucky readers the chance to win a hamper packed full of fantastic Woolworths Gold products & a $100 voucher to inspire creativity your kitchen.

To win, all you have to do is comment below and tell us which recipe you prefer 
(The Cake or The Tart), OR comment on the corresponding Facebook or Instagram post.  

Terms & Conditions

• Open to Australian residents only
• Two winners (total) will be chosen from The Blog, Facebook & Instagram 
• Entries close Sunday 24 August @ 11.59PM EST
• Winners will be announced via Facebook, Twitter and Instagram 
• Winners are encouraged to share their creations using the #WoolworthsGold hashtag once they receive their hampers & voucher

Goodluck x