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CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Cooking Method - Easy, Fast

Kids Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To Serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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Kids Brownie

Preparation
15 mins
bake
30 mins
Difficulty
Easy
Servings
ingredients
  • 250g butter
  • ½ cup cocoa powder
  • 1 ½ cups Chelsea White Sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 1 cup Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Powder
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Cupcakes

Kids Vanilla Cupcakes

Preparation
20 mins
bake
20 mins
Difficulty
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Servings
ingredients

Cupcakes

  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

Buttercream Icing

  • 150g butter, softened 
  • 2 1/4 cups Chelsea Icing Sugar (338g)
  • 2 Tbsp Meadow Fresh Milk 
  • 1 1/2 tsp vanilla extract
  • Raspberries, sugar flowers or sprinkles to decorate
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Preparation
15 mins
bake
20 mins
Difficulty
Easy
Servings
ingredients
  • 1 ½ cups Edmonds Standard Grade Flour (225g)
  • 1 tsp Edmonds Baking Powder
  • 1 tsp Edmonds Baking Soda
  • ½ tsp salt
  • 3 large ripe bananas (mashed)
  • 3/4 cup Chelsea White Sugar (170g)
  • 1 egg
  • 80g butter, melted
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Preparation
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bake
50 mins
Difficulty
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ingredients
  • 1 3/4 cups Edmonds Standard Grade Flour
  • 1/2 cup cocoa powder
  • 2 tsp Edmonds Baking Powder
  • 1 cup Chelsea White Sugar
  • 125g butter
  • 2 Tbsp Chelsea Golden Syrup
  • 2 eggs
  • 1 1/2 cups Meadow Fresh Original Milk
  • 2 tsp Edmonds Baking Soda
  • 1 tsp vanilla essence

Icing

  • 1 1/2 cups Chelsea Icing Sugar
  • 1 Tbsp cocoa powder
  • 50g butter, softened
  • 2 Tbsp Water
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A Culinary Adventure For All Kids
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Lemon and Blueberry Dessert Cake (Gluten Free)
Lemon and Blueberry Dessert Cake (Gluten Free)
Desserts

Lemon and Blueberry Dessert Cake (Gluten Free)

5
20 mins
40 mins
Easy
8

Polenta and ground almonds add body to this wonderfully moist, gluten-free dessert cake. Perfect enjoyed with a generous dollop of natural yoghurt or cream.

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  • Ingredients
  • Method
Ingredients
  • 125g unsalted butter, softened to room temperature
  • 1 cup Chelsea Raw Caster Sugar
  • Juice and rind of 1 lemon
  • 3 extra large eggs
  • 1½ cups ground almonds
  • ⅓ cup fine polenta
  • ¼ cup maize cornflour
  • ½ tsp gluten free baking powder
  • 200ml light sour cream
  • 1 cup frozen blueberries or a punnet of fresh blueberries
  • Chelsea Icing Sugar, for dusting
Additional tips

Polenta and almond meal add body to this wonderfully moist gluten free dessert cake. This cake also works well with peaches, pears and plums.

This cake stays fresh for up to 3 days in an air tight container, meaning you can prepare at the weekend and have a delicious lunchbox treat for school or work during the week.

Chelsea Products in Recipe
Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
details
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
Reviews
1

What did you think of this recipe?

Method
Preheat oven to 170°C (150°C fan forced). Grease a 25cm fluted tart pan with removable base.
Combine butter, Chelsea Raw Caster Sugar, lemon, eggs, almond meal, polenta, cornflour, baking powder and sour cream in a food processor. Blend for 30 seconds or until smooth. Place tart pan on an oven tray and pour in mixture. Top with blueberries. Bake for 40-45 mins until golden and centre is cooked.
Cool in pan for 10-15 mins. Remove from pan. Dust with Chelsea Icing Sugar and enjoy with cream or yogurt.
Additional tips

Polenta and almond meal add body to this wonderfully moist gluten free dessert cake. This cake also works well with peaches, pears and plums.

This cake stays fresh for up to 3 days in an air tight container, meaning you can prepare at the weekend and have a delicious lunchbox treat for school or work during the week.

Chelsea Products in Recipe
Raw Caster Sugar

Raw Caster Sugar

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details
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
Reviews
1

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How to - Step By Step

Sunday Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
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bake
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  • 1 cup mashed banana (about 2 large bananas)
  • 1 tsp vanilla essence
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
  • 1 ¾ cups Edmonds Standard Grade Flour (263g)
  • 1 tsp Edmonds Baking Powder

Icing

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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learn better baking

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