Ingredients:
For the dough:
8 Hilltops Free Range Pastured eggs 
200g raw sugar
2 tablespoons of milk
3 tablespoons of oil (we use sunflower oil for baking)
1.5 cups of plain flour, mixed with 40g of baking powder
​
For the middle:
1 jar of raspberry jam

For the frosting:
400ml of thick cream
200g of pure icing sugar, or very finely ground raw sugar
250g, 1 packet of raspberries, washed and drained of all water droplets

Preparation:
1. Mix the eggs with the sugar, on the highest mixer speed, for at least 10-12 minutes, or until the mixture becomes light and fluffy.
2. Add the milk, oil, and slowly add the mix of flour and baking powder, making sure there are no lumps formed in the process.
3. Butter a heart-shaped baking dish, make sure you cut out a sheet of baking paper to cover just the bottom of the mould, so that it comes off easily after baking. Pour in the dough mixture.
4. Preheat oven at 180 degrees C. Bake the cake for 40-45 minutes. Cool down fully before removing from the
​mould.

5. While the cake is cooling down, you can make the frosting. Beat the thick cream together with the icing sugar on the highest mixer speed. Add a tiny drop of red food colouring, or more if you want to make the pink more intense.

The longer you mix it, the thicker it will become. We like to make it so that it is not too liquid and stays on the cake, but it is still fluffy to the taste, and not too 'solid butter-like':

6. Remove cake from the mould, and cut it carefully in half, with the longest knife you have. 
​Spread jam on the lower half of the heart:

Cover with the second half, and press lightly together so the cake sticks well and stays together for the frosting:

 7. Spread the pink frosting evenly along the shape, and decorate with fresh raspberries on top. The cake is ready to enjoy right away!

NOTE: if you don't have a heart-shaped mould, a basic heart shape can easily be fashioned from a regular circle mould. This drawing explains how to cut the circle cake, and use the cut offs to make a heart-shaped cake.

The frosting helps to stick all the pieces together, and to 'conceal' the seams in the ready heart-shaped cake:

Ingredients
145g unsalted butter, melted
150g  sugar
1 Hilltops Free Range pastured egg
160ml honey
    1 spoon vanilla 
440g plain flour 
 1 spoon baking soda
 1/2 teaspoon salt
 1 big spoon ground ginger 
    1 big spoon ground cinnamon
1 teaspoon ground cloves

Preparation:
1. Beat the butter and sugar until fluffy.
2. Add the honey and egg.
3. Gradually add the flour, baking soda, salt, ginger, cinnamon, and cloves
4. Put the dough in the refrigerator for at least 7-8 hours.
NEXT DAY
 5. Roll the dough into 7-8mm thickness. Cut the shapes out. (We could not find out rolling pin, and so had to use a cider can :) It works very well)
6. Heat the oven to 180°C. Bake the cookies for 11-12 minutes maximum.
7. Wait until the cookies cool down, and you can decorate. My favorite one this year: the Superman design!
Enjoy! Merry Christmas!

Ingredients:
8 Hilltops Free Range Pastured eggs (you can use  GIANTS, more than 950g per dozen)
250g brown caster sugar
250g melted butter
300g almond meal
50g coconut flour
70g shredded desiccated coconut
250g, 1 packet of raspberries

Preparation:
1. Mix all the ingredients in the order listed above. Make sure you beat the eggs well with the sugar first, until the mixture becomes lighter and all fluffy.
2. Butter a round, 25cm-diameter baking dish and pour in the mixture.
3. Place the raspberries in a pattern of your choice and push them in to sink into the mixture, to avoid burning the fruit while baking.
4. Preheat oven at 145 degrees C. Bake the cake for one hour. Cool down on a wire rack or wooden base.
5. Serve with fresh berries or simply enjoy as is.

This is a fantastic gluten-free and healthy recipe, full of good egg protein and coconut-and-raspberries flavor.

Ingredients:
2 Hilltops free range eggs
1 and 1/2 cups of brown sugar
120g of melted unsalted butter
2 and 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup of buttermilk
2 table spoons of cocoa powder
30 ml red liquid food coloring
1 teaspoon of vanilla essence
1 teaspoon of white vinegar
1 teaspoon bicarbonate soda


Ingredients for the cream:
450g cream cheese
120g unsalted melted butter
1 cup of pure icing sugar
1 teaspoon vanilla essence


Preparation:
1. Mix the ingredients for the dough together, leaving the vinegar with the bicarbonate soda for last.
2. Bake the cake in a buttered cake dish, at 180 degrees Celcius for about 30 minutes. Because of the intense red color of the dough, be careful not to burn the sides.
3. Let the cake cool down, then cut into 2 pieces horizontally, to make the layers of the cake.

4. Prepare the cream by beating together the cream cheese, butter and sugar until the mixture is light and fluffy.
5. Add the vanilla essence.
6. Spread the cream on top of the first layer of cake, then cover with the second layer of cake.
7. Spread the remaining cream on top and on the sides of the cake.
8. You can decorate on top with red crumbs from the cake or with berries.

Ingredients:
6 Hilltops free range eggs
50g melted butter
1/2 teaspoon of salt
1/2 cup of grated Parmigiano cheese
3 tablespoons of natural pot set yoghurt
1/2 cup of coconut flour
1/2 teaspoon of baking powder
1/4 cup of almond meal


Preparation:
1. Mix all the ingredients for the cheese and eggs coconut bake.
2. Butter a round cake dish.
5. Bake in the oven at 180 degrees Celsius for 25-30 min.

This can be a delicious breakfast or gluten-free dinner.

Ingredients:
6 Hilltops free range eggs
1/2 teaspoon of salt
1 table spoon of honey
1/2 cup of premium pure coconut oil
1 cup of coconut flour
1/2 cup of fine desiccated coconut
1 table spoon baking powder

Preparation:
1. Mix all the ingredients for the bread together.
2. Bake in the oven at 160-170 degrees Celsius for 40 to 50 min.

This bread is gluten-free, high in nutrition and light. It can be made in a bread maker as well.

Ingredients:
2 Hilltops free range eggs
100g of sugar
a pinch of salt
100mL milk
3 table spoons of sunflower oil
150g of self-raising flour
3-4 pears, peeled and cut into thin slices.

Ingredients for the top layer:
1 Hilltops free range egg
80g of melted butter
3 heaped table spoons of sugar

Ingredients:
5 eggs
1 cup of sugar
1 cup of self-raising flour
2 table spoons sunflower oil
2 table spoons water
vanilla essence drops

Preparation:
1. Beat the eggs with the sugar until the mixture lightens in color.
2. Add the oil, water and flour, stirring constantly.
3. Add the vanilla, or another flavor of your choosing.
4. Pre-heat oven at 120 degrees C. Bake for 10 min, then increase to 180 degrees C and bake for 30min more. Be careful not to overcook.

Ingredients:
eggs
salt, pepper
butter

1. In a small bowl, beat the eggs with a little salt and pepper, using a fork, until they are well blended.
2. Melt a generous knob of butter in a frying pan over a low heat and pour in the beaten eggs.
3. Cook, scraping up and turning the eggs over, for 3-5 minutes or until they are softly set and still moist. Take care not to overcook the eggs, which will continue to cook in the hot pan even after it has been removed from the heat.

Cooking tip: Tender, creamy scrambled eggs are perfect for breakfast or brunch, but you can also add flavorings for a more unusual snack or supper dish.

INGREDIENTS:
eggs
water

PREPARATION:

1. Bring a pan of water to the boil. Using a slotted spoon, lower in each egg.
   
2. Reduce the heat and the simmer for 10 minutes.
   
3. Immediately plunge the eggs into iced water: This helps prevent a grey layer from forming around the yolk. When eggs are cool enough to handle, peel away the shells.