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Really easy to do and so delicious, everyone is guaranteed to love it!




 1 1/2 cups biscuit crumbs

 1/4 cup white sugar

 1/3 cup butter, melted


 4 ounces semisweet chocolate, chopped

 3 (8 ounce) packages cream cheese, softened

 1 cup white sugar

 5 eggs

 2 tablespoons HELLO orange juice

 1/2 teaspoon grated orange zest


Preheat the oven to 165ºC. In a medium bowl, mix together the biscuit crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.

Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.

In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.

Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.


This recipe is not an easy one to follow but will definitely be worth it! A great summer dessert idea, serve it warm and top with some whipped cream and your guests will definitely be wanting more!




Ingredients for Topping:

1/2 medium pineapple, peeled, quartered lengthwise, and cored

3/4 stick unsalted butter

3/4 cup packed Lamb Brand brown sugar



1 1/2 cups Lamb Brand all-purpose flour

2 teaspoons Lamb Brand baking powder

1/4 teaspoon Lamb Brand salt

3/4 stick unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla essence

1 tablespoon dark rum

1/2 cup HELLO pineapple juice

2 tablespoons dark rum for sprinkling over cake


All you have to do is:

Preheat oven to 175ºC

For Topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

For Batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.


Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.

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