Prep 10minBake 35-40 minMakes 8-10 serves

If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!

Ingredients

• Melted butter, to grease
• 100g (3½oz) chilled unsalted butter, cubed
• 110g (½ cup/4oz) caster sugar
• 75g (¾ cup/2¾oz) almond meal
• 75g (½ cup/2¾oz) plain flour
• 1 teaspoon baking powder
• 2 eggs, at room temperature
• 1 teaspoon natural vanilla essence or extract
• 150g (5¼oz) fresh or frozen raspberries
• 25g (¼ cup/¾oz) flaked almonds
• Icing sugar, to dust

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
2. Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.
3. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
4. Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
5. Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.

Prep 30min (+15min cooling and 1hr standing time)Bake 15minMakes 20

The German word spritzen means to squirt and reflects the way these cookies are shaped – by pushing them through a piping nozzle. The almond meal in the dough gives a lovely soft, almost cakey, texture to these chocolate-dipped cookies that can be piped in various designs, including mini wreaths.

Ingredients

• 250g butter, softened
• 220g (1 cup) caster sugar
• 1½ teaspoon natural vanilla essence or extract
• 3 eggs
• 450g (3 cups) plain flour
• 60g almond meal 
• 300g good-quality dark chocolate (45-54% cocoa), chopped

Method

1. Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Combine the flour and almond meal. Add to the butter mixture and beat on the lowest possible speed until just combined.
3. Spoon half the mixture into a large piping bag fitted with a 13 mm (#13) star nozzle. Pipe 6­–7 cm circles onto the lined trays (see Baker’s tips). Repeat with the remaining mixture.
4. Bake for 15-18 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
5. Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat, stirring occasionally, until melted. Turn off the heat but leave the bowl sitting on top. Dip a cooled cookie into the chocolate to coat half of the cookie. Place back on the lined tray and repeat with the remaining cookies. Tap the trays on the benchtop lightly to settle the chocolate into the grooves of the cookies, then set aside for about 1 hour or until the chocolate sets.

Baker's tips

• You can use a 6–7 cm round cutter as a guide to draw circles onto the underside of the baking paper to help keep your cookies uniform in size.
• These cookies will keep in an airtight container at room temperature for up to 1 week. 

This recipe is from Anneka's SBS Food online column, Bakeproof: Festive Cookies. 

CLICK HERE for more Bakeproof columns and recipes. 

Photography by China Squirrel.

Prep 20minBake 30minMakes about 30

These "very Moroccan" cookies are dead-easy to make, but still special with the addition of orange flower water. They have a crisp macaroon-like character that softens and becomes chewy the longer they're kept.

Ingredients

Method

1. Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Spread the almonds on one of the baking trays and toast in preheated oven, shaking the tray occasionally, for 8-10 minutes or until lightly golden and aromatic. Set aside for 5 minutes to cool slightly.
3. Use a food processor to process the almonds until finely ground. Transfer to a medium mixing bowl.
4. Sift together the icing sugar and baking powder over the almond meal. Add the egg yolks and orange flower water and use an electric mixer to beat until well combined and a soft dough forms. Roll heaped teaspoonfuls of the mixture into balls. Roll in the extra icing sugar to coat lightly and then place on the lined oven trays about 5cm apart. Flatten the balls until about 1cm thick and then press a whole extra almond into the center of each, if desired.
5. Bake in preheated oven for 20 minutes, swapping the trays around halfway through baking, or until lightly golden around the edges and cracked on top. Remove from the oven and cool on the trays.

This recipe is from Anneka's SBS Food online column, Bakeproof: Moroccan Spice.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 20min(+ 1hr cooling time)Bake 35-40minMakes 10 serves

Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)! 

Ingredients

Olive oil, to grease
150g (5¼oz) caster sugar
125g (4½oz) almond meal
75g (½ cup/2¾oz) self-raising flour
180ml (¾ cup/6fl oz) olive oil
3 eggs, at room temperature
2 lemons, rind finely grated
40g (1½oz) flaked almonds
Fresh rosemary flowers (optional), to decorate

Lemon & Rosemary Syrup

60ml (¼ cup/2fl oz) strained fresh lemon juice
60ml (¼ cup/2fl oz) water
110g (½ cup/4oz) caster sugar
4 x 10cm sprigs fresh rosemary

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Brush a 20cm/8in spring form tin with olive oil and line the base with non-stick baking paper.
2. Combine the sugar, almond meal and flour in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatula to stir until just evenly combined.
3. Pour into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes before turning transferring to a wire rack sitting over a tray.
   
4. Meanwhile, to make the Lemon & Rosemary Syrup, combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
5. Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers (if using) and serve in slices.

Prep 20minBake 18-20minMakes about 20

ANZAC biscuits were sent in food parcels to Australian and New Zealand troops stationed in Europe in World War I. They were designed to withstand the long trip while providing something home baked, comforting and a little sustaining for the soldiers. Using only basic ingredients and equipment, these biscuits are a gentle reminder of the ANZAC legacy and spirit.

Ingredients

Method

1. Preheat oven to 170°C/375°F (150°C/340°F fan-forced). Line 2 large oven trays with baking paper.
2. Put the rolled oats, flour, coconut and brown sugar in a large mixing bowl and stir to combine.
3. Put the butter, water and golden syrup in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine – this mixture will foam. Add to the dry ingredients and stir with the wooden spoon until well combined.
4. Roll heaped tablespoonfuls of the mixture into balls and place about 7cm/2¾in apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm/½in thick and about 6cm/2¼in in diameter. 
5. Bake in preheated oven for 18-20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.

Prep 20min (+15min cooling time)Bake 25minMakes 12

I always say that muffins should have substance – they shouldn't have "cakey" character. After all, they're muffins, not cake! Dense with apple, sweet with spice and topped with pecans these muffins are one of my favourites.

Ingredients

150g plain flour
150g wholemeal plain flour
1 tablespoon baking powder
2 teaspoon ground cinnamon
150g (¾ cup, firmly packed) brown sugar
2 (about 180g each) apples (such as Golden Delicious, Pink Lady or Royal Gala), peeled and cut into 1.5 cm pieces
185ml (¾ cup) buttermilk (see Baker's Tips)
80ml (⅓ cup) light olive oil (see Baker's Tips)
2 eggs, at room temperature
1½ teaspoon natural vanilla essence or extract
75g (¾ cup) pecans, coarsely chopped
60ml (¼ cup) pure maple syrup

Method

1. Preheat the oven to 190°C. Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
   
2. Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and apple and make a well in the centre.
   
3. Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
   
4. Spoon the mixture into the paper cases, dividing evenly. Sprinkle with the pecans and then drizzle with the maple syrup.
   
5. Bake in preheated oven for 25 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.

This recipe is from Anneka's SBS Food online column, Bakeproof: Apples. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson. 

Prep 25minBake 35minMakes 8-10 serves

With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea... although, by all means, feel free to indulge mid-afternoon!

Ingredients

melted butter, to grease
800g apples (such as Granny Smith or Golden Delicious)
75g (⅓ cup) caster sugar
1½ teaspoons ground cinnamon
thick cream or vanilla ice cream, to serve

Base
190g (1¼ cup) plain flour
1 teaspoon baking powder
110g (½ cup) caster sugar
125g unsalted butter, cubed, softened
1½ teaspoons natural vanilla essence or extract
1 egg

Method

1. Preheat the oven to 180°C. Brush a 20 x 30cm shallow slice tin with melted butter to grease.

2. To make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge.

3. Meanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds.

4. Peel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside.

5. Bake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through.

6. Serve warm or at room temperature cut into portions and accompanied by cream or ice cream.


This recipe is from Anneka's SBS Food online column, Bakeproof: Apples. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson. 

Prep 20min (+2-2.5hr proving and 3hr cooling time)Bake 1hr 10minMakes 1 loaf

This loaf has a beautifully soft crumb and a crisp crust all thanks to a clever combination of gluten-free flours and ingredients. It is great served fresh on the day of baking or toasted after that. This recipe uses a Dutch oven (cast iron pot) or covered enamel roaster which also contributes to the lovely crisp crust and good volume, but it can also be baked in a loaf tin if you wish (see instructions for this at the end of the recipe).

Ingredients

120g (4¼oz) fine brown rice flour, plus extra to dust
100g (3½oz) sorghum flour
60g (2¼oz) potato starch
60g (2¼oz) sweet (glutinous) rice flour
1 teaspoon fine salt
1 x 7g sachet (2 teaspoons/¼oz) instant dried yeast
550ml (18½fl oz) warm water
1 tablespoon honey
20g (¾oz) psyllium husks
20g (¾oz) ground linseeds (ground flaxseed)

Method

1. Line a medium 1.5 litre (2⅓pt) capacity bowl with a cloth or clean tea towel and sprinkle the cloth with extra brown rice flour (see Baker’s Tips). Set aside.
2. Sift together the brown rice flour, sorghum flour, potato starch, sweet (glutinous) rice flour and salt in a large bowl. Add the yeast and mix to combine. Combine the warm water and honey in a separate medium bowl. Add the psyllium husks and ground linseeds and stir immediately – it will form a gel-like mixture. Add the wet ingredients to the dry ingredients and use a wooden spoon to mix to a soft dough.
3. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes or until the dough becomes smooth and pliable. Transfer to a medium bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
4. Turn the dough onto a lightly floured surface and knead for about 1 minute or until the dough becomes smooth and pilable again. Shape into a ball and lightly coat the outside of the dough with rice flour. Transfer to the lined bowl, seam side up and cover the dough lightly with any overhanging cloth. Place the bowl in a plastic bag and seal the bag. Set aside in a warm, draught-free place for 1-1½ hours or until the dough has doubled in size.
5. About 30 minutes before baking the bread preheat oven to 250°C/480°F (230°C/440°F fan-forced). If using a Dutch oven (cast iron pot) place this on the middle rack in your oven to preheat (if using an enamel roaster there is no need to preheat the roaster).
6. Line an oven tray with a piece of non-stick baking paper. Uncover the dough in the bowl and then place the upturned lined oven tray on top and invert the dough
   onto the tray. Use a small sharp knife or bread lame to score the top of the loaf with a 1cm (½in) deep cut. Use the baking paper to carefully transfer the dough to the preheated Dutch oven or enamel roaster. Add about 2 tablespoons of water to the pot or roaster under the baking paper. Cover with the lid immediately and place in the preheated oven. Bake for 30 minutes. Remove the lid, reduce the temperature to 230°C/440°F (210°C/410°F fan-forced) and bake for a further 40 minutes or until the loaf is baked through and sounds hollow when tapped on the top. (See Baker's Tips.)
7. Use the baking paper to remove the bread from the pot and transfer to a wire rack to cool completely before slicing (this will take about 3 hours).

Prep 1hr (+2hr cooling and 5min standing time)Bake 2hr 30minMakes 6 serves

Ingredients

3 quantities shortcrust pastry (each with the addition of 1 teaspoon ground allspice added with the flour), each made separately and shaped into a disc before wrapping and chilling (see Baker's Tips)
1 egg, lightly whisked
sesame seeds, to sprinkle

Filling
1kg trimmed chuck steak, cut into 2cm chunks
35g (¼ cup) plain flour
60ml (¼ cup) peanut oil
2 small brown onions, chopped
200g shiitake mushrooms, sliced
2 garlic cloves, finely chopped
3 teaspoons finely grated ginger
250ml (1 cup) good-quality beef stock
500ml (2 cups) water
2 tablespoons oyster sauce, or to taste

Prep 40min (+ 30min cooling time)Bake 25-30minMakes about 24

Prep 35min (+1hr 15min resting time)Bake 30minMakes 12

Many countries have their own version of this egg-rich, cake-like bread. This simple, slightly sweet, citrus-scented Ukrainian Easter one is typically baked in tall and cylindrical moulds just like Russian Kulich and Italian panettone.

Ingredients

5 egg yolks, at room temperature
1 whole egg, at room temperature
110g (½ cup) caster sugar
2 teaspoons natural vanilla essence or extract
½ teaspoon salt
185ml (¾ cup) lukewarm milk
10g (3 teaspoons) dried yeast
finely grated rind of 1 lemon
525g (3½ cups) plain flour, plus extra to dust
150g butter, cubed, at room temperature
170g (1 cup) seedless raisins
melted butter, to grease

Icing

370g (3 cups) pure icing sugar
3-4 tablespoons water

Method

1. Put the egg yolks, egg, sugar, vanilla and salt in the bowl of a stand mixer and beat on high until pale and well combined. Add the milk, yeast and lemon rind and beat on low speed to combine. Gradually beat in 300g (2 cups) of the flour on low speed until combined. With the motor running gradually add the butter, a cube at a time, alternating with the remaining 225g (1½ cups) flour until a smooth, soft dough forms. Replace the beater with a dough hook and continue to knead on low speed for about 6 minutes or until very smooth and elastic. (Alternatively, turn onto a lightly floured bench and knead by hand for 10-15 minutes.) Knead in the raisins. Cover the dough in the bowl with plastic wrap and set aside in a warm draught-free place for 45 minutes or until doubled in size.
2. Grease and lightly flour 12 x 125ml (½ cup) dariole moulds. Punch the centre of the dough down with your fist and turn onto a well-floured surface. Knead for 2-3 minutes or until smooth. Divide the dough into 12 equal portions, roll into balls and drop each into a prepared tin. Cover the moulds with a slightly damp tea towel and set aside in a warm draught-free place for 30 minutes or until the dough has risen to the top of the tins.
3. Preheat the oven to 180°C.
4. Bake the babkas in preheated oven for 28-30 minutes, covering the tops with foil if they start to brown too quickly, or until cooked when tested with a skewer and they sound hollow when tapped on the base. Stand in the moulds for 5 minutes before turning onto a wire rack to cool.
5. To make the icing, put the icing sugar in a medium bowl and stir in the water to make a medium coating consistency. Spread over the tops of the babka, allowing it to drizzle down the sides. Set aside for the icing to set. Serve warm or at room temperature cut into slices.