Makes 8 serves

The recipe for this lovely, tangy cake was given to me by the wonderful food writer and cooking teacher Elise Pascoe, and I have made it time and again since she passed it on to me. The original version was made with lemons; however, as our lime trees are such bountiful providers for so much of the year, I tend to make it with limes instead. It’s a gorgeous, simple cake: light, tangy and so eye-catching with its mantel of pistachios and pale-green hue. In season, translucent beads of pomegranate look extraordinarily beautiful scattered over the cake, giving it a mysterious, exotic quality.

Just a note about the pistachios for this cake – to grind them, I pulse them in the food processor with a tablespoon of flour from the recipe, as the flour helps prevent them becoming oily and forming a paste. Nonetheless, you do have to be watchful as they can go from being perfectly chopped to pasty in the blink of an eye. 

Ingredients

60g plain flour
1 teaspoon baking powder 
100g pistachios, finely ground
finely grated zest of 3 large limes
120g almond meal 
250g unsalted butter, at room temperature
200g caster sugar
4 (60g) eggs, at room temperature
⅓ cup (80g) pomegranate seeds, to decorate, optional
softly whipped cream or thick Greek-style yoghurt, to serve
 
Pistachio and lime syrup topping
90g caster sugar
½ cup (125ml) fresh lime juice (from approximately 3 large limes), strained
90g pistachios, roughly chopped

Method

1. Preheat your oven to 170°C. Butter a 22–24cm round cake tin, line the base with buttered baking paper then dust the tin with flour. (I use a torte tin that I’ve had for years to make this – it has slightly sloping sides and measures 24cm across the top and 22cm across the base.)
2. Tip the flour, baking powder, ground pistachios, lime zest and almond meal into a medium-sized bowl. Whisk them together with a balloon whisk for a minute or so, then set the bowl aside.
3. Put the butter and sugar into the bowl of an electric mixer (or use a hand-held electric beater) and beat them on medium speed for about 4 minutes, stopping and scraping down the sides occasionally, until the mixture looks creamy. Beat in the eggs, one at a time, allowing each egg to be absorbed before adding the next. (Don’t worry if the mixture looks a little curdled after adding the last egg – it will come together again when you add the dry ingredients.) Tip in the flour mixture and mix everything together on low speed just until it is combined – be careful not to over-mix it, or the cake may be a bit tough. Scrape the batter into the prepared tin and smooth the top.
4. Bake the cake for 45–50 minutes, or until it springs back when lightly pressed in the centre and a skewer inserted in the middle comes out clean. Transfer it to a wire rack and leave it to cool a little in the tin.
5. When the cake is lukewarm, make the syrup. To do this, put the sugar and lime juice into a small saucepan over low heat and stir until the sugar dissolves. Add the chopped pistachios, increase the heat and bring the mixture to the boil.
6. Turn the cake out onto a serving plate and peel away the paper. Slowly spoon the hot pistachio and lime syrup evenly over the top, then leave the cake to cool completely. Just before serving, scatter it with pomegranate seeds, if using. Serve with softly whipped cream or yoghurt. 

This recipe is from Belinda Jeffery's In Belinda's Kitchen.

You can read more about what Belinda is baking this winter here.

Prep 25minBake 30-35minMakes 8-10 serves

This traditional English pudding is quintessential nursery food – nurturing, soul-warming and economical. Feel free to replace the mixed berry jam with raspberry, plum or strawberry to ensure the sweet but subtle middle layer suits your tastes.

Ingredients

500ml (2 cups/17fl oz) milk
55g (¼ cup/2oz) caster sugar
30g (1 oz) salted butter, diced
Finely grated zest of 1 lemon
5 egg yolks (from 60g/2oz eggs), at room temperature
2½ teaspoons natural vanilla essence or extract
150g (2½ cups, lightly packed/5¼oz) fresh white breadcrumbs
85g (¼ cup/3oz) mixed berry jam (see Baker’s Tips)
1 tablespoon icing sugar, to dust

Meringue Topping
3 egg whites (form 60g/2oz eggs)
Large pinch of salt
110g (½ cup/4oz) caster sugar
1 teaspoon natural vanilla extract or essence

Method

1. Put the milk, sugar, butter and lemon zest in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts. Use a balloon whisk to whisk the egg yolks in a medium heatproof bowl until smooth. Gradually add the warm milk mixture, whisking constantly until well combined. Stir in the vanilla and breadcrumbs.
   
2. Pour the custard mixture into a shallow 1-litre (4-cup/1.75pt) ovenproof dish. Set aside for 15 minutes for the bread to soak up some of the custard.
   
3. Preheat oven to 170ºC/340°F (150ºC/300°F fan-forced).
   
4. Place the ovenproof dish into a roasting pan or larger ovenproof dish. Add enough boiling water to the roasting pan or larger ovenproof dish to reach halfway up the sides of the dish with the custard mixture to create a water bath or bain-marie.
5. Bake in preheated oven for 20-25 minutes or until the custard has almost set but still wobbles slightly when touched on the top. Remove from the oven and remove the custard dish to a wire rack. Set aside for 20 minutes or until cooled slightly (stop here if pre-preparing your pudding, see Baker's Tips). 
   Increase the oven temperature to 190ºC/375°F (170ºC/340°F fan-forced).
   
6. To make the Meringue Topping, use an electric mixer with a whisk attachment to whisk the egg whites and salt on medium-high speed until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, and whisk until the sugar has dissolved completely and the mixture is thick and glossy. Whisk in the vanilla.
   
7. Carefully spread the jam over the top of the custard (see Baker's Tips). Spread the Meringue Topping over the jam to cover, swirling as desired.
   
8. Bake in preheated oven for 10 minutes or until the meringue is lightly golden (see Baker’s Tips). Serve immediately.

Prep 15minBake 25minMakes about 30

Prep 25min (+overnight standing time)Bake 55minMakes 6-8 serves

Quinoa porridge is currently the darling of the café menu. This one is a no-fuss baked version teamed with tangy rhubarb and a vanilla and honey-spiked labna, so you can enjoy this beauty without even leaving home.

Ingredients

300g (1½ cups) white quinoa
500ml (2 cups) boiling water
55g (¼ cup, firmly packed) brown sugar
1 cinnamon stick
375ml (1½ cups) milk
Toasted pistachio kernels, chopped, to serve

Vanilla-honey labna
1½ vanilla beans, split and seeds scraped
390g (1½ cup) greek-style natural yoghurt
¼ cup honey

Roasted rhubarb
550g trimmed rhubarb (about 2 bunches), cut into 6cm lengths
110g (½ cup) raw sugar

Method

1. To make the Vanilla labna, place the vanilla seeds (reserve the bean for the rhubarb), yoghurt and honey in a bowl and stir to combine evenly. Line a sieve with two layers of muslin cloth or a linen tea towel and place over a bowl. Spoon the yoghurt into the sieve, fold any overhanging cloth over to enclose the yoghurt. Refrigerate overnight (at least 8 hours) to drain.
2. Preheat oven to 200ºC (180ºC fan-forced). To make the Oven-baked quinoa, combine the quinoa, boiling water, brown sugar and cinnamon in a 1.5 litre capacity (6 cup) ovenproof dish. Cover with foil and bake for 30 minutes, stirring occasionally.
3. Meanwhile, to make the Roasted rhubarb, rinse the rhubarb and shake off any excess water. Place in a bowl with the sugar and reserved vanilla bean and toss to combine. Transfer to an ovenproof dish just large enough to hold the rhubarb in a single layer and cover with foil.
4. After the quinoa has been baking for 30 minutes, stir in the milk, cover and return to the oven with the rhubarb. Bake for another 20 minutes, stirring the quinoa 2-3 more times during baking.
5. Remove the foil from the rhubarb and bake both for a further 5 minutes or until the quinoa is tender and porridge-like and the rhubarb is still holding its shape but tender when tested with a skewer.
6. Immediately spoon the quinoa porridge into bowls, top with the rhubarb and pan juices, and a spoonful of labna. Sprinkle with pistachios and serve immediately.

This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Brunch

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 30min (+35min pastry making time)Bake 1hr 15minMakes 8-10 serves

Classic apple pie (served with a overly-generous scoop of vanilla ice-cream, of course) is one of the perennial delights of winter and can only be improved by the addition of rhubarb and a deliciously rich vanilla sour cream pastry. This pie just may be a little hard to beat.

Ingredients

Apple and rhubarb filling

Method

1. Preheat the oven to 200°C (180°C fan-forced).
2. To make the apple and rhubarb filling, use your fingertips to rub the cinnamon, vanilla bean paste and orange rind through the sugar in a medium bowl. Stir in the flour. Peel, core and cut the apples into thin (about 3 mm) slices and place in a separate large bowl, along with the rhubarb and the sugar mixture. Use your hands to toss gently to combine evenly.
3. Spoon the apple and rhubarb filling into an ungreased 23cm diameter (top measurement) ceramic or metal pie dish (see Baker’s Tips) and then dot with the diced butter. Brush the edge of the pie dish with the whisked egg.
4. Roll out the vanilla sour cream pastry to make a pie lid about 5 mm thick. Use a 2cm round cutter to cut out a circle form the centre of the pastry. Carefully drape the pastry loosely around the rolling pin and place on top of the pie. Use your thumb and index finger to press the pie pastry top onto the rim of the pie dish to seal. Use a small sharp knife to trim the excess pastry from around the edge. Brush the top of the pie with some of the remaining whisked egg and then sprinkle with demerara sugar.
5. Bake for 30 minutes. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 40-45 minutes or until the pastry is golden and cooked through and the apples are tender (see Baker’s Tips). Remove the pie from the oven and stand for 5 minutes before serving warm with cream, ice cream or custard.

Prep 20minBake 35-40 minMakes 8 serves

Rhubarb and pear make wonderful partners and when teamed with a coconut and macadamia nut crumble topping in this dessert it brings sunshine to the table. The coconut sugar lends a lovely rich caramel flavour but can be replaced by brown sugar if you wish.

Ingredients

1 bunch rhubarb, trimmed and cut into 4cm lengths (you should have about 500g trimmed and chopped rhubarb)
750g (about 4) firm ripe pears (such as Josephine, Williams or Packhams)
2 tablespoons coconut or brown sugar
Coconut or Greek-style yoghurt, to serve

Crumble Topping
50g (½ cup) rolled oats
30g (½ cup) flaked coconut
55g (⅓ cup) macadamia nuts, coarsely chopped
50g coconut or brown sugar
2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)
1½ teaspoons ground cinnamon
60ml (¼ cup ) sunflower or light olive oil
½ teaspoons natural vanilla essence or extract

Method

1. Preheat the oven to 180ºC (160°C fan-forced).
2. To make the Crumble Topping, place oats, flaked coconut, macadamias, sugar, LSA and cinnamon in a bowl, mix to combine. Combine the oil and vanilla, drizzle over the oat mixture and toss to combine evenly. Set aside.
3. Peel, quarter and core the pears and then cut each quarter lengthwise into three slices. Place the pear slices, rhubarb and sugar in a large bowl and toss gently to combine. Transfer to a 1.5 litre (6 cup) ovenproof dish. Sprinkle with the Crumble Topping.
4. Bake in preheated oven for 35-40 minutes until the crumble is crisp and golden and the fruit is tender when tested with a skewer.
5. Serve warm or at room temperature with the coconut yoghurt.

Prep 25min (+2hr 30min cooling time)Bake 45-50minMakes 12-16 serves

I love this cake. Rich, decadent and completely addictive, it is one of the easiest cakes I have ever made but also one of the most impressive. The toasted hazelnuts give a wonderful 'toasty' undertone, but you can use ground toasted pecans, almonds or pistachios (or a combination of nuts) instead – just take your pick! 

Ingredients

Melted butter, to grease
200g (7oz) roasted and peeled hazelnuts
250g (9oz) good-quality dark chocolate (45-54% cocoa), chopped
185g (6½oz) unsalted butter, cubed
40g (1⅓oz/⅓ cup) cocoa powder, sifted
60ml (2fl oz/¼ cup) strong, freshly brewed coffee
6 eggs, at room temperature
275g (9¾oz/1¼ cups) caster sugar
Cocoa powder or icing sugar, to dust
Cream or ice cream, and fresh berries, to serve

Prep 15minBake 40minMakes 6 serves

The simplicity of these roasted winter root vegetables allows their true flavours to shine – especially when finished with fresh herbs, lemon and ricotta salata.

Ingredients

• 1 bunch baby beetroot, scrubbed, trimmed and halved if large
• 1 bunch baby (Dutch) carrots, scrubbed, trimmed and halved
• 1 fennel bulb, trimmed and cut into 8 wedges
• 3 small parsnips, scrubbed, trimmed and quartered
• 2 tablespoons extra-virgin olive oil, plus extra to drizzle
• 40g ricotta salata (see Baker's Tips) or sheep's milk feta, crumbled or coarsely grated
• 1½ tablespoons oregano leaves
• 1½ tablespoons chopped flat-leaf parsley
• 1 lemon, zest finely grated
• lemon wedges or cheeks, to serve

Method

1. Preheat the oven to 220°C (200°C fan-forced)
2. Toss the beetroot, carrots, fennel and parsnip with the oil to coat. Spread over the base of a roasting dish and bake for 40 minutes, tossing once halfway through baking, or until the beetroot is tender when pierced with a skewer.
3. Remove the vegetables from the oven and transfer to a serving platter. Drizzle with a little more oil. Combine the ricotta salata, oregano, parsley and lemon zest and scatter over the vegetables. Serve warm or at room temperature with lemon wedges.

Prep 2hrBake 40-45minMakes 12-15 serves

This impressive cake was created by Débora Bueno Leite, one of our Make Me a Baker students, for her graduation. It marries two gems from the state of Minas Gerais in her native Brazil, guava paste and cheese – when served together they are known as ‘Romeo & Juliet'.

Ingredients

• 250ml (1 cup) milk combined with 2 tablespoons sweetened condensed milk
• 11 guava macarons, to decorate

Cake layers

• Melted butter, to grease
• 375g (2½ cups) plain flour
• 2½ teaspoons baking powder
• ½ teaspoon table salt
• 250g butter, at room temperature
• 440g (2 cups) caster sugar
• 1 teaspoon natural vanilla extract or essence
• 4 eggs, at room temperature
• 250ml (1 cup) full-cream milk

Guava Filling

• 200g good-quality guava paste (available from good delicatessens and specialty food stores)
• 125ml (½ cup) water

Cream Cheese Filling

• 300g cream cheese, at room temperature
• 200ml cold thickened cream
• 160ml (2/3 cup) sweetened condensed milk

Cream Cheese Frosting 

• 680g cream cheese, at room temperature
• 115g unsalted butter, at room temperature
• 240g icing sugar, sifted
• 2 teaspoons natural vanilla extract or essence
• Queen red food colour gel, to tint

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake tins with melted butter and line the bases with non-stick baking paper.  
2. Sift together the flour, baking powder and salt into a medium bowl. Set aside.
3. Use an electric stand mixer fitted with a paddle attachment to beat the butter, sugar, and vanilla for about 8 minutes, scraping down the side of the bowl when necessary, or until pale and creamy.
4. Add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl when necessary, until well combined.
5. Add the flour mixture in four equal portions, alternating with the milk in three portions, mixing on lowest possible speed until just incorporated before adding the next; do not overmix.
6. Divide the batter into the prepared tins and use the back of a metal spoon to smooth the surface. Bake in preheated oven, swapping the tins around halfway through baking, for 40-45 minutes or until a skewer inserted into the centre of the cakes comes out clean.
7. Transfer the cake tins to a wire rack and allow the cakes to cool completely in the tins. Once cool, cover each tin tightly with plastic wrap and refrigerate overnight.
8. To make the Guava Filling, combine with guava paste and water in a small saucepan and stir over medium heat until the paste is creamy. Set aside to cool completely.
9. To make the Cream Cheese Filling, use an electric mixer with a paddle attachment to beat the cream cheese for about 3 minutes or until soft and creamy; set aside. Whisk the cream with a balloon whisk or electric mixer with a whisk attachment in a clean bowl until soft peaks form. Add the cream cheese with the condensed milk and whisk until just combined and smooth. Set aside.
10. To make the Cream Cheese Frosting, use an electric mixer fitted with a paddle attachment to beat the cream cheese for about 3 minutes or until smooth and creamy; transfer to another bowl and set aside. Beat the butter about 3 minutes or until pale and creamy. Add the cream cheese, icing sugar and vanilla and beat until well combined and frosting is creamy.
11. Remove the cakes form the tins. Cut each cake layer in half horizontally and then brush with the milk and sweetened condensed milk mixture to moisten. Place one layer on a serving plate or cake stand and spread with some of the Cream Cheese Filling and then one third of the Guava Filling. Continue layering with the remaining cake layers, Cream Cheese Filling and Guava Filling, finishing with a cake layer, top side down.
12. Spread the side and top with Cream Cheese Frosting to cover, using a spatula or cake scraper to smooth evenly.
13. Add a little red gel colour to the remaining Cream Cheese Frosting and swirl so that it is marbled. Place in a piping bag fitted with a small star nozzle (Débora used a Wilton #18 star) and pipe small rosettes around the side and top of the cake (as shown in the image). Place the macarons between the rosette on the top to decorate.

This recipe was created by Débora for her Make Me a Baker graduation using inspiration from a number of different recipes including those from www.howtocakeit.com, Gretchen’s Bakery YouTube channel, Karen Munhoz  YouTube channel and a class she took with MakMak Macarons.

Photography by Amy Piddington.

Prep 40minBake 8-10min (per batch)Makes 40

This recipe was created by Débora Bueno Leite, one of our Make Me a Baker students, as part of her graduation recipe – an impressive Romeo & Juliet Cake. The Macaron base is based on a recipe from a class she attended with MakMak Macarons, with the guava and cream cheese fillings her own creation to match the flavours of her cake which was inspired by a traditional pairing of guava and cheese known as ‘Romeo and Juliet’ in her native Brazil.

Ingredients

• 135g almond meal
• 135g pure icing sugar
• 2g red food colouring (water-based such as Queen Pillar Box Red)
• 145g egg whites (divided into 2 parts of 50g and 95g)
• 250g white sugar 60g water

Guava Filling

• 200g good-quality guava paste (available from good delicatessens and specialty food stores)
• 125ml (½ cup) water

Cream Cheese Filling

• 300g cream cheese, at room temperature
• 200ml cold thickened cream
• 160ml (2/3 cup) sweetened condensed milk

Method

1. Preheat oven to 170°C (150°C fan-forced). Line 2-3 large baking trays with non-stick baking paper.
2. Combine almond meal and pure icing sugar in a bowl and mix well. Pass this mix through a fine sieve.
3. In a separate bowl, combine the red food colouring with 50g portion of egg whites. Add to the sifted almond meal and icing sugar and mix well until it becomes a homogenous paste (macaronage). Place the remaining 95g egg whites in the bowl of a stand mixer.
4. In a small saucepan combine the white sugar and water. Stir over medium heat until the sugar dissolves completely and then bring to the boil. As soon as the mixture reaches 114°C on a sugar thermometer, start whisking the 95g portion of egg whites with a whisk attachment until soft peaks form.
5. As soon as the sugar syrup reaches 118°C (soft ball stage), add to the egg whites in a steady steam, whisking constantly. Continue to whisk until the meringue cools so that the bowl is just warm to the touch.
6. Weigh 190g of the finished meringue (use the remaining meringue can be used for another purpose). Add one-third of the 190g meringue portion into the red paste and mix well until it is evenly combined. Add the remaining two-thirds of the meringue to the coloured meringue mixture and fold gently together, making sure you scrape the bottom of the bowl, until just evenly combined (see Baker’s Tips).
7. Transfer the batter into a piping bag fitted with a 1cm plain nozzle. Pipe rounds of batter ( about 4cm in diameter) onto the trays, leaving 2cm between each round. Tap the tray quite firmly on the bench to remove the air bubbles and settle the batter.
8. Bake one tray of macarons at a time in the centre of the oven for 8-10 minutes. The macarons are ready when they no longer wobble when gently touched. Bake for another 1-2 minutes before testing again if necessary.
9. Remove from oven and allow the macaron shells to cool completely on the trays.
10. To make the Guava Filling, combine with guava paste and water in a small saucepan and stir over medium heat until the paste is creamy. Set aside to cool completely. Transfer the Guava Filling to a piping bag fitted with a 1cm plain nozzle. Set aside.
11. To make the Cream Cheese Filling, use an electric mixer with a paddle attachment to beat the cream cheese for about 3 minutes or until soft and creamy; set aside. Whisk the cream with a balloon whisk or electric mixer with a whisk attachment in a clean bowl until soft peaks form. Add the cream cheese with the condensed milk and whisk until just combined and smooth. Transfer the Guava Filling to a piping bag fitted with a 1cm plain nozzle. Set aside.
12. Carefully remove the shells from the trays and pair each with a like-sized shell. Pipe the guava paste onto the centre of a macaron shell and then pip the Cream Cheese Frosting around it. Sandwich with the paired macaron. Repeat with the remaining macarons and fillings.
13. Place in an airtight container and refrigerate overnight before serving.

Photography by Amy Piddington.

Prep 30min (+ 1hr chilling time)Bake 15-20min (per batch)Makes about 80

Along with lemon, these melt-in-the-mouth biscuits are scented with rosemary’s distinct, yet subtle, earthy and slightly sweet flavour. The clever imprinting of rosemary sprigs of the dough gives a gorgeous finish to these sweet, buttery mouthfuls.

Ingredients

250g (9oz) salted butter, cubed and softened slightly
165g (¾ cup/5¾oz) granulated white sugar, plus 2 tablespoons extra to sprinkle
1 egg yolk
335g (2¼ cups/8¼oz) plain flour
1½ tablespoons finely chopped fresh rosemary (see Baker’s Tips)
1 lemon, rind finely grated
Small rosemary sprigs, to imprint biscuits

Method

1. Line 3 large oven trays with baking paper.
   
2. Use an electric mixer with a paddle attachment to beat the butter and sugar for about 1 minute or until starting to become pale and creamy but not too aerated (do not over beat). Beat in the egg yolk, rosemary and lemon until just combined.
   
3. Add the flour to the butter mixture and beat on low speed until just combined and a soft dough forms.
   
4. Divide the dough in half and shape each portion into a disc about 2cm/¾in thick. Wrap separately in plastic wrap and place in the fridge for 30 minutes to chill.
   
5. Use a lightly floured rolling pin to roll a portion of dough out on a lightly floured bench top until 4mm/⅛in thick. Arrange the rosemary sprigs over the dough and lightly roll over with the rolling pin to imprint. Remove the rosemary sprigs and reserve. Use a 4.5cm/1¾in fluted round biscuit cutter to cut the dough into rounds and place on the lined trays, re-rolling, imprinting and cutting out any off cuts. Repeat with the remaining portion of dough. Sprinkle the biscuits liberally with the extra sugar.
   
6. Place the trays in the fridge for 30 minutes to chill.
   
7. Preheat oven to 170°C/340°F (150°C/300°F fan-forced)
   
8. Bake 2 trays of the biscuits in preheated oven for 15-20 minutes, swapping the trays around half way through baking, or until pale golden and cooked through. Cool on the trays. Repeat with the remaining tray of biscuits, baking in the centre of the oven.

This recipe is from Anneka's SBS Food online column Bakeproof: Christmas Baking with Fresh Herbs. Click here for more Bakeproof columns and recipes.

Photography by Alan Benson.