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.

Prep 10min (+30min cooling time)Bake 35-40minMakes 300g ( 10½oz)

These aromatic and extremely more-ish nuts bring together rosemary, orange, cumin and salt in a wonderful combination. They are dead-easy to whip up and are a great accompaniment to an evening drink or make the perfect edible gift.

Ingredients

1 tablespoon (4 teaspoons) dark brown sugar
1 tablespoon (4 teaspoons) finely shredded orange zest
1½ teaspoons ground cumin
1½ teaspoons sea salt flakes, lightly crushed
½ teaspoon freshly ground black pepper
300g (10½oz) unsalted raw cashews
½ teaspoon olive oil
1 tablespoon (4 teaspoons) finely chopped rosemary

Method

1. Preheat oven to 150°C/300°F (130°C/265°F fan-forced). Line a large oven tray with non-stick baking paper.
   
2. Combine the sugar, orange zest, salt, cumin, salt and pepper in a medium bowl and toss to combine evenly. Rinse the cashews in a colander under running water and shake off any excess water. Add to the sugar mixture and toss to combine evenly.
   
3. Heat the olive oil and rosemary in a small saucepan over low heat for 1 minute or until aromatic. Pour over the nut mixture and toss to combine evenly. Spread on the lined tray in a single layer.
   
4. Bake in preheated oven for 35-40 minutes, tossing the nuts every 10 minutes, until aromatic and the nuts are a deep golden. Cool the nuts on the tray (this will take about 30 minutes) before serving or storing.

Prep 1hr (+2hr cooling time)
Bake 1hr 35minMakes 8 serves

Prep 40min (+20min cooling and 2.5hr chilling)Bake 15minMakes 6 serves

These little layered cakes are the sweetest hats you'll find. Made up of custard cream and a chocolate topping they are covered in shredded coconut for a little texture but you can also use nuts as well, if you have them handy. They are best served chilled and if you aren't much for a dessert fork, then eating these with your hands like a cupcake is absolutely acceptable!

Ingredients

• 100g (1½ cups) shredded coconut, to coat

Sponge Layers

• melted butter, to grease
• 4 eggs, at room temperature
• 165g (¾ cup) caster sugar
• 2 tablespoons boiling water
• 2 tablespoons vegetable oil
• 100g (⅔ cup) self-raising flour, sifted
• 2 tablespoons cocoa powder mixed to a paste with 60 ml (¼ cup) boiling water and cooled

Custard cream

• 1 tablespoon cornflour
• 1 tablespoon custard powder
• 2 tablespoons caster sugar
• 200ml milk
• 20g butter, cubed
• 1 egg yolk
• 1½ teaspoons natural vanilla essence or extract

Chocolate glaze

• 50g dark chocolate, chopped
• 2 teaspoons vegetable oil

Method

1. To make the custard cream, sift together the cornflour and custard powder into a small saucepan. Add the sugar and then use a balloon whisk to gradually stir in the milk. Place the saucepan over a medium heat and cook, stirring frequently, until the mixture boils and thickens. Remove from the heat and stir in the butter, egg yolk and vanilla until well combined. Pour into a medium bowl, cover the surface of the custard directly with a piece of plastic wrap and set aside to cool (this will take about 2 hours).
2. To make the sponge layers, preheat oven to 180°C (160°C fan-forced). Brush two 16 x 26 cm shallow cake tins with a little melted butter to lightly grease and then line the base and two long sides of each with one piece of non-stick baking paper.
3. Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until the mixture is very thick and pale (this will take 5-8 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
4. Combine the boiling water and oil. Sift the flour over the egg mixture. Immediately pour the warm water and oil mixture down the side of the bowl and use a spatula to fold until just evenly combined (be careful not to overmix).
5. Pour half of the mixture into one of the prepared cake tins. Add the cocoa paste to the mixture still in the bowl and fold together until just combined. Pour into the second cake tin. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-15 minutes or until the cakes spring back when lightly touched in the centre and start pulling away from the sides of the tins. Stand the cakes in the tins for 2 minutes before turning onto a wire racks to cool completely.
6. To assemble, use a 6 cm round cutter to cut each of the Sponge cakes into 6 rounds. Place the round cutter over a chocolate sponge. Top the chocolate sponge round with about 1 tbsp of the Custard cream and then cover with around of plain sponge. Remove the pastry cutter. Repeat with the remaining chocolate and plain sponge rounds and 1 tbsp of Custard cream for each cake to make 6 layered cakes in total. Spread the sides of the cakes with the remaining Custard cream. Roll the sides of the cakes in the coconut to coat and place on a serving plate. Place in the fridge while making the Chocolate glaze.
7. Place the chocolate and oil in a heatproof bowl. Place over a saucepan of simmering water, stirring occasionally, until melted and smooth. Carefully spread about 1 tsp of the Chocolate glaze over the tops of each of the cakes to cover. Return the cakes to the fridge for 30 minutes or until the Chocolate glaze is set. Serve chilled.

Prep 40min (+1hr cooling and 2hr standing time)Bake 30minMakes 10-12 serves

Possibly the most famous cake in the world, and certainly the pride of Austria, Sacher Torte was created by Franz Sacher, a 16-year-old apprentice stepping in for an ill head chef, to impress the guests of Prince Wenzel von Metternich. And as they say, the rest is now cuisine history. This elegant, rich and enticing cake is now loved the world over.

Ingredients

Melted butter, to grease
125g unsalted butter, softened
125g (1 cup) icing sugar, sifted
1½ teaspoons natural vanilla essence or extract
6 eggs, at room temperature, separated
175g good-quality dark chocolate (54% cocoa), chopped, melted and cooled to room temperature
110g (¾ cup) plain flour
110g (½ cup) caster sugar
85g (¼ cup) apricot jam, warmed and sieved
40g good-quality milk chocolate, melted, to decorate
Thick or whipped cream, to serve

Chocolate Glaze
300g good-quality dark chocolate (54% cocoa)
60g butter, cubed

Method

1. Preheat oven to 180°C (160°C fan-forced). Brush 2 x shallow 20cm round cake tins with melted butter to grease and line the bases with rounds of non-stick baking paper.
2. Use an electric mixer to beat the butter, icing sugar and vanilla until pale and creamy. Add the egg yolks and beat until well combined and creamy. Beat in the cooled melted chocolate until well combined. Use a large metal spoon or spatula to fold in the flour until just combined.
3. Use an electric mixer with a whisk attachment to whisk the egg whites in a large clean, dry bowl until soft peaks form. Add the caster sugar and whisk on medium-high speed until thick and glossy and all the sugar has dissolved (see Baker’s tip). Add half the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold in to ‘loosen’ the mixture. Add the remaining egg white mixture and fold until just evenly combined.
4. Divide the mixture evenly between the tins and use the back of a spoon to smooth the surface. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Stand in the tins for 10 minutes before turning onto a wire rack to cool (this will take about 1 hour).
5. Once cool, spread one cake layer with the warmed sieved jam and then top with the second layer, bottom side up. Place the cake on a wire rack over a tray and set aside while making the chocolate glaze.
6. To make the chocolate glaze, combine the chocolate and butter in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined. Use a plate knife to spread a little of the glaze over the outside of the cake to form a ‘crumb coat’ and to even the surface. Place in the fridge for 20 minutes or until set. Remove from the fridge and carefully pour over the rest of the glaze, allowing it to run down the sides of the cake to coat evenly. Tap the cake, still on the rack, gently on the tray to remove any air bubbles and to settle the glaze. Use a fork to drizzle the milk chocolate over the top of the cake to decorate. Set aside for 2 hours or until the glaze sets. Serve cut into small wedges with cream.

This recipe is from Anneka's SBS Food online column, Bakeproof: Austrian Baking. 

CLICK HERE for more Bakeproof columns and recipes. 

Photography by Alan Benson.

Prep 30min (+10min chilling time)
Bake 12min (per batch)Makes about 36