This is a fun and fascinating course where you will learn how baking works and how to apply that knowledge to improve your baking. Anneka's knowledge and guidance was key to me learning as much as I did. What a great teacher! The videos were simple, clear and easy to understand. Excellent learning materials that I loved reading. Great recipes – some have become favourites already!
Lesley Schoer, Coffs Harbour
What is The Science of Baking? Watch the video below to find out!
You are invited to Anneka's online kitchen!
The Science of Baking is a 6-week online course that will uncover the “why” behind the “how” of baking.
We will explore the most common ingredients and how they affect our baking when used in different ways. Once you understand the science of baking, you will be able to turn old baking failures into successes and troubleshoot as you bake from now on.
With Anneka Manning helping and encouraging you along the way, you’ll work through common baking mishaps – like why a cake hasn’t risen – and be guided through the science behind it, so you can apply this knowledge every single time you bake and ensure the best results.
The course will be delivered in 6 modules which are released weekly. Made up of videos, recipes, experiments, infographics and information sheets, you can download and print them off to study and enjoy at your own pace. The information will be presented in a fun and interesting way and will be backed up with practical projects, virtual live sessions with Anneka, online discussions and lots of support.
In just 6 weeks you will understand why you’re using particular ingredients and the science behind what happens when you use them to guarantee success whenever you bake. You’ll gain the confidence to try past failed recipes again as well as the skill to adjust recipes with success.
Understanding the science of baking will open your eyes to the bigger baking picture and truly transform the way that you bake from now on.
Dates
The Science of Baking will run from Friday 18th July – Friday 29th August 2025.
We will only be accepting a limited number of bakers for this course so that Anneka can provide personal feedback and timely answers to your baking questions.
My favourite part of the course was the structure for learning it offered. The course was presented in such a way that over the 6 weeks your knowledge grows and the process of baking starts to make more sense. I learnt such a lot from Anneka and the other participants. Anneka is so generous with sharing her knowledge. Questions posted on the online chat forum were answered in great detail ... I gained so much more than I expected and really enjoyed the 6 weeks. It was perfect.
Leanne Mahoney, Geelong
Live Session schedule
During the course, you will have access to weekly online Live Sessions with Anneka. During these Live Sessions Anneka will go over specific concepts covered in that week’s Module and you will also have the opportunity to ask her any related questions that have arisen for you as you work your way through the content.
The Live Sessions will take place at 8.00-8.30pm AEST on the following days:
Tuesday 22nd July 2025
Monday 28th July 2025
Wednesday 6th August 2025
Wednesday 13th August 2025
Tuesday 19th August 2025
Monday 25th August 2025
Who is this course suitable for?
Whether you’re an occasional cook or a diehard daily baker, there’s a huge amount to learn from The Science of Baking. If you are a beginner baker, we highly recommend that you complete our Baking Foundations online course first.
As this course is completed online, it is suitable for students from all over the world.
What will I get?
Six downloadable course modules which will include invaluable information sheets, videos, recipes, experiments, infographics and much more to support and inspire your learning
Personal and timely baking advice, guidance and inspiration from Anneka Manning
Access to a closed online forum where you will be able to chat with Anneka and your fellow students enabling you to learn from, connect with and share your baking journey with each other
Weekly online Live Sessions with Anneka (see schedule above) where she will go over specific concepts covered in that week’s Module and you will have the opportunity to ask her any related questions that have arisen for you as you work your way through the content.
A chance to learn about the science of baking surrounded (virtually) by like-minded people
A thorough understanding of the science of baking and how to apply what you’ve learnt to always ensure baking success
Membership to BakeClub's exclusive The Kitchen Table online group on completion of the course
Baking confidence, knowledge and skill to use regularly at home
What will I learn?
Each module will include a combination of baking theory and practical exercises including experiments and recipes. The experiments will bring the theory to life and really show you what is happening when we bake.
Module 1: Becoming an Observant Baker The first module will introduce you to the concept of the “why” of baking and how becoming an observant – and mindful – baker can change the way you look at baking and, ultimately, the success you will have. You will also be taken through the 7 stages of baking helping you to fully understand what happens to your bake while in the oven.
Module 2: How Leavening Works During the second module, we will explore what makes your baking rise and gives it lightness – we will look at what leavening is and how it works, the different types of leavening you can use in your baking and which ones are best used for particular recipes.
Module 3: Flour Proteins & Gluten Gluten (flour protein) is one of the three main structure-builders in baking and is the most complex in the way it works. This module will explore the many factors that control how and to what extent gluten is developed in your bakes, as well as touch on gluten-free flours and what to be aware of when using them in your baking.
Module 4: Sugars The fourth module will explore sugar including the nine important things that sugar does in your baking and how adjusting the amount or type of sugar in a recipe can really affect the results you get.
Module 5: Fats & Oils When it comes to fats in your baking, it is not only the type used but also its consistency and how it is combined with the other ingredients, which will help determine the final texture, volume and flavour of your bake. The fifth module will explain the role that fats play in your baking.
Module 6: Eggs The final module is all about eggs and its many roles. We will look at egg foams, how the freshness of eggs affect your baking as well as the science behind what happens when egg whites are whisked with sugar.
I could not recommend Anneka and her BakeClub team highly enough! The course was so informative, and the online resources were all of high quality and extremely useful. Anneka’s recipes are all delicious and well developed. Whether you bake a little or a lot, you will expand and improve your skills with BakeClub.
Abbey Gordon, Melbourne
How will I get the most out of this course?
To get the most out of this course, you need to set aside at least 3-4 hours a week to read the content, watch the videos, join the weekly online Live Session, do the experiments and bake the recipes. We know life sometimes gets in the way (you will have 6 months to access the course content too) but your baking won't improve and you won't enjoy the far-reaching benefits that this course can deliver if you don't put in the time and effort.
So, is The Science of Baking for me?
Would you like to understand the science behind baking and what is actually happening when you bake?
Are you interested in why some bakes don’t work as expected?
Would you like to extend, strengthen and improve your baking skills?
Would you like to become part of the BakeClub community?
Are you interested in meeting other like-minded people and sharing your love of baking?
If any of these sound like you, then The Science of Baking is the course for you!
My favourite part was being able to ask questions throughout the course based on the baking you were doing, or what you saw others doing. I absolutely respect Anneka's ability to be able to offer information in a very clear and concise manner and I got more than expected from the course. If you are interested in understanding what is happening when you bake, so that you can get better outcomes, then you must do this course!
Immensely well-loved in Latin America, a recipe for this wonderfully milky cake appeared on the label of Nestle’s sweetened condensed milk cans in the 1940s, possible explaining why its popularity has spread so widely in this part of the world.
Preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm x 30cm (8in x 12in), base measurement, shallow cake tin or lamington pan and line the base and two longs sides with one piece of non-stick baking paper.
Use an electric mixer with a whisk attachment to whisk the eggs on high speed until combined. Gradually add the sugar, about 55g (¼ cup/2oz) at a time, whisking well after each addition. Once all the sugar has been added, whisk on high for a further 4 minutes or until the mixture is very thick and a ribbon trail forms when the whisk is lifted. Reduce the mixer speed to low and gradually add the melted butter, whisking until just incorporated. Sift together the plain and self-raising flours. Add to the egg mixture in three separate batches, whisking on low speed between each addition until just combined and scraping the bottom of the bowl when necessary to make sure all the flour is incorporated.
Pour batter into the prepared tin and gently tap it on the bench three times to remove any excess air bubbles. Bake in preheated oven for 30-35 minutes or until the cake is firm when touched in the centre and a skewer inserted in the centre comes out clean.
Just before the sponge is ready, make the Milk Syrup by combining the sweetened condensed milk, evaporated milk and milk in and bowl and stirring with a balloon whisk until well combined. Transfer to a jug.
Remove the sponge from the oven and stand in the tin for 3 minutes before inverting onto a tray with a lip. Use a skewer to prick holes all over the surface of the cake and all the way through. Pour the milk mixture evenly and slowly over the warm cake, allowing it to soak it up. Stand at room temperature until cool (this will take about 2 hours) and then refrigerate, uncovered, for 3 hours or overnight. Cut into pieces to serve (see Baker's Tips).
Baker's Tips
For an extra rich cake you can top it with 375 ml (1½ cups) thickened cream that has been whisked to soft peaks with 2 tablespoons of sifted icing sugar and 1 teaspoon of natural vanilla essence or extract before serving.
This cake will keep covered in the fridge for up to 3 days. Serve at room temperature.
To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30cm x 20cm shallow cake tin with a little melted butter to lightly grease and hen line the base and sides with one piece of baking paper, cutting into the corners to fit.
Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (this will take about 5 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.
Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to over mix).
Divide the mixture evenly between the prepared tins, and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-14 minutes or until the cake is a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
Line the base and sides of a 16cm x 26cm cake tin with two strips of non-stick baking paper allowing the paper to overhand the sides by about 10cm.
To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
Cut each of the sponge in half. Combine the coffee and Marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the Mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife trim the edges and then cut into 8 portions about 4.5cm x 7cm each and place on a wire rack over a tray. Return to the fridge while making the Chocolate ganache
To make the Chocolate ganache, combine the chocolate and cream 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.
Remove the cakes from the fridge and place on a wire rack. Pour a little of the Chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate Dollar Fives if using and return to the fridge for 30 minutes or until the ganache is set before serving.
Baker's Tips
These Tiramisu cakes will keep in an airtight container in the fridge for up to 3 days.
Serve with milk and a dollop of Greek-style yoghurt for a satisfying and tasty breakfast that will take you through to lunchtime without the need to nibble.
Ingredients
300g (3 cups) rolled oats 75g (½ cup) pumpkin seeds (pepitas) 75g (½ cup) sunflower seeds 65g (1 cup) shredded coconut 100g natural almonds, coarsely chopped 1 teaspoon ground cinnamon 125ml (½ cup) unsweetened apple juice 2 tablespoons single-origin floral honey 90g (½ cup) dried blueberries (see Baker’s Tips) Milk, Greek-style yoghurt and coarsely grated apple or other fresh fruit of your choice
Method
Preheat oven to 160°C. Line a large oven tray with non-stick baking paper.
Combine the oats, pumpkin seeds, sunflower seeds, coconut, almonds and cinnamon in a large bowl. Pour over the apple juice and stir until evenly combined. Spread evenly on the oven tray and then drizzle evenly with the honey.
Bake in preheated oven for 50 minutes, stirring about every 10 minutes, until evenly toasted and crisp (the muesli will crispen further once cooled). Remove from the oven and set aside to cool. Stir in the blueberries.
Serve with milk, yoghurt and apple or fruit of your choice.
Baker's Tips
Store the toasted muesli in and airtight container or jar for up to 1 month.
You can use 75g (½ cup) currants in place of the dried blueberries.
This muesli (without the blueberries) makes a wonderful crumble topping. Reduce the baking time to 20 minutes.
Variation
Almond & Blueberry Bircher Muesli (for 3 serves): combine 1½ cups of Toasted Almond & Blueberry Muesli, 185ml (¾ cup) natural apple juice, 95g (⅓ cup) natural Greek-style yoghurt, and ½ large red apple (such as pink lady), coarsely grated. Cover and place in the fridge for 1 hour or until the muesli has soaked up the liquid and is creamy. Serve topped with yoghurt, coarsely grated apple and coarsely chopped toasted almonds. Keep any remaining muesli covered in the fridge for up to 3 days.
This is a terrific pizza recipe and it's particularly fun to make with kids. It has become a favourite in our house and when the kids were younger it was a regular fixture for Friday night dinner, when their friends would come for a play and early dinner. Together we would knead and roll the dough, then top it, bake it and eat it. They loved it and I'm sure you will too!
Ingredients
Dough 450g (3 cups) strong bread or pizza flour, plus extra to dust 1 x 7g sachet instant dried yeast 1½ teaspoons salt 310ml (1¼ cups) lukewarm water 1 tablespoon olive oil
Pizza Sauce 1 tablespoon olive oil ½ brown onion, finely diced 1 garlic clove, crushed ½ teaspoon dried oregano 400g tin diced tomatoes ½ teaspoon sugar, or to taste Salt and freshly ground black pepper, to taste
Topping 270g bocconcini, cut into 1cm-thick slices or torn into chunks 160g semi-dried tomatoes or 200g cherry or grape tomatoes (halved or quartered if large) 8 think slices prosciutto 50g rocket leaves Freshly ground black pepper, to taste Extra virgin olive oil, to drizzle
Method
To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured bench top and knead for 8-10 minutes, adding as little extra flour as possible, or until it is smooth and elastic and springs back when you push your finger into it.
Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Meanwhile, to make the Pizza sauce, put the olive oil and onion in a medium saucepan over medium heat and cook, stirring occasionally, for 8 minutes or until the onion is tender. Add the garlic and oregano and cook for 1 minute or until aromatic. Add the tomatoes and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, or until thickened to a thick sauce consistency. Remove from the heat and season with sugar, salt and freshly ground black pepper, to taste. Set aside to cool.
Preheat the oven to 230°C (210°C fan-forced).
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead briefly until reduced to its original size. Divide the dough into 2 equal portions. Roll out one portion on a piece of non-stick baking paper large enough to line a large heavy oven tray to a rectangle about 3mm thick. Transfer to the tray and prick all over with a fork. Repeat with the remaining dough and another piece of non-stick baking paper and large oven tray.
Spread the pizza bases with the pizza sauce leaving a border around the edge. Top with the bocconcini and semi-dried tomatoes (if using), dividing evenly. Bake in preheated oven for 15-18 minutes, swapping the trays after 8 minutes, until the bases are crisp, golden and cooked through.
Remove from the oven, cut into portions and serve topped with the fresh tomatoes (if using), prosciutto and rocket, sprinkled with freshly ground black pepper and drizzled with a little olive oil.
Mary Queen of Scots' fondness for shortbread is said to be the reason for its increased popularity in the 1500s. Nowadays it is loved so much there is even a National Shortbread Day on the 6th January each year! The key to good shortbread is slow baking until it is pale golden and cooked through – if over baked, or baked too quickly, it will become slightly bitter in taste due to the ‘burnt’ butter.
Ingredients
250g (9oz) salted butter, cubed and softened slightly 110g (½ cup/4oz) white granulated sugar, plus 1 tablespoon extra to sprinkle 300g (2 cups/10½oz) plain flour 55g (⅓ cup/2oz) rice flour
Method
Preheat oven to 160ºC/315°F (140ºC/285°F fan-forced). Use a 20cm/4cm cake tin to draw a circle on two separate pieces of non-stick baking paper, turn over and set aside.
Use an electric mixer to beat the butter and sugar until starting to become pale and creamy, but not too aerated (do not over mix).
Sift together the plain flour and rice flour, add to the butter mixture and use a wooden spoon and then your hands to mix until evenly combined and a soft dough forms. Divide the dough in half and shape both portions into discs.
Place each disc in the centre of the marked circles on the baking paper and use a lightly floured rolling pin to roll each out to fill the circles. Use your fingertips to neaten the edges and then pinch the edges to create a decorative edge. Use the baking paper to lift the shortbread rounds onto two oven trays. Sprinkle with the extra sugar, dividing evenly between the rounds. Use a large sharp knife to mark each round into 8 wedges and then use a fork to pick each wedge three times.
Bake in preheated oven for 40-45 minutes, swapping the trays around half way through baking, or until pale golden and cooked through. Cool on the trays. Cut into wedges to serve.
Baker's Tip
This shortbread will keep in an airtight container at room temperature for up to 1 week.
Variations
Shortbread Fingers: Use a lightly floured rolling pin to roll a dough portion until about 8mm/3/8in thick. Sprinkle with the extra sugar. Use a large sharp knife to cut into 4cm x 7cm (1½in x 2¾in) fingers, re-rolling and cutting any offcuts. Place on the oven trays about 2cm/¾in apart and use a fork to prick each finger four times. Repeat with the reaming dough portion. Bake in preheated oven for 25-30 minutes, swapping the trays around half way through baking, or until pale golden and cooked through.
Brown Sugar Shortbread: Replace the white granulated sugar with brown sugar or dark brown sugar.
Nestled in an aromatic, slightly spicy tomato and capsicum sauce and topped with tangy yoghurt, these baked eggs, originally from Tunisia, make for a wonderful centre-of-the-table brunch dish. Serve with pita bread and let everyone help themselves.
Ingredients
1 tablespoon (20ml/¾fl oz) olive oil 2 red capsicum, deseeded, cut into thin strips 1 red onion, halved, sliced 1 teaspoon ground cumin ½ teaspoon dried chilli flakes 2 x 400g (14oz) cans diced tomatoes Salt and freshly ground black pepper 6 x 60g (2oz) eggs, chilled 200g (7oz) Greek-style natural yoghurt 1 garlic clove, crushed 2 teaspoon fresh lemon juice ½ cup coriander leaves, to serve Pita bread, to serve
Method
Preheat oven to 220ºC/425°F (200ºC/400°F fan-forced). Heat the oil in a medium frying pan or saucepan and cook the capsicum and onion over medium heat for 15 minutes, stirring occasionally, or until tender. Add the cumin and chilli flakes and cook for a further 1 minute or until aromatic. Add the tomatoes, bring to a simmer and cook for 10 minutes or until reduced to a good sauce consistency. Season with salt and pepper.
Spread the sauce over the base of a shallow 1.5 litre capacity (6 cup/2pt 10fl oz) ovenproof dish. Use the back of a spoon to make 6 indents in the sauce. Crack the eggs, one at a time, into a small dish and then gently slide into the indents, taking care not to break the yolks. Combine the yoghurt, garlic and lemon juice and spoon half of this mixture around the eggs, in about 6 spoonfuls. Reserve the remaining yoghurt mixture for serving.
Bake for 12-18 minutes (see Baker's Tips) or until the eggs are just cooked but still soft in the centre. Serve immediately sprinkled with pepper and coriander, and accompanied by the reserved yoghurt mixture and pita bread.
Baker's Tips
If using an ovenproof frying pan, you can make the sauce and then bake the eggs in the same pan.
The baking time of the eggs will depend on the pan or dish you are using and the temperature of the sauce when you first added them.
These baked eggs can also be baked in 6 individual 185 ml (¾ cup/6½fl oz) ovenproof dishes or ramekins. Divide the sauce between the dishes, make an indent in each and add an egg. Top with a spoonful of yoghurt and bake for 12-15 minutes or until the eggs are just cooked but still soft in the centre.
This mor-ish flatbread has a long fermentation time that gives its distinctive well-developed and slightly sour flavour. It’s perfect for dipping into and sopping up fragrant Middle Eastern stews and dips.
Ingredients
600 g (4 cups) plain flour
1 sachet (7 g) instant dried yeast
2 tsp sugar
1½ tsp salt
375 ml (1½ cups) warm water
130 g (½ cup) Greek-style natural yoghurt, at room temperature
1 tbsp olive oil
Honey, good-quality pan-fried or grilled haloumi and fresh oregano leaves, to serve
Method
Combine the flour, yeast, sugar and salt in a large bowl. Combine the water, yoghurt and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough (the dough will be quite sticky at this stage). Cover the bowl with a damp tea towel and set aside in a warm, draught-free place for 2-3 hours or until well risen.
Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).
Divide the dough into 4 portions. Use your hands to flatten each portion into a round on a floured bench top to about 26 cm in diameter and 6-7 mm thick. Place on a piece of baking paper on a tray and cover with a damp tea towel. Set aside in a warm, draft-free place for 15 minutes to rise slightly. Repeat with the remaining 3 dough portions.
Use the baking paper to lift a bread round onto the pizza stone in the oven and bake for 10-13 minutes or until golden and baked though. Remove from the oven and wrap in a clean tea towel to keep warm while baking the remaining flatbreads in the same way (the flatbread will be crusty on the outside to start with and then will soften as it stands wrapped in the tea towel).
Serve warm topped with honey, haloumi and oregano leaves.
Baker's Tips
You can also bake these flatbreads on baking paper-lined oven trays for 15 minutes. These flatbreads are best eaten the day they are baked.
A good basic vanilla cupcake recipe is a must in anyone's repertoire. This one is not only super simple but also incredibly reliable – just make sure your butter is at room temperature and soft enough to make an indent when you press your finger into it lightly. The Vanilla Buttercream quantity will make enough for piping it onto your cupcakes, but if you prefer to spread it you only need to make half the quantity.
Ingredients
185g (1¼ cups) self-raising flour 165g (⅔ cup) caster sugar 125g butter, softened 80ml (⅓ cup) milk 2 eggs, at room temperature 2 teaspoons Queen Natural Vanilla Extract or Essence Edible sprinkles of your choice (optional)
Vanilla Buttercream
250g salted butter, at room temperature 2 teaspoons Queen Natural Vanilla Extract or Essence 60ml (¼ cup) thickened cream, plus extra if required 350g icing sugar mixture, sifted
Method
Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, creamy and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
Bake for 20-25 minutes or until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
To make the Vanilla buttercream, use an electric mixer to beat the butter and vanilla , scraping down the side of the bowl when necessary, until very pale and creamy. Add the cream and beat on medium speed for 1-2 minutes or until very creamy. Add the icing sugar and beat on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes or until light, creamy and a good spreading or piping consistency. Beat in another tablespoon of cream if the buttercream needs thinning slightly.
Pipe or spread the buttercream onto the cooled cupcakes and decorate, if desired.
Baker's Tip
These cupcakes will keep in an airtight container at room temperature in a cool spot for up to 2 days.
This pastry is rich, flavoursome and dead easy to make. It has a tender, melt-in-the-mouth texture, adding a beautiful richness to fruit-based pies. Avoid using with custard-based pies, as it will be too rich, and it's too fragile to use in free-form pies.
Ingredients
250g (1⅔ cups) plain flour 2 tablespoons caster sugar good pinch of salt 180g cold unsalted butter, cubed 125g (125ml/½ cup) sour cream 2 teaspoons vanilla bean paste
Method
Place the flour, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Add the sour cream and vanilla bean paste and use the pulse button to process briefly until the mixture just forms a ball.
Turn the dough onto a lightly floured, cool benchtop and shape into a disc. Wrap in plastic wrap and chill in the fridge for 20 minutes to rest. Use as directed in this Rhubarb and Apple Pie.
Baker's Tips
This pastry will keep wrapped well in plastic wrap in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.
This recipe is from Anneka's SBS Food online column, Bakeproof: Pies. CLICK HERE for more Bakeproof recipes.
This recipe was created by Lisa Frost, one of our Make Me a Baker graduates, to use as part of herGraduation cake recipe. She wanted to create a curd she could use in, and serve with, the vegan cakes she was baking through her baking business, The Naked Lion Co. The result was this egg- and butter-free rich curd that will bring sunshine to any cake or dessert.
Combine the lemon juice, sugar, cornstarch and salt in a small saucepan. Cook over a medium-high heat, stirring constantly, until it thickens and comes to a simmer.
Remove from the heat and stir in the turmeric, or enough to reach the rich yellow colour typical of lemon curd. Mix in the coconut oil and then add the coconut cream, a little at a time until the curd reaches a good consistency (it will thicken a little more on cooling).
Place mixture into a medium bowl. Cover the surface with plastic wrap and set aside to cool. Refrigerate for 3 hours or until well chilled before using.
Baker's Tips
This lemon curd will keep well in a sealed jar in the fridge for 1-2 weeks.
These individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn kernels, chopped capsicum and grated pumpkin all work well also) and throw in a can of drained and flaked salmon or tuna to boost the protein.
Ingredients
130g small short pasta, such as macaroni Olive oil, to grease 2 medium zucchini (about 270g), coarsely grated 1 medium carrot (about 120g), coarsely grated 100g (1 cup) coarsely grated extra tasty or vintage cheddar cheese 8 eggs 80ml (⅓ cup) milk Freshly ground black pepper and salt, to taste 125g small cherry or grape tomatoes, halved
Method
Preheat the oven to 180°C. Brush a 12-hole medium (80ml /⅓ cup) muffin tray with the oil to lightly grease.
Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
Put the drained pasta, zucchini, carrot and 75g (¾ cup) of the cheddar in a large bowl and mix to combine well. Divide the mixture evenly among the greased muffin tin holes.
Use a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and salt and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle with the remaining cheese.
Bake in preheated oven for 18-20 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before running a palette knife around the outside of each frittata and lifting out. Serve warm or at room temperature
Baker's Tips
These frittatas will keep in an airtight container in the fridge for up to 2 days.
