Prep 35minBake 12-18minMakes 6 serves

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

1. 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.
2. 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.
3. 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.

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 (+2hr proving)
Bake 40-50minMakes 4 serves

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

1. 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.
2. Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).
3. 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.
4. 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).
5. Serve warm topped with honey, haloumi and oregano leaves.

Prep 15min (+35min cooling time)Bake 20-25minMakes 12

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

1. Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
2. 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.
3. 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).
4. 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.
5. Pipe or spread the buttercream onto the cooled cupcakes and decorate, if desired.

Prep 15min (+20min chilling time)Makes 8-10 serves

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

1. Place the flour, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
2. Add the sour cream and vanilla bean paste and use the pulse button to process briefly until the mixture just forms a ball.
3. 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.

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

Prep 25min (+ cooling and chilling time)

This recipe was created by Lisa Frost, one of our Make Me a Baker graduates, to use as part of her Graduation 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.

Ingredients

125ml (½ cup) strained fresh lemon juice
165-220g (¾-1 cup) caster sugar (depending on sweetness preferred)
40g (⅓ cup) cornflour
Pinch salt
Pinch ground turmeric
20g coconut oil
1 tablespoon coconut cream

Method

1. 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.
2. 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).
3. 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. 

Prep 15minBake 18-20minMakes about 12

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

Method

1. Preheat the oven to 180°C. Brush a 12-hole medium (80ml /⅓ cup) muffin tray with the oil to lightly grease.
2. Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
3. 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.
4. 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.
5. 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

Prep 50min (+30min cooling and 30min standing time)Bake 25minMakes about 12

I debated about what to call these — a combination of the much-loved Arnott’s iced VoVo biscuits and the iconic lamington. Such a visual treat. I hope you love these fun little cakes as much as I do.

Ingredients

130g (2 cups) shredded coconut
48 fresh raspberries, halved lengthways, to decorate

Cakes
melted butter, to grease
105g (¾ cups) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, at room temperature
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
1½ tablespoons raspberry jam

Raspberry frosting
2 egg whites
75g (⅓ cup) caster sugar
2 tablespoon raspberry jam, warmed and sieved
rose pink food colouring

Method

1. Preheat the oven to 180°C (160°C fan-forced). Brush a 12 x 80ml (⅓ cup) rectangular friand or mini-loaf pan with melted butter to grease.
2. 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 medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Divide half the mixture among the friand pans and spoon the surface of each with the back of a teaspoon. Spoon ½ teaspoon of jam into the centre of each and then spoon the remaining cake batter over the top to cover, dividing evenly, and smoothing the surfaces carefully with the back of the spoon.
3. Bake for 20-25 minutes or until the cakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the pan, then transfer to a rack to cool completely (this will take about 30 minutes).
4. To make the raspberry frosting, choose a medium heatproof mixing bowl that sits snugly on top of a medium saucepan. Quarter-fill the saucepan with water and bring to the boil. Reduce the heat to lowest possible setting. Put the egg whites and sugar in the heatproof bowl and place over the simmering water. Use a spatula to stir until the sugar dissolves. (You can tell if the mixture is ready by rubbing a little between your fingers — if it still feels grainy then continue to stir for another minute or until it no longer feels grainy.) Transfer the mixture to the bowl of an electric mixer and use a whisk attachment to whisk on high speed for 3-5 minutes or until very thick and glossy. Whisk in the jam until evenly combined. Add 2-3 drops, or enough to reach desired colour, of the food colouring to the meringue mixture and whisk until evenly combined.
5. When the cakes are cool, spread the coconut on a tray. Spread the raspberry frosting over the top and sides of a cake and then dip the sides in the coconut to coat. Place on a serving plate and place 4 raspberry halves down the centre on top to decorate. Repeat with the remaining cakes, frosting, coconut and fresh raspberries. Set aside for 30 minutes for the frosting to firm slightly before serving.

Prep 30min (+cooling and standing time)Bake 40-45minMakes 10-12 serves

With an underlying hint of orange and the warm nuttiness of roasted walnuts, this divine cake completely delivers when it comes to a rich, decadent and utterly satisfying chocolate cake.
Gluten-free chocolate cakes have been widely adapted as the Passover dessert of choice, and with the absence of dairy, this one is also appropriate to serve following a meat-based main course.

Ingredients

75g (⅔ cup) Dutch cocoa powder, sifted
165ml (⅔ cup) boiling water
200g walnuts, toasted
1 teaspoon gluten-free baking powder
4 x 59g eggs, at room temperature
220g (1 cup, firmly packed) brown sugar
200ml light olive oil, plus extra to grease
1 teaspoon natural vanilla essence or extract
1 tablespoon finely grated orange zest

Coconut Ganache
180g good-quality dairy-free dark chocolate, chopped
150ml tinned full-fat coconut milk

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm springform tin with extra oil and line the base with non-stick baking paper.
2. Place the cocoa in a medium heat-proof bowl and gradually stir in the boiling water until smooth. Set aside to cool.
3. Process the walnuts in a food processor until finely ground. Transfer to a medium bowl and stir in the baking powder until evenly combined.
4. Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and paler in colour. Add the cocoa mixture and whisk until just combined. Add the walnut mixture and orange zest to the chocolate mixture and whisk on low speed until just combined.
5. Pour the mixture into the prepared tin and bake in preheated oven for 40-45 minutes or until wet crumbs cling to a skewer inserted into the centre of the cake. Cool the cake in the tin sitting on a wire rack (this will take about 2 hours).
6. To make the Coconut Ganache, place the chocolate in a heatproof bowl. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, until it just comes to a simmer (do not boil). Pour over the chocolate and set aside for 1 minute. Stir until the chocolate melts and the mixture is smooth, well combined and glossy. Set aside at room temperature, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
7. Remove the cake from the tin and place on serving plate. Spoon the ganache over the cooled cake and use the back of a spoon to spread. Set aside for 30 minutes or until the ganache sets. Serve in wedges.

Prep 20min (+20min cooling time)Bake 18-20minMakes about 40

These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make a great gift, sealed in an airtight jar and accompanied by some cheese and a good bottle of red.

Prep 20min (+ cooling time)Bake 25-30minMakes 12

Based on a cake I have made for years as a wedding cake for friends, this recipe is incredibly simple but still has a wonderful celebratory feel. It also makes truly divine individual cakes like these sweet butterfly cakes.

Ingredients

Melted butter, to grease (optional)
200g (7oz) good-quality white chocolate, chopped
150g (5¼oz) unsalted butter, cubed
185ml (¾ cup/6½fl oz) water
220g (1 cup/7¾) caster sugar
2 eggs, at room temperature, lightly whisked
1½ teaspoons natural vanilla extract or essence
225g (1½ cup/8oz) plain flour
50g (½ cup/1¾oz) almond meal
1½ teaspoons baking powder
125ml (½ cup/4fl oz) thick (double) cream
165g (½ cup/5¾oz) raspberry or blackberry jam
Icing sugar, to dust

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 12-hole 80ml (⅓ cup/2½fl oz) capacity muffin tray with melted butter or line with paper cases.
2. Put the chocolate, butter and water in a medium saucepan and stir over medium heat just until the chocolate and butter have melted and the mixture is smooth. Remove from the heat and set aside until cooled to room temperature.
3. Add the sugar, eggs and vanilla to the chocolate mixture and use a balloon whisk to stir until well combined.
4. In a medium bowl, use a clean whisk or fork to whisk together the flour, almond meal and baking powder, combining the ingredients evenly and breaking up any lumps of almond meal. Add to the chocolate mixture and stir with the whisk until just combined.
5. Divide the mixture evenly among the muffin holes and lightly tap the tin on the bench top to remove any large air bubbles. Bake in the preheated oven for 25–30 minutes or until a skewer inserted in the centre of a cake comes out clean. Leave the cakes to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely.
6. When cool, cut a shallow cone-shaped piece out of the top of a cake, leaving about a 1cm/½in border. Cut the piece of cake in half. Spoon a little cream and then some jam into the hole to fill. Arrange the two pieces of cake in the jam to form wings. Repeat with the remaining cakes, cream and jam. Dust with icing sugar to serve.

Prep 15minBake 50-60minMakes 8-10 serves

This is a wonderful cake that was originally inspired by a recipe my Aunt Joey used to make. No, it isn’t a mistake, a whole orange, rind and all goes into this cake. It is best to use a thin-skinned navel orange that is around in winter and spring, as it has no seeds and very little bitter pith.

It makes a wonderful dessert when served warm with vanilla ice-cream or a perfect picnic cake as it travels really well. The syrup keeps this cake deliciously moist and saves you from icing it – another great shortcut. If however you would prefer to ice it, a buttercream or glace icing flavoured with finely grated orange zest would be perfect.

Ingredients

Melted butter, to grease
1 orange (about 240g/8½oz), quartered, core and seeds removed
220g (1 cup/7¾oz) caster sugar
125g (4½oz) salted butter, melted and cooled
2 eggs, at room temperature
225g (1½ cups/8oz) self-raising flour

Orange syrup
250ml (1 cup/9fl oz) strained freshly squeezed orange juice
160g (½ cup/5¾oz) orange marmalade
75g (⅓ cup/2¾oz) caster sugar

Method

1. Preheat oven to 170°C/340°F (150°C/300°F fan-forced). Grease a 20cm/8in round cake tin with melted butter and line the base with non-stick baking paper
2. Place the quartered orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process using the pulse button until just combined.
3. Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 50-60 or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before turning onto a wire rack. Stand the rack over a baking tray.
4.  Meanwhile, to make the Orange Syrup, place the orange juice, marmalade and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Boil gently, uncovered and without stirring, for 5 minutes or until reduced slightly.
5. Use a skewer to prick cake all over. Gradually pour the hot syrup over the hot cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve warm or at room temperature with any syrup caught on the tray in a jug on the side.