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Prep 40min (+ 40min cooling and 20min chilling time)
Bake 20minMakes 9
Gluten-free cakes are sometimes hard to come by. Moist and flavoursome, these lamingtons won’t disappoint. Those with gluten or wheat intolerances and sensitivities won’t ever have to compromise if wanting to enjoy this Australian classic.
Ingredients
80ml (⅓ cup) thickened cream, whisked to firm peaks180g (2 cups) desiccated coconut, to coat
Gluten-free buttercake
175g (1¼ cups) purchased gluten-free plain flour mix2½ teaspoons gluten-free baking powder
165g (¾ cup) caster sugar
125g unsalted butter, cubed, softened
2 eggs, at room temperature
80ml (⅓ cup) milk
2 teaspoons natural vanilla extract or essence
Chocolate icing
465g (3¾ cups) pure icing sugar55g (½ cup) cocoa powder
150ml boiling water
1½ teaspoons vanilla essence
Method
- To make the gluten-free buttercake, preheat the oven to 180°C. Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
- Put the flour, baking powder, sugar, butter, eggs, milk 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. Spoon the mixture into the lined tin and spread evenly using the back of a spoon. Lightly tap the tin on the bench 3 times to get rid of any excess air bubbles.
- Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely (this will take about 40 minutes).
- To make the Chocolate Icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
- Trim the edges of the cooled cake and then cut in half to form two layers about 20 x 15cm. Spread one half of the cake with a little of the Chocolate Icing and then spread whipped cream. Top with the remaining cake half. Chill for 20 minutes or until the cream is firm enough to cut the cake.
- Use a sharp serrated knife to cut the layered cake into 9 portions (about 6.5 x 4.5cm each). Run a palette knife around the cut surface of each lamington to remove any excess cream.
- Spread the coconut on a tray or plate. Rest a cake portion on a fork, dip into the chocolate icing and then and spoon the icing over the top and sides to completely coat. Allow any extra icing to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, icing and coconut.
Baker's Tips
- If the icing becomes too thick while you are coating the cake pieces, stir in enough extra boiling water, adding it a teaspoon at a time, to thin to the right consistency.
- These lamingtons will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for at least 30 minutes before serving.
This recipe is from Anneka's SBS Food online column Bakeproof: Lamingtons. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 20minBake 20minMakes about 30
Reminiscent of the traditional and timeless Anzac biscuits, these morish treats have the addition of almond and sesame (for extra crunch) and mandarin (for a surprising flavour twist). This variation is not intended to be disrespectful of the ANZAC spirit – just a modern variation to enjoy with a cuppa and to reflect on the legacy left and sacrifice made by our service men and women.
Ingredients
95g (1 cup) rolled oats
150g (1 cup) plain flour
90g (1 cup) desiccated coconut
220g (1 cup, firmly packed) brown sugar
95g (¾ cup) slivered almonds
40g (¼ cup) sesame seeds
Finely grated rind 1 mandarin
125g butter, cubed
2 tablespoons treacle
2 tablespoons water
½ teaspoon bicarbonate of soda
Method
- Preheat oven to 180°C (160°C fan-forced). Line 2 large oven trays with baking paper.
- Put the rolled oats, flour, coconut, brown sugar, almonds, sesame seeds and mandarin rind in a large mixing bowl and stir to combine.
- Put the butter, treacle and water in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine – the mixture will foam. Add to the dry ingredients and stir with the wooden spoon until evenly combined.
- Roll tablespoonfuls of the mixture into balls and place about 5cm apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm thick.
- Bake in preheated oven for 20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.
Baker's Tip
- These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)
Prep 1hr (+2hr cooling and 5min standing time)Bake 2hr 30minMakes 6 serves
The addition of allspice, shiitake mushrooms, ginger and oyster sauce give these good old Aussie pies a subtle, but truly delicious, Chinese twist.
Ingredients
3 quantities shortcrust pastry (each with the addition of 1 teaspoon ground allspice added with the flour), each made separately and shaped into a disc before wrapping and chilling (see Baker's Tips)
1 egg, lightly whisked
sesame seeds, to sprinkle
Filling
1kg trimmed chuck steak, cut into 2cm chunks
35g (¼ cup) plain flour
60ml (¼ cup) peanut oil
2 small brown onions, chopped
200g shiitake mushrooms, sliced
2 garlic cloves, finely chopped
3 teaspoons finely grated ginger
250ml (1 cup) good-quality beef stock
500ml (2 cups) water
2 tablespoons oyster sauce, or to taste
Method
- Place the chuck steak in a large bowl, sprinkle with the flour and toss to coat.
- Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the steak chunks, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.
- Clean the pan if necessary. Add the remaining 1 tablespoon oil, onion and shiitake mushrooms and cook over a medium-high heat, stirring occasionally, for 5 minutes or until the onion and mushrooms start to soften. Reduce the heat to medium, add the garlic and ginger and cook for a further 1 minute, stirring occasionally, or until aromatic. Return the steak to the pan with the stock, water and 1 tablespoon of the oyster sauce and bring to a simmer.
- Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Uncover and then simmer for a further 30 minutes to 1 hour, stirring frequently or until the meat is tender and the liquid has reduced and thickened to a thick sauce consistency. Stir in the remaining oyster sauce, taste and adjust seasoning by adding a little more oyster sauce if necessary. Transfer the mixture to a heatproof bowl, cover and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).
- When ready to assemble the pies, preheat oven to 220°C (200°C fan-forced). Brush 6 x 10.5cm (base measurement) x 14cm (top measurement) metal or foil pie dishes. Unwrap the pastry discs and divide each into quarters. Shape a quarter into a disc and use a lightly floured rolling pin to roll the pastry on a lightly floured bench top into a round until about 3mm thick and about 15cm in diameter. Repeat with the remaining discs. Use an upturned pie dish to cut out pie lids from 6 of the rolled pastry rounds. Use the end of a 1cm piping nozzle or a small sharp knife to cut a small steam hole in the centre of each pie lid.
- Gently ease the the uncut pastry discs into the pie dishes and use your fingertips to press the pastry gently into the corners without stretching it — it will overhang the dishes slightly. Divide the steak mixture between the pastry cases to fill. Place a lid over the mixture to cover each pie, brush the edge of each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping with your fingertips or pressing with a fork together to seal. Brush the top of each pie lightly with some of the remaining egg wash and sprinkle with sesame seeds.
- Reduce the oven to 200°C (180°C fan-forced) and bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and a deep golden. Stand the pies in the dishes for 5 minutes before turning out and serving.
Baker's Tips
- Don't be tempted to make the 3 quantities of pastry all at once. Making them separately makes the pastry easier to handle and will give you a better final result.
Photography by Alan Benson.Save
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
- 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.
- 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.
- 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).
- 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.
- 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.
Baker's Tips
- These cakes, without the fresh raspberries, will keep in an airtight container at room temperature for up to 2 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 20minBake 18-20minMakes about 20
ANZAC biscuits were sent in food parcels to Australian and New Zealand troops stationed in Europe in World War I. They were designed to withstand the long trip while providing something home baked, comforting and a little sustaining for the soldiers. Using only basic ingredients and equipment, these biscuits are a gentle reminder of the ANZAC legacy and spirit.
Ingredients
140g (1½ cup/5oz) rolled oats150g (1 cup/5¼oz) plain flour
90g (1 cup/3oz) desiccated coconut
165g (¾ cup, firmly packed/5¾oz) brown sugar
125g (4¼oz) butter, cubed
60ml (¼ cup/2fl oz) water
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
Method
- Preheat oven to 170°C/375°F (150°C/340°F fan-forced). Line 2 large oven trays with baking paper.
- Put the rolled oats, flour, coconut and brown sugar in a large mixing bowl and stir to combine.
- Put the butter, water and golden syrup in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts. Remove from the heat, add the bicarbonate of soda and stir to combine – this mixture will foam. Add to the dry ingredients and stir with the wooden spoon until well combined.
- Roll heaped tablespoonfuls of the mixture into balls and place about 7cm/2¾in apart on the lined trays. Use your fingers or the bottom of a glass to flatten the balls until about 1cm/½in thick and about 6cm/2¼in in diameter.
- Bake in preheated oven for 18-20 minutes, swapping the trays after 10 minutes, or until golden and cooked through. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.
Baker's Tips
- To make chewy Anzac Biscuits, reduce the baking time to 15 minutes, swapping the trays around after 8 minutes. For a more crisp biscuit, increase the baking time to 23-25 minutes.
- These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)
Prep 40min (+ 20min cooling time)
Bake 20minMakes about 15
Who doesn't love a lamington? Believe it or not, this iconic Australian cake dates back over 100 years. These lamingtons of mine are based on a super simple, super quick, one-bowl recipe that requires no fussing at all. It is baked in a thin layer and then cut into fingers – the resulting lamingtons don't have the height of the traditionally sized ones, but it does mean you get more chocolate icing and coconut with each piece of butter cake – a little cheeky, but definitely a good thing! Feel free to use desiccated or flaked coconut instead of the shredded, depending on what 'look' you want for your lamingtons.
Ingredients
195g (3 cups) shredded coconut, to coatButtercake
110g (¾ cup) self-raising flour75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g salted butter, at room temperature
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
Chocolate icing
465g (3¾ cups) pure icing sugar55g (¼ cup) cocoa powder
150ml boiling water
1½ teaspoons vanilla essence
Method
- To make the buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
- Place both the flours, 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. Spoon the mixture into the lined tin and spread evenly using the back of a spoon.
- Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
- Cut the cooled cake into 15 equal ‘fingers’ (each will be about 4 x 10cm).
- To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
- Spread the coconut on a tray or plate. Rest a cake ‘finger’ on a fork and dip it into the icing to coat (see Baker’s tips). Lift it out and allow any extra icing to drip off. Roll the cake ‘finger’ in the coconut to coat evenly. Place on a wire rack to set. Repeat with the remaining cake ‘fingers’, icing and coconut.
Baker's Tips
- You can also spoon the icing over the cake to help coat it.
- If the icing becomes too thick while you are coating the cake pieces, stir in enough extra boiling water, adding it a teaspoon at a time, to thin to the right consistency.
- These lamingtons will keep in an airtight container in a cool spot, but not in the fridge, for up to 2 days.
This recipe is from Anneka's SBS Food online column Bakeproof: Lamingtons. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
