Bringing real baking into your home with deliciously simple recipes.
Prep 20minBake 35-40minMakes 10 serves
Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)!
Olive oil, to grease
180ml olive oil
3 eggs, at room temperature
2 lemons, rind finely grated
150g caster sugar
125g almond meal
75g (1/2 cup) self-raising flour, plus extra to dust
40g flaked almonds
Fresh rosemary flowers (optional), to decorate
Lemon & Rosemary Syrup
60ml (1/4 cup) strained fresh lemon juice
60ml (1/4 cup) water
110g (½ cup) caster sugar
4 x 10cm sprigs fresh rosemary
Preheat oven to 180°C (160°C fan-forced). Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
Combine the flour, sugar and almond meal in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatular to stir until just evenly combined.
Pout into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin before turning transferring to a wire rack sitting over a tray.
Meanwhile, to make the Lemon & Rosemary Syrup combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers if using and serve in slices.
This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
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.
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.
These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)