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!)
These "very Moroccan" cookies are dead-easy to make, but still special with the addition of orange flower water. They have a crisp macaroon-like character that softens and becomes chewy the longer they're kept.
240g (1½ cups) blanched almonds, plus 30 extra to decorate (optional) 125g (1 cup) pure icing sugar, plus 2 tablespoons extra to coat 1 teaspoon baking powder 3 egg yolks 2 teaspoons orange flower water
Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
Spread the almonds on one of the baking trays and toast in preheated oven, shaking the tray occasionally, for 8-10 minutes or until lightly golden and aromatic. Set aside for 5 minutes to cool slightly.
Use a food processor to process the almonds until finely ground. Transfer to a medium mixing bowl.
Sift together the icing sugar and baking powder over the almond meal. Add the egg yolks and orange flower water and use an electric mixer to beat until well combined and a soft dough forms. Roll heaped teaspoonfuls of the mixture into balls. Roll in the extra icing sugar to coat lightly and then place on the lined oven trays about 5cm apart. Flatten the balls until about 1cm thick and then press a whole extra almond into the center of each, if desired.
Bake in preheated oven for 20 minutes, swapping the trays around halfway through baking, or until lightly golden around the edges and cracked on top. Remove from the oven and cool on the trays.
These ghoribas will keep in an airtight container at room temperature for up to 2 weeks.
For a slightly soft centre bake these biscuits for only 16 minutes.
If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!
Melted butter, to grease
100g (3½oz) chilled unsalted butter, cubed
110g (½ cup/4oz) caster sugar
75g (¾ cup/2¾oz) almond meal
75g (½ cup/2¾oz) plain flour
1 teaspoon baking powder
2 eggs, at room temperature
1 teaspoon natural vanilla essence or extract
150g (5¼oz) fresh or frozen raspberries
25g (¼ cup/¾oz) flaked almonds
Icing sugar, to dust
Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.
The raspberries can be replaced with 150g (5¼oz) blueberries or quartered strawberries.
For a nut-free version, the almond meal can be replaced with 75g (2¾oz) desiccated coconut and sprinkle with 25g (¼ cup/¾oz) flaked coconut.
This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
This cake is a favourite of mine – it is rich but light all at the same time. The chocolate, egg yolks and hazelnut meal provide the richness while the egg whites account for the light texture. It is indulgent without being overwhelmingly rich – my sort of chocolate cake. It makes a perfect dessert when served with thick cream or ice cream but don’t underestimate how blissfully suitable a slice with afternoon coffee can be.
Melted butter, to grease 150g good-quality dark chocolate, chopped 100g butter, cubed 4 eggs, at room temperature, separated 110g (½ cup) caster sugar 110g (1 cup) hazelnut meal 2 tablespoons sherry, brandy or Frangelico Cocoa powder or icing sugar, to dust
Preheat the oven to 150°C (130°C fan-forced). Grease a 22cm (base measurement) springform tin with the melted butter, then line the base and side with baking paper.
Combine the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t allow the bowl to touch the water). Stir occasionally until the chocolate and butter melt and the mixture is smooth. Remove the bowl from the pan.
Add the egg yolks, sugar, hazelnut meal and sherry to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer the mixture to a large bowl.
Place the egg whites in a clean, dry medium bowl and use electric beaters with a whisk attachment to whisk until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold in – this will ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.
Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 55 minutes or until the top of the cake feels set and crumbs cling to a skewer inserted into the centre. Remove the cake from the oven, place on a wire rack and cool completely in the tin.
Remove the cake from the ti and serve dusted with cocoa powder or icing sugar.
This cake will keep in an airtight container in the fridge for up to 4 days. Bring it to room temperature before serving.
Flourless Chocolate & Almond Cake: Replace the hazelnut meal with almond meal.
Flourless Chocolate & Orange Cake: Replace the hazelnut meal with almond meal. Replace the sherry with 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau). Add 1 tablespoon finely grated orange zest with the egg yolks.
Flourless Chocolate Coffee Cake: Replace the sherry with 2 teaspoons instant coffee granules dissolved in 2 tablespoons water.