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Prep 15min (+30min cooling time)Bake 40minMakes 7 cups
There really is nothing like a homemade cereal. One word of advice though – don’t leave the cardamom out as it gives this granola an elusive and fascinating flavour.
Ingredients
285g (3 cups) rolled oats
150g natural almonds, coarsely chopped
55g (¾ cup) shredded coconut
40g (¼ cup) sunflower seeds
40g (¼ cup) pepitas (pumpkin seeds)
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
185ml (¾ cup) maple syrup
2 tablespoons sunflower oil
2 teaspoons vanilla essence
170g (1 cup) seedless raisins
80g (½ cup) dried apricots, shredded
Method
- Preheat oven to 160°C (140°C fan-forced).
- Line a large baking tray with non-stick baking paper.
- Combine the oats, almonds, coconut, sunflower seeds, pepitas, cinnamon and cardamom in a large heatproof bowl.
- Combine the maple syrup, sunflower oil and vanilla. Add to the oat mixture and use a wooden spoon to mix until evenly combined. Spread over the lined tray and bake in preheated oven for 30 minutes, stirring twice during baking. Stir through the raisins and apricots and bake for a further 10 minutes or until the oats are deep golden and well toasted.
- Cool on the tray (this will take about 30 minutes). Serve with milk, yoghurt and/or fruit.
Baker's Tips
- Store this granola in an airtight container in a cool dark spot for up to 1 month.
This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

Prep 25minBake 45minMakes 4-6 serves
If you’re not a big fan of fennel then you may just have to reconsider your standing once you have tried this dish. Baked fennel – particularly when teamed with the saltiness of anchovies, the crunch of crisp breadcrumbs and the savouriness of fresh thyme – is one of the best side dishes winter has to offer.
Ingredients
- 2 tablespoons olive oil
5 anchovy fillets, chopped
60g butter
100g coarse sourdough breadcrumbs
2 tablespoons chopped flat-leaf parsley
4 baby fennel bulbs, trimmed, cut into quarters
12 thyme sprigs, leaves picked
250ml (1 cup) good-quality chicken stock
Method
- Preheat the oven to 190°C (180°C fan-forced).
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the anchovies and cook, stirring occasionally, for 2-3 minutes or until the anchovies dissolve. Add 30g of the butter and the breadcrumbs and toss until the breadcrumbs are lightly toasted. Transfer to a bowl, toss through the parsley and set aside.
- Add the remaining oil and butter to the frying pan and heat over medium-high heat until the butter is foaming. Add the fennel in a single layer and cook for 3 minutes each side or until golden and starting to soften.
- Transfer the fennel, in a single layer, to a 2 litre (8 cup) capacity dish, and pour any pan juices over the top. Scatter with the thyme leaves and pour the chicken stock over. Cover with foil and bake for 15 minutes. Remove the foil, sprinkle with the breadcrumbs and bake for a further 20-25 minutes or until the fennel is tender when pierced with a skewer and the breadcrumbs are golden and crisp.
- Serve immediately.
Baker's Tips
- This dish is best eaten straight from the oven, while the fennel is warm and the bread chunks still crisp, however it will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature or reheat at 180°C (160°C fan-forced) for 10 minutes or until heated through.
This recipe is from Anneka's SBS Food online column, Bakeproof: Winter Root Vegetables. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

Prep 25min (+ 1hr chilling, 2hr cooling and 30min standing time)Bake 1hrMakes 10 serves
Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.
Ingredients
1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g butter, melted and cooled
2 eggs, at room temperature
1 tabsepoon orange flower water, or to taste (optional)
185g (1¼ cups) self-raising flour
35g (¼ cup) plain flour
100g good-quality dark chocolate (54% cocoa), chopped
35g (¼ cup) coarsely chopped toasted pistachios, to sprinkle
Chocolate glaze
150g good-quality dark chocolate (54% cocoa), chopped
125ml (½ cup) pouring cream
Method
- Preheat oven to 170ºC (150ºC fan-forced). Grease 11cm x 21cm (base measurement) loaf tin with melted butter and line the base and two long sides with non-stick baking paper.
- Place the whole orange, sugar, butter, eggs and orange flower water in the bowl of a food processor. Process until the orange is finely chopped. Add the self-raising and plain flours and process until just combined. Transfer the mixture to a bowl and use a large metal spoon or spatula to fold in the chocolate.
- Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring onto a wire rack to cool (this will take about 2 hours). Place the cake, still on the wire rack in the fridge for 1 hour to chill (this will help the glaze set).
- Meanwhile, to make the chocolate glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost simmering. Pour over the chocolate and stand for 1 minute. Stir until melted and smooth. Set aside to until cooled to room temperature. Pour the glaze over the cake on the wire rack, allowing it to drizzle down the sides. Sprinkle with the pistachios and set aside for 30 minutes or until the glaze sets. Serve in slices.
Baker's Tips
- This cake will keep in an airtight container at room temperature for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Easy Chocolate Cakes. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

Prep 25minBake 40minMakes 6 serves
We often think of crisps and crumbles as winter desserts, but please don’t pigeon-hole them! This combination of sweet nectarines and tart raspberries, subtly flavoured with rosewater, topped with a pistachio 'crisp' topping and served with honey-flavoured yoghurt is a sublime summer dessert. Any leftovers are good for breakfast!
Ingredients
750g white or yellow nectarines
300g fresh or frozen raspberries or blueberries
55g (¼ cup) caster sugar
3 teaspoons rosewater, or to taste
1½ tablespoons plain flour
Pistachio topping
75g (½ cup) plain flour
55g (¼ cup) caster sugar
1 teaspoon ground cinnamon
80g chilled butter, diced
50g pistachio kernels, chopped, toasted
Honey yoghurt
200g tub Greek-style yoghurt
1 tablespoon pure honey, or to taste
Method
- Preheat oven to 190°C (170°C fan-forced).
- To make the Pistachio topping, combine the flour, sugar and cinnamon in a medium bowl. Use your fingertips to rub in the butter until the mixture begins to resemble coarse breadcrumbs. Stir in the pistachios.
- Halve the nectarines and remove the stones. Cut each half into 4 wedges. Combine with the sugar, rosewater and flour and toss to combine. Add the raspberries and toss gently to combine evenly. Divide the fruit mixture evenly among 6 x 250 ml (1 cup) ramekins or ovenproof dishes. Sprinkle the pistachio crisp topping over the fruit to cover.
- Bake in preheated oven for 35-40 minutes or until the fruit is tender when pierced with a skewer and the topping is crisp and golden.
- Meanwhile, to make the Honey yoghurt, stir the yoghurt and honey in a medium bowl until combined. Cover and refrigerate until required.
- Serve the crisp warm or at room temperature with the honey yoghurt.
Baker's Tips
- You can also bake this crisp in a 1.5 litre (6 cup) ovenproof dish. Bake for 50 minutes.
This recipe is from Anneka's SBS Food online column, Bakeproof: Stone Fruit.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

Prep 15min (+40min freezing and 15min cooling time)Bake 45minMakes 10-12 serves
This tart will satisfy any chocoholic tendencies! And if you're truly dedicated, it's also fabulous when made with 70% cocoa chocolate. Toasted walnuts are a great alternative to pecans.
Ingredients
cocoa powder or icing sugar, to dust
cream or vanilla ice-cream, to serve
1 quantity Chocolate Shortcrust Pastry, chilled as directed
75g good-quality dark chocolate, chopped
75g unsalted butter, cubed
1 egg, at room temperature
1 egg yolk, at room temperature
2 tablespoons golden syrup
1 ½ tablespoons caster sugar
100g (1 cup) pecans, toasted (see Baker's Tips), coarsely chopped
Method
- Use a lightly floured rolling pin to roll out the pastry on a lightly floured benchtop to about 3 mm thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased, round 23-cm (base measurement) tart tin with a removable base and unroll the pastry, being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Place the tins on a baking tray and place in the freezer for 40 minutes or until frozen.
- Preheat oven to 200°C.
- Bake the pastry case in preheated oven for 20 minutes or until just cooked.
- Meanwhile, to make the filling, place the chocolate and butter in a small saucepan and stir over low heat until melted and smooth. Remove from heat. Combine the egg, egg yolk, golden syrup and sugar in a medium bowl and, using a balloon whisk, whisk to combine. Stir in the chocolate mixture and then transfer to a jug.
- Sprinkle the pecans evenly over the warm pastry case and then pour the chocolate mixture over. Reduce oven temperature to 180°C and cook for 20-25 minutes or until the filling is slightly firm to the touch in the centre.
- Remove from the oven and set aside for 15 minutes to cool slightly. Serve warm or at room temperature. Dust with cocoa powder or icing sugar and serve with cream or ice-cream.
Baker's Tips
- To toast the pecans, spread on a baking tray and cook in preheated oven at 180°C for 8-10 minutes or until golden and aromatic. Cool on tray.
- This tart will keep in an airtight container at room temperature for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Never-fail Shortcrust Pastry. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

Prep 45min (+overnight freezing and 2-3hr cooling time)Bake 1hr10minMakes 12-14 serves
Layers of sweet meringue and mango ripple ice-cream combine together with toasty coconut flakes and roasted macadamias to make the ultimate tropical cake – sunshine on a plate really and the perfect summer celebration cake.
Ingredients
3 ripe medium (about 300g each) mangoes, peeled and thinly sliced, to serve
chopped unsalted roasted macadamias, to decorate
lightly toasted flaked coconut, to decorate
Meringue layers
6 egg whites, at room temperature
330g (1½ cup) caster sugar
2 teaspoons natural vanilla essence or extract
Mango and coconut ice cream
2 ripe medium (about 300g each) mangoes, peeled and chopped (this will equal about 350g flesh)
2 tablespoons icing sugar
2 tablespoons strained fresh lime juice
1.5 litre good-quality vanilla ice cream
45g (½ cup) desiccated coconut
Lime syrup
250ml (1 cup) strained fresh lime juice
220g (1 cup) caster sugar
Method
- Preheat oven to 150°C. Mark three 20cm circles on three pieces of non-stick baking paper. Turn the paper over and line three oven trays.
- To make the Meringue layers, use an electric mixer with a whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the vanilla. Divide the mixture between the three trays and use a palette knife to spread to fill the three marked circles. Run a small palette knife around the outside edge of the meringue discs to even the sides.
- Reduce the oven temperature to 100°C and bake for 1 hour and 10 minutes, swapping the trays after 25 minutes and then again after another 25 minutes baking, or until crisp on the outside. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).
- Meanwhile, to make the Mango, coconut and lime ice cream, puree the mango flesh in a small food processor until smooth. Add the icing sugar and lime juice and process to combine. Transfer to a bowl, cover and chill until required.
- When ready to assemble the cake, use the base of a 22cm springform tin as a guide to trim the meringue discs to size. Then line the base of a 22cm springform tin with a square of non-stick baking paper, allowing the paper to extend about 5cm beyond the edge of the base and clasp the side around the base. Then line the side with a double piece of baking paper, allow it to extend about 5cm above the top of the tin. Place a meringue layer in the base of the lined tin, trimming to fit if necessary.
- Scoop the vanilla ice cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Sprinkle with the desiccated coconut and drizzle with half the chilled mango puree (return the remaining puree to the fridge and reserve for serving). Use a large metal spoon or spatula to briefly fold together to swirl through. Working quickly, spoon half the ice cream immediately into the prepared tin and use the back of a metal spoon to press down and remove any air pockets. Place another meringue layer on top, trimming to fit if necessary. Cover with the remaining ice cream and then the remaining meringue layer as before. Cover immediately with plastic wrap and freeze overnight or for at least 12 hours.
- To make the Lime syrup, combine the lime juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 5 minutes, without stirring, or until reduced slightly and syrupy. Remove from the heat and cool. Lace in an airtight container or jar and place in the fridge until needed.
- To serve, remove the cake from the springform tin and place on a serving plate. Top with sliced mango and sprinkle with the macadamias and coconut. Serve in wedges with the lime syrup and reserved mango puree passed separately.
Baker's Tips
- This cake will keep covered in the freezer for up to 2 weeks.
- The mango puree will keep in an airtight container in the fridge for up to 4 days.
- The Lime syrup will keep in an airtight container in the fridge for up to 2 weeks.
This recipe is from Anneka's SBS Food online column Bakeproof: Celebration Cakes. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.

Prep 30min (+1hr cooling time)Bake 30minMakes 8-10 serves
This gluten-free and dairy-free recipe, with its subtle lemon flavour teamed with an aromatic rosewater icing and light nutty texture, is the perfect afternoon-tea cake. It will dip slightly in the centre due to its delicate nature but this is just a sign of how lovely and light it is.
Ingredients
Light olive oil, to grease
100g (1 cup) almond meal
100g (¾ cup) raw unsalted pistachios, toasted and finely ground
90g (½ cup) instant polenta or wholegrain corn flour
2 teaspoons gluten-free baking powder
3 eggs, at room temperature
165g (¾ cup) caster sugar
125ml (½ cup) light olive oil
1 lemon, rind finely shredded, juiced
extra raw unsalted pistachios, toasted and coarsely chopped, to decorate
dried rose petals (optional), to decorate
Lemon and rosewater icing
125g (1 cup) pure icing sugar
1 tablespoon (about) strained fresh lemon juice
1 teaspoon rosewater
gluten-free pink or rose food colouring, to tint
Method
- Preheat oven to 180°C (160°C fan-forced). Brush a 20cm springform cake tin with olive oil and line the base with non-stick baking paper.
- Place the almond meal, ground pistachios, polenta and baking powder in a medium bowl and use a whisk to stir to combine and remove any lumps. Set aside.
- Use an electric mixer with a whisk attachment to whisk the eggs and sugar on medium-high speed until thick and pale and a ribbon trail forms when the whisk is lifted. Whisk in the olive oil, 2 tablespoons of the lemon juice and the lemon rind.
- Add the dry ingredients to the egg mixture and use a spatula or large metal spoon to fold until evenly combined. Pour into the prepared cake tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin on a wire rack for 10 minutes before removing the sides of the tin. Set aside to cool completely.
- To make the lemon and rosewater icing, sift the icing sugar into a medium bowl. Gradually stir in the 1 tablespoon lemon juice and the rosewater until the mixture is smooth and has a thick coating consistency, adding a little more juice if needed. Cover with plastic wrap and set aside at room temperature until ready to use.
- Drizzle the cooled cake with the icing and then sprinkle with extra pistachio nuts and dried rose petals, if using. Set aside for 30 minutes or until the icing has set before serving in wedges.
Baker's Tips
- This cake will keep in an airtight container at room temperature for up to 4 days.
This recipe is from Anneka's SBS Food online column Bakeproof: Gluten-free baking. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.

Prep 40min (+2hr cooling, 30min standing and 2hr chilling time)
Bake 45minMakes 10 serves
These trifles are a complete contradiction in terms when it comes to eating them – they are rich yet refreshing, sweet yet tart, indulgent yet light – and that’s what makes them so good.
Ingredients
Brownie cake
200g good-quality dark chocolate (45-54% cocoa solids), chopped
185g butter, cubed
220g (1 cup) caster sugar
3 eggs, at room temperature, lightly whisked
1 teaspoon natural vanilla extract or essence
185g (1¼ cups) plain flour
30g (¼ cup) Dutch cocoa powder
¾ teaspoon baking powder
Minted custard cream
375ml (1½ cups) milk
8 sprigs fresh mint
3 egg yolks
2 tablespoons caster sugar
1 teaspoon natural vanilla essence or extract
500ml (2 cups) thickened cream, whipped to soft peaks
Sweetened raspberries
600g frozen raspberries
55g (¼ cup) caster sugar
1½ tablespoons lemon juice
Method
- To make the Minted Custard Cream, put the milk and mint sprigs into a medium saucepan. Bring just to a simmer over a medium heat. Remove from heat and stand for 30 minutes to infuse. Remove the mint sprigs. Use a balloon whisk to whisk the egg yolks and sugar together in a heatproof bowl. Gradually whisk in the milk mixture until smooth and well combined. Return to the heat and stir constantly with the whisk over medium heat until the mixture thickens enough to coat the back of a spoon (do not simmer). Remove from the heat and stir in the vanilla. Pass the custard through a sieve into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 2 hours or until chilled.
- To make the Brownie Cake, preheat oven to 160°C (140°C fan-forced). Grease a 20cm springform tin with melted butter and line the base with piece of non-stick baking paper. Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the sugar eggs and vanilla until thick and pale and a ribbon trail forms when the whisk is lifted. Whisk in the melted chocolate mixture. Sift together the flour and baking powder, add to the egg mixture and use a large metal spoon or spatula to fold in until just combined.
- Pour mixture into the prepared tin and spread evenly. Bake for 40-45 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 2 hours). Use a large serrated knife to cut the cake in half horizontally and then break it into chunks.
- To make the Sweetened Raspberries, combine the frozen raspberries, sugar and lemon juice in a medium saucepan. Cover and cook over medium heat, stirring occasionally until the raspberries have just thawed. Remove from heat and set aside to cool.
- To finish the Minted Custard Cream, fold the whipped cream through the chilled custard.
- To assemble, layer the Custard Cream, Brownie Cake chunks, and Sweetened Raspberries and their juice in individual glasses.
Baker's Tips
- The Brownie Cake will keep in an airtight continer at room temperature for up to 4 days. The Minted Custard Cream and Sweetned Raspberries will keep in separate airtight containers in the fridge for up to 2 days.
- You can also layer this trifle on one large serving dish and serve in scoops.
Photography by Alan Benson.
This recipe is from Anneka's SBS Food online column, Bakeproof: Brownies.
CLICK HERE for more Bakeproof columns and recipes.

Prep 35min (+ overnight proving and 30min chilling time)Bake 30minMakes 8 serves
At their best warm from the oven, these classic French pastries are based on the same pastry as a croissant, known as a yeast-leavened laminated dough (basically a puff pastry with yeast). These pain au chocolat use a cheat’s pastry of sorts (similar to one I also use in a Danish pastry of mine) and gives a similar result as a traditionally made pastry of this kind, without the hassle of having to interleave the butter with the pastry dough as you fold it. The light sprinkling of sea salt flakes adds a surprising yet pleasant contrast to the sweetness of the chocolate centre.
Ingredients
- 125ml (½ cup) lukewarm milk
- 7g (1 sachet) dried yeast
- 250g (1⅔ cups) bread flour (see Baker's Tips), plus extra to dust
- 185g chilled butter, cut into 2cm cubes
- 1 egg, at room temperature, lightly whisked,
- 2 tablespoons caster sugar
- 125g good-quality dark chocolate, chopped
- 1 extra egg, lightly whisked with 2 tablespoons milk, to glaze
- Sea salt flakes (optional), to sprinkle
- Icing sugar (optional), to dust
Method
- Put the milk in a medium bowl, sprinkle the yeast over the top and stir with a fork. Set aside for 5 minutes.
- Put the flour and butter into the bowl of a food processor and use the pulse button to process until the butter is cut into rough 1cm pieces (make sure you don’t process any further). Transfer to a large bowl.
- Add the egg and sugar to the milk mixture and stir to combine. Add to the flour and butter mixture and use a wooden spoon and then your hands to mix until it is just combined and a soft dough forms. Cover the bowl with plastic wrap and place in the fridge overnight.
- Turn the dough onto a lightly floured surface and bring together with your hands. Knead briefly or until just smooth but the butter pieces are still visible. Shape into a rectangle and then use a lightly floured rolling pin to roll out until about 40 cm x 25 cm, keeping the edges as straight as possible. With a long side nearest to you, fold the right third of the dough in to cover the centre third and then fold the left side in also. Turn the dough clockwise a quarter turn. Fold the dough into thirds as before to make a small rectangle.
- Flip the dough over on the bench so that the open edge is now underneath and repeat the rolling and folding process again as in step 4. You will finish with a small rectangle. Wrap well in plastic wrap and chill for 30 minutes.
- Preheat the oven to 190°C. Line a large baking tray with non-stick baking paper.
- Roll out the pastry with a lightly floured rolling pin on a lightly floured surface to a square 30cm x 30cm and about 5mm thick. Cut in half to make two 15cm x 30cm rectangles, and then cut each into quarters so you end up with eight 7.5cm x 15cm rectangles. Divide the chocolate evenly between the rectangles, placing it across the shorter end of each. Starting from the short end with the chocolate, roll the dough around the chocolate to form a roll. Place on the lined tray, seam-side down, and flatten slightly with the palm of your hand. Cover loosely with a slightly damp tea towel and set aside in a warm, draught-free place for 15 minutes or until the pastry has risen slightly and is ‘puffy’.
- Brush the pastries with the egg and milk glaze and sprinkle with a little sea salt flakes, if desired. Bake in preheated oven for 20–25 minutes or until the pastry is golden, crisp and cooked through. Serve warm or at room temperature sprinkled with icing sugar, if desired.
Baker's Tips
This recipe is from Anneka's SBS Food online column, Bakeproof: The real secrets of French baking.CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

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 butter cake
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 butter cake, 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 15 cm. 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 35minBake 17minMakes 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
½ cup coriander leaves, to serve
pita bread, to serve
1 tablespoon olive oil
2 red capsicums, deseeded, cut into thin strips
1 red onion, halved, sliced
1 teaspoon ground cumin
½ teaspoon dried chilli flakes
2 x 400g cans diced tomatoes
salt and freshly ground black pepper
6 eggs
200g Greek-style natural yoghurt
1 garlic clove, crushed
2 teaspoon fresh lemon juice
Method
- Preheat oven to 220ºC (200ºC 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) 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 15-17 minutes 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
- These baked eggs can also be baked in 6 individual 185 ml (¾ cup) 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 recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Brunch.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.

Prep 30min (+1hr proving time)Bake 40minMakes about 24
Grissini sticks are the ultimate accompaniment to an antipasto or cheese plate. These more-ish ones are simply seasoned with fennel and sea salt, but feel free to experiment with other flavour combinations.
Ingredients
300g (2 cups) bread or pizza flour, plus extra to dust (see Baker’s Tips)1 teaspoon dried yeast
1½ teaspoon salt
200ml lukewarm water
1 tablespoon fennel seeds, coarsely crushed
1 teaspoon sea salt flakes
2 tablespoons extra virgin olive oil, plus extra to brush
Method
- 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 surface and knead for 5-8 minutes 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.
- Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
- Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Divide the dough in half and then use a lightly floured rolling pin to roll out each portion of dough to a 20 x 25 cm rectangle about 7-8mm thick. Use a large sharp knife to cut the dough lengthways into 1.5cm-wide strips. Combine the crushed fennel seeds and salt and sprinkle over the strips. Then use your hands to roll each strip into a thin log about 32cm long. Place the grissini on the lined trays as you roll them about 1cm apart.
- Brush the grissini lightly with a little extra oil. Bake in preheated oven for 35-40 minutes, swapping the trays halfway through baking time, or until deep golden and crisp. Cool on the trays.
Baker's Tips
- Bread and pizza flour (also known as ‘strong’ flour) has a higher gluten-content than regular plain flour. This type of flour is more suited to use in yeast-based bread recipes like this grissini and will give you a better texture (the resulting bread will be more ‘bread-like’ with a slightly chewy texture rather than a fine cake-like texture).
Do ahead
- These grissini will keep in an airtight container at room temperature for up to 1 week. To refresh the grissini, place on a lined oven tray and bake at 180°C (160°C fan-forced) for 10 minutes or until crisp and aromatic.
This recipe is from Anneka's SBS Food online column, Bakeproof: Crowd Pleasers. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.