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.
Store this granola in an airtight container in a cool dark spot for up to 1 month.
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.
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.
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.
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.
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
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.
This cake will keep in an airtight container at room temperature for up to 3 days.
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!
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
Honey yoghurt 200g tub Greek-style yoghurt 1 tablespoon pure honey, or to taste
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.
You can also bake this crisp in a 1.5 litre (6 cup) ovenproof dish. Bake for 50 minutes.
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.
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
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.
This cake will keep in an airtight container at room temperature for up to 4 days.
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, cocoa 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.
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.
At their best warm from the oven, these classic French pastries are based on the same pastry as a croissant, known as a leavened puff pastry (basically a puff pastry with yeast). These pain au chocolat uses a cheat’s pastry of sorts and gives a similar, less refined, result as the traditionally-made pastry, 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.
125ml (½ cup/4fl oz) lukewarm milk 2 teaspoons (7g/¼oz 1 sachet) instant dried yeast 250g (1⅔ cups/9oz) bread flour (see Baker's Tips), plus extra to dust 185g (6½oz) chilled butter, cut into 2cm cubes 1 egg, at room temperature, lightly whisked, 2 tablespoons caster sugar 125g 4½oz) good-quality dark chocolate, chopped 1 extra egg, lightly whisked with 2 teaspoons milk, to glaze Sea salt flakes (optional), to sprinkle Icing sugar (optional), to dust
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/½in 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 25cmx40cm/10inx16in, 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/375°F (170°C/340°F fan forced). 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 30cm/12in square, about 5mm/¼in thick. Cut in half to make two 15cmx30cm/6inx12in rectangles, and then cut each into quarters so you end up with eight 7.5cmx15cm/3inx6in 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 lightly with the egg and milk glaze and sprinkle with a little sea salt flakes, if desired. Bake in preheated oven for 25 minutes or until the pastry is golden, crisp and cooked through. Serve warm or at room temperature sprinkled with icing sugar, if desired.
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.
80ml (⅓ cup) thickened cream, whisked to firm peaks 180g (2 cups) desiccated coconut, to coat
465g (3¾ cups) pure icing sugar 55g (½ cup) cocoa powder 150ml boiling water 1½ teaspoons vanilla essence
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.
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.
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.
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
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.
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.
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.
If using an ovenproof frying pan, you can make the sauce and then bake the eggs in the same pan.
The baking time of the eggs will depend on the pan or dish you are using and the temperature of the sauce when you first added them.
These baked eggs can also be baked in 6 individual 185 ml (¾ cup/6½fl oz) 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.
I always say that muffins should have substance – they shouldn't have "cakey" character. After all, they're muffins, not cake! Dense with apple, sweet with spice and topped with pecans these muffins are one of my favourites.
150g plain flour 150g wholemeal plain flour 1 tablespoon baking powder 2 teaspoon ground cinnamon 150g (¾ cup, firmly packed) brown sugar 2 (about 180g each) apples (such as Golden Delicious, Pink Lady or Royal Gala), peeled and cut into 1.5 cm pieces 185ml (¾ cup) buttermilk (see Baker's Tips) 80ml (⅓ cup) light olive oil (see Baker's Tips) 2 eggs, at room temperature 1½ teaspoon natural vanilla essence or extract 75g (¾ cup) pecans, coarsely chopped 60ml (¼ cup) pure maple syrup
Preheat the oven to 190°C. Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and apple and make a well in the centre.
Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
Spoon the mixture into the paper cases, dividing evenly. Sprinkle with the pecans and then drizzle with the maple syrup.
Bake in preheated oven for 25 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.
If you don't have any buttermilk in the fridge, replace it with 160ml (⅔ cup) full-cream milk mixed with 2 teaspoons lemon juice.
You can replace the light olive oil with sunflower or safflower oil.
These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
Chocolate buttercream 125g butter, at room temperature 185g (1½ cups) icing sugar, sifted 2 tablespoons cocoa powder, sifted
Preheat oven to 180°C (160°C fan-forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.
Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and vanilla.
Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1½ hours).
To make the Chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.
Don’t overheat the butter mixture – as soon as the butter melts and the sugar has dissolved, remove it from the heat.
This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
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.
225g (1½ cups) plain wholemeal flour, plus extra for dusting 100g walnuts, coarsely ground 2 teaspoons finely chopped rosemary, plus 2 teaspoons extra leaves, to sprinkle 1 teaspoon sea salt flakes, crushed ½ teaspoon baking powder 125ml (½ cup) water 2 tablespoons olive oil 1 tablespoon honey, warmed slightly
Preheat oven to 180°C (160°C fan-forced). Line 2 large oven trays with non-stick baking paper.
Combine the flour, walnuts, rosemary, salt and baking powder in a large mixing bowl. Combine the water, olive oil and honey and use a fork to mix. Add the water mixture to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half and use a lightly floured rolling pin to roll out one portion until 5mm thick. Use a 6cm round cutter to cut out discs and place on the lined trays about 2cm apart. Repeat with the remaining dough portion and any offcuts. Sprinkle the crackers with the extra rosemary leaves to garnish, and press lightly so they stick.
Bake in preheated oven for 18-20 minutes, swapping the trays around halfway through baking, or until golden and cooked through. Cool on the trays.
These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Savoury Crackers.