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

1. Preheat oven to 160°C (140°C fan-forced).
   
2. Line a large baking tray with non-stick baking paper.
3. Combine the oats, almonds, coconut, sunflower seeds, pepitas, cinnamon and cardamom in a large heatproof bowl.
4. 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.
5. Cool on the tray (this will take about 30 minutes). Serve with milk, yoghurt and/or fruit.

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

1. Preheat the oven to 190°C (180°C fan-forced).
2. 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.
3. 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.
4. 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.
5. Serve immediately.

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

1. 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.
2. 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.
3. 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).
4. 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 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

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

This recipe is from Anneka's SBS Food online column, Bakeproof: Stone Fruit.

CLICK HERE for more Bakeproof 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 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

Prep 40min (+ overnight proving and 30min chilling time)Bake 25minMakes 8

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.

Ingredients

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

Method

1. Put the milk in a medium bowl, sprinkle the yeast over the top and stir with a fork. Set aside for 5 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat the oven to 190°C/375°F (170°C/340°F fan forced). Line a large baking tray with non-stick baking paper.
7. 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’.
8. 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.

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

Gluten-free buttercake

Chocolate icing

Method

1. 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.
2. 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.
3. 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).
4. 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).
5. 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.
6. 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.
7. 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.

This recipe is from Anneka's SBS Food online column Bakeproof: Lamingtons. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 35minBake 12-18minMakes 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

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

Method

1. 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.
2. 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.
3. 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.

This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Brunch.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 20min (+15min cooling time)Bake 25minMakes 12

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.

Ingredients

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

Method

1. Preheat the oven to 190°C. Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
   
2. 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.
   
3. 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.)
   
4. Spoon the mixture into the paper cases, dividing evenly. Sprinkle with the pecans and then drizzle with the maple syrup.
   
5. 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.

This recipe is from Anneka's SBS Food online column, Bakeproof: Apples. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson. 

Prep 20min (+1hr 30min cooling time)Bake 30-35minMakes 10-12 serves

Everyone needs a good old-fashioned chocolate cake in their repertoire that is easy enough to whip up on a whim. Made with a simple melt-and-mix method this delicious cake is a real crowd-pleaser.

Ingredients

Melted butter, to grease
125g salted butter, diced, at room temperature
220g (1 cup) caster sugar
185ml (¾ cup) milk
2 eggs, at room temperature, lightly whisked
2 teaspoons natural vanilla essence or extract
150g (1 cup) self-raising flour
55g (½ cup) cocoa powder
1 teaspoon baking powder
45g (½ cup) desiccated coconut

Chocolate buttercream
125g salted butter, at room temperature
185g (1½ cups) icing sugar mixture, sifted
2 tablespoons cocoa powder, sifted

Method

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

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.