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Prep 15minBake 50minMakes 12 serves
This banana bread is heaven. The addition of coconut oil adds a wonderful richness and heavenly aroma that you won’t be able to resist. This loaf also keeps well and becomes more moist and flavoursome with time, so try not to eat it all at once! It's wonderful served on its own or toasted and spread with butter or ricotta and drizzled with honey.
Ingredients
Melted coconut oil, to grease240g (1½ cups) wholemeal spelt flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
70g (1 cup) shredded coconut
100g (½ cup) coconut oil, at room temperature
180g (1 cup) coconut palm sugar
1 egg
2 large (about 200g each) very ripe bananas
130g (½ cup) Greek-style natural yoghurt
Method
- Preheat oven to 180°C (160°C fan-forced). Grease a 21 x 10.5cm (base measurement) loaf pan with the melted coconut oil and line the base and two long sides with one piece of non-stick baking paper.
- Sift together the flour, baking powder and bicarbonate of soda into a large bowl, returning any husks to the flour mixture. Stir in the coconut.
- Use an electric mixer to beat the coconut oil and sugar in a mixing bowl until well combined (it will look like wet sand). Add the egg and beat well, scraping down the sides of the bowl if necessary. Mash the bananas, add to the coconut mixture with the yoghurt and beat until well combined. Add the dry ingredients and beat on low speed until just combined.
- Pour the mixture into the prepared tin. Use the back of a spoon to smooth the surface and then tap the tin lightly on the benchtop to settle the mixture. Bake in preheated oven for 45-50 minutes or until golden brown and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Serve in slices.
Baker's Tips
- This banana bread 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: Coconut.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 20min (+overnight chilling time)Bake 30minMakes 2 loaves
A specialty of the Nagasaki area in Japan, this wonderfully simple, honey-scented sponge cake was originally introduced by the Portuguese merchants in the 16th century, with its name originating from Pão de Castela meaning "bread from Castile". This cake defies sponge logic – strong bread flour gives it a "bouncy" texture, but it's still particularly moist and delicate, and becomes more so with time. Don’t be tempted to eat it straight from the oven (believe me, the heavenly honey aromas will tempt you!) – it needs to be wrapped while still warm and kept in the fridge overnight for its texture to be transformed.
Ingredients
- 6 eggs, at room temperature
- 220g (1 cup) caster sugar
- 115g (⅓ cup) honey
- 2 tablespoons warm water
- 200g (1¼ cups) bread flour, sifted twice
- Butter and extra honey, to serve
Honey Glaze
- 1 tablespoon honey
- 2 teaspoons warm water
Method
- Preheat oven to 180°C. Grease two 9 x 19cm (base measurement) loaf pans with butter and line each with two strips of baking paper.
- Use an electric mixer with a whisk attachment to whisk the eggs until frothy. Add the sugar and whisk on medium speed for 6-8 minutes or until the mixture is very thick and pale, has increased by four times its volume and a ribbon trail forms when the whisk is lifted.
- Add the combined honey and water and whisk until just combined.
- Add a third of the twice-sifted bread flour to the egg mixture and whisk on low speed for about 15 seconds or until just combined. Add the remaining flour in two separate batches, whisking on low until just combined as with the first batch, and checking that no flour has been caught in the bottom of the bowl.
- Divide the mixture evenly between the two prepared tins. Bake in preheated oven for 30 minutes or until a skewer inserted into the center comes out clean and the cakes will feel spongy when pressed in the center.
- To make the Honey Glaze, combine the honey and water in a small bowl and stir to combine. Brush the tops of the cakes with the Honey Glaze. Lay two pieces of plastic wrap large enough to wrap each cake on the bench top and turn the hot cakes out directly onto them. Wrap the cakes in the plastic wrap (this will help them retain their moisture), place on a tray, top side down, and put in the fridge, for at least 12 hours or overnight.
- Bring the cake to room temperature before serving in slices on its own or with butter and extra honey, if desired.
Baker's Tips
- This cake will keep at room temperature in an airtight container for up to 5 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Sponge Cake.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 40min (+pastry making, 2hr chilling and 30min cooling time)
Bake 35-40minMakes 8-10 serves
Sometimes known as lemon chester pudding, lemon meringue pie is a wonderful combination of short, buttery pastry, a tart custard filling and a sweet, fluffy meringue topping. This recipe won’t disappoint!
Ingredients
1 quantity sweet shortcrust pastry, shaped into a disc before wrapping and chilling
Lemon Filling
40g (⅓ cup) cornflour
200ml strained freshly squeezed lemon juice
80ml (⅓ cup) water
220g (1 cup) caster sugar
6 egg yolks
100g butter, diced
Meringue Topping
4 egg whites
A pinch of salt
220g (1 cup) caster sugar
Method
- Preheat oven to 200°C (180°C fan-forced).
- Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3 mm thick. Line an ungreased 22 cm diameter (base measurement), 3 cm deep pie plate with the pastry. Use a small sharp knife to trim any excess pastry.
- Place the pastry case on an oven tray and use a fork to prick the base about 12 times. Line the pastry case with baking paper or foil and fill with pastry weights, dried beans or raw rice, making sure they fill the case. Bake in preheated oven for 15 minutes.
- Remove the pastry case from the oven and use the paper or the foil to lift the weights out of the case. Return the case to the oven and bake for a further 15 minutes or until the pastry is just cooked through and looks dry. Set aside to cool.
- To make the Lemon filling, place the cornflour in a medium saucepan. Use a balloon whisk to gradually stir in the combined lemon juice and water until smooth and well combined. Stir in the sugar, egg yolks and butter. Stir over medium heat for 3-5 minutes or until the butter melts. Continue to stir over medium-low heat for 5-10 minutes or until the mixture simmers and thickens. Pour immediately into the pastry shell and use the back of a metal spoon to smooth the surface. Set aside for 30 minutes to cool. Cover and chill for 2 hours or until the filling is set.
- When ready to serve, preheat oven to 240°C (220°C fan-forced).
- To make the meringue Meringue topping, use an electric mixer with a whisk attachment to whisk the egg whites and salt on medium speed until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, whisking well after each addition until the mixture is very thick and glossy and all the sugar has dissolved. Use a spatula or large metal spoon to stir the meringue mixture gently to expel any excess air. Spread the meringue mixture over the top of the lemon filling, swirling as desired. Bake in preheated oven for 5-10 minutes or until browned on the edges (see Baker’s tips). Stand for 5 minutes before scooping with a large metal spoon or cutting into wedges with a sharp knife that has been dipped in hot water (see Baker’s tips).
Baker's Tips
- This pie is best eaten the day it is made.
- You can also use a blowtorch to caramelise the meringue topping instead of returning it to the oven in step 7.
- Dipping the spoon or knife in hot water and drying before scooping or cutting will make it easier.
This recipe is from Anneka's SBS Food online column, Bakeproof: Citrus.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 25min (+cooling time)Bake 18-20minMakes 8-10 serves
This sponge will have you wanting an excuse to make afternoon tea every day. There are two main tricks when making a sponge: don’t over-whisk the mixture once you have added the flour – only whisk it until the mixture is just combined. Also, sponges don’t take long to bake and, if overcooked, will easily become dry, so keep a close eye on them when baking.
Ingredients
160ml (⅔ cup/5¼fl oz) thickened cream
80ml (⅓ cup/2½fl oz) fresh passionfruit pulp
Sponge Layers
Melted butter, to grease
4 x 60g (2oz) fresh eggs, at room temperature
165g (¾ cup/5¾oz) caster sugar
60ml (¼ cup/2fl oz) milk
30g (1oz) salted butter, diced
110g (¾ cup/4oz) self-raising flour, plus extra to dust
30g (¼ cup/1oz) cornflour
Passionfruit Icing
180g (1½ cups/6½oz) pure icing sugar
1½ tablespoons fresh passionfruit pulp
Approx. 3 teaspoons boiling water
Method
- To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C/350°F (160°C/315°F fan-forced). Brush two 20cm/8in shallow (sandwich) cake tins with a little melted butter to lightly grease. Line the bases with circles of baking paper. Lightly brush the paper with a little more melted butter and then dust the bases and sides of the tins with a little flour to lightly coat, tapping out any excess.
- Use an electric mixer with a whisk attachment on medium-high speed to whisk the eggs in a medium bowl until frothy. Add the sugar a spoonful at a time, whisking well between each addition, until the mixture is very thick and pale and the sugar has dissolved (this will take about 8 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
- Meanwhile, heat the milk and butter in a small saucepan over medium heat until the butter melts and the mixture is almost simmering. Remove from the heat. Pour the hot milk mixture down the side of the bowl with the egg mixture. Quickly sift the flour and cornflour together over the egg mixture and then immediately whisk again with the electric mixer briefly, until the flour mixture is just incorporated (make sure there is no flour caught at the bottom of the bowl and be careful not to overmix).
- Divide the mixture evenly between the cake tins (see Baker’s Tips) and gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tins. Remove from the oven and stand for 1 minute before turning onto a wire rack, top side up (see Baker’s Tips), to cool completely.
- When ready to fill, to make the Passionfruit Icing, sift the icing sugar into a medium bowl. Add the passionfruit pulp and enough boiling water to mix to a thin, spreadable icing. Cover tightly with plastic wrap and set aside. Use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream in a medium mixing bowl until soft peaks form. Use a large metal spoon or spatula to gently fold the passionfruit pulp through the whipped cream until just swirled through. Place one layer of the sponge on a serving plate or cake stand and spread with the passionfruit cream. Top with the remaining sponge layer. Spread the Passionfruit Icing evenly over the top layer of the sponge, allowing it to drip down the sides slightly. Set aside or 20 minutes or until the icing sets before serving in slices.
Baker's Tips
- You will need about 5 large passionfruit for this recipe.
- To divide the mixture evenly between the tins, weigh the tins with the mixture in them to make sure they are the same weight.
- When removing the cakes from the tins, turn them onto a wire rack covered with a tea towel before inverting onto another rack. The tea towel will prevent the rack marking the tops of the cakes.
- The unfilled sponge cakes will keep in an airtight container at room temperature for up to 1 day. Once filled, the cake 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: Sponge Cake.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 30minBake 30minMakes 4-6 serves
Any recipe that gets kids rolling balls of mixture will help develop their fine motor skills no matter what their age. Fun to make, these meatballs also encourage independence — put all the components in the middle of the table for everyone to help themselves.
Ingredients
200g dried rice vermicelli, cooked according to packet directions
fresh coriander leaves, lime wedges and steamed asian greens, to serve
Meatballs
500g pork and veal mince (see Baker's Tips)
18g (⅓ cup) panko rice crumbs
2 tablespoons milk
3 teaspoons finely grated fresh ginger
1½ tablespoons finely chopped drained canned water chestnuts
5 green shallots, thinly sliced
⅓ cup finely chopped coriander
Sauce
2 teaspoon peanut oil
3 tablespoons good-quality green curry paste, or to taste (see Baker's Tips)
125ml (½ cup) good-quality chicken stock
500ml (1 cup) water
440ml can coconut milk
4 kaffir lime leaves
2 teaspoons fish sauce, or to taste
1 tablespoon lime juice, or to taste
2 teaspoon grated palm or brown sugar, or to taste
Method
- Preheat oven to 180°C (160°C fan-forced).
- Combine the mince, crumbs, milk, ginger, water chestnuts, green shallots and coriander in a large bowl and mix well with your hands until thoroughly combined. Use damp hands to roll 2 teaspoonfuls of the mixture into balls and place in one layer in a shallow 20cm x 30cm/2.5 litre (10 cup) capacity ovenproof dish. Cover and place in the fridge while making the sauce.
- To make the sauce, combine the peanut oil and curry paste in a medium saucepan and cook over medium-high heat for 2-3 minutes, stirring occasionally, or until aromatic. Add the stock, coconut milk, kaffir lime leaves, fish sauce, lime juice and sugar and bring just to a simmer over medium heat.
- Pour the sauce over the meatballs. Bake in the preheated oven for 30 minutes or until the meatballs are just cooked through. Taste the sauce and adjust seasoning with extra fish sauce, lime just and sugar if desired.
- Divide the noodles among four bowls and spoon over the meatballs and some of the sauce. Top with coriander leaves and serve with lime wedges and steamed Asian greens.
Baker's Tips
- You can also use just pork mince for this recipe.
- You may find you need to use a little less or add a little more green curry paste depending on the brand you use as they can vary greatly in flavour and heat intensity. Keep also in mind your childrens' flavour preferences as you don’t want to make it too hot for their sensitive tastebuds.
Photography by Alan Benson.
Prep 30min (+10min chilling time)
Bake 12min (per batch)Makes about 36
These clever cookies are the hybrid of a brownie and a chocolate chip cookie – dark, rich and chewy on one side and crisp, simple and familiar on the other. The perfect cookie really!
Ingredients
Chocolate chip cookie dough
125g butter, softened
110g (½ cup) granulated white sugar
55g (¼ cup, firmly packed) brown sugar
1 teaspoon natural vanilla essence or extract
1 egg, at room temperature
185g (1¼ cups) plain flour
½ teaspoon baking powder
125g good-quality dark chocolate chips or coarsely chopped chocolate (45-54% cocoa)
Salted peanut brownie dough
125g good-quality dark chocolate (45-54% cocoa), chopped
100g butter, cubed
165g (¾ cup, firmly packed) brown sugar
1 egg, at room temperature
1 teaspoon natural vanilla essence or extract
150g (1 cup) plain flour
½ teaspoon bicarbonate of soda
100g salted roasted peanuts
Method
- Preheat the oven to 180°C (160°C fan-forced). Line a large oven tray with non-stick baking paper.
- To make the Chocolate Chip Cookie Dough, use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg and beat well. Sift together the flour and baking powder, add to the butter mixture with the chopped chocolate and mix on the lowest possible speed until just evenly combined. Cover and place in the fridge while making the salted peanut brownie dough.
- To make the Salted Peanut Brownie Dough, put the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Use a metal spoon to stir occasionally over low heat until just melted and smooth. Transfer to a large bowl and cool slightly. Use a balloon whisk to stir the sugar, egg and vanilla into the chocolate mixture until well combined. Sift together the flour and bicarbonate of soda, add to the chocolate mixture with the peanuts and use a wooden spoon to stir until evenly combined. Cover and place in the fridge to chill for 10 minutes or until the same consistency as the chocolate chip cookie dough.
- Take half a tablespoonful of both doughs and roll them together into a ball, keeping the different colours separate. Place on the lined tray, with the join between the two doughs running down the centre. Flatten to about 4cm in diameter and 1cm thick. Repeat to fill the tray, leaving about 5cm between the cookies.
- Bake in for 12 minutes or until the chocolate chip half is golden and cooked through and the brownie halves are still slightly soft to touch. Cool on the tray. Repeat with the remaining cookie doughs in two more batches.
Baker's Tips
- These cookies will keep in an airtight container at room temperature for up to 5 days – the longer they are kept the softer they will become.
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 30min (+30min standing time)
Bake 40min Makes about 24
Even though these rolls are based on a scone dough, they resemble more a cakey biscuit. Confused? Just go ahead and bake them, you won't be disappointed… And you'll probably find yourself sneaking an extra slice!
Ingredients
170g (1 cup) seedless raisins
60ml (¼ cup) freshly brewed strong coffee
225g (1½ cups) self–raising flour
75g (½ cup) plain flour
Pinch of salt
80g butter, softened slightly, cubed
2 tablespoons caster sugar
125ml (½ cup) pure (pouring/thin) cream
80ml (⅓ cup) milk, plus extra for glazing
150g good-quality dark chocolate, chopped
Coffee icing
125g (1 cup) pure icing sugar
1 tablespoon freshly brewed strong coffee
Method
- Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with non–stick baking paper.
- Put the raisins and coffee in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside for 15 minutes or until almost all the liquid has been absorbed. Drain the raisins and set aside.
- Sift both the flours and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre. Combine the milk and cream, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
- Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball. Use a lightly floured rolling pin to roll the dough into a rectangle about 32 x 28cm. Sprinkle the dough with the chocolate and then the soaked raisins, leaving a 1cm border. Starting from a long side, roll up the dough to form a log. Cut in half and then place both logs on the lined oven tray, leaving enough room between each for spreading. Brush the surface of the logs with the extra milk to glaze.
- Bake in preheated oven for 40 minutes or until golden and cooked through and the logs sound hollow when tapped on the base. Remove from the oven and transfer the logs to a wire rack to cool.
- To make the Coffee Icing, put the icing sugar in a medium bowl and stir in the coffee to make a smooth pouring consistency. Drizzle over the cooled logs. Set aside for 15 minutes or until the icing sets before slicing.
Baker's Tips
- These rolls will keep in an airtight container at room temperature for up to 4 days.
This recipe is from Anneka's SBS Food column, Bakeproof: Scones.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 50min (+1hr 30min proving time)Bake 1hr 5minMakes about 36
Traditionally served as a stuzzichini (an appetiser snack), these cute, crisp, fennel-scented biscuits hail from the Puglia region in the heel of Italy’s boot. Traditionally associated with Easter you will also often find them served throughout the year alongside an aperitif for dunking.
Ingredients
80ml (⅓ cup) lukewarm water
1 teaspoon dried yeast
60ml (¼ cup) extra virgin olive oil
60ml (¼ cup) dry white wine
300g (2 cups) bread or pizza flour, plus extra to dust (see Baker's Tips)
1 tablespoon fennel seeds, coarsely crushed
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon bicarbonate of soda
Method
- Combine the water and yeast in a jug, stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy.
- Add the olive oil and wine to the yeast mixture. Combine the flour, fennel seeds, pepper and salt in a large bowl, make a well in the centre and add the yeast 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 almost doubled in size.
- 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 1-2 minutes or until it returns to its original volume.
- Divide the dough into 12 even portions. Roll each portion into a rope about 30cm long and then cut each into three shorter lengths, each about 10 cm long. Roll each length until 15cm long. Join the ends of each length, pinching to seal, to form rings. Place on the lined oven trays, leaving a little room for rising between each, cover with plastic wrap or a slightly damp tea towel and set aside in a warm, draught-free place for about 30 minutes or until well puffed.
- Preheat oven to 180°C (160°C fan-forced). Fill a large saucepan or large deep frying pan with water until about 8cm deep. Add the bicarbonate of soda and bring to the boil.
- Reduce the heat so that the water is simmering. Working quickly, carefully add 6 of the rings to the boiling water. Once they rise to the surface (this will only take a few seconds) use a slotted spoon to transfer the rings, one at a time, back to the lined oven trays, allowing any excess water to drain away. Repeat with the remaining rings in 5 more batches.
- Bake in preheated oven for 25 minutes or until dark golden, swapping the trays after 12 minutes. Reduce the oven temperature to 110°C (90°C fan-forced) and continue to bake for a further 40 minutes, swapping the trays after 20 minutes, or until crisp all the way through. 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 these biscuits and will give you a better texture that will have more ‘bite’ rather than a fine cake-like crumbly texture.
- These biscuits will keep in an airtight container at room temperature for up to 2 weeks.
- The butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.
- This bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.
Photography by Alan Benson.
Prep 50min (+10min cooling, 15min chilling and 2hrs proving time)Bake 30minMakes 12 serves
This amazing Spanish bread is reminiscent of the croissant from neighbouring France – traditionally layered with lard (although I make mine with butter) this brioche-like bread has a wonderful flakiness and rich buttery flavour that is simply too hard to resist. Originally from the Isle of Mallorca it is traditionally served at festivals and celebrations such as Easter however, these days, it is often found on the breakfast table – trust me, it really is too good to keep for special occasions!
Ingredients
200ml (7fl oz) lukewarm milk
1 x 7g sachet (2 teaspoons) instant dried yeast
110g (½ cup/4oz) caster sugar
2 eggs, at room temperature
450g (3 cups/15¾oz) strong bread or pizza (high-protein) flour, plus extra to dust (see Baker's Tips)
¼ teaspoon fine salt
Melted butter, to grease
200g (7oz) salted butter, cubed, softened (see Baker’s Tips)
Icing sugar, to dust
Method
- Combine the milk, yeast and 1 teaspoon of the sugar in a jug. Stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy. Add the eggs and use a fork to whisk to combine.
- Combine the flour, remaining sugar and salt in the bowl of a stand mixer. On low speed gradually add the milk mixture and knead with a dough hook. Continue to knead on low speed for 6-8 minutes or until the dough is smooth and elastic.
- Brush a medium bowl with melted butter to grease. Place the dough in the bowl, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in volume.
- Line a large oven tray with non-stick baking paper.
- When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until it returns to its original volume.
- Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 45cm/18in square. Working quickly, use a palette knife to carefully spread the butter all over the dough to cover evenly, leaving a 2cm/¾in border. Roll up the dough into a roll to enclose the butter and then press the ends to seal. With an end closest to you, gently roll out the dough again to a rectangle about 60cm/24in long and 15cm/6in wide, dusting the dough with a little flour if the butter breaks through. Starting from a long end, roll up the dough again to form a long roll.
- Loosely coil the roll onto the lined baking tray. Cover with a slightly damp tea towel and chill for 15 minutes. Remove form the fridge and set aside in a warm draught-free place for 1 hour or until well risen.
- Preheat oven to 180°C/350°F (160°C/315°F fan-forced).
- Bake the Ensaïmada in preheated oven for 30 minutes or until cooked through and golden. Place the baking tray on a wire rack and set aside on the tray for at least 10 minutes to cool slightly before serving warm or cool completely. Serve dusted liberally with icing sugar.
Baker's Tips
- The butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.
- This bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.
This recipe is from Anneka's SBS Food online column Bakeproof: Easter Treats. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.
Prep 25minBake 35minMakes 8-10 serves
With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea... although, by all means, feel free to indulge mid-afternoon!
Ingredients
melted butter, to grease
800g apples (such as Granny Smith or Golden Delicious)
75g (⅓ cup) caster sugar
1½ teaspoons ground cinnamon
thick cream or vanilla ice cream, to serve
Base
190g (1¼ cup) plain flour
1 teaspoon baking powder
110g (½ cup) caster sugar
125g unsalted butter, cubed, softened
1½ teaspoons natural vanilla essence or extract
1 egg
50g (⅓ cup) plain flour
100g (½ cup, firmly packed) brown sugar
80g chilled unsalted butter, cubed
40g (½ cup) shredded coconut
75g (¾ cup) flaked almonds
Method
- Preheat the oven to 180°C. Brush a 20 x 30cm shallow slice tin with melted butter to grease.
- To make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge.
- Meanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds.
- Peel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside.
- Bake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through.
- Serve warm or at room temperature cut into portions and accompanied by cream or ice cream.
Baker's Tips
- This slice is delicious served either warm or at room temperature. It will keep, covered, in the fridge for up to 3 days. Bring to room temperature or warm gently in the microwave to serve.
This recipe is from Anneka's SBS Food online column, Bakeproof: Apples. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 15minBake 1hr 40minMakes 6-8 serves
Rice pudding is the ultimate in comfort food. Coconut milk gives this version a contemporary twist and when topped with vanilla-baked rhubarb, it is a winter pudding you will want to make time and time again.
Ingredients
melted butter, to grease
110g (½ cup) Arborio rice
375ml (1½ cup) milk
270ml can coconut milk
2 tablespoons caster sugar
10g (2 teaspoons) butter
toasted flaked coconut or roasted coconut chips (see Baker’s Tips), to serve (optional)
Baked rhubarb
1 vanilla bean, split lengthways
75g (⅓ cup) caster sugar
1 bunch rhubarb, trimmed, washed and cut into 7cm lengths (you will have about 550g trimmed weight)
Method
- To make the Baked rhubarb, preheat oven to 200°C. Scrape the seeds from the vanilla bean, place into a medium bowl with the sugar, and toss to evenly combine. Add the rhubarb and toss to coat in the vanilla sugar. Transfer the rhubarb and vanilla bean to an ovenproof dish just large enough to arrange the rhubarb in a single layer. Sprinkle with any remaining vanilla sugar left in the bowl. Cover with foil and bake in preheated oven for 20 minutes. Remove the foil, give the dish a shake and bake for a further 5-10 minutes or until the rhubarb is tender when tested with a skewer. Remove from the oven and set aside while baking the rice pudding.
- Reduce the oven temperature to 160°C. Combine the rice, milk, coconut milk and caster sugar in a bowl. Stir with a fork until well combined. Transfer to a 1-litre (4-cup) ovenproof dish and dot with the butter. Bake, uncovered, in preheated oven for 1 hour–1 hour 10 minutes, whisking occasionally with a fork so the rice cooks evenly, or until the rice is just tender and the pudding is the consistency of a wet risotto.
- Serve the warm rice pudding immediately, topped with the rhubarb. Drizzle with rhubarb syrup and sprinkle with the coconut, if desired.
Baker's Tips
- Roasted coconut chips are available from the dried fruit and nuts section of selected supermarkets.
Photography by Alan Benson.
This recipe is from Anneka's SBS Food online column, Bakeproof: Comfort puddings. CLICK HERE for more Bakeproof recipes.
Prep 45min (+ 20min chilling + 1.5hr cooling time)Bake 55minMakes 8-10 serves
The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is something special to reserve for autumn lunches when figs are at their best.
Ingredients
1 x quantity sweet sage shortcrust pastry, shaped into a rectangle before wrapping and chilling as directed
8 medium firm ripe figs (about 50g each), quartered
2 tablespoons honey, warmed, to brush
20 small sage leaves (optional), to serve
Icing sugar (optional), to dust
Honey ice cream or whipped cream, to serve
Frangipane
80g unsalted butter, at room temperature
75g (⅓ cup) caster sugar
2 tablespoons honey
1 orange, rind finely grated
2 eggs, at room temperature
50g (⅓ cup) plain flour
120g ground almonds (meal)
Method
- Preheat oven to 200°C (180°C fan-forced).
- Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 4mm thick. Line a 11.5cm x 35cm (base measurement) tart tin, with a removable base, with the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
- Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure to press into the corners. Bake for 15 minutes.
- Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
- Reduce the oven temperature to 170°C (150°C fan-forced).
- To make the Frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a time, beating well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture and mix on low speed until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly into the frangipane.
- Bake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in the tin, on a wire rack.
- Brush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and serve slices accompanied with ice cream or cream.
Baker's Tips
- This tart is best eaten on the day it is baked; however, it will keep in the fridge in an airtight container for up to 2 days. Serve at room temperature.
This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Fruits. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
