Prep 30minBake 30-35minMakes 12-15 serves

Method

1. Preheat oven to 180°C (160°C fan-forced). Brush three 20cm round cake tins with extra sunflower oil to lightly grease and line the bases with non-stick baking paper.
2. Sift together the plain and self-raising flours, bicarbonate of soda and cinnamon. Add the brown sugar and coconut and stir to combine, breaking up any lumps.
3. Mash the banana and combine with the drained pineapple, 80 ml (⅓ cup) of the reserved pineapple syrup, eggs and oil. Add to the flour mixture and use a wooden spoon or spatula to mix until just combined.
4. Divide the mixture evenly among the prepared tins and spread with the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until cooked when tested with a skewer.
5. Stand the cakes in the tins for 5 minutes before turning onto wire racks to cool (this will take about 1 hour).
6. Meanwhile, to make the Orange cream cheese frosting, use an electric mixer to beat the cream cheese, butter and orange zest until very smooth. Gradually add the icing sugar, beating well after each addition and beat until well combined and really creamy. Divide the Orange cream cheese frosting evenly among 3 bowls.
7. Take one portion of the Orange cream cheese frosting and use a palette knife to spread half over one cake layer. Top with a second cake layer and spread with the remaining frosting of the first portion. Top with the remaining cake layer. Spread another portion of frosting over the sides and the remaining portion over the top of the cake. Sprinkle with the pecans to decorate

This recipe is from Anneka's SBS Food online column, Bakeproof: Cakes for Crowds. 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

1. 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.
2. 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.
3. Add the combined honey and water and whisk until just combined.
4. 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.
5. 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.
6. 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.
7. Bring the cake to room temperature before serving in slices on its own or with butter and extra honey, if desired.

This recipe is from Anneka's SBS Food online column, Bakeproof: Sponge Cake.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 25min (+cooling time)Bake 18-20minMakes 8-10 serves

Prep 30min (+30min standing time)
Bake 40min Makes about 24 

Prep 10minBake 35-40 minMakes 8-10 serves

If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!

Ingredients

• Melted butter, to grease
• 100g (3½oz) chilled unsalted butter, cubed
• 110g (½ cup/4oz) caster sugar
• 75g (¾ cup/2¾oz) almond meal
• 75g (½ cup/2¾oz) plain flour
• 1 teaspoon baking powder
• 2 eggs, at room temperature
• 1 teaspoon natural vanilla essence or extract
• 150g (5¼oz) fresh or frozen raspberries
• 25g (¼ cup/¾oz) flaked almonds
• Icing sugar, to dust

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
2. Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.
3. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
4. Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
5. Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.

Prep 20minBake 55minMakes 8-10 serves

This cake is a favourite of mine – it is rich but light all at the same time. The chocolate, egg yolks and hazelnut meal provide the richness while the egg whites account for the light texture. It is indulgent without being overwhelmingly rich – my sort of chocolate cake. It makes a perfect dessert when served with thick cream or ice cream but don’t underestimate how blissfully suitable a slice with afternoon coffee can be.

Ingredients

Method

1. Preheat the oven to 150°C (130°C fan-forced). Grease a 22cm (base measurement) springform tin with the melted butter, then line the base and side with baking paper.
2. Combine the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t allow the bowl to touch the water). Stir occasionally until the chocolate and butter melt and the mixture is smooth. Remove the bowl from the pan.
3. Add the egg yolks, sugar, hazelnut meal and sherry to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer the mixture to a large bowl.
4. Place the egg whites in a clean, dry medium bowl and use electric beaters with a whisk attachment to whisk until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold in – this will ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.
5. Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 55 minutes or until the top of the cake feels set and crumbs cling to a skewer inserted into the centre. Remove the cake from the oven, place on a wire rack and cool completely in the tin.
6. Remove the cake from the ti and serve dusted with cocoa powder or icing sugar.

Prep 30minBake 3hr45minMakes about 1 x 20cm cake

This rich fruit cake would be the perfect addition to Christmas lunch – or any other time of the year. You will need to start the day before and prepare the pan accordingly (see the link in the recipe below).

Ingredients

• 300g dried figs
• 200g pitted dates
• 300g dried cranberries
• 200g sultanas
• 200g currants
• 100g raisins
• 110g (⅓ cup) fig jam
• 185ml (¾ cup), brandy, plus 60ml (¼ cup) extra
• 180g unsalted butter, at room temperature
• 110g (½ cup, firmly packed) brown sugar
• 4 eggs, at room temperature
• 200g blanched almonds, plus extra to decorate
• 1 orange, zest finely grated and juiced
• 150g (1 cup) plain flour
• 50g (½ cup) almond meal
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves

Method

1. Chop figs and dates to same size as sultanas. Put in a large bowl with cranberries, sultanas, currants, raisins, jam and brandy. Cover and set aside at room temperature for at least 1 day.
2. Preheat the oven to 150°C. Grease and line the base and sides of a deep square pan with removable base (20cm, top measurement). Prepare the pan for baking a rich fruit cake (Click here for instructions).
3. Use an electric mixer to beat butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the soaked fruit, almonds, orange juice and zest.
4. Whisk together the flour, almond meal, baking powder and spices to combine evenly. Add to the fruit mixture and use a wooden spoon and then your hands to mix lightly until well combined.
5. Spoon the mixture into the prepared pan and press into the corners and then smooth the surface (see Baker's Tips). Decorate with extra nuts. Cover the cake with a piece of foil. Bake in preheated oven for 1 hour. Remove the foil and continue to bake for a further 2 hours and 45 minutes or until just cooked when a skewer inserted into the centre comes out clean.
6. Pour the extra brandy evenly over the top of the hot cake. Trim any overhanging paper, cover the pan well with foil and then wrap the cake, still in the tin, in two tea towels. Cool overnight.

Prep 30minBake 40-45minMakes 10-12 serves

Lemon buttercake is something from heaven – rich, tart and mor-ish all at the same time… And when teamed with coconut it becomes sublime! This cake is particularly good for afternoon tea or dessert when teamed with vanilla ice-cream.

Ingredients

150g salted butter, softened
220g (1 cup) caster sugar
Finely grated zest of 2 lemons
3 eggs
300g (2 cups) self-raising flour
45g (½ cup) desiccated coconut
125ml (½ cup) milk

Candied Lemon Strips

Lemon Drizzle Icing

Method

1. Preheat the oven to 170°C (150°C fan-forced). Grease a 24cm (top measurement) or 2.5 litre (10 cup) capacity fluted ring tin with the melted butter and dust with flour to lightly coat, tapping out any excess.
2. Use an electric mixer to beat the butter, sugar and lemon rind in a large mixing bowl, scraping down the sides when necessary, until very pale and creamy. Add the eggs one at a time, beating well after each addition until well combined.
3. Combine the flour and coconut. Add half of the flour mix to the butter mixture and mix on lowest speed possible until just combined. Add the milk and mix on lowest possible speed until just combined. Add the remaining flour mix and beat on lowest possible speed until just combined.
4. Spoon the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for 5 minutes to cool slightly before turning onto a wire rack sitting over a tray or plate.
5. While the cake is cooling make the Candied Lemon Strips. Use a vegetable peeler to remove the rind in wide strips from the lemon. Use a small sharp knife to remove any white pith from the rind and then cut the rind into thin strips. Combine the sugar, water and lemon rind strips in small saucepan. Stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 10 minutes or until translucent. Use a fork to transfer the rind from the syrup to a plate, separating the strands. Set aside.
6. When the cake is cool, make the Lemon Drizzle Icing. Sift the icing sugar into a medium bowl. Add 4 teaspoons of the lemon juice and stir until smooth and is a heavy coating consistency, adding a little more lemon juice,  ¼ teaspoon at a time, until the desired consistency is reached. Use a spoon to drizzle the icing over the cake allowing it to run down the sides. Set aside for 10 minutes or until the icing sets.
7. Transfer the cake to a serving plate, decorate with the Candied Lemon Strips and serve in wedges.

Prep 15minBake 50-60minMakes 8-10 serves

This is a wonderful cake that was originally inspired by a recipe my Aunt Joey used to make. No, it isn’t a mistake, a whole orange, rind and all goes into this cake. It is best to use a thin-skinned navel orange that is around in winter and spring, as it has no seeds and very little bitter pith.

It makes a wonderful dessert when served warm with vanilla ice-cream or a perfect picnic cake as it travels really well. The syrup keeps this cake deliciously moist and saves you from icing it – another great shortcut. If however you would prefer to ice it, a buttercream or glace icing flavoured with finely grated orange zest would be perfect.

Ingredients

Melted butter, to grease
1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g salted butter, melted and cooled
2 eggs, at room temperature
225g (1½ cups) self-raising flour

Orange syrup

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm round cake tin with melted butter and line the base with non-stick baking paper
2. Place the quartered orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process using the pulse button until just combined.
3. Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 50-60 or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before turning onto a wire rack. Stand the rack over a baking tray.
4.  Meanwhile, to make the Orange syrup, place the orange juice, marmalade and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Boil gently, uncovered and without stirring, for 5 minutes or until reduced slightly.
5. Use a skewer to prick cake all over. Gradually pour the hot syrup over the hot cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve warm or at room temperature with any syrup caught on the tray in a jug on the side.