Bringing real baking into your home with deliciously simple recipes.
Prep 10minBake 35-40minMakes 10 serves
If you are looking for a quick, easy and impressive cake, this is the one. Lots of clever shortcuts - such as using your food processor to make it - means that this cake will be in the oven in no more than 10 minutes!
Melted butter, to grease
100g chilled unsalted butter, cubed
110g (½ cup) caster sugar
75g (¾ cup) almond meal
75g (½ cup) plain flour
1 teaspoon baking powder
2 eggs, at room temperature
150g frozen raspberries
25g (¼ cup) flaked almonds
Icing sugar, to dust
Preheat oven to 180°C (160°C fan-forced). Grease a springform pan 20cm (top measurement) with the melted butter and then line the base with a piece of baking paper.
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 use the pulse button to process until smooth and just combined.
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.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
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.
This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
These individual frittatas are dead simple and super quick to make – perfect for lunch boxes either for lunch or as a substantial snack that is packed with energy and goodness. Try different combinations of favourite vegetables (corn kernels, chopped capsicum and grated pumpkin all work well also) and throw in a can of drained and flaked salmon or tuna to boost the protein.
130g small short pasta, such as macaroni Olive oil, to grease 2 medium zucchini (about 270g), coarsely grated 1 medium carrot (about 120g), coarsely grated 100g (1 cup) coarsely grated extra tasty or vintage cheddar cheese 8 eggs 80ml (⅓ cup) milk Freshly ground black pepper and salt, to taste 125g small cherry or grape tomatoes, halved
Preheat the oven to 180°C. Brush a 12-hole medium (80ml /⅓ cup) muffin tray with the oil to lightly grease.
Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
Put the drained pasta, zucchini, carrot and 75g (¾ cup) of the cheddar in a large bowl and mix to combine well. Divide the mixture evenly among the greased muffin tin holes.
Use a fork to whisk together the eggs and milk in a large jug until well combined. Season to taste with pepper and salt and whisk again. Pour evenly over the vegetable mixture. Press the halved tomatoes, cut side up, into the tops of the frittatas and then sprinkle with the remaining cheese.
Bake in preheated oven for 18-20 minutes or until just cooked through and lightly golden. Stand in the tin for a few minutes before running a palette knife around the outside of each frittata and lifting out. Serve warm or at room temperature
These frittatas will keep in an airtight container in the fridge for up to 2 days.
This shortbread is simple and super quick to make - only 10 minutes preparation! Even though you need to chill the dough before slicing into the biscuit shapes it is perfect to make ahead of time and keep in the fridge or freezer for when you need it.
150g butter, diced, at room temperature 110g (½ cup) caster sugar 150g (1 cup) plain flour, plus extra for dusting 30g (⅓ cup) cornflour 70g (⅔ cup) almond meal 1 orange or lemon, zest finely grated 50g candied orange peel strips (optional), finely chopped, to sprinkle
Place all the ingredients in the bowl of a food processor except the candied orange peel and process for 1 minute or until the mixture starts to form a dough – be careful not to over-mix.
Turn the mixture onto a lightly floured bench top, bring together with your hands and then knead briefly until smooth. Divide into two equal portions and roll each into thick sausages about 4cm in diameter and 15cm long. Wrap in plastic wrap and place in the fridge for 1 hour or until ready to bake.
Preheat the oven to 160°C. Line two large oven trays with non-stick baking paper.
Unwrap the biscuit dough, slice into 1cm-thick rounds and place on the baking trays about 2cm apart to allow for spreading. Sprinkle each biscuit with a little of the chopped candied orange peel if using.
Bake for 20 minutes, swapping the trays half way through baking, or until pale golden and cooked through. Remove from the oven and cool on the trays.
If you don’t have a food processor, leave the butter at room temperature for about 30 minutes for it to soften slightly and then just use your fingertips to rub the butter through the dry ingredients and then your hands to bring it together into a dough.
Keep in an airtight container or jar for up to 1 week.
The uncooked dough, rolled into logs and wrapped well in plastic wrap, can be kept in the fridge for up to 1 week. It can also be kept in the freezer, sealed in freezer bags or an airtight container, for up to 1 month. Thaw the rolls in the fridge before slicing and baking.
Good muffins should have substance. They shouldn't be too light and airy, or overly sweet – they are muffins, after all, not a cake. My favourites are dense with fruit (like this one), include wholemeal flour to add texture (and a little wholesomeness) and are subtly spiced (cinnamon is always good). This recipe is particularly easy to whip up.
Preheat the oven to 190°C (170°C fan-forced). 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 coconut. Gently stir in the berries. 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. Bake in preheated oven for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room temperature.
You can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.
There’s no need to thaw the frozen berries before using them in this recipe.
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.
This is a great recipe that came originally from my Aunt Joey. 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.
1 orange, quartered, core and seeds removed 220g (1 cup) caster sugar 125g butter, melted and cooled 2 eggs, at room temperature 225g (1½ cups) self-raising flour
Preheat oven to 170°C. Grease a 20cm round cake tin and line the base with non-stick baking paper
Place the whole orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process until just combined.
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 over a tray.
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.
Use a skewer to prick the warm cake all over. Gradually pour the hot syrup over the warm cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve the cake warm or at room temperature with the syrup alongside.
This cake will keep in an airtight container at room temperature for up to 4 days.
This recipe was first published in Anneka's second book, More Good Food (Text Publishing).