Prep 20minBake 35-40 minMakes 8 serves

Rhubarb and pear make wonderful partners and when teamed with a coconut and macadamia nut crumble topping in this dessert it brings sunshine to the table. The coconut sugar lends a lovely rich caramel flavour but can be replaced by brown sugar if you wish.

Ingredients

1 bunch rhubarb, trimmed and cut into 4cm lengths (you should have about 500g trimmed and chopped rhubarb)
750g (about 4) firm ripe pears (such as Josephine, Williams or Packhams)
2 tablespoons coconut or brown sugar
Coconut or Greek-style yoghurt, to serve

Crumble Topping
50g (½ cup) rolled oats
30g (½ cup) flaked coconut
55g (⅓ cup) macadamia nuts, coarsely chopped
50g coconut or brown sugar
2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)
1½ teaspoons ground cinnamon
60ml (¼ cup ) sunflower or light olive oil
½ teaspoons natural vanilla essence or extract

Method

1. Preheat the oven to 180ºC (160°C fan-forced).
2. To make the Crumble Topping, place oats, flaked coconut, macadamias, sugar, LSA and cinnamon in a bowl, mix to combine. Combine the oil and vanilla, drizzle over the oat mixture and toss to combine evenly. Set aside.
3. Peel, quarter and core the pears and then cut each quarter lengthwise into three slices. Place the pear slices, rhubarb and sugar in a large bowl and toss gently to combine. Transfer to a 1.5 litre (6 cup) ovenproof dish. Sprinkle with the Crumble Topping.
4. Bake in preheated oven for 35-40 minutes until the crumble is crisp and golden and the fruit is tender when tested with a skewer.
5. Serve warm or at room temperature with the coconut yoghurt.

Prep 30min (+5min standing time)Bake 1hr 5min-1hr 15minMakes 10-12 serves

This is one of my favourite cakes – ever! Not only is it super easy to whip up and can be made with a whole variety of different fruits (you can replace the pears with the same quantity of plums, firm ripe nectarines or peaches for example), but it is also incredibly versatile when it comes to serving it. It not only makes for the perfect morning or afternoon tea cake but it is also wonderful served warm with lashings of cream or ice cream for dessert. I’ve also been known to eat the leftovers for breakfast (which I would also highly recommend!)

Ingredients

Melted butter, to grease
185g (1¼ cups/6½oz) self-raising flour 
165g (⅔ cup, firmly packed/5¾oz) brown or raw caster sugar, plus 1 tablespoon extra 
125g (4½oz) salted butter, at room temperature 
85g (⅓ cup/3oz) sour cream 
2 eggs, at room temperature
1½ teaspoons natural vanilla extract or essence
2 (about 200g/7oz each) firm but ripe Williams pears, cored and each cut into 12 wedges
Icing sugar, to dust
Cream or ice cream, to serve (optional)

Crumble Topping
50g (⅓ cup/1¾oz) plain flour 
55g (¼ cup, firmly packed/2oz) brown or raw caster sugar 
1 teaspoon ground cinnamon
60g (2oz) salted butter, chilled, diced 
50g (½ cup/1¾oz) flaked almonds

Method

1. Preheat oven to 170°C/340°F (150°C/300°F fan-forced). Grease a 21cm (81⁄4in), base measurement, springform tin with melted butter and line the base with non-stick baking paper.
2. To make the Crumble Topping, combine the flour, sugar, and cinnamon in a medium bowl. Use your fingertips to quickly rub in the butter just until the mixture resembles coarse breadcrumbs (it will be quite moist). Stir in the almonds. Cover and put in the fridge while making the cake.
3. To make the cake, place the flour, sugar, butter, sour cream, eggs and vanilla in a large mixing bowl. Use an electric mixer fitted with a paddle attachment to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, very pale in colour and silky smooth in texture. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
4. Toss the pear wedges with the extra 1 tablespoon sugar. Arrange the pears evenly over the top of the cake and then press gently into the batter. Sprinkle with the prepared Crumble Topping to cover.
5. Bake in preheated oven for 65-75 minutes (the baking time will depend on how juicy the pears are) or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for 5 minutes before transferring, still on the base of the tin, to a wire rack. Serve warm or at room temperature on its own or accompanied by cream or ice cream, if desired.

Variation

Brown Butter Pear Crumble Cake: Replace the butter in the cake with 125g (4½oz) brown butter, solidified but softened. Replace the butter in the crumble with 60g (2oz) browned butter, chilled and diced.

Prep 20minBake 15-25 minMakes about 12 large cookies

This great basic cookie recipe (requiring only a bowl and a wooden spoon to mix) can be customised depending on your flavour and texture preferences… Choose from the suggested ingredients to add your twist and to personalise the cookies – the variation options are only limited by your imagination (and a little baking science)!

Ingredients

Base
125g (4½oz) salted butter, melted
110g (½ cup/4oz) caster sugar
110g (½ cup, firmly packed/4oz) brown sugar 
1 egg, at room temperature
185g-225g (6½oz-8oz) plain flour (see Baker's Tips)
½ teaspoon bicarbonate of soda

Ingredients for flavour (choose at least 1)
1-2 teaspoons vanilla essence or extract or vanilla bean paste
½ teaspoon ground cinnamon
1 orange, lemon or lime, zest finely grated
Sea salt flakes, to taste

Ingredients for texture (choose at least 1)
100g (3½oz) chocolate (dark, milk, white or a combination), chopped – 150g if not using nuts also
100g (3½oz) toasted nuts (macadamias, pecans, salted peanuts, peeled hazelnuts, almonds, walnuts or pistachios), coarsely chopped
150g (5¼oz) Smarties or M&M's
100g (3½oz) soft caramels, chopped
1 cup shredded or flaked coconut

Method

1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Line a large oven tray with non-stick baking paper.
2. Combine the butter, caster sugar and brown sugar in a medium bowl and beat with a wooden spoon until smooth and well combined. Add the egg (and vanilla and/or citrus zest if using) and beat with the wooden spoon until the mixture becomes pale, creamy and thickens slightly (this will take 1-2 minutes).
3. Sift together the flour (see Baker’s Tips) and bicarbonate of soda (and cinnamon if using). Add to the butter mixture and stir until well combined. Add the chocolate, nuts, Smarties, M&M's and/or caramels and stir to combine evenly.
4. Roll 2 level tablespoonfuls (see Baker's Tips) of the cookie dough into balls and place on the lined oven tray about 10cm (4in) apart (see Baker's Tips).
   
5. Bake in preheated oven for 5 minutes. Lift the baking tray on one side and let it fall back onto the oven rack 3 times (see Baker’s Tips). Sprinkle with coconut or finely chopped nuts if using. Bake for 5 minutes longer then lift the baking tray on one side and let it fall back onto the oven rack 3 times again. Bake for a further 5-15 minutes (see Baker’s Tips).
   
6. Cool the cookies on the trays for 5 minutes or until firm enough to transfer to a wire rack to cool completely. Repeat with the remaining cookie dough.
   

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 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 15min (+35min cooling time)Bake 20-25minMakes 12

A good basic vanilla cupcake recipe is a must in anyone's repertoire. This one is not only super simple but also incredibly reliable – just make sure your butter is at room temperature and soft enough to make an indent when you press your finger into it lightly. The Vanilla Buttercream quantity will make enough for piping it onto your cupcakes, but if you prefer to spread it you only need to make half the quantity.

Ingredients

185g (1¼ cups/6½oz) self-raising flour 
165g (⅔ cup/5¾oz) caster sugar 
125g (4½oz) butter, softened 
80ml (⅓ cup/2½fl oz) milk 
2 eggs, at room temperature
2 teaspoons Queen Natural Vanilla Extract or Essence
Edible sprinkles of your choice (optional)

Vanilla Buttercream

250g (9oz) salted butter, at room temperature
2 teaspoons Queen Natural Vanilla Extract or Essence 
60ml (¼ cup/2fl oz) thickened cream, plus extra if required
350g (12¼oz) icing sugar mixture, sifted

Method

1. Preheat the oven to 180°C/360°F (160°C/315°F fan-forced). Line a 12-hole 80ml (⅓ cup/2½fl oz) muffin tin with paper cases.
2. Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, creamy and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
3. Bake for 20-25 minutes or until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
4. To make the Vanilla buttercream, use an electric mixer to beat the butter and vanilla, scraping down the side of the bowl when necessary, until very pale and creamy. Add the cream and beat on medium speed for 1-2 minutes or until very creamy. Add the icing sugar and beat on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes or until light, creamy and a good spreading or piping consistency. Beat in another tablespoon of cream if the buttercream needs thinning slightly.
5. Pipe or spread the buttercream onto the cooled cupcakes and decorate, if desired.

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 15minBake 18-20minMakes about 12

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.

Ingredients

Method

1. Preheat the oven to 180°C. Brush a 12-hole medium (80ml /⅓ cup) muffin tray with the oil to lightly grease.
2. Cook the pasta in plenty of boiling water, following the packet directions, until al dente. Drain and rinse under cold running water. Drain well.
3. 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.
4. 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.
5. 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

Prep 15minBake 25minMakes about 30

Prep 20minBake 25-28minMakes 12

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.

Ingredients

Method

1. Preheat the oven to 190°C/375°F (170°C/340°F fan-forced). Line 12 x 80ml (⅓ cup/2½fl oz) 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 coconut. Gently stir in the frozen berries. 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. 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.

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 (about 240g/8½oz), quartered, core and seeds removed
220g (1 cup/7¾oz) caster sugar
125g (4½oz) salted butter, melted and cooled
2 eggs, at room temperature
225g (1½ cups/8oz) self-raising flour

Orange syrup
250ml (1 cup/9fl oz) strained freshly squeezed orange juice
160g (½ cup/5¾oz) orange marmalade
75g (⅓ cup/2¾oz) caster sugar

Method

1. Preheat oven to 170°C/340°F (150°C/300°F fan-forced). Grease a 20cm/8in 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.