Prep 25min (+ cooling and chilling time)

This recipe was created by Lisa Frost, one of our Make Me a Baker graduates, to use as part of her Graduation cake recipe. She wanted to create a curd she could use in, and serve with, the vegan cakes she was baking through her baking business, The Naked Lion Co. The result was this egg- and butter-free rich curd that will bring sunshine to any cake or dessert.

Ingredients

125ml (½ cup) strained fresh lemon juice
165-220g (¾-1 cup) caster sugar (depending on sweetness preferred)
40g (⅓ cup) cornflour
Pinch salt
Pinch ground turmeric
20g coconut oil
1 tablespoon coconut cream

Method

1. Combine the lemon juice, sugar, cornstarch and salt in a small saucepan. Cook over a medium-high heat, stirring constantly, until it thickens and comes to a simmer.
2. Remove from the heat and stir in the turmeric, or enough to reach the rich yellow colour typical of lemon curd. Mix in the coconut oil and then add the coconut cream, a little at a time until the curd reaches a good consistency (it will thicken a little more on cooling).
3. Place mixture into a medium bowl. Cover the surface with plastic wrap and set aside to cool. Refrigerate for 3 hours or until well chilled before using. 

Prep 25min (+ lemon curd making time)Bake 50minMakes 10-12 serves

This wonderful cake was created by one of our Make Me a Baker graduates, Lisa Frost, for her graduation ceremony. Mor-ish with a lovely 'wholesomeness', the secret to this wonderful cake is that  a layer of Lisa's  vegan lemon curd is baked into the cake giving it a fabulously tangy, moist centre.

Ingredients

1 quantity Vegan Lemon Curd, chilled
Double / thick cream, to serve
2 tablespoons coarsely chopped pistachios, to serve

Cake

Cooking oil spray, to grease
160g (1¼ cups) finely chopped pistachios kernels
125g unsalted butter, at room temperature
150g (¾ cup) organic coconut sugar 
1½ tablespoons finely grated lemon rind
50g (¼ cup) apple puree
3 eggs, at room temperature
100g (⅔ cup) plain cake flour
1 teaspoon baking powder 

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease a 22cm round springform tin then line base and sides with 2 layers of baking paper. Spray the side lining paper with oil, avoiding the base of the pan. Place ¼ cup of the pistachios in the pan and rotate pan on its side to coat the side with nuts.
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy, scraping down the side of the bowl when necessary. Mix in the apple puree on low speed. Add the eggs one at a time, beating well after each addition until well combined.
3. Sift together the flour and baking powder. Add ⅔ cup of the remaining pistachios and stir to combine. Use a large metal spoon or spatula to fold the dry ingredients into the egg mixture until just combined.
4. Spoon the cake mixture into tin, spreading evenly. Drop the tin on the bench to settle the mixture. Spread 1 cup of the chilled curd over batter, spreading evenly. Sprinkle with the remaining pistachios. Cover the surface of the remaining curd with plastic wrap and return to the fridge.
5. Bake for 40 minutes. Cover the surface of the cake lightly with a round of baking paper to prevent the nuts from burning and return to the oven for another 10 minutes or until a skewer inserted into the centre comes out clean (the top of the cake will still be slightly wobbly).
6. Allow the cake to stand in the pan for at least 10 minutes before removing the side. Serve warm or at room temperature with the cream, remaining lemon curd and pistachios.

Prep 1hr 15min (+ cooling and chilling time)Bake 45-75minMakes 8-10 serves

One of our Make Me a Baker graduates, Dimi Jayawardene, baked this beautiful tart at her graduation ceremony – chocolate pastry filled with a chocolate custard and topped with chocolate ganache, it's the definition of decadent!

Ingredients

To Serve

Raspberries, blueberries and strawberries
Slivered almonds
Gold leaf
Edible flowers
Whipped cream

Chocolate Shortcrust Pastry

200g (1⅓ cups) plain flour
Good pinch salt
3 tablespoons icing sugar, sifted 
2 tablespoons cocoa powder, sifted 
150g chilled unsalted butter, cubed
3-3½ tablespoons iced water

Chocolate Custard Filling

4 egg yolks
1 tablespoon custard powder
2 tablespoons caster sugar
200g good-quality dark chocolate, chopped
300ml thin cream
250ml (1 cup) milk

Chocolate Ganache 

125ml (1/2 cup) thickened cream
250g good-quality dark chocolate, chopped
20g butter
2-3 tablespoons Tia Maria, or to taste

Method

1. To make the pastry, combine the flour, salt, icing sugar and cocoa powder in a large mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs with some larger pieces of butter still visible.
2. Sprinkle 3 tablespoons of the iced water over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; If it doesn’t add the remaining ½ tablespoon water and combine. The pastry should be soft but not sticky.
3. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 10 seconds or until it comes together but isn’t completely smooth. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.
4. Preheat oven to 200°C (180°C fan-forced). Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base, pressing into the sides. Roll the rolling pin over the top to trim any excess pastry. Place in the fridge for 15 minutes to rest.
5. Place the tart tin on an oven tray. Line the pastry with baking paper and fill with baking beads, or dried rice or beans. Bake in preheated oven for 10-15 minutes. Remove the rice or beans and bake for a further 5-10 minutes or until pastry is just cooked through. Reduce oven temperature to 180°C (160°C fan-forced).
6. Meanwhile, to make the Chocolate custard filling, combine the egg yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, stirring occasionally with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
7. Pour the chocolate custard mixture into the pastry case (see Baker's Tips). Reduce oven temperature to 180°C (160°C fan-forced) and bake for 20-40 minutes or until custard is just set. (The baking time will depend on your oven and a the depth of your tart tin.) Remove from oven and set aside to cool completely in the tin.
8. While the tart is cooling, make the Chocolate ganache. Heat the cream for 30-50 seconds or until bubbling in the microwave. Place the chocolate, butter and Tia Maria in a bowl. Pour the cream into the bowl. Let it sit for 1-2 minutes until chocolate is melted and then start mixing with a small balloon whisk or spoon until the mixture is beautiful and smooth (the butter gives the ganache a lovely glossy look). Pour the ganache over the layer of custard and place in the fridge to set.
9. Transfer the tart to a serving plate. Top with berries and slivered almonds, decorate with gold leaf and edible flowers. Serve with whipped cream.