- home
- BAKERECIPES
BakeRecipes
Bringing real baking into your home with deliciously simple recipes.
Prep 1hr30min (+ cooling time)Bake 3hr20minMakes 10-12 serves
I often create unique cakes for friends to celebrate special occasion and milestones – cakes that reflect their personalities and our friendship. This one was for my close friend, Tina, to celebrate her 50th. It is based on a recipe by well-respected Australian cooking teacher Greta Anna Teplitzky (from her cookbook The Greta Anna Recipes, published by Angus & Robertson in the 1970s). Tina’s mum made it often while she was growing up and it became childhood favourite. I have zhooshed the original up with a dried orange and pistachio praline and some fun dried pineapple flowers to match Tina’s gorgeous, vibrant and creative personality – quite appropriate I think!
Ingredients
Orange and pistachio praline
- 1 orange
- 45g ( ⅓ cup) pistachios, lightly toasted
- 55g (¼ cup) caster sugar
- 1½ tablespoons water
Dried pineapple flowers
- ½ firm, ripe pineapple
Cake layers
- 300g (2 cups) plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons mixed spice
- 300g brown sugar
- 200ml light olive oil, plus extra to grease
- 4 eggs, lightly whisked
- 2 teaspoons natural vanilla essence or extract
- 450g tin pineapple slices in syrup, drained and finely chopped
- 300g (2 cups, firmly packed) coarsely grated carrot
Cream Cheese Frosting
- 250g cream cheese, at room temperature
- 75g butter, at room temperature
- 1 teaspoon natural vanilla essence or extract
- 185g (1½ cups) icing sugar mixture, sifted
Method
- To make the Orange & Pistachio Praline, preheat the oven to 100°C. Remove the rind from the orange with a vegetable peeler and then use a small sharp knife to remove any white pith from the rind. Place the rind on a wire rack over an oven tray and place in the preheated oven for 2 hours or until dry and crisp but still bright orange in colour (see Baker’s Tips). Remove from the oven and set aside (leave the oven on). Line an oven tray with non-stick baking paper. Spread the pistachios and dried orange rind close together on the lined tray. Combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes without stirring, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray over the pistachios and rind. Set aside to cool completely (this will take about 30 minutes). When cool, use a mortar and pestle to grind the toffee into a coarse praline. Transfer to an airtight container and set aside (see Baker’s Tips).
- To make the Dried Pineapple Fowers, stand the half pineapple upright on a cutting board and use a large sharp knife to cut off the skin in strips. Use a mandoline slicer to cut the pineapple into very thin rounds (about 1-2mm thick). Use a small sharp knife to remove any remaining dark bits of rind from the slices and then pat both sides with paper towel to remove any excess moisture. Place the slices on a wire rack on an oven tray (see Baker’s Tips). Place in the oven for 2½ hours or until crisp around the edges but still slightly pliable. Remove from the oven and pinch each slice in the center while still warm to form a flower. Set aside to cool and then store in an airtight container until needed (see Baker’s Tips)
- To make the Cake Layers, preheat oven to 180°C (160°C fan-forced). Brush two 18cm round cake tins with extra olive oil to lightly grease and line the bases with non-stick baking paper.
- Sift together 150g (1 cup) plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon mixed spice into a large bowl. Add 150g brown sugar and stir to combine, breaking up any lumps.
- Combine 100ml of the olive oil, 2 of the eggs, 1 teaspoon vanilla, half the chopped pineapple and 150g of the grated carrot and mix well. Add to the flour mixture and use a spatula or large metal spoon to gently mix until just combined.
- Divide the mixture evenly between the prepared tins and spread with the back of a metal spoon to smooth the surface making a shallow well in the center of each cake. Bake in preheated oven for 25 minutes or until cooked when tested with a skewer.
- Stand the cakes in the tins for 5 minutes before turning onto wire racks to cool (this will take about 1 hour). Repeat with the remaining cake ingredients to make 2 more cake layers.
- To make the Cream Cheese Frosting, use an electric mixer to beat the cream cheese, butter and vanilla until very smooth. Gradually add the icing sugar, beating well after each addition and beat until well combined and very creamy.
- To assemble the cake, first trim the tops of the cake layers if necessary (if the well you made in the mixture before baking was deep enough you won’t have to do this). Place one cooled cake layer, top side up on a cake stand or serving plate. Spread with ½ cup of the Cream Cheese Frosting and then sprinkle with about 1½ tablespoons of the Orange & Pistachio Praline. Continue to layer with the remaining cake layers, spreading each with ½ cup of frosting and sprinkling with about 1½ tablespoons of praline, and finishing with a cake layer, top side down. Spread a thick layer of frosting over the top of the cake, evening the surface with a large palette knife. Spread any remaining icing around the side of the cake to create a ‘naked’ look. Decorate with the Dried Pineapple Flowers and sprinkle with a little of the remaining praline.
Baker's Tips
- You can dry the orange rind for the praline (in step 1) and the pineapple for the flowers (in step 2) at the same time if you like.
- The praline will keep in an airtight container for up to 2 weeks.
- You will only need 5-6 slices of pineapple to make the dried pineapple flowers for this cake but if you would like to make more, place the slices on an extra wire rack on top of the first one and separate the racks with balls of foil at the corners between them.
- The Dried Pineapple Flowers will keep in an airtight container in a cool spot for up to 4 days. If they soften too much and lose their shape, return to an oven preheated to 100°C for 20-30 minutes or until crisp around the edges again. Reshape as in step 2.
- This cake will keep in an airtight container in the fridge for up to 3 days. Stand at room temperature for at least 30 minutes before serving.
Prep 15 mins (+1 hour cooling)Bake 40minMakes 10 serves
This cake was shared by Hannah Scott as part of her Make Me a Baker program homework for Module 5.
"This sturdy but moist cake is a real crowd pleaser and a favourite in my family. To be honest, I’m not exactly sure why it’s called a Mexican Wedding Cake as I don’t think it’s traditionally served at weddings, but since my family usually make it for family gatherings and celebrations, the name has stuck. It’s super easy to make using the measure and beat method."
Ingredients
- 15g melted butter mixed with 1 teaspoon plain flour
- 310g plain wholemeal flour (unsifted)
- 2 teaspoons bicarbonate of soda
- 165g brown sugar
- 2 eggs, at room temperature, lightly whisked
- 85g slivered almonds
- 100g coarsely chopped glace ginger
- 450g tin crushed pineapple in natural juice, (with its juice)
Icing
- 75g butter, at room temperature
- 250g cream cheese, at room temperature
- 125g icing sugar, sifted
- 2 teaspoons natural vanilla extract or essence
Method
- Preheat oven to 180°C (160°C fan-forced). Brush a 2 litre (8 cup) fluted ring or bundt tin with the melted butter and flour mixture to grease.
- Place the flour, bicarbonate of soda, brown sugar, eggs, almonds, glace ginger and crushed pineapple into a mixing bowl and use an electric mixer to beat on low speed until well combined.
- Pour the cake batter into the prepared tin. Bake in preheated oven for 40 minutes or until a skewer inserted into the cake comes out clean.
- Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool (this will take about an hour).
- Meanwhile, to make the Icing, use an electric mixer to beat the butter, cream cheese, icing sugar and vanilla until pale and creamy.
- Once cake has cooled completely, use the back of a metal spoon to gently spread the icing all over the cake. Serve in slices.
Baker's Tips
- This cake will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.
Hannah Scott (aka @thefoodstoryteller) won a scholarship to BakeClub's Make Me a Baker program thanks to SBS Food. Her rustic approach to baking is partly to thank for winning her the top spot in the competition. Stay tuned to Instagram and the blog to follow her Make Me a Baker journey over the next 6 months! In the meantime, click here to get to know a little more about her.
To find out more about how you can be part of a future Make Me a Baker program, click here.
Photography by Hannah Scott.
Prep 40minBake 8-10min (per batch)Makes 40
This recipe was created by Débora Bueno Leite, one of our Make Me a Baker students, as part of her graduation recipe – an impressive Romeo & Juliet Cake. The Macaron base is based on a recipe from a class she attended with MakMak Macarons, with the guava and cream cheese fillings her own creation to match the flavours of her cake which was inspired by a traditional pairing of guava and cheese known as ‘Romeo and Juliet’ in her native Brazil.
Ingredients
- 135g almond meal
- 135g pure icing sugar
- 2g red food colouring (water-based such as Queen Pillar Box Red)
- 145g egg whites (divided into 2 parts of 50g and 95g)
- 250g white sugar 60g water
Guava Filling
- 200g good-quality guava paste (available from good delicatessens and specialty food stores)
- 125ml (½ cup) water
Cream Cheese Filling
- 300g cream cheese, at room temperature
- 200ml cold thickened cream
- 160ml (2/3 cup) sweetened condensed milk
Method
- Preheat oven to 170°C (150°C fan-forced). Line 2-3 large baking trays with non-stick baking paper.
- Combine almond meal and pure icing sugar in a bowl and mix well. Pass this mix through a fine sieve.
- In a separate bowl, combine the red food colouring with 50g portion of egg whites. Add to the sifted almond meal and icing sugar and mix well until it becomes a homogenous paste (macaronage). Place the remaining 95g egg whites in the bowl of a stand mixer.
- In a small saucepan combine the white sugar and water. Stir over medium heat until the sugar dissolves completely and then bring to the boil. As soon as the mixture reaches 114°C on a sugar thermometer, start whisking the 95g portion of egg whites with a whisk attachment until soft peaks form.
- As soon as the sugar syrup reaches 118°C (soft ball stage), add to the egg whites in a steady steam, whisking constantly. Continue to whisk until the meringue cools so that the bowl is just warm to the touch.
- Weigh 190g of the finished meringue (use the remaining meringue can be used for another purpose). Add one-third of the 190g meringue portion into the red paste and mix well until it is evenly combined. Add the remaining two-thirds of the meringue to the coloured meringue mixture and fold gently together, making sure you scrape the bottom of the bowl, until just evenly combined (see Baker’s Tips).
- Transfer the batter into a piping bag fitted with a 1cm plain nozzle. Pipe rounds of batter ( about 4cm in diameter) onto the trays, leaving 2cm between each round. Tap the tray quite firmly on the bench to remove the air bubbles and settle the batter.
- Bake one tray of macarons at a time in the centre of the oven for 8-10 minutes. The macarons are ready when they no longer wobble when gently touched. Bake for another 1-2 minutes before testing again if necessary.
- Remove from oven and allow the macaron shells to cool completely on the trays.
- To make the Guava Filling, combine with guava paste and water in a small saucepan and stir over medium heat until the paste is creamy. Set aside to cool completely. Transfer the Guava Filling to a piping bag fitted with a 1cm plain nozzle. Set aside.
- To make the Cream Cheese Filling, use an electric mixer with a paddle attachment to beat the cream cheese for about 3 minutes or until soft and creamy; set aside. Whisk the cream with a balloon whisk or electric mixer with a whisk attachment in a clean bowl until soft peaks form. Add the cream cheese with the condensed milk and whisk until just combined and smooth. Transfer the Guava Filling to a piping bag fitted with a 1cm plain nozzle. Set aside.
- Carefully remove the shells from the trays and pair each with a like-sized shell. Pipe the guava paste onto the centre of a macaron shell and then pip the Cream Cheese Frosting around it. Sandwich with the paired macaron. Repeat with the remaining macarons and fillings.
- Place in an airtight container and refrigerate overnight before serving.
Baker's Tips
- When combining the meringue mixture with macaronage be careful not to over mix as it will ruin the rise of the shells. Once the batter looks evenly streaked by meringue and macaronage you will be about two-thirds of the way to competing the mixing and it is a good idea to slow down at this stage so you don’t overmix. Once evenly combined, the batter should not be shiny – if it is shiny, you have overmixed it.
Photography by Amy Piddington.
Prep 2hrBake 40-45minMakes 12-15 serves
This impressive cake was created by Débora Bueno Leite, one of our Make Me a Baker students, for her graduation. It marries two gems from the state of Minas Gerais in her native Brazil, guava paste and cheese – when served together they are known as ‘Romeo & Juliet'.
Ingredients
- 250ml (1 cup) milk combined with 2 tablespoons sweetened condensed milk
- 11 guava macarons, to decorate
Cake layers
- Melted butter, to grease
- 375g (2½ cups) plain flour
- 2½ teaspoons baking powder
- ½ teaspoon table salt
- 250g butter, at room temperature
- 440g (2 cups) caster sugar
- 1 teaspoon natural vanilla extract or essence
- 4 eggs, at room temperature
- 250ml (1 cup) full-cream milk
Guava Filling
- 200g good-quality guava paste (available from good delicatessens and specialty food stores)
- 125ml (½ cup) water
Cream Cheese Filling
- 300g cream cheese, at room temperature
- 200ml cold thickened cream
- 160ml (2/3 cup) sweetened condensed milk
Cream Cheese Frosting
- 680g cream cheese, at room temperature
- 115g unsalted butter, at room temperature
- 240g icing sugar, sifted
- 2 teaspoons natural vanilla extract or essence
- Queen red food colour gel, to tint
Method
- Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake tins with melted butter and line the bases with non-stick baking paper.
- Sift together the flour, baking powder and salt into a medium bowl. Set aside.
- Use an electric stand mixer fitted with a paddle attachment to beat the butter, sugar, and vanilla for about 8 minutes, scraping down the side of the bowl when necessary, or until pale and creamy.
- Add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl when necessary, until well combined.
- Add the flour mixture in four equal portions, alternating with the milk in three portions, mixing on lowest possible speed until just incorporated before adding the next; do not overmix.
- Divide the batter into the prepared tins and use the back of a metal spoon to smooth the surface. Bake in preheated oven, swapping the tins around halfway through baking, for 40-45 minutes or until a skewer inserted into the centre of the cakes comes out clean.
- Transfer the cake tins to a wire rack and allow the cakes to cool completely in the tins. Once cool, cover each tin tightly with plastic wrap and refrigerate overnight.
- To make the Guava Filling, combine with guava paste and water in a small saucepan and stir over medium heat until the paste is creamy. Set aside to cool completely.
- To make the Cream Cheese Filling, use an electric mixer with a paddle attachment to beat the cream cheese for about 3 minutes or until soft and creamy; set aside. Whisk the cream with a balloon whisk or electric mixer with a whisk attachment in a clean bowl until soft peaks form. Add the cream cheese with the condensed milk and whisk until just combined and smooth. Set aside.
- To make the Cream Cheese Frosting, use an electric mixer fitted with a paddle attachment to beat the cream cheese for about 3 minutes or until smooth and creamy; transfer to another bowl and set aside. Beat the butter about 3 minutes or until pale and creamy. Add the cream cheese, icing sugar and vanilla and beat until well combined and frosting is creamy.
- Remove the cakes form the tins. Cut each cake layer in half horizontally and then brush with the milk and sweetened condensed milk mixture to moisten. Place one layer on a serving plate or cake stand and spread with some of the Cream Cheese Filling and then one third of the Guava Filling. Continue layering with the remaining cake layers, Cream Cheese Filling and Guava Filling, finishing with a cake layer, top side down.
- Spread the side and top with Cream Cheese Frosting to cover, using a spatula or cake scraper to smooth evenly.
- Add a little red gel colour to the remaining Cream Cheese Frosting and swirl so that it is marbled. Place in a piping bag fitted with a small star nozzle (Débora used a Wilton #18 star) and pipe small rosettes around the side and top of the cake (as shown in the image). Place the macarons between the rosette on the top to decorate.
Baker's Tips
- This cake will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.
This recipe was created by Débora for her Make Me a Baker graduation using inspiration from a number of different recipes including those from www.howtocakeit.com, Gretchen’s Bakery YouTube channel, Karen Munhoz YouTube channel and a class she took with MakMak Macarons.
Photography by Amy Piddington.
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- Transfer the tart to a serving plate. Top with berries and slivered almonds, decorate with gold leaf and edible flowers. Serve with whipped cream.
Baker's Tips
- Adding the filling to the pastry cases while still sitting in the oven on the tray will mean you can fill the tart completely and minimise the chance of it spilling when transferring it to the oven.
- This recipe makes one large tart or it can make 8 individual tarts in 10-11cm tins.
- The tart can be made the day before. Leave the decorating for the day of serving.
Prep 1hr (+45min cooling and 1-1hr30min chilling time)Bake 20minMakes 12-14 serves
If you're a chocoholic this cake is heaven. And if you're not, it's still heaven! Wickedly rich and strikingly handsome, this layered centrepiece demands attention no matter what the celebration.
Ingredients
Cake layers
melted butter, to grease
250g butter, cubed, softened
330g (1½ cups) caster sugar
3 teaspoons natural vanilla essence or extract
4 eggs
225g (1½ cups) plain flour
225g (1½ cups) self-raising flour
250ml (1 cup) milk
1 tablespoon instant coffee granules dissolved in 1 tablespoon boiling water, cooled
Dark chocolate layer
30g (¼ cup) Dutch cocoa powder, sifted and combined with 60ml (¼ cup) hot tap water, cooled
Milk chocolate layer
1½ tablespoons Dutch cocoa powder, sifted and combined with 1½ tablespoons hot tap water, cooled
Light chocolate layer
2 teaspoons Dutch cocoa powder, sifted and combined with 2 teaspoons hot tap water, cooled
Whipped chocolate ganache
500g good-quality dark chocolate (45-54% cocoa), chopped
300ml pure (pouring / thin) cream
Chocolate drip icing
100g good-quality dark chocolate (45-54% cocoa), chopped
100ml pure (think / pouring) cream
2 tablespoons corn syrup
Method
- To make the Cake layers, preheat the oven to 190°C (170°C fan-forced). Grease four shallow 20cm round cake tins with melted butter and line the bases with non-stick baking paper.
- Prepare the Dark, Milk and Light chocolate layer mixtures and set aside.
- Use an electric mixer to beat the butter, sugar and vanilla in a large mixing bowl until pale and creamy. Add the eggs one at a time, beating well after each addition (the mixture will look curdled at this stage).
- Sift together both the flours. Combine the milk and coffee mixture. Add half the flour mixture to the butter mixture and beat on lowest possible speed until just combined. Add the milk and coffee mixture and beat on lowest possible speed until just combined and then beat in the remaining flour mixture until just combined.
- Divide the cake batter between four bowls (each will have about 360 g of mixture). Add the Dark chocolate layer mixture to one portion and stir gently to combine. Add the Milk chocolate layer mixture to one portion and stir gently to combine. Add the Light chocolate layer mixture to one portion and stir gently to combine. Leave the fourth portion as it is
- Spoon each of the batters into a prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 15 minutes. Swap the cake tins around and bake for a further 5 minutes or until a skewer inserted into the centres comes out clean.
- Stand the cakes in the tins for 5 minutes before turning onto a wire rack to cool (this will take about 30 minutes).
- To make the Whipped chocolate ganache, put the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir often with a metal spoon just until the chocolate melts and the mixture is smooth. Immediately remove the bowl from the saucepan, cover with plastic wrap and place the fridge for 1-1½ hours, stirring briefly about every 5 minutes, or until cooled and thickened to a spreadable consistency. Use an electric mixer fitted with a whisk attachment to whisk the chocolate mixture in a medium bowl on low speed for 1-2 minutes or until light and fluffy (be careful not to over whisk).
- To assemble the cake, set aside about a quarter of the Whipped chocolate ganache in a bowl for piping. Place the Dark chocolate cake layer, top side down on a cake stand or serving plate. Spread evenly with about ⅓ cup of the remaining Whipped chocolate ganache. Repeat with the remaining cake layers (from darkest to lightest) with about ⅓ cup of the ganache between each. Spread the remaining buttercream over the top and sides of the cake, using a large palette knife to smooth. Place the cake in the fridge for at least 30 minutes to chill.
- To make the Chocolate drip glaze, place the chocolate in a heatproof bowl and set aside. Combine the cream and corn syrup in a small saucepan and heat over a medium heat, stirring frequently, until almost simmering. Pour over the chocolate and set aside for 1 minutes. Stir until smooth and well combined. Place in the fridge for 15 minutes, stirring occasionally, until almost cooled to room temperature.
- Spoon the Chocolate drip glaze onto the center of the chilled cake and use the back of a metal tablespoon to spread to cover. Gently push some of the glaze over the edge all the way around to form a drip pattern. Set aside in a cool spot for about 15 minutes or until the glaze is set before cutting.
Baker's Tips
- This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
How to decorate a cake with a drip glaze
There are a few things to keep in mind when creating a luscious glossy drip glaze on a cake.
Make sure the iced cake has been chilled for at least 30 minutes before decorating with the glaze as this will help the drips down the side of the cake set before reaching the base of the cake.
Gradually spoon the slightly warm (it should be slightly warmer than room temperature) glaze onto the centre of the cake, allowing it to flow naturally towards the edge.
Then use the back of a metal tablespoon to carefully ‘push’ the glaze towards the outside, smoothing the top and allowing small amounts of the glaze to flow over the edge and down the side of the cake to form a drip pattern.
The key is to take it slowly, not add too much glaze at one time and don’t push too firmly with the spoon as the drips will become large and cover more of the side of the cake than you want.
This recipe is from Anneka's SBS Food online column Bakeproof: Celebration Cakes. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.
Prep 1hr (+ 2hr cooling time)Bake 30minMakes 10-12 serves
Fragrant, sweet and fresh, basil brings something truly special to this festive trifle. Layers of vanilla buttercake soaked with a basil and lemon syrup, creamy basil-infused custard and roasted strawberries make for a wonderful combination in this impressive dessert… I promise one serve won’t be enough!
Ingredients
125 ml (½ cup) pure (pouring / thin) cream
Small fresh basil leaves, to decorate
Buttercake
110g (¾ cup) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, softened
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
Basil-infused custard
500ml (2 cups) milk
125ml (½ cup) pure (pouring / thin) cream
20 medium fresh basil leaves
75g (⅓ cup) caster sugar
2 tablespoons cornflour, sifted
3 egg yolks, lightly whisked
1 teaspoon natural vanilla essence or extract
Roasted strawberries
1kg strawberries, hulled and halved if large
75g (⅓ cup) caster sugar
Basil and lemon syrup
165g (¾ cup) caster sugar
125ml (½ cup) water
10 medium fresh basil leaves
60ml (¼ cup) strained fresh lemon juice
Method
- To make the Basil-infused custard, put the milk, cream and basil leaves into a medium saucepan. Bring just to a simmer over a medium heat. Remove from heat and stand for 30 minutes to infuse. Remove the basil leaves. Use a balloon whisk to whisk the sugar and cornflour together in a heatproof bowl. Gradually whisk in the milk mixture until smooth and well combined. Whisk in the egg yolks. Return to the heat and stir constantly with the whisk over medium heat until the mixture thickens and just comes to a simmer. Remove from the heat and stir in the vanilla. Pass the custard through a sieve into a heatproof bowl. Cover the surface with plastic wrap and refrigerate for 2 hours or until chilled.
- To make the Buttercake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30 cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
- Place both the flours, 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 medium and beat for 3 minutes or until the mixture is smooth, creamy and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon. Bake in preheated oven for 18-20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
- To make the Roasted strawberries, preheat oven to 200°C (180°C fan-forced). Toss the strawberries with the sugar in a bowl. Spread over an oven tray in a single layer. Roast in preheated oven for 10 minutes, stirring gently after 5 minutes, or until the strawberries are soft but still holding their shape. Set aside to cool.
- To make the Basil and lemon syrup, combine the sugar and water in a small saucepan and site over medium heat until the sugar dissolves. Add the basil, bring to a simmer and simmer for 5 minutes or until reduced slightly. Stir in the lemon juice. Set aside to cool.
- To assemble the trifle, use a balloon whisk or a hand held electric whisk on medium speed to whisk the cream in a medium bowl until soft peaks form. Cut the buttercake into 3cm cubes and place half of the cake over the base of a 2-3 liter (8-12 cup) serving dish. Drizzle the cake with half the Basil and lemon syrup. Spread half the Basil-infused custard over the top. Spoon half the Roasted strawberries over the custard and then top with all of the whipped cream. Repeat the layering with the remaining ingredients finishing with the roasted strawberries. Decorate with the basil leaves and serve in large scoops.
Baker's Tips
- The butter cake can be made up to 3 days ahead of using. Keep in an airtight container at room temperature.
- The Basil-infused custard, Roasted strawberries and Basil and lemon syrup can all be made up to 3 days ahead of serving. Keep separately in airtight containers in the fridge.
- This trifle can be assembled up to 8 hours ahead of serving. Top with fresh strawberries, dust with icing sugar and decorate with basil just before serving.
This recipe is from Anneka's SBS Food online column Bakeproof: Christmas Baking with Herbs. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.
Prep 40min (+ pastry making time)Bake 35minMakes 10
Italian meringue makes an elegant topping for these classic tarts. You can caramelize the meringue lightly with a blow torch to add a delicate, slightly burnt caramel flavour to complement the sweetness of the meringue and sourness of the lemon filling if you wish.
Ingredients
1 quantity Sweet Shortcrust Pastry, rolled into a log about 15cm long before wrapping and chilling as directed
Icing sugar (optional), to sprinkle
Cream or ice cream, to serve
Filling
2 eggs110g (½ cup) caster sugar
125ml (½ cup) pouring (thin) cream
100ml strained fresh lemon juice
Italian Meringue
4 egg whites, at room temperature220g (1 cup) caster sugar
60ml (¼ cup) water
Method
-
Preheat the oven to 200°C (180°C fan-forced).
-
Remove the pastry from the fridge and cut into 10 even slices. Gently pat a pastry portion on a lightly floured benchtop with the palm of your hand to fatten slightly. Use a lightly floured rolling pin to roll out to a disc about 3mm thick. Line a 6.5cm (base measurement), 2cm deep, tart tin with removable base, with the pastry, pressing it into the side and corners with your thumb and/or fingertips. Roll the rolling pin over the top of the tart tin to trim any excess pastry. Repeat with the remaining pastry portions to make 10 tart cases in total.
-
Place the tart cases on an oven tray. Use a fork to prick the pastry base of each about 4 times. Line the pastry cases with squares of greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners and fill the cases. Bake in preheated oven for 10 minutes.
-
Remove the tart cases from the oven and use the paper or the foil to remove the weights from the cases. Return the cases to the oven and bake for a further 5-10 minutes or until the pastry is just cooked through and looks dry.
-
Meanwhile, to make the filling, use a fork to whisk the eggs, sugar, cream and lemon juice together until well combined. Strain the mixture into a jug. Pour the filling into the hot pastry cases while still in the oven (see Baker's Tips), dividing evenly. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 10 minutes or until the filling has just set in the centre but still wobbles slightly when shaken. Cool the tarts in the tins.
-
To make the Italian Meringue, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Combine the sugar and water in a small saucepan and stir with a wooden spoon over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for about 10 minutes, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches hard ball stage (120°C on a sugar thermometer).
-
Meanwhile, just before the syrup is ready, whisk the egg whites on high speed until firm peaks form. Remove the syrup from the heat and stand for a bout 1 minute or until the bubble subside. With the motor running on high speed, gradually add the sugar syrup in a thin steady stream until all the syrup has been incorporated. Continue to whisk on medium speed for another 10 minutes or until the meringue has cooled to room temperature.
-
Spoon the meringue mixture into a large piping bag fitted with a #13 (1.3cm) plain or #11 (1.1cm) star nozzle. Pipe small rounds of meringue over the surface of the tarts to cover. Use a blow torch to lightly caramelize the meringue if desired.
-
Dust with icing sugar, if desired and serve with cream or ice cream.
Baker's Tips
- Adding the filling to the pastry cases while still sitting in the oven will mean you can fill the tarts completely and minimise the chance of it spilling when transferring it to the oven.
- These tarts will keep in an airtight container in the fridge for up to 2 days (although the pastry will soften slightly on keeping). Bring to room temperature to serve.
Prep 25min (+1hr 10min cooling time)Bake 40-45minMakes 8-10 serves
One of Scandinavia’s most loved cakes, both Sweden and Denmark have their own version of this wonderful cake (and, like all great cakes, the origins are unclear). A rich, buttery, moist cake topped with a crisp caramel-almond Florentine-like topping it is simply too good to care too much about its origins!
Ingredients
Melted butter, to grease
50g (5¼oz) butter, at room temperature
110g (½ cup/4oz) caster sugar
1 teaspoon natural vanilla extract or essence
2 eggs, at room temperature
150g (1 cup/5¼oz) plain flour
1 teaspoon baking powder
80ml (⅓ cup/2½fl oz) milk
Vanilla ice-cream or thick cream, to serve
Caramel almond topping
70g (2½oz) butter, cubed
75g (⅓ cup/2½oz) caster sugar
70g (⅔ cup/2½oz) flaked almonds
2½ tablespoons (50ml/1¾fl oz) pure cream
1½ tablespoons plain flour
Method
- Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Grease a 22cm/8¾in springform tin with melted butter and line the base with non-stick baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder. Add half the flour mixture to the butter mixture and beat on lowest possible speed until just combined. Add the milk and beat on lowest possible speed until just combined. Add the remaining flour mixture and beat on lowest possible speed until just combined.
- Spoon the cake mixture into the prepared tin and smooth with the back of a spoon. Place the tin on a baking tray and bake in preheated oven for 30 minutes or until almost cooked.
- Meanwhile, when the cake has been in the oven for about 20 minutes, make the topping. Combine the butter, sugar, almonds, cream and flour in a medium saucepan. Use a wooden spoon to stir over medium heat until well combined and the sugar has dissolved. Bring to a simmer and cook for 2–3 minutes or until thickened slightly.
- Remove the cake from the oven and increase the temperature to 200°C/400°F (180°C/350°F fan-forced). Quickly pour the caramel almond topping evenly over the top of the cake and then use the back of a metal spoon to spread evenly to cover the top. Return the cake immediately to the oven and bake for a further 10–15 minutes or until the cake is cooked through and the topping is golden brown.
- Remove the cake from the oven and place on a wire rack to cool for 10 minutes. Run a spatula around the outside of the cake to release the topping from the pan. Carefully remove the sides of the pan and set the cake aside for 1 hour or until cooled completely.
- Serve in wedges with ice-cream or cream.
Baker's Tip
- This cake will keep in an airtight container for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Scandi Baking. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 20min (+ 5min standing time)55-60minMakes 8 serves
I have been baking this gluten-free pudding for years. Not only is it completely heavenly, it is also very clever and can be baked as a cake when you want.
Ingredients
Melted butter, to grease
Cocoa powder, sifted, to dust
200g (1⅓ cups/7oz) chopped good-quality gluten-free dark chocolate (70 percent cocoa is good)
125g (4½oz) unsalted butter, cubed
2 tablespoons marsala wine or freshly brewed strong coffee
165g (¾ cup/5¾oz) caster sugar
5 eggs, at room temperature, separated
Gluten-free icing (confectioners’) sugar, to dust
Cream or gluten-free vanilla ice cream, to serve
Method
- Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Brush a 2 litre (8 cup/3½pt) capacity ovenproof dish (about 20cm/8in diameter) with melted butter to grease. Lightly dust with cocoa powder, tapping out any excess.
- Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water, and stir until melted and smooth. Transfer the mixture to a large bowl and stir in the marsala, 110g (½ cup/4oz) of the caster sugar and the egg yolks.
- Use an electric mixer with a whisk attachment to whisk the egg whites in a clean, dry large bowl on medium speed until soft peaks form. Add the remaining 55g (¼ cup/2oz) caster sugar and whisk until thick and glossy. Add one-third of the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold together. Fold through the remaining egg white mixture until just combined.
- Pour the mixture into the prepared dish. Bake in the preheated oven for 55–60 minutes, or until crumbs cling to a skewer inserted in the centre.
- Remove the pudding from the oven and set aside for 5 minutes. Dust with icing sugar and serve in scoops with cream or ice cream.
Variation
Chocolate Soufflé Cake: Bake the mixture in a 22cm/8¾in (base measurement) springform cake tin that has been base-lined with baking paper, and then greased and dusted with cocoa powder. Bake at the same temperature for 55–60 minutes. Leave the cake to cool in the tin. Cut into wedges to serve.
Baker's Tips
- This pudding is also delicious served at room temperature. Leave to cool in the dish before serving.
- Any leftover pudding will keep covered in the fridge for up to 3 days. Leave to stand at room temperature for at least 30 minutes before serving.
Recipe and image from BakeClass by Anneka Manning (Murdoch Books).
Prep 20min (+2hr cooling time)
Bake 30-35minMakes 15
Brownie lovers, take note: with every portion holding its very own generous dollop of dulce de leche, this is the brownie you have been searching for all your life! For a particularly wicked dessert, serve it drizzled with warmed extra dulce de leche and topped with a generous scoop of vanilla ice-cream.
Ingredients
Melted butter, to grease
250g good-quality dark chocolate (45-54% cocoa), chopped
200g butter, cubed
3 eggs, at room temperature, lightly whisked
165g (¾ cup, firmly packed) brown sugar
1½ teaspoons natural vanilla essence or extract
110g (¾ cup) plain flour
30g (¼ cup) cocoa powder
½ teaspoon baking powder
250g jar dulce de leche
cocoa powder or icing sugar (optional), to sprinkle
Method
- Preheat oven to 160°C (140°C fan-forced). Grease a 16cm x 26cm shallow slice tin with melted butter and line the base and long sides with one piece of baking paper.
- Place the chocolate and butter in a medium heatproof bowl over a saucepan of gently simmering water (don't let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside.
- Use an electric mixer with a whisk attachment to whisk the eggs and sugar until thick and pale. Add the melted chocolate mixture and vanilla and whisk to combine.
- Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and whisk on low speed until just combined. Pour mixture into prepared tin and spread evenly with the back of a spoon.
- Dot the brownie mixture with spoonfuls of the dulche de leche, dividing evenly. Tap the tin on the benchtop to settle the mixture. Bake in preheated oven for 30-35-minutes or until moist crumbs cling to a skewer inserted in the brownie part. Remove from the oven and cool in tin on a wire rack (this will take about 2 hours).
- Remove brownie from the tin using the baking paper to lift it out. Cut into portions and sprinkle with cocoa powder or icing sugar to serve, if desired.
Baker's Tips
- These brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.
Photography by Alan Benson.