Bringing real baking into your home with deliciously simple recipes.
Prep 20minBake 35-40minMakes 10 serves
Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)!
Olive oil, to grease
180ml olive oil
3 eggs, at room temperature
2 lemons, rind finely grated
150g caster sugar
125g almond meal
75g (1/2 cup) self-raising flour, plus extra to dust
40g flaked almonds
Fresh rosemary flowers (optional), to decorate
Lemon & Rosemary Syrup
60ml (1/4 cup) strained fresh lemon juice
60ml (1/4 cup) water
110g (½ cup) caster sugar
4 x 10cm sprigs fresh rosemary
Preheat oven to 180°C (160°C fan-forced). Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
Combine the flour, sugar and almond meal in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatular to stir until just evenly combined.
Pout into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin before turning transferring to a wire rack sitting over a tray.
Meanwhile, to make the Lemon & Rosemary Syrup combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers if using and serve in slices.
This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
Originally a cake of the poor, Gugelhupf is a firm staple in Austria and is of the most popular afternoon tea offerings especially in the local kafes (coffee houses). But, as Emperor Franz Josef preferred, it is often eaten for breakfast. There seems to be as many variations of this yeast or sponge-based cake as there are days in the year – this one has a luscious orange syrup to keep it lovely and moist.
Melted butter, to grease
250 g unsalted butter, at room temperature
125g (1 cup) icing sugar, sifted
2 teaspoons natural vanilla essence or extract
4 eggs, separated
250g (1⅔ cups) plain flour, plus extra to dust
1½ teaspoons baking powder
75g candied orange rind
Pinch of salt
110g (½ cup) caster sugar, plus 1 tbsp extra to sprinkle
250ml (1 cup) strained fresh orange juice
145g (⅔ cup) caster sugar
50ml (2½ tableapoons) orange liqueur
Preheat oven to 180°C (160°C fan-forced). Brush a 2.5 litre (24 cm diameter) bundt tin with the melted butter to grease and dust with a little extra flour to coat.
Use an electric mixer to beat the butter and icing sugar and vanilla until pale and creamy. Add the egg yolks and beat until well combined and creamy.
Sift together the flour and baking powder and then stir through the candied rind. Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks form. Add the caster sugar and whisk until thick and glossy. Use a large metal spoon or spatula to fold the egg whites into the butter mixture until evenly combined. Then gently fold in the flour mixture until just combined.
Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Stand in the tin for 10 minutes before turning onto a place with a lip.
Meanwhile, to make the orange syrup, combine the orange juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and then remove from the heat. Stir in the orange liqueur.
Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Sprinkle with the extra caster sugar and cool to room temperature (this will take about 1 hour). Serve in slices for morning or afternoon tea or dessert on its own or with cream.
This cake will keep in an airtight container at room temperature for up to 3 days.