Prep 15min (+ 5min standing time)Bake 25min-30minMakes about 12

Savoury muffins are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad. The zucchini in these makes them lovely and moist while adding substance.

Ingredients

Light olive oil or sunflower oil, to grease (optional)
150g (1 cup) plain flour
150g (1 cup) wholemeal plain flour
1 tablespoon baking powder
½ teaspoon salt
70g (⅔ cup) finely grated parmesan cheese
65g (⅔ cup) coarsely grated vintage cheddar cheese
¼ cup chopped basil leaves
185ml (¾ cup) buttermilk
80ml (⅓ cup) light olive oil or sunflower oil
2 eggs, at room temperature
2 zucchini (about 100g each) ends trimmed, coarsely grated
40g (¼ cup) pine nuts, to scatter
Cayenne pepper, to sprinkle

Method

1. Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80ml (⅓ cup) capacity muffin tin with paper cases or grease with a little vegetable oil.
2. Sift together the flours, baking powder and salt into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the parmesan, cheddar and basil. Make a well in the centre.
3. Use a fork to whisk together the buttermilk, olive oil and eggs in a bowl. Add the zucchini and mix to combine. 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 prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper. Bake in the preheated oven for 25–30 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Photography by Alan Benson.

Prep 40min (+2hr 30min chilling and 20min cooling time)Bake 15minMakes 8 serves

This Italian classic is taken to a whole new level as elegant individual dessert cakes with a rich chocolate topping... Just serve with a fork!

Ingredients

Sponge Layers

Mascarpone mixture

Chocolate ganache

Method

1. To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30cm x 20cm shallow cake tin with a little melted butter to lightly grease and hen line the base and sides with one piece of baking paper, cutting into the corners to fit.
2. Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (this will take about 5 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
3. Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to over mix).
4. Divide the mixture evenly between the prepared tins, and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-14 minutes or until the cake is a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
5. Line the base and sides of a 16cm x 26cm cake tin with two strips of non-stick baking paper allowing the paper to overhand the sides by about 10cm.
6. To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
7. Cut each of the sponge in half. Combine the coffee and Marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the Mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
8. Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife trim the edges and then cut into 8 portions about 4.5cm x 7cm each and place on a wire rack over a tray. Return to the fridge while making the Chocolate ganache
9. To make the Chocolate ganache, combine the chocolate and cream in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined.
10. Remove the cakes from the fridge and place on a wire rack. Pour a little of the Chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate Dollar Fives if using and return to the fridge for 30 minutes or until the ganache is set before serving.

Prep 50min (+30min cooling and 30min standing time)Bake 25minMakes about 12

I debated about what to call these — a combination of the much-loved Arnott’s iced VoVo biscuits and the iconic lamington. Such a visual treat. I hope you love these fun little cakes as much as I do.

Ingredients

130g (2 cups) shredded coconut
48 fresh raspberries, halved lengthways, to decorate

Cakes
melted butter, to grease
105g (¾ cups) self-raising flour
75g (½ cup) plain flour
165g (¾ cup) caster sugar
125g butter, at room temperature
80ml (⅓ cup) milk
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
1½ tablespoons raspberry jam

Raspberry frosting
2 egg whites
75g (⅓ cup) caster sugar
2 tablespoon raspberry jam, warmed and sieved
rose pink food colouring

Method

1. Preheat the oven to 180°C (160°C fan-forced). Brush a 12 x 80ml (⅓ cup) rectangular friand or mini-loaf pan with melted butter to grease.
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 medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Divide half the mixture among the friand pans and spoon the surface of each with the back of a teaspoon. Spoon ½ teaspoon of jam into the centre of each and then spoon the remaining cake batter over the top to cover, dividing evenly, and smoothing the surfaces carefully with the back of the spoon.
3. Bake for 20-25 minutes or until the cakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the pan, then transfer to a rack to cool completely (this will take about 30 minutes).
4. To make the raspberry frosting, choose a medium heatproof mixing bowl that sits snugly on top of a medium saucepan. Quarter-fill the saucepan with water and bring to the boil. Reduce the heat to lowest possible setting. Put the egg whites and sugar in the heatproof bowl and place over the simmering water. Use a spatula to stir until the sugar dissolves. (You can tell if the mixture is ready by rubbing a little between your fingers — if it still feels grainy then continue to stir for another minute or until it no longer feels grainy.) Transfer the mixture to the bowl of an electric mixer and use a whisk attachment to whisk on high speed for 3-5 minutes or until very thick and glossy. Whisk in the jam until evenly combined. Add 2-3 drops, or enough to reach desired colour, of the food colouring to the meringue mixture and whisk until evenly combined.
5. When the cakes are cool, spread the coconut on a tray. Spread the raspberry frosting over the top and sides of a cake and then dip the sides in the coconut to coat. Place on a serving plate and place 4 raspberry halves down the centre on top to decorate. Repeat with the remaining cakes, frosting, coconut and fresh raspberries. Set aside for 30 minutes for the frosting to firm slightly before serving.

Prep 30min (+20min cooling time)Bake 15minMakes about 50

Often associated with Christmas in Germany, these bite-sized mouthfuls of gingerbread deliciousness actually originated in Scandinavia. The combination of a soft, highly spiced centre hidden beneath a crisp, sugar-powdered outer coat is pure, festive heaven.

Ingredients

125g (4½oz) unsalted butter, softened slightly
110g (½ cup, firmly packed/4oz) dark brown sugar
1 lemon, zest finely grated
1 orange, zest finely grated
90g (¼ cup/3oz) honey
1 egg, at room temperature
40g (¼ cup/1½oz) finely chopped candied citrus rind / mixed peel
350g (2⅓ cups/12¼oz) plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground ginger
¼ teaspoon crushed aniseed
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
125g (1 cup/4½oz) pure icing sugar, to dust

Method

1. Preheat oven to 160°C/315°F (140°C/285°F fan-forced). Line two large oven trays with non-stick baking paper.
   
2. Use an electric mixer with a paddle beater to beat the butter, sugar and citrus zest until just creamy. Add the honey and beat until just combined. Add the egg and beat until evenly combine. Mix in the candied citrus rind / mixed peel.
   
3. Sift together the flour, baking powder, bicarbonate of soda and spices. Add the flour mixture to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
   
4. Roll heaped teaspoonfuls of the mixture into balls and place 5cm/2in apart on the lined trays. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until they start to crack and are just cooked through.
   
5. Sift the icing sugar into a medium bowl. Add about 6 warm biscuits to the icing sugar and toss to coat generously. Place on a wire rack to cool and repeat with the remaining biscuits.

Prep 25min (+ 1hr 30min proving time)Bake 25minMakes 8-10 serves

Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup.

Ingredients

• 600g (4 cups) strong bread or pizza flour, plus extra to dust
• 3 teaspoons instant dried yeast
• 2 teaspoons salt
• 330ml (1⅓ cups) luke warm water
• 2 tablespoons olive oil, plus extra to grease and 2 tbsp to drizzle
• 150g mixed olives
• 2 tablespoons fresh rosemary leaves
• sea salt flakes, to sprinkle

Method

1. To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
2. Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it. Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
3. Line a large baking tray with baking paper.
4. Knock back the dough by punching it in the centre with your fist. Turn the dough onto the lined tray and use your hands to press down on it, and to pull and stretch it to form a rough rectangle about 20 cm x 30 cm and 1.5 cm thick. Use your fingertips to press into the surface of the dough to form dimples.
5. Press the olives and rosemary into the surface flatbread. Drizzle with the extra olive oil and then sprinkle with the salt.
6. Set aside in a warm draught-free place for 30 minutes or until risen slightly.
7. Preheat the oven to 220°C (200°C fan-forced).
8. Bake in the centre of the preheated oven for 25 minutes or until golden and cooked through. Serve warm or at room temperature.

Prep 40min (+30min cooling time)
Bake 25minMakes about 10

Everyone needs a good classic yellow cake in their repertoire and this one, made as cute individual cakes with a rich, velvety fudge frosting, is the one to add. Have some fun with the decorations – there are so many edible sprinkles to choose from you may want to give each individual cake its own unique identity.

Ingredients

• 20g butter, melted and combined with 1 teaspoon plain flour, to grease
• 125g salted butter, softened
• 165g (¾ cup) caster sugar
• 2 teaspoon natural vanilla essence or extract
• 1 egg, at room temperature
• 2 egg yolks, at room temperature
• 225g (1½ cups) plain flour
• 2½ teaspoon baking powder
• 125ml (½ cup) buttermilk or milk
• Sprinkles of your choice, to decorate

Chocolate fudge frosting

• 1 tablespoon cocoa powder, sifted
• 1 tablespoon hot water
• 185g salted butter, softened
• 60g (½ cup) icing sugar mixture, sifted
• 1 teaspoon natural vanilla essence or extract
• 250g good-quality dark chocolate (54% cocoa), melted and cooled

Method

1. Preheat the oven to 190°C (170°C fan-forced). Brush a 12-hole 80ml (⅓ cup) muffin pan with the melted butter mixture to grease.
2. Use an electric mixer with a paddle attachment to beat the butter, sugar and vanilla until very pale and creamy. Add the egg and beat until well combined. Beat in the egg yolks, scraping down the sides of the bowl when necessary, until well combined and the mixture is pale and creamy.
3. Sift together the flour and baking powder. With the motor running on lowest possible speed, add half the flour mixture and beat until just combined. Add the buttermilk or milk and beat on low until just combined. Add the remaining flour and beat until just combined.
4. Divide the mixture evenly between the muffin holes and use the back of a spoon to smooth the tops. Bake for 25 minutes or until golden and cooked when tested with a skewer inserted in the centre. Stand in the tin for 5 minutes before transferring to a wire rack to cool.
5. Meanwhile, to make the Chocolate Fudge Frosting, combine the cocoa powder and water in a small dish and stir until smooth and a paste forms. Set aside until cooled to room temperature. Use an electric mixer to beat the butter and icing sugar until very pale and creamy, scraping down the sides of the bowl when necessary. Gradually beat in the cooled chocolate and cocoa mixture until smooth and well combined.
6. Cut each of the cooled cakes in half horizontally. Use a palette knife or the back of a teaspoon to spread a little of the chocolate fudge frosting over the bottom half of a cake and sandwich with the top half. Spread the top and sides of the cake generously with some of the remaining frosting, swirling on top and making an indent in the centre. Decorate with sprinkles. Repeat with the remaining cakes, frosting and sprinkles.

Prep 20minBake 25min(per batch)Makes about 24

Often attributed to the Italians, it is believed that Florentines were actually created in the royal French kitchens in the late 1600s in honour of their Tuscan in-laws, hence their name. Admittedly a little confusing for us, but incredibly flattering for the in-laws!

Ingredients

Melted butter, to grease
200g flaked almonds
150g sour dried cherries, finely chopped
150g candied orange rind, finely chopped
75g (½ cup) plain flour
75g butter, cubed
75g (⅓ cup) caster sugar
115g (80ml/⅓ cup) honey
200g good-quality dark chocolate (70% cocoa), melted and cooled (see Baker's Tips)

Method

1. Preheat oven to 160°C (140°C fan-forced). 
2. Line an oven tray with non-stick baking paper. Brush the inside of six 7.5cm metal egg rings (see Baker's Tips) with a little melted butter to grease and place on the lined oven tray.
3. Combine the flaked almonds, dried cherries, candied orange rind and flour in a large bowl and stir to combine evenly. Combine the butter, sugar and honey in a small saucepan and stir over medium heat until the butter just melts and the mixture is well combined. Add to the almond mixture and stir gently with a large metal spoon or spatula until evenly combined.
4. Spoon 1½ tablespoons of the mixture into an egg ring to fill half way and use the back of a metal spoon to spread, leaving it a little uneven if you want. Repeat with more mixture and the remaining five egg rings.
5. Bake in preheated oven for 25 minutes or until golden and cooked through. Remove from the oven and cool on the trays for 5 minutes before removing the egg rings. Grease the egg rings again with a little more melted butter and repeat with the remaining mixture in three more batches.
6. Use a palette knife or the back of a teaspoon to spread a generous amount of melted chocolate over the underside of a florentine to cover. Place on a wire rack, chocolate side up and set aside for 1 hour or until the chocolate sets. Repeat with the remaining cooled florentines.

Prep 30min (+2hr cooling time)Bake 40-45minMakes about 20-24 pieces

Hailing from Siena in the Tuscan region of Italy, panforte (‘strong bread’ when translated to English) is a delectable combination of dried fruits, nuts, spices, honey and, if you are lucky, chocolate. It is believed to date back to the 13th Century and was originally a form of tax paid to a local monastery. Like many traditional recipes, there are many variations with each often being a well-guarded family recipe – however I will share this one with you!

Ingredients

• Melted butter, to grease
• 2 sheets confectioner's rice paper (see Baker's Tips)
• 75g (½ cup/2¾oz) plain flour
• 40g (⅓ cup/1½oz) cocoa powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 70g (½ cup/2½oz) dried pitted dates, coarsely chopped
• 80g (½ cup/2¾oz) prunes, coarsely chopped
• 80g (2¾oz) glace apricots, chopped
• 155g (1 cup/5½oz) unsalted roasted macadamias, coarsely chopped
• 160g (1 cup/5¾oz) blanched almonds, coarsely chopped
• 70g (½ cup/2½oz) unsalted pistachio kernels
• 100g (3½oz) good-quality dark chocolate, chopped
• 1½ tablespoon finely grated orange rind
• 175g (½ cup/6¼oz) honey
• 110g (½ cup/4oz) caster sugar
• 2 tablespoon water
• 1 teaspoon natural vanilla essence or extract
• Icing sugar or extra cocoa powder, to dust

Method

1. Preheat oven to 170°C/340°F (150°C/300°F fan-forced).

2. Brush a shallow round 20cm/8in (base measurement) tin with melted butter to grease and then line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of non-stick baking paper.

3. Sift the flour, cocoa and spices into a large bowl, then stir in the fruit, nuts, chocolate and orange rind. Set the bowl on a folded tea towel (see Baker's Tips). 
4. Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined. Press mixture firmly and evenly into prepared tin.

5. Bake for 40-45 minutes or until firm to touch in the centre. Cool in the pan sitting on a wire rack (this will take about 2 hours).

6. Remove from pan and dust liberally with icing sugar or cocoa. Serve in thin slices or wedges.


This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 30min (+3days soaking and overnight cooling time)Bake 2hr 30minMakes 20 serves

This is Colombia’s version of a rich fruit cake. Dense with prunes, raisins and figs, generously spiked with both rum and port, and cleverly flavoured with aromatic spices, it is hard to stop at one piece. Traditionally dulce quemado (sweet burnt brown sugar), either homemade or bought, is used to sweeten this cake, but molasses makes a perfectly acceptable substitute as I've done in this recipe.

You will need to start this cake at least 6 days before baking.

Ingredients

200g (1 cup) pitted prunes
170g (1 cup) seedless raisins
80ml (⅓ cup) port, plus 80ml (⅓ cup) extra
60ml (¼ cup) dark rum, plus 60ml (¼ cup) extra
80g (½ cup) blanched almonds
50g (½ cup) pecans
melted butter, to grease
200g (1 cup) tenderised figs or drained figs in syrup (see Baker's Tips), finely chopped
250g butter, at room temperature
275g (1¼ cups) caster sugar
2 teaspoons vanilla essence
5 eggs, at room temperature
250g (1⅔ cups) plain flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons molasses (see Baker's Tips)

Method

Prep 40minBake 20-25minMakes about 18

These melt-in-the-mouth buttery biscuits, sandwiched with a creamy, sweet buttercream, are an all-time favourite. This version has the addition of orange zest in the filling, which adds a subtle citrus tang. They're the perfect accompaniment to a cuppa.

Ingredients

250g (9oz) salted butter, cubed, softened
110g (⅔ cup/4oz) icing sugar
1½ teaspoons natural vanilla essence or extract
250g (1⅔ cups/9oz) plain flour
60g (½ cup/2oz) cornflour (see Baker's Tips)

Orange buttercream filling
60g (2oz) salted butter, softened
1 orange, zest finely grated
125g (1 cup/4½oz) icing sugar, sifted

Method

1. Preheat the oven to 160°C/315°C (140C/285°F fan-forced). Line 2 large baking trays with baking paper.
2. Use an electric mixer on medium to beat the butter, icing sugar and vanilla until pale and creamy, scraping down the side of the bowl when necessary.
3. Sift the flour and cornflour together over the butter mixture. Mix on low speed (or use your hands to mix) until just combined and a soft dough forms.
4. Use lightly floured hands to roll heaped teaspoonfuls of the mixture into balls and place on the lined trays, about 5cm/2in apart (you should have about 36 balls). Dip a fork in flour and use it to flatten the balls to about 1cm/½in thick and 4cm/1½in in diameter.
5. Bake in preheated oven for 20-25 minutes, swapping the trays after 8 minutes, or until the biscuits are a pale golden colour. Remove from the oven and cool on the trays.
6. While the biscuits are cooling, make the orange buttercream filling. Put the butter and orange zest in a small mixing bowl and use an electric mixer to beat on medium speed until pale and creamy. Add the icing sugar and beat on low speed, scraping down the side of the bowl when necessary, until well combined and smooth.
7. To join the biscuits, spread a little buttercream on the base of a cooled biscuit and sandwich with another biscuit. Repeat with the remaining biscuits and filling.

Prep 30min (+3hr chilling and 2hr cooling time)Bake 35minMakes 12 serves

Immensely well-loved in Latin America, a recipe for this wonderfully milky cake appeared on the label of Nestle’s sweetened condensed milk cans in the 1940s, possible explaining why its popularity has spread so widely in this part of the world.   

Method

1. Preheat the oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm x 30cm (8in x 12in), base measurement, shallow cake tin or lamington pan and line the base and two longs sides with one piece of non-stick baking paper.
   
2. Use an electric mixer with a whisk attachment to whisk the eggs on high speed until combined. Gradually add the sugar, about 55g (¼ cup/2oz) at a time, whisking well after each addition. Once all the sugar has been added, whisk on high for a further 4 minutes or until the mixture is very thick and a ribbon trail forms when the whisk is lifted. Reduce the mixer speed to low and gradually add the melted butter, whisking until just incorporated. Sift together the plain and self-raising flours. Add to the egg mixture in three separate batches, whisking on low speed between each addition until just combined and scraping the bottom of the bowl when necessary to make sure all the flour is incorporated.
3. Pour batter into the prepared tin and gently tap it on the bench three times to remove any excess air bubbles. Bake in preheated oven for 30-35 minutes or until the cake is firm when touched in the centre and a skewer inserted in the centre comes out clean.
4. Just before the sponge is ready, make the Milk Syrup by combining the sweetened condensed milk, evaporated milk and milk in and bowl and stirring with a balloon whisk until well combined. Transfer to a jug.
5. Remove the sponge from the oven and stand in the tin for 3 minutes before inverting onto a tray with a lip. Use a skewer to prick holes all over the surface of the cake and all the way through. Pour the milk mixture evenly and slowly over the warm cake, allowing it to soak it up. Stand at room temperature until cool (this will take about 2 hours) and then refrigerate, uncovered, for 3 hours or overnight. Cut into pieces to serve (see Baker's Tips).

This recipe is from Anneka's SBS Food online column, Bakeproof: Latin American Cakes.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 45min (+30min cooling time per batch)Bake 45minMakes 12-14 serves

This pretty cake, with its heavenly orange blossom-scented frosting, is currently one of my favourite 'special occasion' cakes – particularly for birthday celebrations. The cake layers are baked in two batches but if you are lucky enough to have four cake pans that can fit in your oven all at once, feel free to make the mixture in one lot and bake them all together.

Ingredients

Melted butter, to grease

Orange poppy seed cake layers
3 oranges
3 tablespoons poppy seeds
125g (½ cup) sour cream
250g butter, cubed, at room temperature
300g (1⅓ cups) caster sugar
4 eggs
350g (2⅓ cups) plain flour
3 teaspoons baking powder

Candied orange rind
3 oranges
220g (1 cup) caster sugar
250ml (1 cup) water

Orange blossom water buttercream
250g butter, at room temperature
375g (3 cups) icing sugar, sifted
3-4 teaspoons orange blossom water (or to taste)

Method

1. To make the cake layers, preheat the oven to 180°C. Grease two shallow 20cm (base measurement) round cake tins with melted butter and line the bases with rounds of non-stick baking paper.
2. Finely grate the rind from the oranges and set aside. Juice the fruit and measure 125ml (½ cup), reserving the rest for another use. Divide the juice evenly between two medium bowls. Add half the poppy seeds and half the sour cream to each. Set aside.
3. Use an electric mixer to beat 125g of the butter, 150g of the sugar and half the orange rind until pale and creamy. Add 2 of the eggs, one at a time and beating well after each addition. Sift together 175g of the flour and 1½ teaspoon of the baking powder. Fold half the flour mixture through the butter mixture until just combined. Fold through one quantity of the poppy seed mixture and then the remaining flour mixture until just combined.
4. Divide the cake mixture evenly between the prepared cake tins and use the back of a metal spoon to smooth the surfaces. Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cakes come out clean. Stand in the tins for 5 minutes before turning onto wire racks, topside down, to cool (this will take about 30 minutes).
5. Repeat with the remaining poppy seed mixture and ingredients to make two more cake layers.
6. Meanwhile, to make the candied orange rind, use a vegetable peeler to remove the rind from the oranges in wide strips. Use a small sharp knife to remove any white pith from the rind. Combine the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Add the orange rind strips and bring to a simmer. Simmer, without stirring, for 10-15 minutes or until the rind is translucent. Use a fork to transfer the rind from the syrup to a wire rack. Set aside. Reserve the syrup.
7. To make the orange blossom water buttercream, use an electric mixer to beat the butter, icing sugar and orange blossom water in a medium bowl until very pale and creamy. Cover and set aside at room temperature.
8. To assemble the cake, place a cake layer, topside down, on a serving plate or cake stand. Spread with a little of the buttercream and then top with another layer of cake. Continue to layer with some of the remaining buttercream and cake layers, finishing with a cake layer. Spread a thin layer of buttercream around the outside of the cake so that the cake layers show through. Spread the remaining buttercream on top, swirling as desired. Decorate with the candied orange rind and drizzle with some of the remaining syrup just before serving.

This recipe is from Anneka's SBS Food online column, Bakeproof: Citrus.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.