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Prep 40min (+ 30min cooling time)
Bake 25minMakes 6 serves
A childhood classic given a modern twist, this fruity split is the perfect dessert to share with a crowd. Place all the separate elements in the centre of the table and arm your guests with their own bowl and spoon. Ready, set, go!
Ingredients
1 x 500ml (17fl oz) tub good–quality vanilla ice-cream, to serve
Salted peanut honey wafers
35g (¼ cup/1¼oz) plain flour
55g (¼ cup/2oz) caster sugar
85g (¼ cup/3oz) honey, warmed slightly
50g (1¾oz) unsalted butter, melted and cooled
1 egg white
100g (3½oz) salted roasted peanuts, very coarsely chopped
Chocolate fudge sauce
185g (6½oz) good-quality dark chocolate (45-54% cocoa), chopped
185ml (¾ cup/6½fl oz) pouring cream
1 tablespoon (4 teaspoons) honey
Caramelised Honeyed Banana
6 firm, ripe bananas (about 170g/6oz each)
20g (¾oz) salted butter, diced
2 tablespoons (8 teaspoons) honey
Chantilly cream
150ml (5fl oz) thickened cream
1 teaspoon vanilla bean paste
1½ tablespoons (6 teaspoons) icing sugar
Method
- To make the Honey and peanut wafers, preheat the oven to 150°C/300°F (130°C/265°F fan-forced). Line a large oven tray with non-stick baking paper. Place the flour and sugar in a medium bowl. Combine the honey, butter and egg white, add to the dry ingredients and use a balloon whisk to stir until just combined and smooth. Pour the mixture onto the lined tray and use the back of a spoon to spread the mixture evenly as evenly as possibly into a thin 25cmx30cm/10inx12in rectangle. Sprinkle evenly with the peanuts. Bake in the centre of the preheated oven for 25 minutes, turning the tray around after 15 minutes to help bake evenly, or until dark golden and the centre is cooked through. Remove from the oven and cool on the tray (this will take about 30 minutes). Break into large pieces and set aside.
- To make the Chantilly cream, combine the cream, icing sugar and vanilla in a medium bowl and use a balloon whisk or an electric hand mixer with a whisk attachment to whisk the cream until soft peaks form. Transfer to a serving bowl, cover place in the fridge until ready to serve.
- To make the chocolate fudge sauce, combine the chocolate, cream and vanilla in a small saucepan and heat over a medium-low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Transfer to a heatproof jug, cover and keep warm.
- To make the caramelised honeyed bananas, peel the bananas and cut each in half lengthways. Melt half the butter in a large non-stick frying pan over medium-high heat. Drizzle in half the honey and then add half the banana slices in a single layer. Cook for 2-4 minutes each side or until the bananas are golden and caramelised. Transfer to a serving bowl, wipe out the pan with paper towel and repeat with the remaining butter, honey and banana.
- To serve, place the caramelised banana, wafers, fudge sauce, cream and ice-cream in the centre of the table for guests to assemble their own dessert.
Baker's Tips
- The wafers will keep in an airtight container at room temperature for up to 1 week.
- The chocolate fudge sauce will keep in an airtight jar or container in the fridge for up to 5 days. Reheat in a small saucepan or microwave until smooth and warmed through.
This recipe is part of Anneka's SBS Food Bakeproof: DIY dessert bar online column. For more Bakeproof columns and recipes, click here.
Photography by Alan Benson.
Prep 30min (+10min chilling time)
Bake 12min (per batch)Makes about 36
These clever cookies are the hybrid of a brownie and a chocolate chip cookie – dark, rich and chewy on one side and crisp, simple and familiar on the other. The perfect cookie really!
Ingredients
Chocolate chip cookie dough
125g butter, softened
110g (½ cup) granulated white sugar
55g (¼ cup, firmly packed) brown sugar
1 teaspoon natural vanilla essence or extract
1 egg, at room temperature
185g (1¼ cups) plain flour
½ teaspoon baking powder
125g good-quality dark chocolate chips or coarsely chopped chocolate (45-54% cocoa)
Salted peanut brownie dough
125g good-quality dark chocolate (45-54% cocoa), chopped
100g butter, cubed
165g (¾ cup, firmly packed) brown sugar
1 egg, at room temperature
1 teaspoon natural vanilla essence or extract
150g (1 cup) plain flour
½ teaspoon bicarbonate of soda
100g salted roasted peanuts
Method
- Preheat the oven to 180°C (160°C fan-forced). Line a large oven tray with non-stick baking paper.
- To make the Chocolate Chip Cookie Dough, use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the egg and beat well. Sift together the flour and baking powder, add to the butter mixture with the chopped chocolate and mix on the lowest possible speed until just evenly combined. Cover and place in the fridge while making the salted peanut brownie dough.
- To make the Salted Peanut Brownie Dough, put the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Use a metal spoon to stir occasionally over low heat until just melted and smooth. Transfer to a large bowl and cool slightly. Use a balloon whisk to stir the sugar, egg and vanilla into the chocolate mixture until well combined. Sift together the flour and bicarbonate of soda, add to the chocolate mixture with the peanuts and use a wooden spoon to stir until evenly combined. Cover and place in the fridge to chill for 10 minutes or until the same consistency as the chocolate chip cookie dough.
- Take half a tablespoonful of both doughs and roll them together into a ball, keeping the different colours separate. Place on the lined tray, with the join between the two doughs running down the centre. Flatten to about 4cm in diameter and 1cm thick. Repeat to fill the tray, leaving about 5cm between the cookies.
- Bake in for 12 minutes or until the chocolate chip half is golden and cooked through and the brownie halves are still slightly soft to touch. Cool on the tray. Repeat with the remaining cookie doughs in two more batches.
Baker's Tips
- These cookies will keep in an airtight container at room temperature for up to 5 days – the longer they are kept the softer they will become.
Photography by Alan Benson.
This recipe is from Anneka's SBS Food online column, Bakeproof: Brownies.
CLICK HERE for more Bakeproof columns and recipes.
Prep 30min (+30min standing time)
Bake 40min Makes about 24
Even though these rolls are based on a scone dough, they resemble more a cakey biscuit. Confused? Just go ahead and bake them, you won't be disappointed… And you'll probably find yourself sneaking an extra slice!
Ingredients
170g (1 cup) seedless raisins
60ml (¼ cup) freshly brewed strong coffee
225g (1½ cups) self–raising flour
75g (½ cup) plain flour
Pinch of salt
80g butter, softened slightly, cubed
2 tablespoons caster sugar
125ml (½ cup) pure (pouring/thin) cream
80ml (⅓ cup) milk, plus extra for glazing
150g good-quality dark chocolate, chopped
Coffee icing
125g (1 cup) pure icing sugar
1 tablespoon freshly brewed strong coffee
Method
- Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with non–stick baking paper.
- Put the raisins and coffee in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside for 15 minutes or until almost all the liquid has been absorbed. Drain the raisins and set aside.
- Sift both the flours and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre. Combine the milk and cream, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
- Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball. Use a lightly floured rolling pin to roll the dough into a rectangle about 32 x 28cm. Sprinkle the dough with the chocolate and then the soaked raisins, leaving a 1cm border. Starting from a long side, roll up the dough to form a log. Cut in half and then place both logs on the lined oven tray, leaving enough room between each for spreading. Brush the surface of the logs with the extra milk to glaze.
- Bake in preheated oven for 40 minutes or until golden and cooked through and the logs sound hollow when tapped on the base. Remove from the oven and transfer the logs to a wire rack to cool.
- To make the Coffee Icing, put the icing sugar in a medium bowl and stir in the coffee to make a smooth pouring consistency. Drizzle over the cooled logs. Set aside for 15 minutes or until the icing sets before slicing.
Baker's Tips
- These rolls will keep in an airtight container at room temperature for up to 4 days.
This recipe is from Anneka's SBS Food column, Bakeproof: Scones.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 30minBake 20min Makes 6 serves
Traditionally deep-fried, this lighter version of the much-loved Middle Eastern falafel is baked. Teamed with a fresh herb and tomato salad and tasty tahini dressing, it makes a deliciously light meal.
Ingredients
lemon wedges, to serve
Baked falafel
80ml (⅓ cup) olive oil
300g dried chickpeas, soaked in water for 12-24 hours (see Baker’s tips)
1 cup coarsely chopped flat-leaf parsley
½ cup coarsely chopped coriander
½ cup coarsely chopped mint leaves
6 green shallots, white and pale green part only, sliced
1 garlic clove, crushed
2 tablespoons cumin seeds, toasted
2 teaspoons ground coriander
pinch cayenne pepper
½ teaspoon bicarbonate of soda
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons lemon juice
Tahini sauce
135g (½ cup) tahini (see Baker’s tips)
120-140ml water
1 small garlic clove, crushed
1 tablespoon lemon juice
130g (½ cup) Greek-style natural yoghurt
Tomato & herb salad
500g mixed ripe tomatoes, halved or quartered, depending on the size
⅔ cup flat-leaf parsley leaves
⅔ cup small mint leaves
55g (⅓ cup) currants, soaked in boiling water for 10 minutes and drained
¼ teaspoon sugar
Method
- Preheat oven to 200°C (180°C fan-forced). Brush a large oven tray generously with half the oil.
- To make the baked falafel, place all the ingredients, except the remaining oil, in a food processor and use the pulse button to process until well combined and a rough paste forms. To test if it has been processed enough, press a little of the mixture in your hands. If it holds together, it is ready; if not, process for another 10 seconds and test again.
- Shape tablespoonfuls of the mixture into balls, massaging and pressing with your palms so the mixture holds together. Flatten slightly to form patties about 1 cm thick and 4 cm in diameter. Place on the oiled tray close together. Brush the patties generously with the remaining oil.
- Bake for 15 minutes, then turn the patties over and bake for a further 5 minutes or until golden and crisp on the outside and warmed through.
- Meanwhile, to make the tahini sauce, put the tahini in a medium bowl and gradually stir in the water (it will become thicker before it starts to thin). Stir through the yoghurt, garlic and lemon. Season well with salt and pepper. Cover and chill until required.
- To make the tomato & herb salad, put all the ingredients in a bowl and toss gently to combine.
- Divide the salad among serving plates, top with the falafel and drizzle with the tahini sauce.
Baker's Tips
Remember different batches of dried chickpeas will need various soaking times - the easiest way to tell when they’re ready to use is that they will crush easily when pressed between your fingers.
Use hulled (as opposed to unhulled) tahini to make your sauce for a less bitter flavour.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
This recipe is part of our Bakeproof: Lebanese column.
View previous Bakeproof columns and recipes here.
Prep 20minBake 20minMakes 30
These simple shortbread-like biscuits, subtly scented with orange blossom water, are incredibly more-ish. They are just as good when flavoured with vanilla or rosewater, to taste, too.
Ingredients
125g butter, softened
90g (¾ cup) icing sugar, sifted
200g (1⅓ cup) plain flour, sifted
1 tablespoon orange blossom water, or to taste
30 whole blanched almonds
Method
- Preheat oven to 160°C (140°C fan-forced). Line two baking trays with non-stick baking paper.
- Use an electric mixer to beat the butter, icing sugar and orange flower water until pale and creamy. Add the flour and mix on lowest possible speed until just combined.
- Roll 2 teaspoonfuls of the mixture into balls and place on the lined trays. Press a whole almond into each biscuit to flatten slightly.
- Bake the biscuits for about 20 minutes, swapping the trays halfway through baking, until pale golden and cooked through. Cool on the trays.
Baker's Tips
These biscuits will keep in an airtight container for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Lebanese Baking.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 50min (+1hr 30min proving time)Bake 1hr 5minMakes about 36
Traditionally served as a stuzzichini (an appetiser snack), these cute, crisp, fennel-scented biscuits hail from the Puglia region in the heel of Italy’s boot. Traditionally associated with Easter you will also often find them served throughout the year alongside an aperitif for dunking.
Ingredients
80ml (⅓ cup) lukewarm water
1 teaspoon dried yeast
60ml (¼ cup) extra virgin olive oil
60ml (¼ cup) dry white wine
300g (2 cups) bread or pizza flour, plus extra to dust (see Baker's Tips)
1 tablespoon fennel seeds, coarsely crushed
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon bicarbonate of soda
Method
- Combine the water and yeast in a jug, stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy.
- Add the olive oil and wine to the yeast mixture. Combine the flour, fennel seeds, pepper and salt in a large bowl, make a well in the centre and add the yeast mixture. Use a wooden spoon and then your hands to mix to a soft dough. 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 almost doubled in size.
- Line two large oven trays with non-stick baking paper.
- Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until it returns to its original volume.
- Divide the dough into 12 even portions. Roll each portion into a rope about 30cm long and then cut each into three shorter lengths, each about 10 cm long. Roll each length until 15cm long. Join the ends of each length, pinching to seal, to form rings. Place on the lined oven trays, leaving a little room for rising between each, cover with plastic wrap or a slightly damp tea towel and set aside in a warm, draught-free place for about 30 minutes or until well puffed.
- Preheat oven to 180°C (160°C fan-forced). Fill a large saucepan or large deep frying pan with water until about 8cm deep. Add the bicarbonate of soda and bring to the boil.
- Reduce the heat so that the water is simmering. Working quickly, carefully add 6 of the rings to the boiling water. Once they rise to the surface (this will only take a few seconds) use a slotted spoon to transfer the rings, one at a time, back to the lined oven trays, allowing any excess water to drain away. Repeat with the remaining rings in 5 more batches.
- Bake in preheated oven for 25 minutes or until dark golden, swapping the trays after 12 minutes. Reduce the oven temperature to 110°C (90°C fan-forced) and continue to bake for a further 40 minutes, swapping the trays after 20 minutes, or until crisp all the way through. Cool on the trays.
Baker's Tips
- Bread and pizza flour (also known as ‘strong’ flour) has a higher gluten-content than regular plain flour. This type of flour is more suited to use in yeast-based bread recipes like these biscuits and will give you a better texture that will have more ‘bite’ rather than a fine cake-like crumbly texture.
- These biscuits will keep in an airtight container at room temperature for up to 2 weeks.
- The butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.
- This bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.
Photography by Alan Benson.
Prep 50min (+10min cooling, 15min chilling and 2hrs proving time)Bake 30minMakes 12 serves
This amazing Spanish bread is reminiscent of the croissant from neighbouring France – traditionally layered with lard (although I make mine with butter) this brioche-like bread has a wonderful flakiness and rich buttery flavour that is simply too hard to resist. Originally from the Isle of Mallorca it is traditionally served at festivals and celebrations such as Easter however, these days, it is often found on the breakfast table – trust me, it really is too good to keep for special occasions!
Ingredients
200ml (7fl oz) lukewarm milk
1 x 7g sachet (2 teaspoons) instant dried yeast
110g (½ cup/4oz) caster sugar
2 eggs, at room temperature
450g (3 cups/15¾oz) strong bread or pizza (high-protein) flour, plus extra to dust (see Baker's Tips)
¼ teaspoon fine salt
Melted butter, to grease
200g (7oz) salted butter, cubed, softened (see Baker’s Tips)
Icing sugar, to dust
Method
- Combine the milk, yeast and 1 teaspoon of the sugar in a jug. Stir to combine and set aside in a warm draught-free place for 5 minutes or until frothy. Add the eggs and use a fork to whisk to combine.
- Combine the flour, remaining sugar and salt in the bowl of a stand mixer. On low speed gradually add the milk mixture and knead with a dough hook. Continue to knead on low speed for 6-8 minutes or until the dough is smooth and elastic.
- Brush a medium bowl with melted butter to grease. Place the dough in the bowl, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in volume.
- Line a large oven tray with non-stick baking paper.
- When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until it returns to its original volume.
- Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 45cm/18in square. Working quickly, use a palette knife to carefully spread the butter all over the dough to cover evenly, leaving a 2cm/¾in border. Roll up the dough into a roll to enclose the butter and then press the ends to seal. With an end closest to you, gently roll out the dough again to a rectangle about 60cm/24in long and 15cm/6in wide, dusting the dough with a little flour if the butter breaks through. Starting from a long end, roll up the dough again to form a long roll.
- Loosely coil the roll onto the lined baking tray. Cover with a slightly damp tea towel and chill for 15 minutes. Remove form the fridge and set aside in a warm draught-free place for 1 hour or until well risen.
- Preheat oven to 180°C/350°F (160°C/315°F fan-forced).
- Bake the Ensaïmada in preheated oven for 30 minutes or until cooked through and golden. Place the baking tray on a wire rack and set aside on the tray for at least 10 minutes to cool slightly before serving warm or cool completely. Serve dusted liberally with icing sugar.
Baker's Tips
- The butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.
- This bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.
This recipe is from Anneka's SBS Food online column Bakeproof: Easter Treats. Click here for more Bakeproof columns and recipes.
Photography by Alan Benson.
Prep 25minBake 35minMakes 8-10 serves
With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea... although, by all means, feel free to indulge mid-afternoon!
Ingredients
melted butter, to grease
800g apples (such as Granny Smith or Golden Delicious)
75g (⅓ cup) caster sugar
1½ teaspoons ground cinnamon
thick cream or vanilla ice cream, to serve
Base
190g (1¼ cup) plain flour
1 teaspoon baking powder
110g (½ cup) caster sugar
125g unsalted butter, cubed, softened
1½ teaspoons natural vanilla essence or extract
1 egg
50g (⅓ cup) plain flour
100g (½ cup, firmly packed) brown sugar
80g chilled unsalted butter, cubed
40g (½ cup) shredded coconut
75g (¾ cup) flaked almonds
Method
- Preheat the oven to 180°C. Brush a 20 x 30cm shallow slice tin with melted butter to grease.
- To make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge.
- Meanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds.
- Peel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside.
- Bake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through.
- Serve warm or at room temperature cut into portions and accompanied by cream or ice cream.
Baker's Tips
- This slice is delicious served either warm or at room temperature. It will keep, covered, in the fridge for up to 3 days. Bring to room temperature or warm gently in the microwave to serve.
This recipe is from Anneka's SBS Food online column, Bakeproof: Apples. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 15minBake 1hr 40minMakes 6-8 serves
Rice pudding is the ultimate in comfort food. Coconut milk gives this version a contemporary twist and when topped with vanilla-baked rhubarb, it is a winter pudding you will want to make time and time again.
Ingredients
melted butter, to grease
110g (½ cup) Arborio rice
375ml (1½ cup) milk
270ml can coconut milk
2 tablespoons caster sugar
10g (2 teaspoons) butter
toasted flaked coconut or roasted coconut chips (see Baker’s Tips), to serve (optional)
Baked rhubarb
1 vanilla bean, split lengthways
75g (⅓ cup) caster sugar
1 bunch rhubarb, trimmed, washed and cut into 7cm lengths (you will have about 550g trimmed weight)
Method
- To make the Baked rhubarb, preheat oven to 200°C. Scrape the seeds from the vanilla bean, place into a medium bowl with the sugar, and toss to evenly combine. Add the rhubarb and toss to coat in the vanilla sugar. Transfer the rhubarb and vanilla bean to an ovenproof dish just large enough to arrange the rhubarb in a single layer. Sprinkle with any remaining vanilla sugar left in the bowl. Cover with foil and bake in preheated oven for 20 minutes. Remove the foil, give the dish a shake and bake for a further 5-10 minutes or until the rhubarb is tender when tested with a skewer. Remove from the oven and set aside while baking the rice pudding.
- Reduce the oven temperature to 160°C. Combine the rice, milk, coconut milk and caster sugar in a bowl. Stir with a fork until well combined. Transfer to a 1-litre (4-cup) ovenproof dish and dot with the butter. Bake, uncovered, in preheated oven for 1 hour–1 hour 10 minutes, whisking occasionally with a fork so the rice cooks evenly, or until the rice is just tender and the pudding is the consistency of a wet risotto.
- Serve the warm rice pudding immediately, topped with the rhubarb. Drizzle with rhubarb syrup and sprinkle with the coconut, if desired.
Baker's Tips
- Roasted coconut chips are available from the dried fruit and nuts section of selected supermarkets.
Photography by Alan Benson.
This recipe is from Anneka's SBS Food online column, Bakeproof: Comfort puddings. CLICK HERE for more Bakeproof recipes.
Prep 45min (+ 20min chilling + 1.5hr cooling time)Bake 55minMakes 8-10 serves
The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is something special to reserve for autumn lunches when figs are at their best.
Ingredients
1 x quantity sweet sage shortcrust pastry, shaped into a rectangle before wrapping and chilling as directed
8 medium firm ripe figs (about 50g each), quartered
2 tablespoons honey, warmed, to brush
20 small sage leaves (optional), to serve
Icing sugar (optional), to dust
Honey ice cream or whipped cream, to serve
Frangipane
80g unsalted butter, at room temperature
75g (⅓ cup) caster sugar
2 tablespoons honey
1 orange, rind finely grated
2 eggs, at room temperature
50g (⅓ cup) plain flour
120g ground almonds (meal)
Method
- Preheat oven to 200°C (180°C fan-forced).
- Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 4mm thick. Line a 11.5cm x 35cm (base measurement) tart tin, with a removable base, with the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
- Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure to press into the corners. Bake for 15 minutes.
- Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
- Reduce the oven temperature to 170°C (150°C fan-forced).
- To make the Frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a time, beating well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture and mix on low speed until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly into the frangipane.
- Bake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in the tin, on a wire rack.
- Brush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and serve slices accompanied with ice cream or cream.
Baker's Tips
- This tart is best eaten on the day it is baked; however, it will keep in the fridge in an airtight container for up to 2 days. Serve at room temperature.
This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Fruits. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- 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.
- 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.
- 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.
- Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
- 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.
Baker's Tips
- The raspberries can be replaced with 150g (5¼oz) blueberries or quartered strawberries.
- For a nut-free version, the almond meal can be replaced with 75g (2¾oz) desiccated coconut and sprinkle with 25g (¼ cup/¾oz) flaked coconut.
- This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
Prep 1hr15min (+2hr chilling and 1hr cooling time)Bake 1hr20minMakes 10 serves
This blissful combination of sponge cake, cream, meringue, dulce de leche and peaches takes its name from a native Uruguayan bird – apparently the meringues resemble the features of a chaja bird. I must admit I find it hard to see the resemblance and feel this wonderful cake has been dealt a slight disservice in its naming!
Ingredients
400g tin sliced peaches in juice55g (¼ cup) caster sugar
2 tablespoons peach-flavoured liqueur or schnapps
300ml thickened cream
1 teaspoon natural vanilla essence or extract
2 x 20cm sponge cakes
225g (¾ cup) dulce de leche, warmed gently to a spreadable consistency
2 egg whites
110g (½ cup) caster sugar
1 teaspoon vanilla essence
Method
- To make the meringues, preheat oven to 110°C. Line a large oven tray with non-stick baking paper. Combine the egg whites and sugar in a medium heatproof bowl and place over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a spatula until the sugar is dissolved and the mixture is heated through.
- Transfer the egg white mixture to the bowl of an electric mixer and whisk with an electric mixer with a whisk attachment until very thick and glossy and the mixture has cooled to room temperature. Spoon the meringue into a large piping bag fitted with a plain 1 cm nozzle. Pipe small 'kisses' about 2.5cm in diameter and 2cm apart on the lined tray. Bake in preheated oven for 1 hour or until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly ajar and cool completely in the oven (this will take about 1 hour).
- Drain the peach slices, reserving 100ml of the juice. Set the peach slices aside. Combine the reserved juice in a small saucepan with the sugar and stir over low heat until the sugar dissolves. Bring to a simmer and simmer gently for 2 minutes to reduce slightly. Remove from the heat and stir in the peach-flavoured liqueur or schnapps.
- Use an electric mixer with a whisk attachment or a balloon whisk to whisk the cream and vanilla until soft peaks form.
- To assemble the cake, turn the sponge layers upside down and brush with half the peach syrup. Turn the sponges right side up and brush with the remaining syrup. Place one layer on a serving plate and spread with half the dulce de leche. Spread with half of the whipped cream. Crumble over about 12 of the meringues and then top with the reserved peach slices. Cover with the remaining sponge layer. Spread the top with the remaining dulce de leche and then the remaining cream. Decorate the top with the remaining meringues. Serve immediately.
Baker's Tips
- The assembled cake, without the meringues on top, will keep in the fridge for up to 3 hours before serving. Stand at room temperature for 30 minutes before serving.
This recipe is from Anneka's SBS Food online column, Bakeproof: Latin American Cakes.
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Photography by Alan Benson.
