Prep 15minBake 40minMakes 6 serves

The simplicity of these roasted winter root vegetables allows their true flavours to shine – especially when finished with fresh herbs, lemon and ricotta salata.

Ingredients

• 1 bunch baby beetroot, scrubbed, trimmed and halved if large
• 1 bunch baby (Dutch) carrots, scrubbed, trimmed and halved
• 1 fennel bulb, trimmed and cut into 8 wedges
• 3 small parsnips, scrubbed, trimmed and quartered
• 2 tablespoons extra-virgin olive oil, plus extra to drizzle
• 40g ricotta salata (see Baker's Tips) or sheep's milk feta, crumbled or coarsely grated
• 1½ tablespoons oregano leaves
• 1½ tablespoons chopped flat-leaf parsley
• 1 lemon, zest finely grated
• lemon wedges or cheeks, to serve

Method

1. Preheat the oven to 220°C (200°C fan-forced)
2. Toss the beetroot, carrots, fennel and parsnip with the oil to coat. Spread over the base of a roasting dish and bake for 40 minutes, tossing once halfway through baking, or until the beetroot is tender when pierced with a skewer.
3. Remove the vegetables from the oven and transfer to a serving platter. Drizzle with a little more oil. Combine the ricotta salata, oregano, parsley and lemon zest and scatter over the vegetables. Serve warm or at room temperature with lemon wedges.

Prep 40min (+20min cooling and 2.5hr chilling)Bake 15minMakes 6 serves

These little layered cakes are the sweetest hats you'll find. Made up of custard cream and a chocolate topping they are covered in shredded coconut for a little texture but you can also use nuts as well, if you have them handy. They are best served chilled and if you aren't much for a dessert fork, then eating these with your hands like a cupcake is absolutely acceptable!

Ingredients

• 100g (1½ cups) shredded coconut, to coat

Sponge Layers

• melted butter, to grease
• 4 eggs, at room temperature
• 165g (¾ cup) caster sugar
• 2 tablespoons boiling water
• 2 tablespoons vegetable oil
• 100g (⅔ cup) self-raising flour, sifted
• 2 tablespoons cocoa powder mixed to a paste with 60 ml (¼ cup) boiling water and cooled

Custard cream

• 1 tablespoon cornflour
• 1 tablespoon custard powder
• 2 tablespoons caster sugar
• 200ml milk
• 20g butter, cubed
• 1 egg yolk
• 1½ teaspoons natural vanilla essence or extract

Chocolate glaze

• 50g dark chocolate, chopped
• 2 teaspoons vegetable oil

Method

1. To make the custard cream, sift together the cornflour and custard powder into a small saucepan. Add the sugar and then use a balloon whisk to gradually stir in the milk. Place the saucepan over a medium heat and cook, stirring frequently, until the mixture boils and thickens. Remove from the heat and stir in the butter, egg yolk and vanilla until well combined. Pour into a medium bowl, cover the surface of the custard directly with a piece of plastic wrap and set aside to cool (this will take about 2 hours).
2. To make the sponge layers, preheat oven to 180°C (160°C fan-forced). Brush two 16 x 26 cm shallow cake tins with a little melted butter to lightly grease and then line the base and two long sides of each with one piece of non-stick baking paper.
3. Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until the mixture is very thick and pale (this will take 5-8 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.
4. Combine the boiling water and oil. Sift the flour over the egg mixture. Immediately pour the warm water and oil mixture down the side of the bowl and use a spatula to fold until just evenly combined (be careful not to overmix).
5. Pour half of the mixture into one of the prepared cake tins. Add the cocoa paste to the mixture still in the bowl and fold together until just combined. Pour into the second cake tin. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-15 minutes or until the cakes spring back when lightly touched in the centre and start pulling away from the sides of the tins. Stand the cakes in the tins for 2 minutes before turning onto a wire racks to cool completely.
6. To assemble, use a 6 cm round cutter to cut each of the Sponge cakes into 6 rounds. Place the round cutter over a chocolate sponge. Top the chocolate sponge round with about 1 tbsp of the Custard cream and then cover with around of plain sponge. Remove the pastry cutter. Repeat with the remaining chocolate and plain sponge rounds and 1 tbsp of Custard cream for each cake to make 6 layered cakes in total. Spread the sides of the cakes with the remaining Custard cream. Roll the sides of the cakes in the coconut to coat and place on a serving plate. Place in the fridge while making the Chocolate glaze.
7. Place the chocolate and oil in a heatproof bowl. Place over a saucepan of simmering water, stirring occasionally, until melted and smooth. Carefully spread about 1 tsp of the Chocolate glaze over the tops of each of the cakes to cover. Return the cakes to the fridge for 30 minutes or until the Chocolate glaze is set. Serve chilled.

Prep 40min (+1hr 15min proving time)Bake 25minMakes about 16

The Swedes love their sweet buns so much they have even declared 4 October National Cinnamon Bun Day! These more-ish cinnamon-almond filled buns are the quintessential accompaniment to a fika (or coffee). The traditional twisting and shaping of them may seem a little tricky to start with but follow my instructions and watch this quick video and you’ll have it mastered in no time.

Ingredients

Dough

Almond filling

Method

1. To make the dough, combine the flour, sugar, yeast, cardamom and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 3–5 minutes or until the milk is lukewarm. Remove from heat, stir in the vanilla and set aside for 5 minutes, stirring occasionally with a fork, until the butter melts. 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 8–10 minutes or until it is smooth and elastic and springs back when you push your finger into it (see Baker's Tips).
3. Brush a large bowl with melted butter to grease. Add the dough 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 size. (See Baker's Tips).
4. To make the almond filling, place all the ingredients in a food processor and process until smooth and well combined, scraping down the side of the bowl when necessary. Set aside.
5. Line two large baking trays with baking paper.
6. 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 2–3 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough into a 30 cm x 50 cm rectangle, about 0.5cm thick. Place the dough on the benchtop so that a long side is closest to you.
7. Use a palette knife to spread the almond filling evenly over the lower half of the dough. Fold the top third down to cover the filling and then the bottom third up, pressing down firmly.
8. Use a large, sharp knife to cut the dough into 16 strips, each about 3.5cm wide. Use the knife to cut each strip in half three-quarters of the way up towards the folded end to make two 'legs'. Hold a strip at opposite ends and pull gently to stretch slightly. Then twist the two 'legs' separately about three times. Tie the two 'legs' together in a simple knot and then tuck the opposite end under the knot.
9. Repeat with the remaining dough strips, placing them about 5cm apart on the lined trays as they are shaped. Cover with a damp tea towel and set aside in a warm, draught-free place for 25–30 minutes or until risen and the dough no longer springs back when you poke it gently with a finger.
10. Preheat the oven to 190°C (170°C fan-forced).
11. Brush the rolls with the whisked egg to glaze and sprinkle with flaked almonds or pearl sugar. Bake the rolls in preheated oven for 25 minutes or until golden and sound hollow when tapped on the base. Serve warm or at room temperature.

Prep 30min (+40min proving)
Bake 15minMakes 4serves

Similar to Indian Naan, just lighter and flakier (and in my opinion yummier), taftan is a hearth-baked flatbread from Persia and Pakistan. It is often flavoured with saffron – as this one is – which gives it a striking golden hue and alluring flavour perfect to serve alongside curries and soups (although don’t discount just nibbling it on its own).

Ingredients

• 260g (1¾ cups) bread or pizza flour
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon instant dried yeast
• 70g (3½ tbsp) ghee, melted
• 2 tablespoon Greek-style natural yoghurt
• 80ml (⅓ cup) milk
• 1 tablespoon vegetable oil, plus extra to grease
• 2 teaspoons nigella seeds
• 1 good pinch saffron, soaked in 1 tbsp hot water

Method

1. Combine the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Combine the milk, yoghurt and 40g (2 tablespoons) of the melted ghee, add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough. Turn onto a lightly floured bench top and knead for 8-10 minutes or until smooth and elastic and springs back when you push your finger into it.
2. Brush a medium bowl with extra oil to grease, add the dough and turn to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until risen slightly.
3. Preheat the oven to 200°C (180°C fan-forced). Line two large heavy baking trays with baking paper.
4. Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until smooth and elastic and the dough has returned to its original size. Divide the dough evenly into 2 portions and brush each with the oil to coat.
5. Use a rolling pin to roll out a portion into a rough circle about 22cm in diameter and 5mm thick. Then use your hands to pull one end to shape into a teardrop, about 17cm x 24cm, pressing the centre to create a thicker edge. Transfer to a baking tray and then use your fingertips to make indents all over the surface of the flatbread. Repeat with the remaining dough portion. Brush the flatbreads with the saffron liquid and then sprinkle with the nigella.
6. Bake for 10 minutes. Brush the surface of the flatbreads with the remaining melted ghee. Swap the trays around and then bake for a further 5-10 minutes or until the flatbreads are golden and cooked through.
7. Serve warm or at room temperature along side a soup or curry.

Prep 30min (+2hr proving)
Bake 40-50minMakes 4 serves

This mor-ish flatbread has a long fermentation time that gives its distinctive well-developed and slightly sour flavour. It’s perfect for dipping into and sopping up fragrant Middle Eastern stews and dips.

Ingredients

• 600 g (4 cups) plain flour
• 1 sachet (7 g) instant dried yeast
• 2 tsp sugar
• 1½ tsp salt
• 375 ml (1½ cups) warm water
• 130 g (½ cup) Greek-style natural yoghurt, at room temperature
• 1 tbsp olive oil
• Honey, good-quality pan-fried or grilled haloumi and fresh oregano leaves, to serve

Method

1. Combine the flour, yeast, sugar and salt in a large bowl. Combine the water, yoghurt and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough (the dough will be quite sticky at this stage). Cover the bowl with a damp tea towel and set aside in a warm, draught-free place for 2-3 hours or until well risen.
2. Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).
3. Divide the dough into 4 portions. Use your hands to flatten each portion into a round on a floured bench top to about 26 cm in diameter and 6-7 mm thick. Place on a piece of baking paper on a tray and cover with a damp tea towel. Set aside in a warm, draft-free place for 15 minutes to rise slightly. Repeat with the remaining 3 dough portions.
4. Use the baking paper to lift a bread round onto the pizza stone in the oven and bake for 10-13 minutes or until golden and baked though. Remove from the oven and wrap in a clean tea towel to keep warm while baking the remaining flatbreads in the same way (the flatbread will be crusty on the outside to start with and then will soften as it stands wrapped in the tea towel).
5. Serve warm topped with honey, haloumi and oregano leaves.

Prep 20min (+ cooling time)Bake 25-30minMakes 12

Based on a cake I have made for years as a wedding cake for friends, this recipe is incredibly simple but still has a wonderful celebratory feel. It also makes truly divine individual cakes like these sweet butterfly cakes.

Ingredients

Melted butter, to grease (optional)
200g good-quality white chocolate, chopped
150g unsalted butter, cubed
185ml (¾ cup) water
220g (1 cup) caster sugar
2 eggs, at room temperature, lightly whisked
1½ teaspoons natural vanilla extract or essence
225g (1½ cup) plain flour
50g (½ cup) almond meal
1½ teaspoons baking powder
125ml (½ cup) thick (double) cream
165g (½ cup) raspberry or blackberry jam
Icing sugar, to dust

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole 80ml (⅓ cup) capacity muffin tray with melted butter or line with paper cases.
2. Put the chocolate, butter and water in a medium saucepan and stir over medium heat just until the chocolate and butter have melted and the mixture is smooth. Remove from the heat and set aside until cooled to room temperature.
3. Add the sugar, eggs and vanilla to the chocolate mixture and use a balloon whisk to stir until well combined.
4. In a medium bowl, use a clean whisk or fork to whisk together the flour, almond meal and baking powder, combining the ingredients evenly and breaking up any lumps of almond meal. Add to the chocolate mixture and stir with the whisk until just combined.
5. Divide the mixture evenly among the muffin holes and lightly tap the tin on the bench top to remove any large air bubbles. Bake in the preheated oven for 25–30 minutes or until a skewer inserted in the centre of a cake comes out clean. Leave the cakes to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely.
6. When cool, cut a shallow cone-shaped piece out of the top of a cake, leaving about a 1cm border. Cut the piece of cake in half. Spoon a little cream and then some jam into the hole to fill. Arrange the two pieces of cake in the jam to form wings. Repeat with the remaining cakes, cream and jam. Dust with icing sugar to serve.

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 unsalted butter, softened slightly
• 110g (½ cup, firmly packed) dark brown sugar
• 1 lemon, zest finely grated
• 1 orange, zest finely grated
• 90g (60 ml/¼ cup) honey
• 1 egg
• 40g (¼ cup) finely chopped candied citrus rind
• 350g (2⅓ cups) 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) pure icing sugar, to dust

Method

1. Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Use an electric mixer 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.
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 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.