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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
melted butter, to grease1 egg, lightly whisked, to glaze
flaked almonds or pearl sugar (see Baker's Tips), to sprinkle
Dough
450g (3 cups) strong bread or pizza flour, plus extra to dust55g (¼ cup) caster sugar
7g (1 sachet) dried yeast
1 teaspoon ground cardamom
½ teaspoon salt
300ml milk
100g butter, diced
1 teaspoon natural vanilla essence or extract
Almond filling
80g butter, at room temperature50g (½ cup) almond meal
50g marzipan
55g (¼ cup) caster sugar
1½ teaspoon ground cinnamon
Method
- 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.
- 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).
- 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).
- 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.
- Line two large baking trays with 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 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.
- 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.
- 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.
- 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.
- Preheat the oven to 190°C (170°C fan-forced).
- 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.
Baker's Tips
- Pearl sugar (also known as hail or nib sugar) is a coarse white sugar used extensively in European baking. Because it retains its shape (it doesn’t melt during cooking) it adds a lovely textural sweet crunch to pastries, sweet breads and biscuits. Pearl sugar is available at specialty food stores and European-style delicatessens.
- The dough can be kneaded with an electric mixer, fitted with a dough hook, on low speed for 5–8 minutes or until smooth and elastic and comes away from the side of the bowl.
- The dough can be proved in the fridge overnight (in the greased, covered bowl). Stand in a warm, draught-free place for 1–2 hours, or until the dough reaches room temperature, before continuing with the recipe.
- These rolls are best eaten the day they are baked, however they do freeze well. To freeze, wrap individually in plastic wrap, seal them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature. To reheat, place on a lined baking tray in an oven preheated to 160°C (140°C fan-forced) for 10 minutes or until heated through.
This recipe is from Anneka's SBS Food online column, Bakeproof: Scandi Baking.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- 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.
- 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.
- Preheat the oven to 200°C (180°C fan-forced). Line two large heavy baking trays with baking paper.
- 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.
- 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.
- 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.
- Serve warm or at room temperature along side a soup or curry.
Baker's Tips
This flatbread will keep in an airtight container at room temperature for up to 2 days but it is best eaten the day it is baked.This recipe is from Anneka's SBS Food online column, Bakeproof: Yeast-leavened Flatbreads.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- 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.
- Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).
- 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.
- 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).
- Serve warm topped with honey, haloumi and oregano leaves.
Baker's Tips
You can also bake these flatbreads on baking paper-lined oven trays for 15 minutes.These flatbreads are best eaten the day they are baked.
This recipe is from Anneka's SBS Food online column, Bakeproof: Yeast-leavened Flatbreads.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- 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.
- 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.
- Add the sugar, eggs and vanilla to the chocolate mixture and use a balloon whisk to stir until well combined.
- 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.
- 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.
- 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.
Baker's Tips
- The unfilled cakes will keep in an airtight container at room temperature in a cool spot for up to 2 days. Alternatively they will freeze well sealed in a freezer bag or airtight container for up to 1 month. Thaw at room temperature.
- These cakes are best eaten the day they are filled.
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
- 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.
- 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.
- 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.)
- 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.
Baker's Tips
- These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw 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
185ml (¾ cup) strong freshly brewed coffee60ml (¼ cup) Marsala
75g good-quality dark chocolate (70% cocoa), grated
Chocolate dollar fives, to sprinkle (optional)
Sponge Layers
Melted butter, to grease4 eggs, at room temperature
165g (¾ cup) caster sugar
60ml (¼ cup) milk
20g butter
110g (¾ cup) self-raising flour, plus extra to dust
30g (¼ cup) cornflour
Mascarpone mixture
150ml thickened cream90g (⅔ cup) icing sugar, sifted
125g mascarpone
Chocolate ganache
250g good-quality dark chocolate (54% cocoa), chopped80ml (⅓ cup) pouring cream
Method
- 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.
- 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.
- 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).
- 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).
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
Baker's Tips
- These Tiramisu cakes will keep in an airtight container in the fridge for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Little Cakes. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- 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.
- 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.
- 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).
- 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.
- 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.
Baker's Tips
- These cakes, without the fresh raspberries, will keep in an airtight container at room temperature for up to 2 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Aussie Day Favourites.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
- 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.
- 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.
- 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.
- 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.
Baker's Tips
- The uncooked dough will keep covered in the fridge for up to 2 days. Roll and bake straight from the fridge.
- These biscuits will keep in an airtight container at room temperature for up to 1 month.
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
- 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.
- 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.
- Line a large baking tray with baking paper.
- 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.
- Press the olives and rosemary into the surface flatbread. Drizzle with the extra olive oil and then sprinkle with the salt.
- Set aside in a warm draught-free place for 30 minutes or until risen slightly.
- Preheat the oven to 220°C (200°C fan-forced).
- Bake in the centre of the preheated oven for 25 minutes or until golden and cooked through. Serve warm or at room temperature.
Baker's Tips
- This focaccia is best eaten the day it is baked.
This recipe is from Anneka's SBS Food online column, Bakeproof: Yeast-leavened Flatbreads. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- Melted butter, to grease
- 125g 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
- Sprinkles of your choice, to decorate
Chocolate fudge frosting
- 1 tablespoon cocoa powder, sifted
- 1 tablespoon hot water
- 185g butter, softened
- 60g (½ cup) icing sugar, sifted
- 1 teaspoon natural vanilla essence or extract
- 250g good-quality dark chocolate (54% cocoa), melted and cooled
Method
- Preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole 80ml (⅓ cup) silicone muffin pan with the melted butter to grease.
- Use an electric mixer to beat the butter, sugar and vanilla until 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. Sift together the flour and baking powder. With the motor running on lowest possible speed, add half the flour and beat until just combined. Add the buttermilk and beat on low until just combined. Add the remaining flour and beat until just combined.
- 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.
- 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.
- 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.
Baker's Tips
- These cakes will keep in an airtight container at room temperature for up to 2 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Little Cakes. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
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
- Preheat oven to 160°C (140°C fan-forced).
- 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.
- 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.
- 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.
- 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.
- 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.
Baker's Tips
- The longer the chocolate cools the thicker it will become and the more defined the 'swirls' of chocolate will be.
- Non-stick egg rings are perfect to use to make these florentines, but they will still need to be greased.
- These florentines will keep in an airtight container or jar in a cool dark place for up to 2 weeks.
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 (+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) plain flour
- 40g (⅓ cup) cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper
- 70g (½ cup) dried pitted dates, coarsely chopped
- 80g (½ cup) prunes, coarsely chopped
- 80g glace apricots, chopped
- 155g (1 cup) unsalted roasted macadamias, coarsely chopped
- 160g (1 cup) blanched almonds, coarsely chopped
- 70g (½ cup) unsalted pistachio kernels
- 100g dark chocolate, chopped
- 1½ tablespoon finely grated orange rind
- 175g (½ cup) honey
- 110g (½ cup) caster sugar
- 2 tablespoon water
- 1 teaspoon natural vanilla essence or extract
- Icing sugar or extra cocoa powder, to dust
Method
- Preheat oven to 170°C (150°C fan-forced).
- Brush a shallow round 20cm (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.
- 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 teatowel (see Baker's Tips).
- 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.
- 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).
- Remove from pan and dust liberally with icing sugar or cocoa. Serve in thin wedges.
Baker's Tips
- Confectioner's rice paper sheets are available from Asian grocers, delicatessens and specialty food stores. Don't confuse it with Asian rice paper, used to make rice paper rolls.
- Before adding the hot syrup to the fruit and nut mixture, place a tea towel under the bowl to stop it from slipping when mixing.
- To make individual panforte, grease eight 8cm (base diameter) loose-bottomed tart tins with oil spray or melted butter and line the bases witha circle of edible rice paper. Divide the mixture among the tins and press down firmly. Bake for 25-30 minutes.
- This panforte will keep wrapped well in plastic wrap in a cool spot for up to 1 month.
This recipe is from Anneka's SBS Food online column, Bakeproof: Gifts from the Kitchen.
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Photography by Alan Benson.