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Sticky mandarin almond & poppy seed cakes

Sticky mandarin almond & poppy seed cakes

SERVES
12
COOK TIME
30
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Mandarin
Collections Autumn, Family

INGREDIENTS

Cakes
  • 1/3 cup poppy seeds
  • 2 tbsp milk
  • 150 g butter
  • 3 tsp finely grated mandarin rind
  • 1 cup raw caster sugar 4 large eggs
  • 1 cup self-raising flour 1 cup almond meal
  • 1/4 cup mandarin juice
  • Sticky Mandarin Syrup
  • 1 cup caster sugar
  • 1/2 cup water
  • 2 tsp vanilla bean paste
  • zest & juice of 3 mandarins

METHOD

  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

Print Recipe
Sticky mandarin & almond cakes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.
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Frozen summer fruit pavlova puddings

Frozen summer fruit pavlova puddings

SERVES
8
COOK TIME
12
PREP TIME
25
DIFFICULTY
Easy
Tags Christmas, Fruit, Pavlova, Summer
Collections Special occasion, Summer

INGREDIENTS

  • 1 yellow peach
  • 2 apricots
  • 125 g raspberries
  • 125 g blackberries
  • 125 g strawberries, hulled
  • 4 egg yolks
  • 100 g sugar
  • 2 tsp vanilla bean paste
  • 300 ml pure cream
  • 2 egg whites
  • 125 g ready-made meringues (eg. toffee & almond meringues), roughly crushed
  • To garnish
  • red currants, icing sugar

METHOD

  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.
To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar to garnish with reserved berries.

Print Recipe
Frozen summer fruit pavlova puddings
Prep Time 25 minutes
Cook Time 12 hours
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 12 hours
Servings
people
Ingredients
Recipe Notes
  1. Lightly grease a 1 ltr pudding basin or 8 individual pudding basins & line with plastic wrap, allowing plenty
    to overhang.
  2. Slice the peach & apricots in half, removing the stones & cut into 1cm cubes. Place in a medium bowl & add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.
  3. In a large mixing bowl, combine the egg yolks, sugar & vanilla bean paste together over a saucepan of simmering water.
  4. Using electric beaters whisk until pale & mousse like, then remove from heat & allow to cool.
  5. In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture, until well combined.
  6. Place egg whites in a clean mixing bowl & beat to stiff peaks. Gently fold into yolk mixture, until well combined.
  7. Add the mixed fruit & crushed meringue to the yolk mixture, folding gently to incorporate.
  8. Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top & place in freezer overnight.

To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes
before turning onto serving plates. Top with red currants, a dusting of icing sugar to
garnish with reserved berries.

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Cherry & almond cheesecake

Cherry & almond cheesecake

SERVES
10
COOK TIME
30
PREP TIME
30
DIFFICULTY
Easy
Tags Baking, Cheesecake, Cherry
Collections Special occasion, Summer

INGREDIENTS

  • 250 g almond biscotti
  • 125 g unsalted butter, melted
  • 750 g full fat soft cheese of your choice
  • 1/2 cup raw caster sugar
  • 2 tsp vanilla bean paste
  • 2 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 300 ml pure cream
  • 1/4 cup water
  • 10 g powdered gelatine

METHOD

  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.
To serve, place cheesecake on a serving plate, top with cherries & sprinkle over almonds.

Print Recipe
Cherry & almond cheesecake
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  1. Lightly grease & line a deep 20cm spring- form pan with baking paper
  2. Place biscotti in a food processor & blitz until it resembles coarse breadcrumbs.
  3. Add melted butter & mix until well combined.
  4. Place in prepared pan, pressing mixture down to create a firm base. Refrigerate for 30 minutes.
  5. Meanwhile, using an electric mixer beat soft cheese, sugar, vanilla, zests & juice until mixture is smooth.
  6. Place water in a small saucepan, sprinkle over gelatine & leave to sponge for 5 minutes.
  7. Place saucepan over a low heat, until mixture dissolves, making sure it does not boil. Add to cheese mixture, mixing until well combined.
  8. In a clean mixing bowl whip cream to soft peaks. Gently fold cream into cheese mixture until combined.
  9. Pour mixture over prepared base & refrigerate for at least 3 hours.
  10. For the topping, heat a deep frying pan over a medium heat.
  11. Add cherries & sugar together, tossing to combine.
  12. Cover & cook for about 5 minutes, until juices are reduced & glossy. Allow to cool.

To serve, place cheesecake on a serving plate, top with cherries & sprinkle
over almonds.

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Lemon pavlova with summer fruits

Lemon pavlova with summer fruits

SERVES
8
COOK TIME
2
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Christmas, Pavlova
Collections Special occasion, Summer

INGREDIENTS

Lemon pavlova
  • Finely grated zest of 1/2 lemon
  • 3 tsp cornflour
  • 4 egg whites, at room temperature
  • pinch salt
  • 1 cup raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • Vanilla yoghurt cream
  • 250 ml cream
  • 2 tsp vanilla bean paste
  • 150 ml Greek style yoghurt
  • 200 g fresh summer fruit (eg. peaches, mango, passionfruit, raspberries, strawberries), sliced

METHOD

  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.
To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

Print Recipe
Lemon pavlova with summer fruits
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.

To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

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Blueberry & buttermilk pancakes with lemon curd

Blueberry & buttermilk pancakes with lemon curd

SERVES
8
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags Blueberry, Lemon Curd, Pancakes
Collections Family, Special occasion

INGREDIENTS

  • 2 eggs, lightly beaten
  • 2 cups self-raising flour, sifted
  • 1/3 cup caster sugar (75g)
  • 2 cups buttermilk (500ml)
  • 50 g unsalted butter, melted
  • 2 tsp vanilla bean paste
  • spray oil, for cooking
  • 2 125g punnets blueberries
  • Lemon curd
  • 1/2 cup lemon juice (125ml)
  • 1 tbsp finely grated lemon zest
  • 4 large eggs, lightly whisked and strained
  • 225 g caster sugar
  • 125 g soft, unsalted butter

METHOD

  1. Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.
  2. To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.
  3. Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.
  4. Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.
  5. Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.
  6. Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.
  7. Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.
  8. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.
  9. Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.
  10. Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.
Serve pancakes with lemon curd and scatter over the remaining fresh blueberries.

Print Recipe
Blueberry & buttermilk pancakes with lemon curd
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.
  2. To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.
  3. Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.
  4. Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.
  5. Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.
  6. Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.
  7. Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.
  8. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.
  9. Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.
  10. Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.

Serve pancakes with lemon curd and scatter over the remaining fresh blueberries.

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