HOME BAKE Best-ever biscuits, brownies, pastries & cakes

Australia’s TOP-RATED RECIPE COLLECTIONS

YOUR ALL-TIME FAVOURITES COOKBOOK BISCUITS, BITES & BUNS The latest cookbook, anzac biscuits...... 17 Home Bake, from Australia’s banoffee profiteroles...... 21 favourite food and lifestyle caramel & raspberry chocolate palmiers...... 30 website taste.com.au, is choc-centre cupcakes...... 33 chocolate melting moments...... 10 filled with a tempting selection chocolate & vanilla zebra biscuits...... 25 of cakes, slices, biscuits classic chocolate eclairs...... 34 and buns. There are perfect classic scones with jam & cream...... 13 crispy apple roses...... 17 patisserie pastries if you’re inside-out lamingtons...... 26 after a challenge or a lemon mallow sandwiches...... 18 quick-mix fave for afternoon little cappuccino lamingtons...... 22 little spice cakes with glacé ginger cream...... 25 tea, plus every bake-a-licious mini baked choc doughnuts...... 18 treat in between. peanut butter cups...... 22 pink lamington jelly cakes...... 13 rose tea & raspberry cupcakes...... 29 Each beautifully illustrated sticky blueberry scrolls...... 14 taste.com.au book is filled sugar swirl whoopies...... 26 with hand-picked favourite triple-choc hot cross buns...... 30 recipes, along with expert BROWNIES & SLICES hints, tricks and helpful advice apple & caramel custard torta...... 49 to make cooking more fun apple crumble slice...... 42 banoffee pie slice...... 50 and rewarding. And our ‘tried classic chewy brownie...... 46 and tested’ guarantee means deluxe brownies...... 42 you can be sure of perfect gooey funfetti blondies...... 50 results every time. lamington slice...... 46 lemon meringue pie slice...... 41 pammie’s lemon bars...... 45 Plus, you’ll find… pecan pie slice...... 45 • reviews and user tips from weet-bix coconut slice...... 38 taste.com.au members PIES & TARTS • bonus new recipes baklava strudel with orange syrup...... 58 • handy index on back flap berry jam & almond tarts...... 54 bittersweet choc raspberry tart...... 54 cherry & almond crostata...... 63 fig tarte fine...... 67 fourth-of-july choc-cherry pie...... 61 maple pecan pie with spiced rum ice-cream...... 58 marion grasby’s kaffir lime & lemon meringue pie...... 57 milk & milo tart...... 68 rose & raspberry meringue tarts...... 67 thousand-layer apple tart...... 64

CAKES apple pie cheesecake...... 86 berry jam & almond tarts...... 54 blueberry crumble cake...... 77 coconut cake with white chocolate buttercream...... 81 Cover Recipe: Kaffir Lime & Lemon honey & blackberry swirl cheesecake...... 78 Meringue Pie, p57 pineapple curd cake...... 90 Recipe: Marion Grasby quince almond cake ...... 89 spiked mud cake with sour cream ganache...... 85 Photography: Jeremy Simons triple chocolate stacks...... 72 Styling: Michelle Noerianto vanilla-berry layer cake...... 82 Food Prep: Lucy Busuttil white chocolate & raspberry monkey bread...... 74 HOME BAKE

HOME BAKE Best-ever biscuits, brownies, pastries & cakes welcome Baking is such an act of nostalgic joy Especially when it’s for the ones you love most. There’s something wonderfully comforting about the sweet smell of a cake baking in the oven or waiting impatiently for “ a tray of biscuits to cool, even slightly, before you can steal a cheeky try. Baking always reminds me of weekends spent in the kitchen with my mum and my Nan making old-school favourites like Melting Moments (page 10), Berry Jam & Almond Tarts (page 54) or a spatula-licking worthy Mud Cake (page 85). So whether you’re baking for a Mother’s Day afternoon tea, the school Mother’s Day bake sale or just because you fancy a little trip down memory lane, there’s a recipe here that will become your new favourite, and will hopefully create new memories for you and your family.

Food Director —

home bake favourites taste — 5 — — — — — — contents contents cakes home bake pies &tarts slices & brownies bites &buns biscuits, 70 52

36 8 home bake favourites

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biscuits, bites & buns

biscuits, bites & buns Whether you’re after a classic Anzac biscuit for the lunchbox, a hero for the High Tea cake-stand (rose tea & raspberry cupcakes, anyone?) or a favourite treat with a twist, like the luscious chocolate melting moments, there’s something here for every occasion. “ smooth and creamy. Beat in the vanilla. the in Beat creamy. and smooth until bowl alarge in sugar icing and butter the beat to beaters electric Use paper. baking with trays 2baking Line Melted dark chocolate, toMelted (optional) serve sifted powder, cocoa dark cup) (¼ 30g sifted flour, rice cup) (¼ 45g 100g dark chocolate, melted, cooled melted, chocolate, dark 100g 10 1 ( 60g butter 100g filling (1 250g extract vanilla 2 tsp sifted mixture, sugar icing cup) (¾ 125g 250g butter, at room temperature, chopped makes moments melting chocolate Preheat oven to 180 to oven Preheat biscuits, bites&buns 1 ⁄ 14 3

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t ⁄ | 3 Michelle Southan Michelle luxury!” of atouch gives them twist chocolate the but classic the moment, melting as texture amazing same that rich hese biscuits have T prep a cups) plain flour, sifted s t mins 40 e

home bake favourites | ° cooking C/160 ° C fan forced. forced. C fan 20 mins 20

chocolate, if using. if chocolate, the remainingbiscuits. mixture overhalfthebiscuits.Top with bag fittedwitha5mmstarnozzle.Pipe chocolate untilsmooth.Spoonintoapiping until paleandcreamy.Beatinthe beat thebutterandicingsugarinabowl or untilfirm. fork toflatten.Bakefor15-20minutes room forspreading.Usealightlyfloured Place onthepreparedtrays,allowing tablespoonfuls ofthemixtureintoballs. Using lightlyflouredhands,roll flours andcocoaintothebuttermixture. 4 3 2 Drizzle biscuits with the melted melted the with biscuits Drizzle Forthefilling,useelectricbeatersto Usealargemetalspoontofoldthe

your butter is still cold when when cold still is butter your If microwave for 15-30 seconds, seconds, 15-30 for microwave you’re ready to bake, place it it place bake, to ready you’re being careful not to melt it. melt to not careful being in a heatproof dish and and dish aheatproof in top tip top

We’ve dressed the classic scone up a little with a delicate tuft of fairy floss – it’s an easy way to make it a little more special.” “ Michelle Southan biscuits, bites & buns

classic scones with jam & cream makes 16 | prep 15 mins | cooking 20 mins

450g (3 cups) self-raising flour 1 tbs caster sugar (optional) Pinch of salt 60g chilled butter, finely chopped 310ml (1 1 ⁄4 cups) cold milk, plus extra, to brush jam & cream topping Strawberry jam, to serve Whipped cream, to serve Persian fairy floss (optional), to serve

1 Preheat the oven to 220°C/200°C fan forced. Lightly dust a baking tray with flour. 2 Whisk together the flour, sugar, if using, and a pinch of salt in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Make a well in centre and pour in 250ml (1 cup) of the milk. Use a pink lamington jelly cakes flat-bladed knife to stir until dough just makes 24 | prep 30 mins (plus 3 hours chilling and 35 mins standing) | cooking 15 mins comes together. Gradually add as much of the remaining milk as necessary, until 85g packet raspberry jelly crystals sugar for 8- 10 minutes until thick and the dough comes together. 250ml (1 cup) boiling water creamy. Add vanilla. Beat to combine. 3 Turn the dough out onto a lightly 200ml cold water 3 Meanwhile, sift flours together 3 times floured surface. Knead gently for Plain flour, for dusting into a bowl, then sift over egg mixture. Fold 30 seconds or until just smooth. Press 3 eggs gently. Divide evenly among prepared pans dough into a 2cm-thick disc. Use a 100g (½ cup) caster sugar 4 Bake for 12-15 minutes or until just firm 5cm round cutter to cut out 12 scones. 1 tsp vanilla extract to touch. Stand in trays for 1 minute, then Press leftover dough together. Repeat 40g (¼ cup) self-raising flour transfer to a wire rack lined with baking to make 4 more scones. Place the 40g (¼ cup) plain flour paper to cool completely. scones, just touching, on the prepared 35g (¼ cup) cornflour 5 Line a large baking tray with baking tray. Brush with extra milk. Bake for 170g (2 cups) desiccated coconut paper. Place coconut in a bowl. One at 15-20 minutes or until risen and golden. ¾ cup thickened cream a time, dip cakes into jelly, then toss in Transfer to a wire rack to cool. Serve with chocolate filling coconut to coat. Place on prepared tray. the jam, cream and fairy floss, if using. 90g dark chocolate, chopped Place in the fridge for 2 hours or until set. 80ml 1 ⁄ 3 cup thickened cream 6 Meanwhile, for the filling, place chocolate and cream in a heatproof bowl. Microwave 1 Place jelly crystals in a heatproof jug. on High for 1 minute or until smooth. Set Add boiling water. Stir until crystals have aside for 30 minutes to thicken. dissolved. Stir in cold water. Stand for 7 Meanwhile, using electric beaters, top tip 5 minutes to cool slightly. Place in the fridge beat the cream until firm peaks form. For a citrussy twist, swap for 1 hour or until mixture has a thickened. Divide the filling evenly among half the jam with lemon curd 8 Meanwhile, preheat oven to 170°C/150°C the cakes. Divide whipped cream evenly and the fairy floss with 2 fan forced. Spray four 12-hole, 1 ½ tbs among the remaining cakes. Sandwich pomegranate seeds. round-based patty pans with oil. Dust with cakes together, pressing gently to secure. flour. Using electric beaters, beat eggs and Serve immediately.

— home bake favourites taste — — 13 — — — — — “ will be sticky). Turn onto a work surface. surface. Turn awork onto sticky). be will (dough combined just until Stir well. into and make a well in the centre. the in awell make and bowl alarge in sugar remaining and salt flour, Combine frothy. until or 5 minutes for aside Set bowl. asmall in sugar the 14 2 1 ( 120g blueberry glaze ( 55g warmed milk, cup) (½ 125ml 2 (7g/1 tsp sachet) instant dried yeast makes sticky blueberry scrolls 2 tsp water 2 tsp fresh80g blueberries conserve blueberry cup) (½ 160g room at butter, unsalted 125g extract vanilla 1 tsp 2 eggs salt table 1 tsp Flour, Plain &Pizza Bread Lighthouse 400g 85g ( 85g Pour yeast mixture, eggs and vanilla vanilla and eggs mixture, yeast Pour temperature, chopped forplus extra dusting Combine the yeast, milk and 2 tsp of of 2tsp and milk yeast, the Combine biscuits, bites&buns 1 1 ⁄ ⁄ 2 4 4 8|prep ⁄ cup) caster sugar caster cup) cup) blueberry conserve, strained

———————— 3 cup) pure icing sugar, sifted sugar, icing pure cup) t Michelle Southan Michelle cupcakes.” and icing for muffins acolourful make also kettle’s would glaze the blueberry boiled! The sure make so tea, afternoon AND scrolls for morning blueberry-glazed sticky You’ll gorgeous these want a s t e 15 mins (+ 2 (+ mins 15

home bake favourites 1 ⁄ 2 |cooking time) proving hours forced. Bake scrolls for 40 minutes, minutes, 40 for scrolls Bake forced. slightly. risen until or minutes 45 for aside set and Cover scrolls. of top on gaps in blueberries remaining Poke pan. prepared the in up, side cut Place, 8portions. into evenly dough slice to knife asharp Use filling. the enclose to Roll blueberries. fresh the of 60g with Sprinkle conserve. the blueberry with Spread you). facing side long the (with rectangle x25cm a35 to roll to pin rolling a Use surface. work floured alightly onto round cake butter. pan with Turn dough 1-1 for place draught-free awarm, in aside Set Cover. abowl. to Transfer incorporated). until mix and hook adough with fitted mixer astand use (alternatively, sticking if flour extra with dusting incorporated, until or addition each after well kneading smooth and elastic. elastic. and smooth is dough the until 5minutes for Knead 5 4 3 Preheat oven to 200°C/180°C fan fan 200°C/180°C to oven Preheat measurement) a22cm (base Grease atime, at pieces 2-3 butter, the Add 1 ⁄ 2 hours or until doubled in size. in doubled until or hours mins 40

glaze over scrolls. scrolls. over glaze Drizzle combined. and smooth until stir to awhisk Use abowl. in water and jam wire rack to cool slightly. cool to rack wire a to tray Transfer tapped. when hollow sound they until or browning, over prevent to 25 minutes after foil with covering 6 For the glaze, combine the icing sugar, sugar, icing the combine glaze, the For heat, stirring, until stirring, sugarheat, dissolves. water in a saucepan over medium ¼ cup caster sugar and ¼ cup ¼cup and sugar caster ¼ cup For Simmer for 2 minutes until thickened slightly. Cool. glossy combine scrolls, Brush over scrolls. over Brush top top tip

biscuits, bites & buns

crispy apple roses makes 10 | prep 40 mins | cooking 45 mins

1 ½ tbs lemon juice 1 pink lady apple (see tip) 50-70g butter, melted 1 tbs brown sugar 1 tsp ground cinnamon 5 sheets filo pastry (see tip) Icing sugar, to serve

1 Preheat oven to 200°C/180°C fan forced. Grease a mini muffin tin. 2 Place juice in a heatproof bowl. Halve the apple and remove the core. Cut into 1mm thin slices, placing them as you go in the lemon juice. Top with water to just cover slices. Microwave, covered, on High for 2 minutes. Drain well. Place on a large plate to cool (see tip). 3 Combine the butter, sugar and cinnamon in a small bowl. 4 Working with 1 sheet at a time, brush 1 filo sheet with the butter mixture. Fold in half lengthways twice to create a long strip. Cut in half. Brush with the butter mixture. Arrange 7-8 apple slices, anzac biscuits overlapping along the top long edge, just makes 26 | prep 25 mins | cooking 15 mins slightly overhanging the pastry (the apple slices will slide out slightly when 150g (1 cup) plain flour 2 Combine the flour, sugar, oats you roll the pastry). Roll the pastry to form 155g (3 ⁄4 cup) caster sugar and coconut in a bowl. Make a well a rose. Place, apple side up, in the 140g (1 1 ⁄2 cups) rolled oats in the centre. Add the butter and golden prepared tin. Repeat with the remaining 80g (1 cup) moist coconut flakes syrup. Combine the bicarb and water in pastry, butter mixture and apple slices 120g butter, melted a bowl. Add to well. Stir until combined. to form 10 roses. Bake for 30 minutes or 60ml (1 ⁄4 cup) golden syrup 3 Roll tablespoonfuls of mixture until the pastry is golden and cooked 1 ⁄2 tsp bicarbonate of soda into balls. Place, 5cm apart, on the through. Dust with icing sugar. 1 tbs boiling water prepared trays, then flatten slightly. Bake for 12-15 minutes or until golden 1 Preheat oven to 180°C/160°C fan brown. Cool completely on the trays. forced. Line 2 baking trays with baking paper. top tip Choose a pink skinned apple for the best effect. After cooking, the apple should keep its shape but be flexible. You just can’t beat the classic Anzac biscuit Cover the filo sheets with a clean, damp tea towel – whip up a batch (or three) of these and to avoid drying out. watch them disappear!” “ Michelle Southan — — — home bake favourites taste — — — 17 — — — — — — — — “ 18 makes baked choc doughnuts mini until well combined. Add milk and process process and milk Add combined. well until processor afood in butter 125g and eggs cocoa, sugar, flour, the Process oil. with pans doughnut mini 12 Grease forced. 1 ( 30g 125g brown sugar 125g flour self-raising Chocolate sprinkles, to decorate decorate to sprinkles, Chocolate 80ml ( 80ml dark80g chocolate, chopped milk 2 tbs 250g butter, at room temperature 2 eggs Preheat oven to 200°C/180°C fan fan 200°C/180°C to oven Preheat biscuits, bites&buns 1 ⁄ 4 1 12 |prep 12 cup) cocoa powder, sifted powder, cocoa cup) ⁄

———————— 3 cup) thickened cream t h pi kles!” sprin the aglorious glaze. with Don’t forget topped are triple-choc no-fuss, no-fry doughnuts These a s t e & setting time) |cooking time) &setting cooling (+ mins 15

home bake favourites

Michelle Southan Michelle with sprinkles. Set aside to set. set. to aside Set sprinkles. with Decorate rack. awire on up, glaze-side slightly. cool to aside Set smooth. and melted until or minutes 6-8 for stirring, Cook, heat. low and in remaining a butter saucepan over Transfer to a wire rack to cool. cool. to rack awire to Transfer clean. out comes doughnuts of centre the in inserted a skewer until or 10 minutes for Bake overfill. to not care taking pans, intothe chocolate mixture the prepared Pipe nozzle. plain a1.2cm with fitted bag apiping to mixture Transfer smooth. until 3 2 Dip doughnuts in the glaze. Place, Place, glaze. the in doughnuts Dip cream chocolate, dark the Combine 20 mins 20 over gelatine. Set aside for 5 minutes. for aside Set gelatine. over essence and colouring in Sprinkle a bowl. icing sugar and cornflour. Place lemon juice, measurement) lamington combined pan with 190g (1 (1 190g heat. Add lemon Stir toheat. mixture. combine. from Remove thermometer. asugar on ball) (hard 121°C reaches mixture until 10 minutes for stirring, without Cook, boil. to Bring high. to heat Increase dissolves. sugar until stirring, Cook, heat. low over saucepan cool. to aside Set golden. light until 8 minutes, for cooking, through halfway trays swapping Bake, trays. on Place scraps. re-rolling discs, 30 cut to cutter pastry round a 5.5cm Use disc. a3mm-thick to out Roll smooth. until knead Gently surface. floured alightly onto Turn combine. to Stir coconut. and flour Add and sugar butter beat until pale and creamy. to beaters electric Use paper. baking with trays 2 baking Line forced. fan 180°C/160°C Sandwich marshmallow between biscuits. biscuits. marshmallow between Sandwich marshmallow. from discs 15 cut to cutter pastry round 5.5cm agreased Use biscuits. set. to 2 hours for aside Set pan. into Pour shape. its holds mixture until or 10 minutes for Beat stream. steady athin, in mixture sugar add running, motor With form. peaks firm until 100g white chocolate, melted chocolate, white 100g 125ml ( 125ml 1 tbs liquid glucose sugar caster cups) (2 430g 1 colouring food yellow 5 drops essence coconut 1 tsp 2 egg whites 2 egg 95g ( 95g 125ml ( 125ml cornflour 1 tbs mixture sugar icing 1 tbs lemon coconut marshmallow ( 70g 185g butter, at room temperature shortbread coconut makes sandwiches mallow lemon 6 5 4 3 2 1 85g (1 cup) desiccated coconut desiccated cup) (1 85g 1 ⁄ For marshmallow, dust a 20 x 30cm (base (base a20 x 30cm dust marshmallow, For Drizzle choc over biscuits. Set aside to set. to aside Set biscuits. over choc Drizzle Combine sugar, glucose and water in a in water and glucose sugar, Combine to oven preheat shortbread, the For Spread a little curd over base of all all of base over curd alittle Spread whites egg beat to beaters electric Use 2 tbs gelatine powder 1 1 ⁄ ⁄ 3 3 15 1 1 cup) caster sugar caster cup) cup) bought lemon curd 1 ⁄ ⁄ ⁄ 2 2 4 |prep cup) lemon juice cup) water cup) cups) self-raising flour 45 mins |cooking mins 45 20 mins

biscuits, bites & buns

banoffee profiteroles makes about 36 | prep 45 mins | cooking 40 mins

50g butter, chopped 2 Use electric beaters to beat in the 180ml (2 ⁄ 3 cup) water egg, a little at a time, beating well after 100g (2 ⁄ 3 cup) plain flour each addition until well combined. 3 eggs, lightly whisked 3 Use a spoon to drop 2 teaspoonfuls 2 bananas thinly sliced of mixture, 5cm apart, onto the prepared top tip You can make these 300ml thickened cream trays. Bake for 20-25 minutes or until profiteroles up to 2 months 380g can Top ’n’ Fill Caramel puffed. Cut a slit in the side of each ahead. Follow the recipe to the Dark chocolate, melted, to drizzle profiterole (don’t cut all the way). Bake end of Step 3, then cool to room for a further 5-10 minutes or until golden. temperature. Transfer to an Preheat the oven to 210°C/190°C fan Transfer to a wire rack to cool. 1 airtight container and place forced. Line 2 large baking trays with Cut the profiteroles in half. Use 4 in the freezer. baking paper. For the choux pastry, electric beaters to beat the cream in combine the butter and water in a small a bowl until firm peaks form. Spoon the saucepan over medium heat and cook, cream into a piping bag fitted with a stirring, for 1 minute or until the butter 1cm plain nozzle. Pipe cream evenly over melts and mixture just comes to the boil. the base of the profiteroles. Place the Reduce heat to low, then add the flour caramel in a bowl and stir until smooth. and cook, stirring, for 1-2 minutes or until Divide caramel among the profiteroles. the mixture forms a ball and comes Top each with 2 slices of banana. away from the sides of the pan. Set aside Replace profiterole tops and drizzle for 5 minutes to cool slightly. with the melted chocolate.

I’m yet to meet someone who can resist a cream-filled profiterole, and the banoffee twist makes it really special!” “ Michelle Southan

— home bake favourites taste — — 21 — — — — — 22 makes lamingtons cappuccino little 130g (1 (1 130g freshly100ml brewed espresso coffee unsalted10g butter, melted powder cocoa dark 2 tbs mixture sugar icing cups) (2 300g Chocolate-coated coffee beans, to serve serve to beans, coffee Chocolate-coated serve to cream, Whipped 190g (1 (1 190g 2 eggs remaining egg and another 1 tbs flour. Stir Stir flour. 1tbs another and egg remaining with Repeat combined. well until Beat flour. 1tbs and 1egg Add creamy. and pale until abowl in vanilla and sugar butter, the beat to beaters electric Use paper. baking with line and pan slice x26cm a16 Grease 1 1 ( 140g unsalted100g butter, at room temperature 60ml ( 60ml ⁄ 2 tsp vanilla bean paste bean vanilla tsp Preheat oven to 180°C/160°C fan forced. forced. fan 180°C/160°C to oven Preheat biscuits, bites&buns 2 1 24 | 24 ⁄ ⁄ 1 1 4 ———————— 3 ⁄ ⁄ cup) milk cup) caster sugar caster cup) 4 2 t cups) self-raising flour cups) desiccated coconut a prep s t e 45 mins (+ overnight cooling time) |cooking time) cooling overnight (+ mins 45

home bake favourites

tea towel and set aside overnight. aside set and towel tea aclean with cake the Cover completely. cool to rack Turn awire onto 5 minutes. for pan the in Cool clean. out comes centre the in inserted askewer until or minutes 20-22 for Bake surface. the a dollop of cream and a coffee bean. bean. acoffee and cream of a dollop Top with set. until aside Set coconut. and icing cake, remaining with Repeat set. to tray abaking over set rack wire a to Transfer coconut. in Coat excess. off Shake coat. to mixture chocolate the in atime, 3at lamingtons, the dip to bowl. ashallow in coconut the Place smooth. until espresso hot and butter the in Stir bowl. alarge into milk. Repeat with remaining and milk. Repeat flour with milk. the half in Stir flour. remaining the half in 2 4 3 Spoon into the prepared pan. Smooth Smooth pan. prepared the into Spoon Cut cake into 24 squares. Use 2 forks 2forks Use 24 into squares. cake Cut powder cocoa and sugar icing the Sift 25 mins 25 mins with the remaining biscuits. the remaining biscuits. with in batches, Repeat, pans. patty 1 ½tbs 12-hole two into biscuits softened Push softened. until or 1minute for High on heat of Caramello. Set aside to set. aside Set Caramello. of a piece Top with each cups. over mixture chocolate Spoon smooth. until Stir melted. until or 1minute for High on Microwave bowl. heatproof asmall in butter Cool in pan completely. set. just until or minutes 15 for Bake cases. prepared among Divide egg. the in Whisk cool. to aside Set heat. from Remove smooth. and until melted stirring, Cook, heat. low over saucepan asmall in butter the of 50g and sugar milk, condensed butter, peanut the Place forced. cooking 12 squares Cadbury Caramello, halved dark150g chocolate, chopped 1 egg 85g butter 1 tbs brown sugar 60ml (¼ cup) sweetened condensed milk butter peanut smooth cup) (½ 130g biscuits Ripple Choc 24 Arnott’s makes butterpeanut cups 3 2 1 Place 4 biscuits in the microwave and and microwave the in 4biscuits Place Place dark chocolate and remaining 190 to oven Preheat 24 25 mins 25 a cool, dry place in a single a cool,dryplaceinsingle |prep in anairtightcontainer, in peanut butter cups up to peanut buttercupsupto 3 days ahead. Just store 3 daysahead.Juststore layer for up to 3 days. layer forupto3days. You canmakethese time) setting (+ mins 15 top top tips º C/170 º C fan C fan

biscuits, bites & buns

chocolate & vanilla zebra biscuits makes about 30 | prep 50 mins cooking 15 mins

200g butter, at room temperature 150g (1 cup) icing sugar mixture 1 tsp vanilla bean paste 1 egg 300g (2 cups) plain flour, sifted 75g (1 ⁄2 cup) self-raising flour, sifted 3 tsp espresso coffee granules 2 tsp cocoa powder, sifted 250g dark chocolate (70% cocoa) 50g copha, chopped 60g chocolate-coated coffee beans

1 Use electric beaters to beat the butter, icing sugar and vanilla in a bowl until just combined (not light and fluffy). Add the egg. Beat until just combined. Stir in the flours to form a soft dough. Divide dough in half. Lightly knead coffee and cocoa into 1 half. Roll out between 2 sheets of baking paper into a 5mm-thick, 24cm square. Repeat with the plain dough. Transfer paper and dough to 2 separate baking trays and place in the fridge for 20 minutes or until firm. 2 Preheat oven to 180°C/160°C fan forced. little spice cakes with glacé ginger cream Line 2 baking trays with baking paper. makes 12 | prep 30 mins (+ cooling time) | cooking 20 mins Cut each square of dough into four 6cm lengths. Stack dough together alternately, 100g unsalted butter, at room on prepared tray. Use electric beaters brushing with a little water in between, to temperature to beat the butter and sugars in a bowl stick. Cut stack in half. Secure together 100g (1 ⁄2 cup) raw caster sugar until pale and creamy. Add 1 egg and to create a tall stack of 16 layers. Place 2 tbs brown sugar 1 tbs of the flour. Beat until well combined. in fridge for 20 minutes or until firm. Trim 2 eggs Repeat with remaining egg and another sides to make a rectangular shape. Place 200g (1 1 ⁄ 3 cups) self-raising flour, sifted 1 tbs flour. Stir in half the remaining flour. stack sideways on a clean chopping 2 tbs milk Stir in half the milk. Stir in cinnamon, board (this makes it easier to slice dough 1 tsp ground cinnamon nutmeg, ginger, cloves and remaining evenly). Cut into 5mm-thick slices. 1 ⁄2 tsp ground nutmeg flour and milk. 3 Place biscuits 1cm apart on prepared 1 ⁄2 tsp ground ginger 2 Spoon batter among prepared the trays. Bake for 10-15 minutes or until 1 ⁄4 tsp ground cloves moulds. Smooth the surface. Bake for lightly browned. Cool on the trays for 185ml (3 ⁄4 cup) thickened cream 18-20 minutes or until a skewer inserted 5 minutes, then transfer to a wire rack to 1 tbs chopped glacé ginger in syrup, into the centre comes out clean. Cool in cool completely. finely chopped the rings for 5 minutes. Transfer to a wire 4 Place the chocolate and Copha in a Icing sugar, to dust rack to cool completely. heatproof bowl. Microwave on Medium- Chopped glacé ginger in syrup, 3 Use electric beaters to beat the cream high, stirring every 30 seconds, for extra, to serve (optional) in a large bowl until firm peaks form. Fold 1-2 minutes or until smooth. Dip biscuits through the ginger in syrup. Cut the cakes at an angle into the chocolate, allowing 1 Preheat the oven to 180°C/160°C fan in half, then spread the bases with the excess to drip off. Transfer to a lined tray. forced. Line a baking tray with baking cream mixture. Top with the cake tops. Top with a chocolate coated coffee bean. paper. Grease twelve 6cm ring moulds. Dust with icing sugar. Drizzle with the Set aside to set. Line the sides with baking paper. Place extra ginger in syrup, if using.

— home bake favourites taste — — 25 — — — — — 26 makes lamingtons inside-out inserted comes out clean. Cool in pan for for pan in Cool clean. out comes inserted sugar and vanilla until thick and creamy. 4 3 2 1 water boiling 1 cup chopped finely butter, 30g sifted sugar, icing pure 9 cups icing 70g fresh chopped raspberries, 50g sachet coconut milk powder mixture sugar icing 1 ½tbs thickened300ml cream cream raspberry sprinkles chocolate packets 1 ½x150g 30g butter, melted, cooled flour plain cup) (½ 75g flour self-raising cup) (½ 75g powder cocoa cup) (½ 50g extract vanilla 1 tsp sugar caster cup) (¾ 100g 6 eggs Pour into the prepared pan. Level top. top. Level pan. prepared the into Pour butter. the in Fold combine. to Fold mixture. egg to mixture cocoa Add abowl. into pan and bakingroasting paper. line with (top) x33cm 23cm deep, a5.5cm Grease

Bake for 25 minutes or until a skewer askewer until or 25 minutes for Bake eggs, beat to beaters electric Use Meanwhile, sift cocoa and flours 3 times 3 times flours and cocoa sift Meanwhile, 180° to oven Preheat biscuits, bites&buns

———————— 24 |prep t a s t e 40 mins (+ cooling, overnight standing & 1 hour chilling) |cooking chilling) &1hour standing overnight cooling, (+ mins 40

home bake favourites C/160°C fan forced. forced. fan C/160°C fridge for 30 minutes or until icing is firm. is icing until or minutes 30 for fridge the in Place cakes. remaining with Repeat sprinkles. with sides and top sprinkle Lightly cover. completely to 1cake over icing pour carefully spoon, metal alarge Using smooth. until stirring abowl, in water boiling minutes. 10 for fridge the in Place tops. among half the cake pieces. with Sandwich cream raspberry Divide half. in square raspberries. in Fold form. peaks firm until powder milk coconut and sugar cream, beat with a clean tea towel. Set aside overnight. overnight. aside Set towel. tea aclean with Cover completely. cool to paper baking with lined rack wire onto Turn out 2 minutes. or until firm. Turn over. cakes firm. until or minutes 10 for fridge the in cover. Place to base each over icing of amount small a Turn over. Spread cakes firm. is icing until or minutes 10 for fridge the in Place cover. completely to cake each over large metal spoon, carefully pour icing a Using racks. on cakes Place paper. baking with lined trays baking 2 large over racks 2wire Place smooth. until Stir abowl. in water boiling and butter 7 6 5 8 Combine remaining sugar, and butter each Split 24 into squares. cake Cut to beaters electric use cream, the For For the icing, combine half the sugar, sugar, the half combine icing, the For 25 mins 25 100g ( 125g unsalted butter, at room temperature cooking 55g ( 55g 125ml ( 125ml carefully with the iced whoopies. whoopies. iced the with carefully Top jam. and cream mock with whoopies set. to 5minutes for aside Set sugar. of aswirl pipe then whoopies, the half of top on icing of aswirl Pipe directions. combined. well until alternately water boiling and milk Add fluffy. until a bowl in sugar icing and butter beat to beaters until just combined. combined. just until the flour, ending with mixture, the butter alternately into and buttermilk mixture flour the Beat abowl. into powder addition. each after well beating atime, 1 at eggs, Add combined. until beat and vanilla Add creamy. and pale until abowl in sugars and butter the beat to beaters electric Use paper. baking with trays baking 4large Line 125ml ( 125ml 160g ( decorate to sprinkles, red or sugar Red Queen Royal Icing, to decorate 75g ( 75g 6 5 4 3 2 1 makes whoopies swirl sugar 1 ( 80g temperature room at butter, 125g filling cream mock 1 tsp bicarbonate of soda of bicarbonate 1 tsp 125ml ( 125ml 225g (1 (1 225g 2 eggs 1 vanilla tsp essence Set aside to cool completely on trays. trays. on completely cool to aside Set golden. until or 12 minutes for 2 batches, in whoopies, Bake trays. on apart, 5cm ⁄ 4 tsp baking tsp powder Spread the flat side of the remaining remaining the of side flat the Spread packet following icing the Prepare electric use filling, the for Meanwhile, Drop Drop bicarb and the flours, baking Sift forced. fan 180°C/160°C to oven Preheat 1 1 1 ⁄ ⁄ ⁄ 1 1 2 4 2 16 |prep 16 ⁄ ⁄ cup) self-raising flour cup, firmly packed) brown sugar brown packed) firmly cup, 1 1 1 cup) pure icing sugar icing pure cup) 2 2 1 ⁄ ⁄ ⁄ 1 25 mins 25 cup) raspberry jam cup) caster sugar caster cup) 2 2 2 ⁄ ⁄ 2 cup) boiling water boiling cup) cup) milk cup) buttermilk 2 cups) plain flour tablespoonfuls of the mixture, mixture, the of tablespoonfuls 20 mins (+ cooling time) time) cooling (+ 20 mins Cross a raspberry cream whoopie pie with a Monte Carlo, and you’ve got this top treat!

“ Michelle Southan

biscuits, bites & buns

rose tea & raspberry cupcakes makes 12 | prep 30 mins | cooking 20 mins

125g unsalted butter, at room pans with paper cases. Use electric temperature, chopped beaters to beat butter, raw caster sugar, 120g raw caster sugar flour, eggs, milk, tea leaves and vanilla 170g self-raising flour bean paste in a bowl on medium speed top tip 2 eggs for 1-2 minutes or until well combined. You can switch the tea bag 1 tbs milk Gently fold in the raspberries until just for ½ teaspoon rosewater, 1 Dilmah Exceptional Rose With French combined. Divide mixture among pans. or to taste, plus 1 teaspoon Vanilla Real Leaf Tea bag, cut open Bake for 18-20 minutes or until a skewer of vanilla extract. Swap 3 ⁄4 tsp vanilla bean paste inserted in the centre comes out clean. the sugared petals with 1 60g ( ⁄2 cup) frozen raspberries, thawed Cool in pans for 5 minutes. Transfer to raspberries and dust 12 edible pink rose petals, washed and a wire rack to cool completely. with icing sugar. dried 2 Meanwhile, for the rose petals, lightly 1 egg white, lightly whisked brush the petals with egg white. Lightly 1 tbs caster sugar sprinkle with caster sugar. Place on a wire Pink sugar, to sprinkle (optional) rack to dry. buttercream 3 For the buttercream, use electric 200g unsalted butter, at room beaters to beat the butter and vanilla in temperature, chopped a bowl until pale and creamy. Gradually 3 ⁄4 tsp vanilla extract beat in the icing sugar until well 380g (2 1 ⁄2 cups) icing sugar mixture combined. Place in a piping bag fitted with a large star nozzle. Pipe buttercream 1 Preheat the oven to 180°C/160°C fan on top of the cupcakes. Sprinkle with pink forced. Line twelve 80ml (1⁄3 cup) muffin sugar, if using. Top with the rose petals.

These will add a touch of elegance to any occasion – the rose petals are the perfect finishing touch.” “ Michelle Southan

— home bake favourites taste — — 29 — — — — — 65g ( 65g beaten lightly 1 egg, chopped chilled, butter, 60g spice mixed 1 ½tsp powder cocoa cup) (¼ 30g flour plain cups) (3 450g sugar caster raw cup) (¼ 60g warmed milk, cup) (1 250ml 7g sachet dry yeast resembles fine breadcrumbs. Make a well awell Make breadcrumbs. fine resembles mixture until butter in Rub abowl. into foamy. until or minutes 10 for place warm a in aside Set Cover. yeast. the dissolve to Whisk abowl. in sugar 1tbs and milk yeast, the Place pan. cake square 30 2 1 sugar caster raw 2 tsp 1 gelatine tsp powder water boiling 1 tbs glaze makes buns triple-choc hot cross 40g (¼ cup) plain flour, extra flour, plain cup) (¼ 40g water cold 2 tbs sugar caster raw 1 tsp ( 65g Sift the flour, cocoa and mixed spice spice mixed and cocoa flour, the Sift Grease a 23cm 6cm-deep, (base) biscuits, bites&buns 1 1 ⁄ ⁄ 3 3 16

———————— chips choc white cup) chips choc dark cup) t |prep a s t e |cooking time) proving mins 30 1hour (plus minutes 15

home bake favourites minutes or until golden and cooked through. cooked and golden until or minutes 20 for Bake forced. fan 180°C/160°C to heat Reduce 10 minutes. for Bake buns. the of top on pipe crosses and 1corner Snip bag. plastic asealable into paste Spoon a bowl. fan-forced. 200°C/180°C size. in doubled almost has dough until or minutes 30 for place awarm in aside Set Cover. pan. prepared in Place balls. equal-sized 16 into Roll combine. to Knead chips. choc the Add smooth. until or 5minutes for Knead surface. place for 1 hour or until doubled in size. in doubled until or 1hour for place awarm in aside Set Cover. bowl. oiled alightly to Transfer 1minute. for Knead surface. floured alightly onto Turn dough combine. to Stir sugar. remaining and egg mixture, yeast the Add centre. the in 6 5 4 3 tops with glaze. Set aside to cool. cool. to aside Set glaze. with tops Brush rack. awire onto up, top-side buns, Turn dissolved. is gelatine until afork with over. Stir sugar and gelatine Sprinkle jug.

Combine sugar, water and extra flour in in flour extra and water sugar, Combine to oven the preheat Meanwhile, Turn afloured onto down. dough Punch For the glaze, place water in a heatproof aheatproof in water place glaze, the For

mins 30 baking paper. with trays 2baking line and forced fan 10 minutes to set. to minutes 10 for fridge the in Place chocolate. dark in Dip the remainingcaramel half palmiers. the half over chocolate dark Spread chocolate. white in half remaining the Dip palmiers. raspberry the half of base Cool completely on trays. crisp. and golden until or minutes 15-20 for Bake sheet. pastry remaining the with Repeat spreading. for room allowing trays, prepared on up, cut-side Place, alog. form to lengthways half in completely Fold sides. the in folding Repeat sheet. the of centre the into pastry the of sides 2 opposite the remaining coconut over the caramel. and jam the over coconut the half Sprinkle sheet. pastry remaining the over spread Combine caramel and salt in a bowl and jam. the with sheet 1pastry Spread 60g dark chocolate, melted chocolate, dark 60g melted chocolate, white 60g 1 ( 35g salt of Pinch spread caramel tbs 1 heaped jam raspberry tbs 1 heaped partially pastry, puff frozen 2 sheets makes palmiers raspberry chocolate & caramel 5 4 3 2 thawed Preheat the oven to 210°C/190°C 210°C/190°C to oven the Preheat Spread the white chocolate over the the over chocolate white the Spread slices. 1cm-thick into crossways Cut fold sheets, pastry the 1of with Working surface. awork on sheets pastry Place airtight containerairtight in a cool, store in these palmiers an or in the fridge for 1 week. 1week. for fridge the in or dry place for up to 3 days 3days to up for place dry Once decorated, you can can you decorated, Once 1 ⁄ 3 48 cup) desiccated coconut coconut desiccated cup) |prep top tip top |cooking mins 30

20 mins 20

32 biscuits, bites&buns

———————— t a s t e

home bake favourites biscuits, bites & buns

choc-centre cupcakes makes 12 | prep 40 mins | cooking 20 mins

120g almond meal 2 Combine the almond meal, flour, 75g (½ cup) plain flour cocoa powder, baking powder, Nutella, 50g (½ cup) dark cocoa powder butter, vanilla, eggs, buttermilk and syrup 2 tsp baking powder in a food processor. Process for 140g (½ cup) Nutella 20-30 seconds, scraping down the sides top tip 80g butter, melted halfway or until the mixture is just smooth. To give these cupcakes a 2 tsp vanilla extract Divide mixture among the prepared pans. crunchy nutty centre, replace 2 eggs Bake for 20 minutes or until just firm to the whole Lindt balls with 125ml (½ cup) buttermilk the touch. Set aside to cool completely chocolate covered almonds 60ml (¼ cup) maple syrup in the pan. or hazelnuts. 12 salted caramel Lindt balls 3 Cut a small hole in the top of each 50g dark chocolate, melted, cooled cake and place a Lindt ball in the centre. frosting 4 For the frosting, use electric beaters 125g butter to beat the butter and sugar in a bowl 155g (¾ cup) firmly packed dark until pale and creamy. Spoon into a piping brown sugar bag fitted with a 1cm nozzle, then pipe the frosting onto the cakes, covering the 1 Preheat oven to 180°C/160°C fan forced. Lindt balls. Line twelve 80ml (1⁄3 cup) muffin pans with 5 Drizzle the cakes with the cooled paper cases. melted chocolate.

T hese are destined to be a bake sale bestseller and the star of morning tea! Rich, fudgy and decadent, the best part about these cupcakes is the burst of salted caramel in the centre.” “ Michelle Southan

— home bake favourites taste — — 33 — — — — — “ a ball and comes away from side of pan. of side from away comes and a ball forms mixture until or 2-3 minutes for heat medium over stirring, Cook, combined. until flour in beat to spoon awooden Use heat. from Remove asaucepan. in boil the 50g ( 50g Cover surface with plastic wrap. Set aside. Set wrap. plastic with surface Cover thickened. until or 5minutes for heat low over whisking, Cook, pan. the to Return Whisk inthick. flour, mixture. then the milk until abowl in sugar and yolks Whisk heat. low over asaucepan in vanilla 2 tsp water, extra water, 2 tsp powder cocoa 2 tbs Icing Royal Queen pkt 330g temperature room at 3 eggs, flour plain cup) (1 150g 80g butter, at room temperature, chopped ( 125ml 34 2 1 (1 375ml pâtissière crème ( 125ml makes classic chocolate eclairs 70g ( 70g yolks 3 egg paste bean vanilla 1 tsp Bring the water, milk and butter just to to just butter and milk water, the Bring For the crème, warm the milk and and milk the warm crème, the For biscuits, bites&buns 1 1 ⁄ ⁄ 3 3 18-20 |prep 18-20 1 1 cup) caster sugar caster cup) ———————— cup) plain flour ⁄ ⁄ 2 2 t 1 cup) milk water cup) ⁄ icing love?” –what’s to not glossy with drizzled custard, bean rich vanilla with filled pastry Crisp, why! golden choux Iknow and acomeback, making are favourites old-fashioned These a 2 cups) milk s t e 30 mins (+ 3 hours chilling & cooling time) |cooking time) &cooling chilling 3hours (+ mins 30

home bake favourites

Set aside for 10 minutes. 10 for aside Set remaining andRepeat eclairs with icing. chocolate. through icing white drag to askewer Use icing. white the with top on pattern azigzag Pipe icing. chocolate with eclair an Spread stir. and mixture abowl. in together water extra and cocoa Stir nozzle. round a2mm with bag Spoondirections. ¼cup icing into a piping crème. Prepare icing following packet with Fill eclair. into nozzle Push nozzle. a5mm with fitted bag apiping into crème minutes. 5-10 for Bake bases. in aslit over. Cut Turn eclairs golden. and puffed until or 25 minutes for Bake steam. create to water with Sprinkle trays. onto logs 11cm eighteen pipe and nozzle round a1.5cm with fitted baking paper. with trays 2baking line and forced fan 180°C/160°C to oven Preheat glossy. and thick is dough the until addition, each after well beating atime, 1at eggs, the in beat gradually to beaters electric 6 5 4 3 Add to cocoa mixture remaining icing Spoon rack. awire to eclairs Transfer bag apiping into dough the Spoon Use cool. to 5minutes for aside Set

Michelle Southan Michelle 40 mins 40 twist, swap the water with with water the swap twist, espresso in the icing and and icing the in espresso 1 tablespoon espresso in in espresso 1 tablespoon give these a coffee acoffee these give To swap the vanilla with with vanilla the swap the cr the top tip top è me p me â tissi è re.

brownies & slices

brownies

Whether you’re& after something slices for a bake-sale, picnic, afternoon tea or simply a sneaky sweet treat, these gooey, chewy winners will fit the bill. Choose from easy chocolate, fruity faves, lemony zing and more. “ allowing the sides to overhang. paper, baking with sides and base the Line oil. with pan slice measurement) (base x26cm a16 grease Lightly forced. 38 1 ( 90g 125g butter, melted sugar brown packed) firmly cup, (½ 100g coconut desiccated cup) (½ 45g flour self-raising cup) (1 150g 5 Weet-Bix, crushed makes weet-bix coconut slice 30g brown M&Ms Minis M&Ms brown 30g white100g chocolate melts, melted whisked lightly 1 egg, Preheat the oven to 180°C/160°C fan fan 180°C/160°C to oven the Preheat brownies &slices 1 ⁄ 3 18 pieces

———————— cup) Nutella t white melts.white is awinner!” This mix, the Ididn’tas have through chips choc white of addition the with made also I have recipe easy an is– such love it. This kids the a s t e |prep

home bake favourites |cooking time) cooling (+ mins 15 cut into 18 pieces. pieces. 18 into cut then edges, the trim to knife serrated alarge Use M&M’s. the with evenly sprinkle and chocolate melted the with pan. the in completely cool to aside Set brown. golden and firm just pan. prepared the into mixture Press combined. well until mixture Weet-Bix the into egg and to stir combine. mixture Stir the butter and bowl asecond in Nutella and butter the Place bowl. alarge in sugar and 4 3 2 Remove the slice from the pan. Drizzle Drizzle pan. the from slice the Remove is slice until or minutes 15 for Bake coconut flour, Weet-Bix, the Combine mins 15

indsay474 li on the sides makes it easy to to easy it makes sides the on cooled to room temperature. room to cooled lift out the slice, once it has has it once slice, the out lift overhanging baking paper the pan with with pan Lining the top tip top

brownies & slices

lemon meringue pie slice makes 24 pieces | prep 45 minutes (+ 2 hours chilling & cooling time) | cooking 45 mins

215g (1 cup) caster sugar running, add the iced water. Process until 70g (½ cup) cornflour the pastry comes together, adding an 180ml (¾ cup) lemon juice extra 1 tbs iced water, if needed. Shape 60g butter, chopped pastry into a disc. Wrap in plastic wrap. 2 tsp finely grated lemon rind Place in the fridge for 15 minutes, to rest. top tip 250ml (1 cup) water 3 Place the pastry on a lightly floured If you have a cook’s 3 egg yolks surface. Using a rolling pin, roll out to a blowtorch, use it to lightly pastry 28cm x 40cm rectangle. Line prepared brown the meringue, 2 250g (1 ⁄ 3 cups) plain flour, plus extra pan with the pastry. Trim edges. Prick the instead of finishing it in 180g butter, chilled, chopped base with a fork. Place in the fridge for the oven. 2 tbs iced water 40 minutes, to rest. meringue 4 Preheat the oven to 200°C/180°C fan 3 egg whites forced. Place the pan on a baking tray. 155g (¾ cup) caster sugar Line pastry with baking paper and fill 1 tbs lemon juice with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or 1 Place the sugar and cornflour in a small rice and bake for a further 15-18 minutes heavy-based saucepan over medium or until golden. Place the pan on a wire heat. Gradually stir in the lemon juice and rack to cool. water until combined. Cook, stirring, for 5 For the meringue, use electric beaters 1-2 minutes or until sugar dissolves. to beat egg whites, sugar and lemon juice Increase heat to high. Cook, stirring, for for 5 minutes or until mixture is thick and 5 minutes or until the mixture bubbles and glossy, and sugar has dissolved. thickens. Reduce heat to low. Simmer for 6 Increase oven to 220°C/200°C 1 minute. Remove from the heat. Stir in the fan-forced. Carefully move the oven butter, lemon rind and egg yolks until rack to the highest shelf. Spoon lemon combined. Pour into a shallow dish. curd into the pastry case and level the Cover the surface with plastic wrap. Place surface with a spatula. Transfer the slice in the fridge for 2 hours or until cold. to a serving plate. Spoon meringue 2 Meanwhile, for the pastry, grease a into a piping bag fitted with a 1cm plain 20cm x 30cm lamington pan. Line base nozzle. Pipe meringue onto the lemon and sides with baking paper, allowing the curd. Bake on top shelf of oven for sides to overhang by 5cm. Place the flour 3-4 minutes or until meringue starts to and butter in a food processor. Process turn golden. Set aside to cool completely. until fine crumbs form. With the motor Cut into 24 pieces.

This slice was absolutely delicious. My whole family loved it, they couldn’t get enough. It was easy to make and I had all the ingredients on hand.” jamesholly — “ — — home bake favourites taste — — — 41 — — — — — — — — “ 42 makes brownies deluxe fan forced. Grease a 20cm (base (base a20cm Grease forced. fan 1 salt of Pinch 1 cup fresh raspberries chopped chocolate, white 125g 120g macadamias, chopped extract vanilla 1 tsp powder cocoa Dutch cup) (¼ 30g flour plain cup) (1 125g sugar white ½cups) (1 335g whisked lightly 3 eggs, 125g dark chocolate, chopped chopped butter, unsalted 125g Preheat the oven to 180 to oven the Preheat brownies &slices

———————— |prep 16 t an after-dinneran treat” for entirely indulgent. perfect They’re and slightly are chewy brownies gorgeous hese T a s t e 15 mins |cooking mins 15

home bake favourites ° C/160 50 mins ° C

Michelle Southan Michelle Slice into 16 squares. 16 into Slice pan. the in completely cool to aside Set minutes. 45-50 for Bake pan. prepared the into Pour combined. just until salt and raspberries chocolate, white macadamia, vanilla, powder, cocoa flour, sugar, egg, the in stir Quickly heat. the from Remove smooth. and melted until spoon ametal with Stir water). the touch bowl the let (don’t water simmering of asaucepan over bowl heatproof line with baking paper. paper. baking with line measurement) square cake pan and 2 Place the butter and chocolate in a in chocolate and butter the Place

breadcrumbs. Stir in sugar mixture and nuts. nuts. and mixture sugar in Stir breadcrumbs. resembles mixture until flour into butter rub fingertips, your Using bowl. alarge in flour powder and cinnamon in a Place small bowl. Toss coat. to juice. lemon with pan to Return well. Drain shape. its hold still but tender is apple until or minutes 10 for occasionally, medium-low. Cover. Simmer, stirring to heat Reduce heat. medium-high over boil the to Bring saucepan. a large golden. light until or 8minutes a further for Bake rice. or weights and paper Remove golden. light are edges until or minutes 14 for Bake rice. or weights pastry with Fill paper. baking with pastry Line 20 minutes. for fridge the in Place pan. of sides and base over evenly pastry press hands, floured Using pan. prepared in Place together. comes pastry until Process water. and egg Add form. crumbs fine until Process processor. 5cm. by overhang to sides the base and sides baking paper, with allowing Line pan. lamington x30cm a20cm Grease 100g ( 1 ground tsp cinnamon ½ baking tsp powder dust to mixture, sugar Icing 1 tbs lemon juice water cup) (½ 125ml apples, Smith Granny (1.4kg) 6 large water iced cup) (¼ 60ml 1 egg chopped chilled, butter, 125g 100g ( chopped butter, 60g with icing sugar. Serve cut into pieces. pieces. into cut Serve sugar. icing with Dust minutes. 30 for Cool golden. until or minutes 30 for Bake crumble. with Sprinkle case. pastry into mixture apple Spoon 70g ( 70g crumble almond ( 70g cornflour cup) (½ 70g flour self-raising cup) (½ 75g flour plain cup) (1 150g |cooking cooling) mins &30 chilling makes slice crumble apple 5 4 3 2 1 For the crumble, combine sugar, baking baking sugar, combine crumble, the For in water and apples place Meanwhile, afood in butter and sugar flours, Place forced. fan 180°C/160°C to oven Preheat peeled, cored, cut into thin wedges wedges thin into cut cored, peeled, Increase oven to 200°C/180°C fan forced. forced. fan 200°C/180°C to oven Increase 1 1 ⁄ ⁄ 2 2 3 3 18 pieces |prep pieces 18 cup, firmly packed) brown sugar brown packed) firmly cup, sugar caster cup) ⁄ ⁄ 3 3 cup) slivered almonds cup) plain flour 45 mins (plus 20 mins 20 mins (plus mins 45

55 mins 55

brownies & slices

pecan pie slice makes 24 pieces | prep 20 mins (+ cooling time) | cooking 35 mins

2 eggs 125ml (½ cup) maple syrup 70g (1 ⁄3 cup, firmly packed) brown sugar 50g butter, melted 2 tbs plain flour 320g (2 ½ cups) pecans pastry 125g butter, at room temperature 55g (¼ cup, firmly packed) brown sugar 1 tsp vanilla bean paste 150g (1 cup) plain flour 55g (¼ cup) self-raising flour

1 Preheat the oven to 200°C/180°C fan forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang by 5cm. 2 For the pastry, use electric beaters to beat the butter, sugar and vanilla in a large bowl until light and fluffy. Add the pammie’s lemon bars flours. Stir until combined. Using floured makes 16 pieces | prep 20 mins (+ 1 hour resting time) | cooking 55 mins hands, press pastry over the base of the prepared pan. Bake for 10 minutes or until 180g unsalted butter, at room temperature beaters to beat the butter, sugar and golden. Place the pan on a wire rack and 80g (½ cup) pure icing sugar, plus extra, to vanilla in a bowl until pale and creamy. set aside to cool for 10 minutes. Reduce dust Beat in the egg. Fold through the flour. the oven to 180°C/160°C fan forced. 1 tsp vanilla extract Press into the base of the tin. Place in 3 Whisk the eggs, syrup, sugar, butter 1 egg the fridge for 1 hour, to rest. and flour in a large bowl until combined. 225g (1 ½ cups) plain flour, sifted 2 Preheat the oven to 180°C/160°C fan Pour over pastry base. Arrange the Candied lemon peel, to serve (optional) forced. Bake the base for 25 minutes or pecans in a single layer over the filling. topping until golden. Set aside to cool. 4 Bake for 25 minutes or until golden 315g (1 1 ⁄2 cups) caster sugar 3 For the topping, use electric beaters and set. Set aside to cool completely 4 eggs to beat the sugar, eggs, yolks, lemon in pan. Cut into 24 pieces. 2 egg yolks rind and lemon juice in a bowl. Fold 1 tbs grated lemon rind through the flour. 160ml (2 ⁄ 3 cup) lemon juice 4 Pour topping over the base. Bake for 40g (1 ⁄4 cup) plain flour 30 minutes or until firm. Cool in pan. Place in the fridge to firm. Sprinkle with top tip 1 Grease a 20cm square cake pan and icing sugar. Cut into squares and top Served warm, this makes line with baking paper. Use electric with peel, if using. a fantastic dessert – allow to cool in the pan for 10 minutes, then serve with These are inspired by ‘Pam’ from TV’s ‘The Bold and cream or ice-cream. the Beautiful’ and her infamously good lemon bars.”

“ Michelle Southan

— home bake favourites taste — — 45 — — — — — 46 makes slice lamington bowl. Stir in the sugar. Make a well in the the in awell Make sugar. the in Stir bowl. 5cm. by overhang to baking paper,with allowing the sides sides and base the line then pan, slice (base) x28cm 18cm an Grease forced. 140g ( 140g powder cocoa 2 tbs 2 1 ( 140g whisked lightly whites, 2 egg coconut topping (1 200g 120g (1 (1 120g 60g dark chocolate, chopped jam raspberry cup) (½ 160g whisked lightly 1 egg, cooled melted, butter, 125g Sift the flour and cocoa into a large alarge into cocoa and flour the Sift fan 180°C/160°C to oven the Preheat coconut brownies &slices 2 2 20 pieces |prep 20 pieces ⁄ ⁄ 1

———————— 3 3 1 ⁄ cup) caster sugar caster cup) sugar caster cup) ⁄ 3 t 3 cups) desiccated desiccated cups) a cups) self-raising flour s t e

home bake favourites 20 mins (+ cooling & 20 mins standing time |cooking time standing &20 mins cooling (+ 20 mins Cut into pieces. pieces. into Cut set. to 20 minutes for Stand chocolate. the with slice the Drizzle corner. the snip and bag plastic asealable into Spoon smooth. and melted until or seconds 30 for High on Microwave bowl. heatproof pan. the in completely cool to aside Set golden. until or minutes 25 30 to for Bake evenly. spread and mixture coconut the Topjam. with abowl. in coconut and sugar white, egg the combine around the edges. firm just is base the until or 20 minutes for Bake pan. prepared the of base the over mixture the Press combined. well until egg and butter the in Stir centre. 5 4 3 Place the chocolate in a small asmall in chocolate the Place raspberry the with slice hot the Spread topping, coconut the for Meanwhile, 50 mins clinging. Set aside to cool completely. completely. cool to aside Set clinging. crumbs moist with out comes centre the in inserted askewer until or minutes 30 for Bake pan. prepared the into Pour combined. just until salt and vanilla powder, cocoa flour, sugar, egg, the in stir Quickly heat. the from Remove melted. until spoon ametal with Stir water). the touch bowl the let (don’t water simmering of asaucepan over bowl heatproof line with baking paper. paper. baking with line measurement) square cake pan and (base a20cm Grease forced. fan 2 Pinch of salt of Pinch extract vanilla 1 tsp powder cocoa Dutch cup) (¼ 30g flour plain cup) (¾ 115g sugar white ½cups) (1 335g whisked lightly 3 eggs, 125g dark chocolate, chopped chopped butter, unsalted 125g makes classic chewy brownie 1 Place the butter and chocolate in a in chocolate and butter the Place 180 to oven the Preheat their moist decadent, texture. of plastic wrap and freeze for for freeze and wrap plastic of 16 Brownies freeze well due to to due well freeze Brownies Wrap the uncut brownie in in brownie uncut the Wrap 2 layers of foil and 1 layer 1layer and foil of 2 layers |prep up to 3 months. 3months. to up |cooking mins 10 top top tips ° C/160 35 mins ° C

Brownies are my go-to treat for picnics or afternoon tea. I like to drizzle them with extra chocolate sauce before serving.” “ Michelle Southan

brownies & slices

apple & caramel custard torta serves 8-10 | prep 20 mins | cooking 1 hour 10 mins

300g (2 cups) plain flour cover in plastic wrap and place in the 100g (1 ⁄2 cup, firmly packed) freezer to firm. brown sugar 3 Press remaining two-thirds of the dough 180g butter, chilled, chopped over base of the pan until smooth. Bake 1 egg for 20 minutes or until golden. Set aside top tip 4 Granny Smith apples, peeled, cored, to cool slightly. To give this torta a little thinly sliced 4 Meanwhile, combine the apple, twist, swap the apples for 1 tsp ground cinnamon cinnamon, water and 1 tbs of the sugar in pears, the cinnamon for ground 2 tbs water a saucepan. Cook over medium heat, ginger and the pine nuts for 70g (1 ⁄ 3 cup) caster sugar covered, for 5 minutes or until just tender. chopped almonds. Serve 2 tbs custard powder Set aside to cool slightly. Drain liquid with mascarpone, instead 375ml (1 1 ⁄2 cups) milk from the apples. of the ice-cream. 2 tbs pine nuts 5 Combine the custard powder and 1 ⁄2 Granny Smith apple, extra, cut into remaining sugar in a saucepan. Gradually thin wedges stir in the milk. Place over medium-high 2 tsp lemon juice heat. Cook, stirring constantly, for 2 tsp caster sugar, extra, to sprinkle 5 minutes or until the custard boils and Vanilla ice-cream, to serve thickens. Pour over pastry base. Arrange caramel sauce apples over the custard. Coarsely grate 100g (1 ⁄2 cup) caster sugar chilled dough into a bowl. Add the pine 250ml (1 cup) pure cream nuts and gently toss to combine. Sprinkle 50g butter, chopped evenly over the apples. Brush extra apple slices with lemon juice. Arrange over 1 Preheat the oven to 180°C/160°C fan grated pastry. Sprinkle with extra sugar. forced. Grease the base and sides of Bake for 35-40 minutes or until golden a 19 x 29cm (base measurement) slice brown. Set aside to cool slightly. pan and line with baking paper, with 6 For the caramel sauce, place the sugar the long sides overhanging. in a saucepan over medium heat. Cook, 2 Place the flour, brown sugar and butter stirring, for 5 minutes or until sugar in a food processor and process until dissolves and caramelises. Remove from mixture resembles fine breadcrumbs. the heat. Carefully add the cream. Return Add the egg and process until mixture to heat with the butter. Cook, stirring, for just comes together. Turn onto a lightly 5 minutes or until the toffee dissolves and floured surface and gently knead until the sauce thickens. Drizzle over the slice. smooth. Reserve one-third of the dough, Serve with ice-cream.

Classic apple crumble flavours, including the custard, are combined in this clever slice – I love it!” Michelle Southan

“ — home bake favourites taste — — 49 — — — — — brownies & slices

gooey funfetti blondies makes 20 squares | prep 15 mins (plus cooling) | cooking 45 mins

100g butter, chopped 180g white chocolate, chopped 2 tbs milk 140g (2 ⁄ 3 cup) caster sugar 2 eggs, lightly beaten 150g (1 cup) plain flour 120g (¾ cup) self-raising flour 1 ⁄ 3 cup Dollar Sweets Bright sprinkles 100g white chocolate, extra, cut into 1.5cm pieces ¼ cup Dollar Sweets Bright sprinkles, extra, to decorate

1 Preheat the oven to 180°C/160°C fan forced. Grease an 18cm x 28cm rectangular slice pan, then line the base and sides with baking paper, allowing the sides to overhang by 2cm. 2 Place the butter, chocolate and milk in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. banoffee pie slice Set aside for 10 minutes to cool. makes 24 pieces | prep 20 mins (+ cooling & 2 hours chilling time) | cooking 35 mins 3 Stir in the caster sugar, egg, plain flour and self-raising flour until well combined. 190g (1 1 ⁄ 3 cups) plain flour mixture resembles breadcrumbs. With the Add the sprinkles, stirring until just 60g (1 ⁄ 3 cup) icing sugar mixture motor running, add the egg and water. combined. Spread half the mixture over 125g butter, chilled, chopped Process until the pastry comes together. the base of the prepared pan. Top with 1 egg Turn out into the prepared pan. Using extra chocolate, pushing into the mixture. 2 tsp iced water floured hands, press pastry over the base Top with the remaining mixture, spreading 3 bananas, cut into 1cm-thick slices of the prepared pan. Bake for 18 minutes to level. Scatter with extra sprinkles. 300ml ctn thickened cream, whipped or until golden. Place the pan on a wire 4 Bake for 30 to 35 minutes or until 40g 70% cocoa dark chocolate, grated rack to cool to room temperature. golden and the centre of the blondie is caramel filling 3 Meanwhile, for the caramel filling, place just firm to touch. Set aside to cool 395g can sweetened condensed milk the condensed milk, butter and golden completely in the pan. Cut into squares. 50g butter syrup in a small saucepan over medium 80ml (1 ⁄ 3 cup) golden syrup heat. Stir for 2 to 3 minutes or until smooth. Pour over base in pan. Bake for 15 minutes 1 Preheat the oven to 200°C/180°C or until golden. Cool for 15 minutes, then top tip fan-forced. Grease a 20cm x 30cm place in the fridge for 1 hour or until cold. Make sure you gently lamington pan and line the base and 4 Arrange the banana, in a single layer, stir the mixture until just sides with baking paper, allowing the over the caramel. Top with the cream, combined, otherwise sides to overhang by 5cm. spreading to cover. Sprinkle with the the sprinkles will start 2 Place the flour, icing sugar and butter chocolate. Place in the fridge for 1 hour, to dissolve. in a food processor. Process until the to set. Cut into 24 pieces.

— — taste home bake favourites 50 — — — — — — Filled with gooey white chocolate, these are just the ticket for a fete or kid’s party.” “ Michelle Southan

pies & tarts

pies & tarts Forget pie-in-the-sky dreams – these amazing desserts are real-life winners, destined for greatness! With chocolate twists, meringue-topped beauties and rustic fruity stunners, every slice is sensational. pies & tarts

bittersweet choc raspberry pie serves 8 | prep 45 mins (+ 45 mins resting time) | cooking 55 mins

225g (1 ½ cups) plain flour 2 tbs caster sugar 35g (1 ⁄ 3 cup) dark cocoa powder 150g butter, chilled, chopped 1 ½ tbs water Icing sugar, to dust Ice-cream or cream, to serve (optional) filling 140g dark chocolate, chopped 30g (¼ cup) almond or hazelnut meal 375g fresh raspberries 1 tbs caster sugar

1 Preheat the oven to 180°C/160°C fan forced. Grease a 2.5cm-deep, 29.5 x 19cm rectangular, loose-bottomed fluted tart tin. Process the flour, sugar, cocoa and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface. Knead gently until just smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest. 2 Roll the dough out on a lightly floured berry jam & almond tarts piece of baking paper to 3mm thick. Line makes 6 tarts | prep 30 mins (+ 15 mins resting time) | cooking 45 mins the prepared pan with the pastry. Trim excess, reserving the scraps. Place in the 435g Careme Vanilla Bean Sweet until 2mm thick, then use to line moulds, fridge for 15 minutes to rest. Shortcrust Pastry trimming excess. Place in the fridge for 3 Meanwhile, re-roll the pastry scraps on 125g softened unsalted butter 15 minutes, to chill. a sheet of lightly floured baking paper until 125g caster sugar 2 Meanwhile, use electric beaters to beat 2-3mm thick. Use a 3cm heart-shaped 1 tbs gin the butter and sugar in a bowl until thick cutter to cut out shapes. Place in the fridge 4 eggs and pale. Stir in the gin, then add the for 15 minutes to rest. Finely grated zest and juice of 1 lemon eggs, 1 at a time, beating well after each 4 Place the pan on a baking tray. Line 1 3 ⁄4 cups (185g) almond meal addition. Fold in the lemon zest and juice, the pastry case with baking paper. Fill with ½ cup (160g) fruits of the forest jam and 1 ½ cups (155g) of the almond meal. pastry weights or rice. Bake for 15 minutes. 1 cup (150g) frozen mixed berries 3 Spread jam over the base of the tarts Remove the paper and pastry weights or ¼ cup (20g) flaked almonds and sprinkle over the remaining almond rice. Bake for a further 10 minutes or until Elderflower ice-cream, to serve meal. Top with the berries, then spoon crisp. Set aside to cool. (optional) over the butter mixture and sprinkle with 5 Melt half the chocolate and spread over gin glaze flaked almonds. Bake for 45 minutes or the pastry case. Sprinkle with the almond 1 ⁄3 cup (60g) icing sugar, plus extra, to dust until golden. Set aside to cool. meal, raspberries and sugar. Scatter over 1 tsp gin 4 For the gin glaze, combine the icing the remaining chocolate and top with the Juice of ½ lemon sugar, gin and enough lemon juice to heart shapes. Bake for 25-30 minutes or make a soft icing. until the raspberries have softened and 1 Preheat oven to 140°C/120°C fan forced 5 Dust tarts with the extra icing sugar, chocolate melts. Dust lightly with icing and grease 6 individual brioche moulds. then drizzle over the glaze and serve with sugar. Serve the tart warm with ice-cream Roll out pastry on a lightly floured surface elderflower ice-cream, if using. or cream, if using.

— — taste home bake favourites 54 — — — — — —

This twist on a classic is SUBLIME, pun intended! I made it for a co-worker’s birthday and the office agreed the lime added fantastic depth.” “ alyse-grace pies & tarts

marion grasby’s kaffir lime & lemon meringue pie serves 8 | prep 30 mins (+ 3 hours infusing, cooling & chilling time) | cooking 1 hour 30 mins

350g caster sugar fluted tart tin with pastry. Trim excess. Finely grated rind of 4 lemons Place in the fridge for 20 minutes to rest. Finely grated rind of 4 limes Preheat oven to 200°C/180°C fan forced. 185ml (3 ⁄4 cup) lemon juice Line pastry with baking paper. Fill with top tips 60ml (1 ⁄4 cup) lime juice pastry weights. Bake for 15 minutes. If the pastry doesn’t come 300g double cream Remove paper and weights. Bake for together, add more chilled 4 eggs 10-15 minutes or until golden. Set aside. water, a teaspoon at a time, 5 egg yolks 3 Meanwhile, place the sugar, rinds, until it does. Use a microplane 3 kaffir lime leaves juices, cream, eggs and yolks in a to zest the lemons and limes. Kaffir lime leaves, very thinly sliced, saucepan. Whisk over low heat for This ensures a very fine rind extra, to serve 5 minutes or until mixture is just warm to and stronger flavour. Lime zest, extra, to serve touch. Set aside for 20 minutes to infuse. pastry Strain into a jug. Use a small sharp knife 250g (1 2 ⁄ 3 cups) plain flour, sifted to remove the centre vein of the lime 2 tbs icing sugar, sifted leaves. Chop leaves very finely. Stir 125g chilled butter, chopped chopped leaves into egg mixture. 1 egg yolk 4 Reduce heat to 120°C/100°C fan forced. 3 tbs chilled water Place tin on a baking tray on the oven meringue rack. Carefully pour in the filling. Bake 5 egg whites for 50-55 minutes or until just set but a 155g (3 ⁄4 cup) caster sugar little wobbly in the middle. Place in fridge for 2 hours to chill. 1 For the pastry, process the flour and 5 For the meringue, use electric beaters icing sugar in a food processor until to beat the egg whites in a bowl until soft combined. Add butter. Process until peaks form. Add sugar, 1 tbs at a time, mixture resembles fine breadcrumbs. Add beating until thick and glossy. Spread yolk and water. Pulse until pastry just onto chilled pie. Use the back of a spoon comes together in a smooth ball. Transfer to create large swirls. to a work surface. Gently pat into a disc. 6 Use a cook’s blow torch to heat the Wrap in plastic wrap. Place in the fridge meringue until golden, or bake at for 20 minutes to rest. 200°C/180°C fan forced for 3-4 minutes. 2 Roll out pastry to a 5mm-thick disc. Line Allow to cool and sprinkle with extra kaffir a 4cm-deep, 24cm (base measurement) lime leaves and lime zest before serving.

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maple pecan pie with spiced rum ice-cream serves 8 | prep 20 mins (+ chilling & freezing time) | cooking 50 mins

3 eggs, lightly whisked 125ml (1 ⁄2 cup) maple syrup 100g (1 ⁄2 cup, firmly packed) brown sugar 50g butter, melted 1 ⁄2 tsp vanilla bean paste 300g pecan halves spiced rum ice-cream 1.5L Streets Blue Ribbon Vanilla Ice-cream, softened 40ml (1 ⁄4 cup) spiced rum 1 ⁄2 tsp ground cinnamon pastry 225g (1 1 ⁄2 cups) plain flour 2 tbs icing sugar mixture 150g chilled butter, chopped 1 egg yolk 2 tbs chilled water

1 For the ice-cream, place ice-cream, spiced rum and cinnamon in a large bowl and stir until well combined. Transfer to a shallow metal container and cover with foil. Place in the freezer for 6 hours or until firm. 2 For pastry, process flour, icing sugar and butter in a food processor until it resembles baklava strudel with orange syrup fine breadcrumbs. Add yolk and water. serves 6-8 | prep 20 mins | cooking 25 mins Process until dough just comes together. Knead on a lightly floured surface until 100g walnuts Top with another filo sheet and brush smooth. Cover. Place in fridge for 30 minutes. 100g blanched almonds with a little more butter. Repeat with 3 Preheat the oven to 200°C/180°C fan 100g pistachio kernels the remaining filo and butter to form a forced. Roll out dough between 2 sheets of 2 tbs caster sugar stack. With the shortest side facing you, baking paper to a 4mm-thick disc. Line a 1 tsp finely grated orange rind spread the spiced nut mixture evenly 3cm-deep, 26cm (top measurement) fluted 1 ⁄8 tsp ground cinnamon over the filo stack, leaving a 1cm border. tart tin with removable base, with pastry. 6 sheets filo pastry Carefully roll up from the shortest side Trim and reserve excess. 50g butter, melted to enclose the filling. 4 Place in the fridge for 15 minutes, to orange syrup 3 Place the strudel, seam-side down, rest. Cover pastry base with baking paper 1 orange, zested, juiced on the prepared tray. Brush with the and fill with pastry weights or rice. Bake 125ml (1 ⁄2 cup) honey remaining butter. Bake for 25 minutes for 15 minutes. Remove the paper and 55g (1 ⁄4 cup) caster sugar or until golden and crisp. pastry weights or rice. 4 Meanwhile, for the orange syrup, 5 Bake the pastry case for a further 1 Preheat oven to 180°C/160°C fan forced. place the orange zest and juice in a 10 minutes or until crisp and golden. Line baking tray with baking paper. small saucepan. Add the honey and Reduce oven to 180°C/160°C fan forced. Process the walnuts, almonds and sugar and stir over low heat until Whisk the egg, maple syrup, sugar, butter pistachios in a food processor until finely the sugar dissolves. Increase heat to and vanilla in a bowl. chopped. Transfer to a bowl. Stir in the medium and simmer for 5 minutes or 6 Stir in the pecan. Pour evenly into the sugar, orange rind and cinnamon. until the syrup thickens slightly. pastry base. Bake for 25 minutes or until 2 Place 1 sheet of filo on a work surface. 5 Drizzle the strudel with the warm syrup set. Set aside for 1 hour to cool. Serve Brush with a little of the melted butter. and cut into serving portions. topped with ice-cream.

— — taste home bake favourites 58 — — — — — — I love topping my pie with pastry leaves. To make them, cut leaf shapes from scraps. Brush with egg wash and bake on a lined tray until golden.” “ Michelle Southan

pies & tarts

fourth-of-july choc-cherry pie serves 8 | prep 30 mins (+ 20 mins resting & cooling time) | cooking 1 hour 10 mins

100g walnuts for 10 minutes. Remove the paper and 225g (1 1 ⁄2 cups) plain flour pastry weights or rice and bake for 45g (1 ⁄4 cup) icing sugar mixture 10 minutes or until light golden. Brush 100g butter, chilled, chopped the base with the egg white. Bake for 2 tbs chilled water 5 minutes. Set aside to cool completely 1 egg white, lightly whisked to room temperature. 1 egg, lightly whisked 4 Meanwhile, line a baking tray with Icing sugar, to dust baking paper. Use a fluted pastry cutter filling or knife to cut six 1 x 19.5cm strips from 300ml ctn thickened cream the remaining pastry. Use a 4cm star 220g dark chocolate, finely chopped cutter to cut out 5 stars from the remaining 2 eggs pastry. Place on the prepared tray. Brush 3 egg yolks with egg. Bake for 10 minutes or until 1 tsp vanilla extract golden. Set aside to cool completely to 300g frozen cherries, thawed room temperature. on paper towel 5 For the filling, reduce the oven to 160°C/140°C fan forced. Place the cream 1 Preheat the oven to 180°C/160°C and chocolate in a heatproof bowl set fan forced. Lightly grease a 19 x 27cm over a pan of simmering water (don’t let (base measurement) rectangular fluted the bowl touch the water). Cook, stirring, tart tin with removable base. Spread the until melted and smooth. Use a balloon walnuts over a baking tray. Cook for whisk to mix the eggs and yolks in a bowl 3 minutes or until lightly toasted. Set until combined. Remove chocolate aside to cool completely. mixture from the heat and stir in the egg 2 Process the walnuts in a food processor mixture and vanilla until smooth. until just finely ground. Add the flour, icing 6 Spread the cherries over the base. sugar and butter and process until the Pour over the chocolate mixture. Bake mixture resembles fine breadcrumbs. for 30 minutes or until just set. Transfer Add the water and process until dough to a wire rack to cool. Decorate with just forms small clumps. Turn onto a stars and stripes. Dust with icing sugar. work surface and gently bring the dough together. Reserve one-quarter of the pastry. Roll out the remaining pastry between 2 sheets of baking paper to a 3-4mm-thick rectangle. Line the prepared tin with the pastry. Trim the edges. Roll out the reserved pastry between 2 sheets top tip of baking paper to form a 13 x 19.5cm This is a short pastry – if rectangle. Transfer to a chopping board. any cracks develop, patch Place the tin and the board in the fridge with any leftover pastry for 20 minutes to rest. before brushing with 3 Line the pastry base with baking paper the egg white. and fill with pastry weights or rice. Bake

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pies & tarts

cherry & almond crostata serves 8-10 | prep 20 mins (+ 30 mins resting time) | cooking 30 mins

80g butter, at room temperature Turn onto a lightly floured surface and 70g (1 ⁄ 3 cup) caster sugar gently knead until smooth. Cover with 1 egg plastic wrap and place in the fridge for 80g (2 ⁄ 3 cup) almond meal 30 minutes to rest. 50g (1 ⁄ 3 cup) plain flour Preheat the oven to 200°C/180°C fan top tip 2 You can make the pastry for 2 tbs kirsch (cherry liqueur) or Amaretto forced. Line a baking tray with baking this crostata up to 2 days ahead. 1 tsp ground cinnamon paper. Use electric beaters to beat the Just store in the fridge, covered 1 ⁄2 tsp ground star anise butter and sugar in a bowl until light with plastic wrap. Set aside at 500g frozen or fresh cherries, pitted and fluffy. Add the egg and beat until room temperature for 15-30 1 egg, extra, lightly whisked combined. Add the almond meal, minutes before rolling 1 tbs flaked almonds flour, liqueur, cinnamon and star anise. out, or until pliable. 1 tbs demerara sugar Stir to combine. pastry 3 Roll pastry out on a piece of baking 125g chilled butter, chopped paper to make a 35cm round. Spread 225g (1 1 ⁄2 cups) plain flour almond mixture over the pastry, leaving 80g (1 ⁄2 cup) icing sugar mixture a 5cm border. Arrange the cherries over 2 egg yolks the almond mixture. Fold the pastry 1 tbs chilled water edges in, pleating as you go. Brush pastry with the whisked egg. Sprinkle with the 1 For the pastry, place the butter, flour almonds and sugar. Place on a baking and icing sugar in a food processor and tray. Bake for 30 minutes or until the process until mixture resembles fine pastry is golden and cherries are tender. crumbs. Add egg yolks and water and Set aside to cool slightly. Serve warm or process until mixture just comes together. at room temperature.

This is such an easy tart to make, and one of the most delicious! Just fold the rich pastry over whole cherries and bake.” “ Michelle Southan

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thousand-layer apple tart serves 8 | prep 1 hour (+ cooling time) | cooking 2 hours

1 lemon, juiced pressing down firmly with clean hands 2.5kg Granny Smith apples to compact. Drain remaining apple slices 215g (1 cup) caster sugar and continue layering with remaining 1 top tip 1 ⁄2 tsp ground cinnamon sugar, until pan is full. Finish with a Instead of double cream, Double cream, to serve sprinkle of sugar. Place on the prepared serve this tart with caramel rack and bake for 30 minutes. ripple ice-cream – just swirl 1 Place the lemon juice in a large glass 4 Remove pan and tray from oven. caramel sauce through 3 bowl. Fill ⁄4 full with water. Peel 1 apple Carefully release the springform pan softened vanilla ice-cream and thinly slice into 3mm-thick slices slightly to allow any pooled juices in the and place in the freezer using a mandolin. Transfer to the lemon pan to seep out. Reserve the juices. for 4 hours or until water. Repeat with the remaining apples. Transfer the pan to another tray. Reline ready to serve. 2 Preheat the oven to 180°C/160°C fan the baking tray with fresh baking paper forced. Generously grease a 22cm (base (because the juices on the first paper measurement) springform cake pan with might catch and burn) and top with the butter. Line a baking tray with baking wire rack. Place the pan on the wire rack. paper. Place a wire cake rack over the Brush generously with pan juices. Bake, baking tray. Combine the sugar and basting with juices every 10 minutes and cinnamon in a bowl. Drain half the apple replacing the paper every 30 minutes, slices and use a clean tea towel to pat dry. for a further 1 1⁄2 hours or until dark 3 Layer the apple slices, overlapping in golden and caramelised. Cool in the pan concentric circles in base of pan, to form for 20 minutes. Carefully release the an even layer. Sprinkle with 1 tbs of the pan. Remove any apple slices that may sugar mixture. Repeat with the remaining have come up the side of the pan. Set drained apple slices, sprinkling with 1 tbs aside to cool completely. Serve with of sugar mixture between layers, and double cream.

It’s hard to believe this amazing creation only uses five ingredients. Plus it’s gluten-free, to boot!” “ Michelle Southan

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pies & tarts

rose & raspberry meringue tarts serves 6 | prep 20 mins | cooking 25 mins

435g packet Careme Vanilla Bean Sweet Shortcrust Pastry 500g fresh or frozen, thawed raspberries, plus extra to serve 2 tsp rosewater 1 ⁄3 cup (80ml) cold water 1 ⁄3 cup (45g) arrowroot 2 tbs lemon juice 260g caster sugar 4 eggs, separated 50g unsalted butter

1 Grease six 10cm loose-bottomed tart pans. Line the pans with the pastry. Trim excess. Place in the fridge to rest. 2 Meanwhile, puree the raspberries in a blender, then pass through a sieve into a saucepan, pressing down with the back of a spoon to extract as much juice as possible. Discard the solids. Stir in the rosewater. 3 Place the arrowroot and cold water in a bowl, stirring to combine, then add to the raspberry juice with the lemon juice and ½ cup (100g) of the sugar. Cook over fig tarte fine low heat, stirring, for 3-4 minutes until makes 4 | prep 10 mins (+ 20 mins resting time) | cooking 20 mins thick. Add the egg yolks, 1 at a time, beating well with a wooden spoon after 1 sheet butter puff pastry, Place on prepared tray. Sprinkle the each addition. Add the butter and stir until slightly thawed almond meal evenly over the pastry. melted. Remove from the heat and set 1 ⁄3 cup almond meal Place in the fridge for 20 minutes to rest. aside to cool to room temperature, then 4 fresh figs, sliced 2 Preheat the oven to 200°C/180°C fan place in the fridge for 30 minutes to chill. 2 tbs apricot jam, warmed forced. Arrange fig slices over the pastry. 4 Preheat the oven to 180°C/160°C fan Vanilla ice-cream, to serve Bake for 20 minutes or until the pastry forced. Line the tart shells with baking is puffed and golden. Brush with the paper and pastry weights or rice. Bake 1 Line a baking tray with baking paper. warmed apricot jam. Top each tart with for 10 minutes. Remove the paper and Cut four 12cm discs from the puff pastry. a small scoop of vanilla ice-cream. weights or rice, then bake for a further 5 minutes or until pastry is golden and dry. Set aside to cool to room temperature. 5 Fill the tart shells with the chilled Fresh figs are in season between February and raspberry mixture. Beat the egg whites April – their honeyed sweetness means you don’t with electric beaters until soft peaks form. Gradually add the remaining sugar, need to add sugar to these tarts – a little jam beating until stiff peaks form, then pipe or “ glaze does the trick!” spoon over the filling. Use a cook’s blow Michelle Southan torch to heat the meringue until golden, or bake at 200°C/180°C fan forced for 2-3 minutes. Serve with extra berries.

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milk & milo tart serves 8-10 | prep 45 mins (+ resting, cooling & chilling time) | cooking 25 mins

375ml (1 1 ⁄2 cups) milk with removable base, with pastry. Trim 50g Milo excess. Place in fridge for 1 hour to rest. 6 egg yolks 3 Preheat the oven to 180°C/160°C fan 50g (1 ⁄ 3 cup) cornflour forced. Line the pastry with baking paper 2 tbs caster sugar and fill with pastry weights or rice. Bake top tips 50g milk cooking chocolate, for 12 minutes, then remove pastry If you’d like this tart finely chopped weights or rice and paper and bake for to be a little less sweet, 300ml ctn thickened cream a further 10-12 minutes or until cooked swap the milk chocolate 1 1 ⁄2 tbs icing sugar mixture through and crisp. Set aside to cool. for dark and serve with Milo, extra, to serve 4 Meanwhile, combine milk and Milo in fresh raspberries chocolate pastry a saucepan over low heat. Bring just to 225g (1 1 ⁄2 cups) plain flour the boil, stirring occasionally, until Milo 60g (1 ⁄ 3 cup) icing sugar, sifted dissolves. Place egg yolks, cornflour and 30g (1 ⁄4 cup) dark cocoa powder, sugar in a heatproof bowl. Stir with a sifted wooden spoon. Slowly add hot milk Pinch of salt mixture to yolk mixture, stirring constantly 150g unsalted butter, chilled, until smooth. Strain through a fine sieve chopped into a clean saucepan. Cook over low 2 egg yolks heat, stirring constantly, until very thick and smooth. Stir in chocolate until melted. 1 For the pastry, process the flour, sugar, Transfer to a bowl. Cover with plastic cocoa and salt in a food processor until wrap. Set aside for 1 hour, to cool. Place combined. Add butter and process until in fridge for 2 hours to chill. mixture resembles fine breadcrumbs. Add 5 Whisk the cream and icing sugar in a egg yolks and process until dough just bowl until firm peaks form. Use a balloon starts to come together. Turn onto a lightly whisk to fold 2 ⁄3 cup of the cream mixture floured surface. Knead until just smooth. through the chocolate mixture until well Shape into a disc. Cover with plastic wrap. combined. Spread over the pastry. Dollop Place in the fridge for 45 minutes to rest. and gently swirl remaining cream mixture 2 Roll out the pastry on a sheet of baking over tart. Place in fridge for 2-3 hours or paper to a 4mm-thick disc. Line a round until firm. Sprinkle with extra milo just 24cm (base measurement) fluted tart tin, before serving.

This was delicious and so easy to make – my friends and I thought it was marvellous.” “ SonyaMJones

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pies & tarts

cakes Put on your pinny, roll up your sleeves and get stuck in to some seriously fun baking. These cakes are knock-your-socks-off good, with layers of light sponge, chocolatey decadence and creamy deliciousness to choose from. cakes

triple chocolate stacks makes 6 | prep 1 ½ hours | cooking 1 hour

50g dark chocolate, chopped smooth. Pour mixture into one of the inserted into the centre comes out clean. 485g (2 ¼ cups) caster sugar prepared pans and smooth the surface. Set aside to cool in pan. 150g butter Bake for 25-30 minutes or until a skewer 8 For the ganache, combine the chocolate 60ml (¼ cup) water inserted into the centre comes out clean. and butter in a heatproof bowl. Microwave 225g (1 ½ cups) self-raising flour Set aside to cool in pan. on High for 1 minute. Stir until smooth. Set 190g (1 ¼ cups) plain flour 4 For the milk chocolate cake, combine aside to cool, stirring often, until thick and 5 tbs dark cocoa powder the milk chocolate, ¾ cup caster sugar, spreadable. Reserve 2 tbs of the ganache. ¾ tsp bicarbonate of soda 50g butter and 1 tbs water in a heatproof 9 Use a cookie cutter to cut six 7cm 3 eggs bowl. Microwave on High for 1 minute or circles from each cake slab. Place a round 250ml (1 cup) buttermilk until melted and smooth. of dark chocolate cake on a serving plate. 50g milk chocolate, chopped 5 Sift ½ cup self-raising flour, ½ cup plain Spread with a little ganache and top with 50g white chocolate, chopped flour, the remaining dark cocoa and a a round of milk chocolate cake. Repeat 300ml thickened cream third of the bicarb in a bowl. Make a well with a little ganache and the white Extra cocoa powder, to dust in the centre. Add 1 of the eggs and 1⁄3 cup chocolate cake. Spread the top with 1 cup dark chocolate melts buttermilk. Pour in the chocolate mixture ganache. Repeat to make 6 cakes. ganache filling and stir until smooth. Pour mixture into 10 To make chocolate shards, line a 200g dark chocolate (70% cocoa) one prepared pan and smooth the baking tray with baking paper. Place 80g butter surface. Bake for 25-30 minutes or until chocolate melts in a microwave-safe a skewer inserted into the centre comes bowl. Microwave on Medium, stirring every 1 Preheat oven to 180°C/160°C fan forced. out clean. Set aside to cool in pan. 30 seconds until melted and smooth. Grease three 20 x 30cm (base 6 For the white chocolate cake, combine Thinly spread chocolate onto tray and set measurement) slab pans. Line the base the white chocolate, ¾ cup caster sugar, aside for 10 minutes to set slightly. Place and 2 long sides with baking paper. remaining butter and remaining water in a in fridge for 10 minutes or until chocolate is 2 For the dark chocolate cake, combine heatproof bowl. Melt in the microwave on hard. Break chocolate into shards. the dark chocolate, ¾ cup caster sugar, High for 1 minute or until smooth. 11 Use electric beaters to beat half the 50g butter and 1 tbs of the water in a 7 Sift ½ cup self-raising flour, ½ cup plain cream and the reserved ganache in a bowl heatproof bowl. Microwave on High for flour and the remaining bicarb in a bowl. until firm peaks form. Place remaining 1 minute or until melted and smooth. Make a well in the centre. Add the cream in a bowl and whip until firm peaks 3 Sift ½ cup self-raising flour, ¼ cup plain remaining egg and 1⁄3 cup buttermilk. form. Gently fold the chocolate cream into flour, 4 tbs cocoa and a third of the bicarb Pour in the chocolate mixture and stir until the whipped cream to create a marbled in a bowl. Make a well in the centre. Add smooth. Pour mixture into the remaining effect. Top cakes with the cream mixture, 1 of the eggs and 1⁄3 cup buttermilk. Pour prepared pan and smooth the surface. dust with extra cocoa and decorate with in the chocolate mixture and stir until Bake for 25-30 minutes or until a skewer chocolate shards.

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cakes

white chocolate & raspberry monkey bread serves 12 | prep 30 mins (+ 2 hours proving time) | cooking 35 mins

100g (1 ⁄2 cup) caster sugar surface. Knead for 3-4 minutes or until 1 ⁄2 tsp ground cinnamon smooth. Place in a greased bowl. Cover. 160g (1 ⁄2 cup) raspberry jam Set aside in a warm, draught-free place top tips 125g fresh raspberries to prove for 1 hour or until doubled in size. This American-style 100g white chocolate, coarsely Punch the dough down. Roughly roll the bread tastes like a big chopped dough into 20g balls. doughnut! You can make it 150g (1 cup) icing sugar mixture 3 Meanwhile, grease a 20cm bundt 1 day ahead and store it in an 10g butter cake pan with melted butter. Combine airtight container. Freeze-dried 1 tbs boiling water the sugar and cinnamon in a sealable strawberries and pomegranate Freeze-dried strawberries, crushed, plastic bag. Place the jam in a small kernels are available to decorate saucepan. Heat over low heat until runny. from Woolworths. Freeze-dried pomegranate kernels, Strain through a fine sieve over a bowl. to decorate (see tip) Discard the seeds. dough 4 Add a few dough balls to the cinnamon 125ml (1 ⁄2 cups) milk, warmed mixture. Seal the bag and toss to coat. 2 tsp (7g/1 sachet) instant dried yeast Transfer to a plate. Repeat, in batches, 70g (1 ⁄ 3 cup) caster sugar with the remaining balls and cinnamon 2 eggs mixture. Place half the balls in the pan. 375g (2 1 ⁄2 cups) bread flour Top with half the raspberries and half the Pinch of salt chocolate. Drizzle with half the jam. 120g unsalted butter, at room Repeat the layers with the remaining temperature, chopped balls, raspberries, chocolate and jam. Cover the pan with plastic wrap. Stand in 1 For the dough, whisk the milk, yeast a warm, draught-free place for 30 minutes and 1 tbs of the sugar together in a jug. to 1 hour or until doubled in size. Set aside for 10 minutes or until frothy. 5 Preheat oven to 180°C/160°C fan forced. Whisk in the eggs. Bake for 30 minutes or until golden. Stand 2 Process the flour, salt and remaining in pan for 5 minutes. Turn onto a serving sugar in a food processor until combined. plate. Set aside to cool slightly. Add the yeast mixture. Process until the 6 Place the icing sugar in a bowl. Add the dough just comes together. With the motor butter and boiling water and stir until well running, add the butter, 1 piece at a time, combined and smooth. Drizzle over the until combined and a very soft and sticky bread and sprinkle with the strawberry dough forms. Turn onto a lightly floured and pomegranate.

This is a brilliant pull-apart cake to take to a picnic – everyone loves getting stuck in!” “ Michelle Southan

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For a gluten-free cake, this was very nice. It was also good slightly warmed up the next day, and served like a pudding with “ ice-cream or custard.” Cookiesmama cakes

blueberry crumble cake serves 8-10 | prep 20 mins (+ cooling time) | cooking 1 hour 10 mins

180g unsalted butter, at room measurement) round springform pan temperature and line with baking paper. 215g (1 cup) caster sugar 2 For the topping, combine all the 2 eggs ingredients in a large bowl. Use your 1 tsp vanilla extract fingertips to rub until the mixture top tips 1 lemon, rind finely grated resembles breadcrumbs. Set aside. The crumble topping can 1 tbs lemon juice 3 Use electric beaters to beat the butter also be made in a food 300g (2 cups) gluten-free and sugar until light and fluffy. Add the processor. This cake is also self-raising flour eggs, 1 at a time, beating well after each lovely served with lashings of gluten-free custard. 185ml (3 ⁄4 cup) buttermilk addition. Add the vanilla, lemon rind and 2 cups fresh or frozen blueberries juice. Gradually add the flour and Pure icing sugar, to dust buttermilk, alternating. Mix until well Ice-cream or cream, to serve combined. Spread two-thirds of the batter crumble topping into the prepared pan. Top with one-third 140g (2 ⁄ 3 cup, firmly packed) of the blueberries and one-third of the brown sugar crumble mixture. Top with the remaining 75g (½ cup) gluten-free plain flour batter, smoothing the top, then top with 95g (1 cup) quinoa flakes the remaining blueberries and crumble. 1 tsp ground cinnamon 4 Bake for 1 hour 10 minutes or until a 1 ⁄4 tsp ground nutmeg skewer inserted into the centre comes out 80g butter, chilled, chopped clean. Set aside to cool in the pan for 20 minutes, then transfer to a serving 1 Preheat oven 180°C/160°C fan forced. plate. Dust with icing sugar. Serve with Grease the base of a 22cm (base ice-cream or cream.

— home bake favourites taste — — 77 — — — — — cakes honey & blackberry swirl cheesecake serves 12 | prep 15 mins (+ 4 hours thawing, 2 hours cooling & 4 hours 30 mins chilling time) | cooking 55 mins

250g frozen blackberries Pour the remaining berries and syrup a 1cm border at the top. Place in the 1 tbs caster sugar into a sieve set over a bowl. Use the fridge for 30 minutes to chill. 250g pkt Arnott’s Ginger Nut biscuits back of a spoon to press through the 5 Preheat the oven to 160°C/140°C fan 100g Arnott’s Butternut Snap Cookies juice. Discard the seeds. forced. Process the cream cheese and 125g butter, melted 3 Release the base of a 22cm (base sour cream in the clean bowl of a food 500g cream cheese, at room measurement) springform pan and invert. processor until smooth. Add the honey temperature Line the base with baking paper and and extra sugar and process until well 300g ctn sour cream secure in the pan, allowing the edges to combined. Add the eggs and process 1 ⁄ 3 cup creamed honey overhang. until well combined. 70g (1 ⁄ 3 cup) caster sugar, extra 4 Keep the Ginger Nut biscuits in the 6 Pour the cream cheese mixture into the 3 eggs packet and use a rolling pin or meat pan. Drizzle ¼ cup of the blackberry puree Double cream, to serve mallet to pound slightly to roughly over the top of the cheesecake and use break up. Process the Ginger Nuts and a skewer to create a swirl effect. Bake for 1 Place the blackberries in a bowl and Butternut cookies in a food processor 55 minutes or until the centre wobbles sprinkle with the sugar. Set aside, stirring until finely crushed. Add butter slightly. Turn oven off. Leave cheesecake every hour, for 4 hours or until the berries and process until well combined. Transfer in the oven, with the door slightly ajar, for have thawed and the sugar has dissolved the biscuit mixture to the prepared pan. 2 hours or until cooled completely. Place and made a syrup. Use a straight-sided glass to spread in fridge for 4 hours to chill. Serve with 2 Use tongs or a slotted spoon to transfer and press the biscuit mixture firmly over a dollop of cream, the reserved berries half of the berries to a separate bowl. the base and side of the pan, leaving and a drizzle of the remaining puree.

Hints of honey and ginger are a match made in heaven with tart blackberry swirls.” “ Michelle Southan

— — taste home bake favourites 78 — — — — — —

cakes

coconut cake with white chocolate buttercream serves 8-10 | prep 1 hour (+ 1 hour setting time) | cooking 1 hour 10 mins

250g butter, at room temperature Stand cake in pan for 5 minutes. Turn onto 1 tsp coconut essence a wire cake rack to cool completely. 270g (1 1 ⁄4 cups) caster sugar 3 Meanwhile, for the buttercream, use 4 eggs electric beaters to beat the butter and 300g (2 cups) self-raising flour, sifted icing sugar in a bowl until pale and top tip 75g shredded coconut creamy. Gradually beat in the white If you can’t find violets to 250ml (1 cup) coconut milk chocolate until well combined. Reserve decorate the cake, omit the 80ml (1 ⁄ 3 cup) boiling water 1 cup buttercream. food colouring and cover with Fresh unsprayed violets, to decorate 4 Combine the water and remaining white icing. Top with freeze white chocolate buttercream sugar in a jug. Stir until sugar dissolves. dried pineapple slices and 250g unsalted butter, at room temperature Use a serrated knife to trim the top of toasted coconut chips. 230g (1 1 ⁄2 cups) icing sugar cake to flatten. Cut cake horizontally into 300g white chocolate, melted, cooled 3 even layers. Place cake base on a Violet food colouring, to tint plate. Brush with a little of the sugar syrup. Spread with a layer of buttercream. 1 Preheat the oven to 180°C/160°C fan Repeat layering with remaining cake, forced. Grease a 20cm (base syrup and a little of the buttercream. measurement) round cake pan. Line the Spread a thin layer of buttercream over base and side with baking paper, allowing the top and side of the cake. Place in the the sides to overhang by 2cm. fridge for 1 hour to set. 2 Use electric beaters to beat the butter, 5 Divide reserved buttercream into essence and 215g (1 cup) of the sugar in 3 portions. Colour 1 portion light violet, a bowl until pale and creamy. Add eggs, another portion darker violet and leave 1 at a time, beating well after each remaining portion white. Spread top of addition. Fold in the flour, coconut and cake with white icing. Starting with the coconut milk in 2 alternating batches until dark icing and working upwards, spread just combined. Spoon mixture into the icing around the side of the cake, prepared pan. Smooth the surface. Bake graduating colours to the top. Use a for 1 hour 10 minutes or until a skewer palette knife to smooth the side and blend inserted in the centre comes out clean. the colours slightly. Decorate with violets.

— home bake favourites taste — — 81 — — — — — cakes

vanilla-berry layer cake serves 8-10 | prep 30 mins (+ cooling time) | cooking 35 mins

375ml (1 1 ⁄2 cups) thickened cream centre comes out clean. Set aside to 60ml (1 ⁄4 cup) thick vanilla custard cool slightly before transferring to a 284g jar strawberry jam wire rack to cool completely. 2 egg whites 3 Meanwhile, use electric beaters to beat top tip 100g (1 ⁄2 cup) caster sugar the cream in a bowl until stiff peaks form. To make the cakes easier rich vanilla cake Add the custard. Beat until just combined. to slice into layers, bake them 250g butter, at room temperature 4 Use a serrated knife to cut cakes in half 1 day ahead. Cool to room 250g caster sugar horizontally. Place 1 cake base, cut-side temperature, then wrap tightly 1 1 ⁄2 tsp vanilla bean paste up, on a serving plate. Spread with in plastic wrap. Store at room 4 eggs one-third of the jam and one-third of the temperature until ready to 375g (2 1 ⁄2 cups) self-raising flour cream mixture. Continue layering with prepare and serve. 125ml (1 ⁄2 cup) milk 2 layers of the cake and the remaining jam and cream mixture, finishing with the 1 For the cake, preheat the oven to cream mixture. 180°C/160°C fan forced. Line the base and 5 Use electric beaters to beat the egg sides of two 20cm (base measurement) whites in a clean, dry bowl until firm cake pans. peaks form. Gradually add the sugar, 2 Use electric beaters to beat the butter, 1 tbs at a time, beating constantly until sugar and vanilla in a bowl until pale and the mixture is thick and glossy. creamy. Add the eggs, 1 at a time, beating 6 Spoon meringue over the remaining well after each addition. Use a large cake layer. Spread to the edge. Use metal spoon to fold in the flour and milk, a palette knife to create furrows in the in alternating batches, until combined. meringue. Use a cook’s blowtorch to Divide mixture among pans. Smooth the caramelise the top. Set aside to cool surface. Bake for 30 minutes or until for 5 minutes. Carefully transfer to top golden and a skewer inserted into the of cake. Serve immediately.

This towering cake is inspired by classic strawberry shortcake. The genius is that final flourish of golden meringue!” “ Michelle Southan

— — taste home bake favourites 82 — — — — — —

cakes

spiked mud cake with sour cream ganache serves 12 | prep 30 mins (+ cooling time) | cooking 1 hour 30 mins

95g (1 ⁄2 cup) pitted prunes stirring occasionally, for 10 minutes or 80ml (1 ⁄3 cup) port until softened. Cool for 15 minutes. Use 185ml (3 ⁄4 cup) water a stick blender or food processor to 250g unsalted butter, chopped process well until smooth. 180g dark chocolate, chopped 3 Meanwhile, place the butter, dark 100g dark chocolate (70% cocoa), chopped chocolates, sugar, vanilla and remaining top tip Instead of serving the cake 315g (1 1 ⁄2 cups) caster sugar water in a saucepan over low heat. Cook, spread with the ganache, serve 2 tsp vanilla extract stirring, for 5 minutes or until melted and it warm as a dessert, with the 3 eggs smooth. Transfer to a large bowl and set ganache and some pure 50g sour cream aside to cool for 15 minutes. cream drizzled over. 225g (1 1 ⁄2 cups) plain flour 4 Place the eggs and sour cream in a 2 tbs dark cocoa powder small bowl and whisk until combined. Use 1 tsp baking powder a balloon whisk to stir the prune mixture 1 ⁄2 tsp salt and egg mixture into the chocolate sour cream ganache mixture until well combined and glossy. 200g dark chocolate 5 Sift in the remaining dry ingredients. 200g sour cream Mix until combined. Pour into the pan. 3 tsp port Bake for 1 hour 15 minutes or until a skewer comes out with moist crumbs 1 Preheat oven to 160°C/140°C fan forced. clinging. Cool in pan for 2 hours. Transfer Grease base and side of a 22cm (base to a wire rack to cool completely. measurement) springform pan. Use base 6 For the ganache, melt chocolate and of pan to draw a circle on baking paper. cream in a heatproof bowl over a saucepan Cut out and use to line base of pan. Line of simmering water (don’t let the bowl touch the side with a strip of baking paper. the water). Remove from heat. Slowly stir 2 Bring the prunes, port and 60ml (¼ cup) in the port. Set aside, stirring occasionally, of the water to a simmer in a small for 1 hour 30 minutes, until thick. saucepan over medium-low heat. Simmer, 7 Spread the ganache over the cake.

This is our take on a Mississippi mud cake – the dark texture is said to resemble the banks of the Mississippi River.” “ Michelle Southan

— home bake favourites taste — — 85 — — — — — cakes

apple pie cheesecake serves 10 | prep 30 mins (+ cooling & 4 hours chilling time) | cooking 1 hour 30 mins

250g pkt Arnott’s Nice biscuits processor until smooth. Add the eggs 1 1 ⁄4 tsp ground cinnamon and process until combined. 125g unsalted butter, melted 4 Pour the cream cheese mixture into the 500g cream cheese, at room temperature pan. Bake for 60-70 minutes or until just top tip 70g (1 ⁄ 3 cup) caster sugar set in the centre. Turn oven off. Leave When making a cheesecake, 70g (1 ⁄ 3 cup, firmly packed) brown sugar cake in the oven, with the door slightly make sure the mixture is very 200g sour cream ajar, until cooled completely. Place in the smooth before adding the 1 tsp finely grated lemon rind fridge for 4 hours to chill. eggs – the eggs should only 3 eggs 5 For the brandy apple slices, combine be processed until just brandy apple slices the sugars in a bowl. Combine the brandy combined, otherwise the 2 tbs brown sugar and juice in a separate bowl. Reserve cheesecake may split. 1 tbs caster sugar 1 tsp brandy mixture. Line a baking tray 1 1 ⁄2 tbs brandy with baking paper. Heat 30g of the butter 1 1 ⁄2 tbs lemon juice in a large non-stick frying pan over 70g unsalted butter, chopped medium-low heat. Cook half the apple 1 small Granny Smith apple, thinly sliced slices, turning, for 2 minutes or until 1 tbs thickened cream golden. Drizzle with half the remaining brandy mixture. Cook for 30 seconds 1 Release the base from a 22cm (base or until almost all evaporated. Sprinkle measurement) springform pan, then invert with 1 tbs of the sugar mixture. Cook, and lightly grease. Line the base with turning, for 2-3 minutes or until baking paper, allowing the edges to caramelised and translucent. Transfer to overhang. Secure base back in the pan. the prepared tray. Repeat with another Line the side with baking paper. 30g of the butter, apple, brandy mixture 2 Process the biscuits and 3 ⁄4 tsp of the and 1 tbs of the sugar mixture. Add the cinnamon in a food processor until finely remaining butter and sugar mixture to the crushed. Add the butter and process until pan over medium-low heat and cook, well combined. Use a straight-sided glass stirring, for 1-2 minutes or until melted. to spread and press the biscuit mixture Carefully add the cream. Cook, stirring, firmly over the base and side of the pan. for 1 minute or until thick and smooth. Place in the fridge for 30 minutes. Transfer to a bowl. Cool for 5 minutes. 3 Meanwhile, preheat the oven to Stir in the reserved brandy mixture. 160°C/140°C fan forced. Process the 6 Place cheesecake on a serving plate. cream cheese, sugars, sour cream, lemon Arrange brandy apple slices on top of rind and remaining cinnamon in food cheesecake and drizzle with sauce.

My first baked cheesecake and it was delicious. Just followed the instructions and it was fine. Taste was incredible.” BernieD

“ — — taste home bake favourites 86 — — — — — —

cakes

quince almond cake serves 10 | prep 20 mins | cooking 2 hours 50 mins

250g butter, at room temperature cinnamon and quince. Bring to the boil, 270g (1 ¼ cups) caster sugar then reduce the heat and simmer for 1 tsp finely grated lemon rind 1 ½ hours or until slightly pink and tender. 3 eggs Set aside to cool. Slice the quince. 85g (½ cup) almond meal 2 Preheat oven to 180°C/160°C fan forced. top tip As quinces take time to 25g (¼ cup) flaked almonds Grease base and sides of a 22cm cook, make a bigger batch and 180ml (¾ cup) milk springform pan and line with baking paper. store covered in cooking syrup 2 ¼ cups self-raising flour, sifted 3 Use a stand mixer with the paddle in the fridge for up to 10 days. Icing sugar, to serve attachment to beat the butter, sugar and Serve with ice-cream or poached quince rind in a bowl until light and fluffy. Beat in Greek yoghurt for 750ml (3 cups) water the eggs, 1 at a time. Stir in almond meal a quick dessert. 215g (1 cup) caster sugar and flaked almonds. Stir in milk and flour.

1 cinnamon stick Spoon 2 ⁄3 of the batter into the prepared 2 large quinces, peeled, quartered, pan. Top with half the quince. Top with cored (see tip) remaining batter. Top with the remaining quince. Bake for 1 hr 20 minutes or until a 1 For the poached quince, place the skewer inserted in the centre comes out water and sugar in a saucepan. Stir over clean. Stand in the pan for 5 minutes, then low heat until the sugar dissolves. Add serve dusted with icing sugar.

It was easy to make and turned out well, light and moist. I replaced a quince with a pear.” “ LVG

— home bake favourites taste — — 89 — — — — — cakes

pineapple curd cake serves 8 | prep 30 mins (+ cooling time) | cooking 30 mins

125g unsalted butter, at room temperature Smooth the surface. Bake for 30 minutes 220g (1 cup) caster sugar or until a skewer inserted in the centre 4 eggs comes out clean. Cool in pans. 300g (2 cups) self-raising flour 2 Meanwhile, for the curd, whisk juice, top tip 250ml (1 cup) coconut milk cornflour, sugar, yolks and butter in a The curd is easy to make and 300ml double cream, whipped saucepan over medium-low heat until beautiful with many desserts Baby mint or basil leaves, to serve sugar is dissolved. Cook, stirring, for – serve on top of tarts or pineapple curd 8-10 minutes or until mixture thickens. ice-cream, sandwich between 700g pineapple, trimmed, cored, Transfer to a bowl. Set aside to cool. ginger biscuits or simply enjoy 1 pureed, strained (about ⁄2 cup juice) Place in the fridge until set. with fresh berries. 1 tbs cornflour 3 For buttercream icing, use electric 70g (1 ⁄ 3 cup) caster sugar beaters to beat the butter until very pale. 3 egg yolks Gradually add the icing sugar. Beat until 100g chilled unsalted butter, chopped creamy. Beat in milk. buttercream icing 4 Use a large serrated knife to cut each 80g unsalted butter, at room temperature cooled cake in half horizontally. Place 150g (1 cup) pure icing sugar 1 piece of cake, cut-side up, on a platter. 2 tsp milk Reserve 60ml (1⁄4 cup) of the curd. Fold remaining curd through the whipped 1 Preheat oven to 180°C/160°C fan forced. cream. Spread cake with one-third of the Grease the base of two 20cm (base curd mixture. Top with another piece of measurement) cake pans and line with cake, then half the remaining curd baking paper. Use electric beaters to beat mixture. Repeat with another piece of the butter and sugar in a bowl until pale cake and the remaining curd mixture. and creamy. Add the eggs, 1 at a time, Top with the remaining cake. Spread beating after each addition. Fold in flour buttercream icing over the top of the and coconut milk in alternating batches cake. Drizzle with the reserved curd. until combined. Divide between pans. Sprinkle with baby herbs.

This was easy to make and my guests loved it!” “ jen2804

— — taste home bake favourites 90 — — — — — — contributors RECIPES PHOTOGRAPHY Alison Adams 13, 14, 42, 45, 46, 67, 90 Guy Bailey 16, 40, 43, 44, 46, 50, 51, 88 Sarah Allchurch 26, 77 Ben Dearnley 54 Claire Brookman 30, Al Richardson 17, 20, 22, 25, 28, 45, 48, Kim Coverdale 13, 26, 46, 50 56, 59, 62, 76, 91 Amira Georgy 13, 26 Jeremy Simons 2, 4, 6, 7, 8, 11, 12, 15, Marion Grasby 57 16, 18, 19, 23, 24, 27, 31, 32, 35, 36, Sarah Hobbs 18, 49, 63 39, 52, 55, 56, 58, 67, 69, 70, 73, 75, Kathy Knudsen 21, 25, 81 78, 79, 80, 84, 87 Valli Little 69, 72, 54, 67 Brett Stevens 42, 47, 61, 65, 82, Lucy Nunes 17, 41, 42, 45, 50, 89 Craig Wall 13, 26 Miranda Payne 18 Ian Wallace 66 Kerrie Ray 10, 17, 22, 30, 33, 54, 72 Andrew Young 13, 26, 30, Tracy Rutherford 38, 61 Michelle Southan 34, 58, 74, 78 Katrina Woodman 22, 25, 29, 64, 68, 82, 85, 86 EDITORIAL editor-in-chief Brodee Myers-Cooke [email protected] food director Michelle Southan creative director Anita Jokovich managing editor Karen Spresser books editor Daniela Bertollo food editor Katrina Woodman senior food consultant Alison Adams art director & books art director Antonietta Scotto chief subeditor Francesca Percy subeditor & digital coordinator Louisa Bathgate editorial coordinator Michael Askey-Doran

DIGITAL digital director Kathy Kipriotis head of product Kate Chandler product manager Gemma Battenbough commercial editor Rebecca Nittolo digital art director David Fairs

ADVERTISING – SALES national sales director Paul Blackburn nsw head of sales – food & family Rachael Delalande (02) 8045 4657 [email protected] nsw group sales director Sam Tomlinson (02) 8045 4676 [email protected] group sales manager – harvey norman Clementine Rutledge (02) 8045 5640 [email protected] vic sales director Kim Carollo (03) 9292 3204 [email protected] vic group sales director – food & family Vanessa Seidel (03) 9292 3232 [email protected] qld, wa & sa sales director Rose Wegner (07) 3666 6903 [email protected]

ADVERTISING – CREATIVE advertising creative director Richard McAuliffe advertising creative manager Eva Chown advertising senior art director Anthony Macarounas advertising copy editors Brooke Lewis & Celeste Maddocks

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MARKETING & CIRCULATION marketing director Ali Cassim marketing manager Dylan Edwards marketing executive Alyssa Piva national sales manager – retail Jonathan Gross national circulation manager Mark McTaggart product manager – digital editions Danielle Stevenson

NEWS LIFE MEDIA chief executive officer Nicole Sheffield group publisher – food Fiona Nilsson managing director taste.com.au Prue Cox commercial director Sev Celik director of communications Sharyn Whitten general manager – retail & circulation Brett Willis

Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt St, Surry Hills NSW 2010, phone (02) 9288 3000. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Copyright 2016 by NewsLifeMedia Pty Ltd. All rights reserved. Distributed by Gordon and Gotch Australia Pty Ltd, phone 1300 650 666. Printed by Toppan Leefung Pte Ltd, China. ISBN 978-0-9943798-4-9

easy italian taste

Enjoy the sweet smell of baking success with our gorgeous new cookbook. Filled with Mother’s Day favourites, fete fancies and bite-sized bikkies to enjoy with a cuppa. From the simple to the simply stunning, there’s a cake, brownie or tart that will elicit sighs of joy and delight from family and friends. Share the love.