Makes 12 squares


Ingredients:

2 cup (225g) self-raising flour
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp bicarbonate of soda
½ cup (115g) butter or margarine
¾ cup (115g) light soft brown sugar
2 eggs
5 tsp golden syrup
5 tsp milk

Topping:
3 pieces stem ginger
¾ cup (115g) icing sugar
4 tsp stem ginger syrup


Method:

• Preheat oven to 160°C (325°F). Grease a shallow oblong tin measuring 27.5 x 17.5cm and line with non-stick paper. Sift flour, ginger, cinnamon and bicarbonate of soda into a bowl. Rub in butter, then stir in sugar.
• In a bowl, whisk together eggs, syrup and milk. Pour into dry ingredients and beat until smooth and glossy. Pour into prepared tin. Bake in the oven for 45-50 minutes until well risen and firm to the touch. Leave in tin for 30 minutes, then remove to a wire rack to cool completely.
• Cut each piece of stem ginger into quarters and arrange on top of cake. In a bowl, mix together sifted icing sugar, ginger syrup and sufficient water to make a smooth icing. Put icing into a greaseproof paper icing bag and drizzle over top of cake. Leave to set. Cut cake into squares.

Makes 8-10 slices


Ingredients:

2 cup (225g) plain flour
¼ cup (55g) caster sugar
2 tsp easy blend yeast
2 tsp caraway seeds
¼ cup (55ml) tepid water
½ cup (115g) unsalted butter, melted
3 eggs, beaten
icing sugar, to finish


Method:

• Grease a 20cm kugelhopf mould. Sift flour into a bowl. Stir in sugar, yeast and caraway seeds. Make a well in the center; stir in water, butter and eggs. Beat vigorously until smooth. Cover bowl with plastic wrap and leave in a warm place until doubled in size. Stir mixture and turn into prepared mould. Cover with plastic wrap and leave to rise again until doubled in size.
• Preheat oven to 200°C (400°F). Remove plastic wrap. Bake kugelhopf in the oven for 20 minutes. Lower the temperature to 190°C (375°F) and bake for a further 10 minutes until well risen and golden brown. Leave in the tin for 10 minutes, then remove to a wire rack. Dust lightly with icing sugar. Serve with butter while still slightly warm.

Makes 8-10 slices


Ingredients:

⅔ cup (150g) butter or margarine
¾ cup (115g) soft light brown sugar
½ cup (175g) clear honey
1¾ cup (200g) self-raising flour
1½ tsp ground mixed spice
2 eggs, beaten
2¼ cup (350g) icing sugar


Method:

• Preheat oven to 180°C (350°F). Grease an 850ml fluted ring mould. Put butter or margarine, sugar, honey and 3 tsp water into a saucepan. Heat gently until butter has melted and sugar has dissolved. Remove from heat and cool for 10 minutes.
• Sift flour and mixed spice into a bowl. Pour in melted mixture and eggs; beat well until smooth. Pour batter into prepared tin. Bake in the oven for 40-50 minutes until well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 2-3 minutes, then remove to a wire rack to cool completely.
• To make icing, sift icing sugar into a bowl. Stir in about 9 tsp water to make a smooth, flowing icing. Spoon carefully over cake so that it is evenly covered in icing.

Serves 6


Ingredients:

3 tsp cardamom seeds
2 lemons
1 cup (115g) ground almonds
½ cup (55g) dried breadcrumbs
⅓ cup (85g) caster sugar
4 eggs, separated
pinch of salt
whipping cream and shredded lemon rind, to serve


Method:

• Preheat oven to 190°C (375°F). Butter a 16.5cm round loose-bottomed cake tin.
• Grind cardamom seeds in a mortar. Grate lemon rind and squeeze juice from lemons.
• In a bowl, mix together ground almonds, 2 tsp of the ground cardamom, breadcrumbs, lemon rind and juice. Mix in the sugar. Beat egg yolks and add to almond mixture. Whisk egg whites with salt until stiff; carefully fold into the mixture. Pour into prepared tin. Bake in the oven for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin. Serve topped with piped whipped cream and shredded lemon rind as a dessert, or plain with coffee.

Ingredients:

5 eggs
230g sugar
450g grated coconut, without adding water, squeeze coconut to obtain 1 cup thick milk
2 slightly heaped tbsp rice flour
3-4 fragrant screwpine leaves (daun pandan)
pinch of salt
2 drops green food colouring
pinch of vanillin crystals, or drop of vanilla essence (optional)


Method:

• Boil water in steamer.
• Beat eggs and sugar in a bowl till sugar dissolves, then add coconut milk and stir. Add rice flour, stir, add juice of pandan leaves, salt, colouring and vanilla. Mix well and strain mixture into a sandwich tin. Steam for 10 minutes then stir. Cover and steam for another 20 minutes.
• Allow to cool before cutting.

4 servings


Ingredients:

150 g digestive biscuits
100 g pecans
100 g pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
150 g butter
1 tablespoon golden syrup
200 g good quality chocolate
Cocoa powder, for dusting


Method:

1. Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
2. Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 30x20 cm container with cling film, first leaving plenty of extra film at the edges to fold over the top.
3. Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.

Ingredients:

3 rounded tablespoons cocoa powder
200g caster sugar
200g butter
3 large eggs, preferably free range
200g self raising flour, sifted
1 rounded teaspoon baking powder
200ml double cream
1 large handful raspberries
1 large handful strawberries

Chocolate Topping:
100g butter
100g best cooking chocolate
100g icing sugar
3 tablespoons milk


Method:

• Preheat the oven to 180°C (350°F). Line the bases of 2x20cm cake tins with greased proof paper. Mix the cocoa powder with 4 tablespoons of boiling water until smooth. In a separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder. Mix well fold in the nuts. Divide the mixture between the tins. Bake for about 25mins. When cooked, allow to cool then remove from the tins.
• Melt the chocolate topping ingredients in a bowl over some lightly simmering water. Stir until blended well and allow to cool. Whip the double cream to soft peaks and sweeten with a little sugar to taste.
• To assemble the cake, remove the greaseproof paper from both sponges. Drizzle each one with a little Sherry if you like. Spread the cream over one of the sponges, then sprinkle the fruit on top. Sandwich the second sponge on top and press down. Run a knife around the edge of the cake to smooth it off and drizzle over your chocolate topping. Allow the chocolate topping to firm up slightly before tucking in.

Serves 4


Ingredients:

4 butternut cookies
250g cream cheese, softened
½ cup (125g) caster sugar
1 tsp grated lemon rind
1 tbsp lemon juice
1 tsp vanilla essence
2 eggs, lightly beaten
mixed berries, to serve


Method:

• Preheat the oven to moderate 180°C (350°F). Lightly grease four 1 cup (250ml) muffin holes and line the bases with rounds of baking paper.
• Place a butternut cookie in the base of each muffin hole.
• Using electric beaters, beat the cream cheese until smooth. Add the sugar, lemon rind, lemon juice and vanilla and beat until smooth. Gradually add the egg, beating well after each addition. Transfer the mixture to a jug for easier pouring, then pour into the muffin holes, leaving a 1cm rim.
• Bake for 20 minutes, or until set. Leave for 5 minutes, then run a flat-bladed knife around the side of each muffin hole and invert onto a plate. Remove the baking paper, turn upright and place a cheesecake on each serving plate. Serve with berries.

Nutrition per serve:
Protein 9.5g;
Fat 26g;
Carbohydrate 45g;
Dietary Fibre 0.5g;
Cholesterol 153mg;
1850 kj (442 cal)

Note: The cheesecakes are served warm. If you prefer, refrigerate for 30 minutes to cool before serving.

Serves 4


Ingredients:

110g sugar
¼ tsp freshly ground black peppercorns
4 wide strips orange peel, pith removed
2 navel oranges, skin and pith removed, each cut into 4 rounds
450g Madeira cake, cut into four 2cm slices
⅓ cup (80ml) olive oil
250g mascarpone

Method:

• Put the sugar, peppercorns, orange peel and 1 cup (250ml) water in a saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and simmer rapidly for 10 minutes, or until thick and syrupy.
• Add the orange slices and cook, covered, for 2 minutes. Remove from the heat and keep warm.
• Meanwhile, brush both sides of the cake slices liberally with the olive oil and toast under a hot grill for 3-5 minutes each side, or until golden brown all over. Keep warm.
• Place the cake slices on four warmed serving plates. Top each piece with two orange slices and spoon on the syrup. Add a dollop of mascarpone and serve immediately.

Nutrition per serve:
Protein 15g;
Fat 57g;
Carbohydrate 87g;
Dietary Fibre 2.5g;
Cholesterol 145mg;
3784 kj (905 cal)

Serves 8


Ingredients:

3 eggs
½ cup (125g) caster sugar
½ cup (60g) self-raising flour
¼ cup (30g) cocoa powder
30g dark chocolate, grated
1 tbsp caster sugar, extra
⅔ cup (160ml) cream
¼ cup (80g) chocolate hazelnut spread
150g frozen raspberries, defrosted
30g flaked-chocolate confectionery bar, crumbled
icing sugar, to dust


Method:

1. Preheat the oven to moderate 180°C (350°F). Grease a 30 x 25 x 2cm swiss roll tin. Line the base and the two long sides with baking paper and grease the paper.
2. Using electric beaters, beat the eggs in a bowl for 4 minutes, or until thick and pale. Gradually add the sugar, beating until the mixture is pale, yellow and glossy.
3. Using a metal spoon, quickly and lightly fold in the sifted flour and cocoa, then the grated chocolate and 1 tablespoon hot water. Spread the mixture evenly into the tin and smooth the surface.
4. Bake for 12 minutes, or until cooked through. Place a sheet of baking paper on a dry tea towel and sprinkle with the extra sugar. Turn the cake out onto the paper and leave for 1 minute. Carefully roll the cake and paper from one long side, and leave for 5 minutes.
5. Meanwhile, to make the filling, whip the cream and chocolate hazelnut spread in a bowl using electric beaters until firm peaks form. Unroll the cake and discard the paper. Spread the cake with the chocolate cream, leaving a 1cm border. Sprinkle on the berries and chocolate and reroll. Dust with icing sugar and trim the ends. Cut into slices.
   

Nutrition per serve:
Protein 5g;
Fat 17.5g;
Carbohydrate 32g;
Dietary Fibre 1.5g;
Cholesterol 95mg;
1167 kj (278 cal)

Note: Do not let the cake cool too much or it will split when being rolled.

Serves 4


Ingredients:

425g can mango slices in syrup, drained
90g butter
½ cup (125g) caster sugar
2 eggs, lightly beaten
½ cup (60g) self-raising flour
2 tbsp ground almonds
1 tbsp desiccated coconut
40ml coconut milk lime zest, to garnish
2 tbsp lime juice
¼ cup (60g) caster sugar (extra)


Method:

• Preheat the oven to moderately hot 200°C (400°F). Grease four 1 cup (250ml) muffin holes and line with two mango slices.
• Put the butter and sugar in a bowl and beat until light and creamy. Gradually add the egg, beating well after each addition. Fold in the sifted flour, then add the almonds, coconut and coconut milk. Spoon into the muffin holes and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
• To make the syrup, put the lime juice, extra sugar and ½ cup (125ml) water in a small saucepan and stir over low heat until the sugar dissolves. Increase the heat and simmer for 3 minutes, or until thick and syrupy.
• Run a knife around the edge of the cakes and turn out. Drizzle with syrup and sprinkle with lime zest.

Nutrition per serve:
Protein 7g;
Fat 28g;
Carbohydrate 80g;
Dietary Fibre 2.5g;
Cholesterol 148mg;
2457 kj (587 cal)

Ingredients:

520g dark chocolate cake mix
4 eggs
1 cup sour cream
1 cup coffee flavored liqueur
3/4 cup vegetable oil
1 cup semisweet chocolate chips
450g prepared chocolate frosting
1 1/2 tablespoons coffee-flavored liqueur


Method:

1. In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch Bundt pan.
2. Bake at 175°C for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.
3. Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake.

Ingredients:

Cake:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

Filling:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

Frosting:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

Garnish:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate


Method:

1. Preheat oven to 175 °C. Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Ingredients:

450g chocolate cream-filled sandwich cookies, finely crushed
1/2 cup butter, melted
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 cup heavy cream
6 eggs
3 tablespoon all-purpose flour
2 tablespoon vanilla extract


Method:

Crust:

• Preheat oven to 175°C. Grease a 9-inch spring form pan.
• Use a food processor to crush the cookies or place them, 3 or 4 at a time inside a sturdy plastic bag. Roll over them with a pie roller until crushed. Mix half of the crumbs with melted butter and press into the bottom of the prepared spring form pan. Refrigerate pan while preparing the filling.
  

Filling:

• In a large mixing bowl using an electric mixer, combine the cream cheese with the sugar and whipping cream; mix until no lumps remain in the batter.
• Add eggs, flour, and vanilla and beat until just smooth. Pour half of the filling over the prepared crust and scatter the remaining cookie crumbs over the top. Pour remaining filling over the cookie crumbs.
• Bake until the cheesecake is golden on top and the center is almost solid, about 1 hour and 15 minutes. Remove cheesecake from the oven and allow to cool on a wire rack.
• Run a table knife around the outside edge of the cheesecake to loosen cake from the pan.
• Remove the spring form and place cake on a serving platter. Decorate the cheesecake with whipped cream and chocolate sandwich cookies.
  
  
  
  

Ingredients:

175g self -raising flour, sieved
175g sugar
175g butter, softened
3 eggs
1/2 tsp vanilla essence
40ml milkjuice of half a lemonfinely grated zest of one lemonpinch of salt

Method:

1. Preheat the oven to 180 °C.
2. Add butter and sugar in a mixing bowl, using a hand-held beater or whisk, beat till its light and fluffy.
3. Add the eggs, milk and vanilla essence and beat till well-mixed.
   Gradually add in the flour and salt and lightly fold or blend.
4. Add lemon juice and zest and stir.
5. Pour batter into a 21-cm round cake pan and bake in the oven at 180 °C for 35 to 40mins.
   Insert a skewer into the cake to test. Cake is done if the skewer comes out clean.
6. Leave cake to cool for 15 mins, then remove it from the pan to cool further.
7. If you like, spread some royal icing over the cake and scatter with more grated zest to decorate, or serve it with a scoop of vanilla ice-cream. Alternatively, use some store-bought icing to decorate.