For my Austrian father on the occasion of his 96th birthday, I decided to make him this slice. Named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a diplomat of the Austrian Empire, it was invented in Budapest in the late 19th century and became one of the most famous cakes in the Austro-Hungarian Monarchy. There are a…… Continue reading esterházy schnitte
Category: cakes
spiced bundt cake
I’ve been looking forward to using my new cake tin and this recipe adapted from Dorie Greenspan in Bon Appétit seemed perfect. Maybe a lower temperature next time… In a bowl combine and whisk all the dry ingredients: 2 cups of all-purpose flour, ¾ of a cup of almond meal, 2½ teaspoons of Chinese five-spice powder, 1 teaspoon of baking…… Continue reading spiced bundt cake
almond, lemon and ricotta cake
Disregard my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely moreish. The recipe (slightly adapted here) comes from a pizzeria in the 30’s holiday town of Sabaudia and appears in Ruth Rogers’ and Rose Gray’s River Cafe Cook Book Two. Preheat your oven to 150ºC (300ºF) and grease and line…… Continue reading almond, lemon and ricotta cake
classic vanilla slice
Those of you who grew up in Australia will know this slice with it’s thick, yellow, cream-free custard sandwiched between two layers of flaky pastry and topped with passionfruit icing. A glorious, messy treat! Preheat your oven to 200ºC (390ºF). Take 2 sheets of store-bought puff pastry and (on lined or greased baking sheets) bake for 10-15…… Continue reading classic vanilla slice
lemon syrup cake
A tree full of lemons and some leftover whey (from cheese-making) inspired this cake. Grease and lightly flour a 20cm (8″) ring tin. Cream 240g (8½ oz) of butter, 1 tablespoon of grated lemon rind and 1 cup of caster sugar. Separate 3 eggs and beat in the egg yolks one at a time until combined. Sift 2 cups…… Continue reading lemon syrup cake
panforte
Panforte translated means ‘strong bread’ and comes from the region of Siena in Tuscany, Italy. It was originally known as Panpepato or ‘peppered bread’ due to it’s spicy flavour. It dates back to the 13th century when it was used to pay taxes and is believed to have been carried on quests by Crusaders. My friends Mary, Caroline and I made 2…… Continue reading panforte
chocolate cinnamon cake
Inspired by Mexican chocolate which is made with cinnamon, this cake is better after 2 days if you can wait. In a small saucepan combine 6 tablespoons of good cocoa powder, 1 cup of boiling water and 150g (5¼ oz) of butter and heat until the mixture is melted and glossy. Remove from the heat and place in a mixing…… Continue reading chocolate cinnamon cake
pear and almond slice
A classic combination in a not-too-sweet and gluten free slice. Preheat your oven to 180ºC (350ºF) and grease and line a 22cm (8½”) square cake tin. Cream 120g (4¼ oz) of butter with ⅓ of a cup of sugar and when they are light and fluffy beat in 2 large eggs, one at a time. Add 1¼…… Continue reading pear and almond slice
fig and espresso cake
A moist heavy fig cake with a good hit of caffeine. It can be served simply cut into thin slices and needs nothing more than a dollop of cream and a cup of tea. In a medium-sized saucepan, combine 2 cups of strong espresso coffee, 15 dried figs, ¼ of a cup of honey, 1 teaspoon of ground cinnamon,…… Continue reading fig and espresso cake
fresh pear pudding cake
This might look like a cake but has the consistency of a lovely moist pudding and the taste of Autumn. Preheat your oven to 190ºC (375ºF). Butter a shallow cake tin and sprinkle breadcrumbs over the butter, shaking out any excess crumbs. Beat 2 eggs with 120ml (4 fl oz) of milk. Add 185g (6½ oz) of…… Continue reading fresh pear pudding cake
michelle picker cooks 