Here’s a lovely cake chock full of apples. Peel 5 large apples (I used 3 granny smith and 2 red delicious) and cut into small chunks. Sift together 3 cups of plain flour, 1 generous tablespoon of ground cinnamon and 1 teaspoon each of salt and bicarbonate of soda. In another bowl or electric mixer beat…… Continue reading chunky apple cake
Tag: dessert
lemon ice cream + candied lemon peel
A glut of lemons led to some experimentation and a simple recipe that’s worth repeating. There are no eggs or custard-making in this recipe. Just combine one 395g (13oz) tin of sweetened condensed milk with 1 cup of cream, some grated lemon rind and the juice of 2-3 lemons. Make sure to taste for the…… Continue reading lemon ice cream + candied lemon peel
bread pudding
Made from ciabatta rolls (lots of crusts) this pudding was still wonderfully moist. Cut 5 large bread rolls or a large crusty loaf of white bread into small dice. Put them in a large bowl and soak for 1 hour in 5 cups of milk. In another bowl combine 4 large eggs, 1¾ cups of…… Continue reading bread pudding
deconstructed lemon meringue pie
Vanilla ice cream, shortbread cookie crumbs and quick microwave meringues are the perfect combination to showcase home-made lemon curd. To make the lemon curd beat 4 egg yolks and ¾ of a cup of sugar until well blended. Combine in a heavy saucepan with 120ml (3 fl oz) lemon juice and 4 tablespoons of softened butter. Cook over medium-low…… Continue reading deconstructed lemon meringue pie
ricotta, lemon and almond cake
Not too sweet and bursting with lemon, this cake lets the ricotta flavour shine through. Preheat your oven to 180C (350F). Place 285g (10 0z) of fresh ricotta cheese, 2 large eggs and 170g (6 oz) of caster sugar in the bowl of a food processor and process until well combined and smooth. Add 85g…… Continue reading ricotta, lemon and almond cake
flourless hazelnut pear cake
Moist and quite dense, this cake is not too sweet and has a flavour reminiscent of poppy seeds. Preheat your oven to 180C (350F). In a food processor mix ¾ of a cup of sugar, ¼ of a cup of brown sugar, 100g (3½ oz) of butter and 3 large eggs. Add 485g (17 oz) of hazelnut meal,…… Continue reading flourless hazelnut pear cake
chocolate self-saucing puddings
Hot and deliciously gooey these puddings are from a recipe by Donna Hay. Preheat oven to 180C (350F). In a bowl sift together 75g (½ a cup) plain flour, 1½ teaspoons of baking powder and 2 tablespoons of cocoa powder. Add 1½ tablespoons of hazelnut meal and 45g (¼ of a cup) brown sugar and stir to combine. Add 125ml (½ a cup)…… Continue reading chocolate self-saucing puddings
persian love cake
Adapted from a recipe by Gerard Yaxley this cake has a wonderfully fragrant and exotic flavour. And since it’s a love cake I added rose petals. Rub together (to breadcrumb consistency) 360g (12½0z) of almond meal, 150g (5¼oz) each of raw sugar and brown sugar, 120g (4¼oz) unsalted butter and 1 tsp of salt. Press…… Continue reading persian love cake
chocolate raspberry slice
Deliciously dense with a dark chocolate flavour. Preheat the oven to 180C (350F). Melt 150g (5oz) each of 70% dark chocolate and butter together in a bowl over a simmering saucepan of water. When melted allow to cool a little. Meanwhile, press 200g of raspberries through a sieve. In a bowl cream 4 egg yolks…… Continue reading chocolate raspberry slice
figs in red wine
This Nigel Slater recipe was intended as a dessert to be served with all it’s syrup. I decided instead to serve the figs as delightful cold morsels. In a saucepan place 375g (8oz) of dried figs, a bottle of red wine, 3 tablespoons of honey and a few sprigs of fresh thyme. Bring to the…… Continue reading figs in red wine
michelle picker cooks 