This is a huge recipe. Lots of ingredients and makes enough for 3 loaf tins of 2 round cakes or bundt cakes etc. Make the whole recipe and freeze the other cakes if you can resist eating them all! The Ingredients: 1 ½ cups frozen strawberries and raspberries 1 teaspoon icing sugar Pastry 150g butter softened 1 teaspoon vanilla extract 2/3 cups caster sugar 1 egg ½ cup ground almonds 1 ½ cups plain flour How To Make: Beat butter with an electric mixer until smooth. Add extract, sugar and egg. Beat until combined Stir in ground almonds and half the flour Work in remaining flour using your hand. Kneed the pastry on a floured surface until smooth. Wrap with plastic wrap and refrigerate for 30 minutes --- Roll two thirds of the pastry between sheets of baking paper until large enough to line a 11cm x 35cm rectangular loose-based flan tin. Lift pastry into in, press into base and sides, trim edges. Prick pastry base with a fork. Refrigerate for 30 minutes Preheat oven to 200 degrees Place flan tin on an oven try and bake for 10 minutes or until browned lightly. Sprinkle the frozen fruit over the base. Sprinkle with remaining crumbled pastry Bake for a further 20 minutes or until browned. Cool in the pan and dust with a little extra icing sugar before serving

The Ingredients: Meringue 3 large egg whites 175g caster sugar 75g toasted ground hazelnuts 275ml double cream Whole toasted hazelnuts to decorate Filling 150g dried apricots Juice of 1 orange and 5cm strip of zest 4 tablespoons water 1 cinnamon stick ½ teaspoon vanilla extract How To Make: Line and grease 2 18cm loose bottom tins Preheat oven to 150 degrees Whisk egg whites in a large bowl to the stiff peak stage Once whisked, add sugar one tablespoon at a time With a metal spoon gently add the ground hazelnut and carefully fold through the meringue Divide the mixture between the tins spreading it out as evenly as possible Put tins in the middle of the oven and reduce the temperature to 140 degrees. Bake for 1 hour. Then turn off the heat and leave the meringues to cook in the oven or oven night. Place all the ingredients for the filling (reserving half the orange juice) in a small saucepan and simmer for about 30 minutes without a lid. Remove from the heat, take out the cinnamon stick and mash with a potato masher. Whip the cream. To Assemble Layer half the apricot puree over the first meringue followed by half the cream. Then the next meringue, apricot and cream. Sprinkle with toasted hazelnuts and serve!

This is a huge recipe. Lots of ingredients and makes enough for 3 loaf tins of 2 round cakes or bundt cakes etc. Make the whole recipe and freeze the other cakes if you can resist eating them all! The Ingredients: 3 ½ flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 4 teaspoons ground sinnamon ½ teaspoon ground cloves ½ teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 ½ cup brown sugar 3 large eggs 1 teaspoon vanilla extract 1 cup warm coffee or strong tea ½ cup fresh orange juice ¼ cup rye or whiskey ½ cups slivered or sliced almonds How To Make: Preheat oven to 350 degrees Generously grease pans with non-stick cooking spray and parchment paper In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the centre and add oil, honey, white sugar, brown sugar, eggs, vanilla, coffee or tea, orange juice and rye or whiskey…measure the oil before the honey as it will be easier to get the honey out Using an electric mixer mix on low until all is combined making sure to get to the bottom of the bowl. Spoon batter into prepared tins. Sprinkle the top of the cakes evenly with almonds. Bake on 2 baking sheets to help the cakes bake evenly. Big cakes will take approx. 60-75 minutes, loaves 45-55 minutes and sheet style cakes 40 to 45 minutes to bake.

Crafted with aromatic flavours like rose, saffron, and cardamom, the Persian Love Cake weaves a tale of love and delight with every heavenly bite. The Ingredients: 1 1/2 cups (330g) caster sugar 330g unsalted butter, softened 4 eggs, plus 2 egg yolks 160g pistachios, finely ground 2 cups (200g) almond meal 1 1/2 cups (280g) fine semolina 2 tsp ground cardamom 1/2 tsp ground cinnamon Finely grated zest and juice of 2 lemons 1 tbs rosewater 1 cup (280g) Greek yoghurt LEMON AND ROSEWATER ICING 1 1/2 cups (180g) pure icing sugar, sifted Juice of 1/2 lemon 1/2 tsp rosewater SPICED WHITE CHOCOLATE SHARDS 180g white chocolate, chopped 1 tsp ground cardamom 1/3 cup (50g) pistachios, roughly chopped 2 tbs edible dried rose petals (from gourmet food shops) How To Make: For the spiced white chocolate shards, line a tray with baking paper. Place white chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Spread melted chocolate over tray in a thin layer, then scatter over cardamom, pistachios and rose petals. Freeze until ready to serve, then snap into shards. Preheat oven to 160°C. Grease a 22cm springform cake pan and line base and side with baking paper. Beat sugar and butter in a stand mixer fitted with paddle attachment until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in pistachios, almond meal, semolina, spices, lemon zest and juice, rosewater and yoghurt. Spread into prepared pan and bake for 1 hour 25 minutes or until a skewer inserted in the centre comes out clean with a few moist crumbs. Cool completely in pan. When ready to serve, place cake on a serving plate. For icing, combine all ingredients in a bowl until thick and smooth. Spread cake with half the icing to create a crumb coat, then top with remaining icing, allowing it to drip down the sides. Top with spiced white chocolate shards.

The perfect blend of sweetness and spice, this treat promises a comforting and delightful bite. Enjoy the taste of my home-made Apple Cake today! The Ingredients: 2 ½ cups self-raising flour sifted 250g butter melted 1 cup brown sugar ½ cup maple syrup or date syrup 4 eggs 6 read apples peeled and grated 2 teaspoons ground cinnamon How To Make: Preheat oven to 180 degrees. Place the flour and cinnamon in a bowl and mix to combine. Add the butter, brown sugar, maple syrup, eggs and apple and mix well to combine. Spoon ino well greased Bundt tin. Bake for about 50 minutes or until cooked when tested with a skewer Turn out immediately You can top with more cinnamon and sugar

A bissel in Yiddish means a little bit, so bissella means a very little bit! When I first made this, I went into my pantry and literally pulled out all the little bits of nuts and fruit that I had left in there. Hence the name…my bissella recipe. So, the ingredients are really up to you as are the quantities. Mine, is really just a guide. The Ingredients NUTS - Any ones you like or have in your pantry. I usually use almonds, cashews, walnuts, macadamias, peanuts etc DRIED FRUITS - Any you have in your pantry. Apricots, pears, apples, mixed fruit peel, sultanas etc. Cut them up so they are all around the same size as the nuts (peel is nice because it cuts the sweetness) TOFFEE - 1 cup caster sugar, ¼ water CHOCOLATE - 300g dark chocolate melted How To Make Place all the nuts and fruit on a baking tray lined with paper Bake on a 180-degree oven until everything is roasted but not burnt. You may need to stir it a few times. Take out of the oven and leave to cool. Spread the nuts and fruit around the tray so they are not on top of each other too much Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don't bring it to the boil until all the sugar is dissolved. Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil. Cook until the mixture is a rich golden colour - don't let it burn. Remove from heat - the residual heat continues to colour toffee. Pour over the nuts and fruit making sure they are all covered (if you make a large quantity of nuts and fruit you might need to make another batch of toffee). Leave to cool Once the toffee, fruit and nuts are cool carefully turn the slab over Pour the melted chocolate all over the back of the toffee to coat. Once that is all set, carefully break the slab into bits. You might be able to cut with a hot knife. There will be a lot of leftover shards. I crush them and sprinkle it on ice cream, cakes, mix through cream etc Yum!

Indulge in the classic sweetness of a homemade vanilla butter cake. Indulge in the classic goodness of a homemade Vanilla Butter Cake that will leave your taste buds in pure delight. Made with the finest ingredients including real butter, pure vanilla extract, and all-purpose flour, this recipe is a true winner. The cake is light, fluffy and buttery, with a tender crumb that melts in your mouth. It's the perfect base for any frosting or topping of your choice, and can be enjoyed on its own with a cup of tea or coffee. Whether you're celebrating a special occasion or simply craving a sweet treat, this Vanilla Butter Cake recipe is guaranteed to impress. So, get ready to indulge in a slice of heaven with every bite! The Ingredients 3 cups self-raising flour 1 cup plain flour 2 cups caste sugar 300g butter at room temperature 1 ¼ cups milk 6 eggs at room temperature 3 teaspoons vanilla essence The Method Preheat oven to 140 degrees. Butter a 25cm cake tin and line with baking paper Place self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl and beat with an electric beater on low speed for 30 secs. Then beat on high for 1-2 minutes until mixture is thick and all butter is incorporated. Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake in preheated oven for 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean.

Indulge in the irresistible sweetness of our Sticky Sour Cream Cake with a spicy kick of ginger and golden syrup! Satisfy your sweet tooth with the ultimate indulgence of a Sticky Sour Cream, Golden Syrup and Ginger Cake. This rich and moist cake is infused with the spicy warmth of ginger and the rich sweetness of golden syrup, creating a flavor explosion that will leave your taste buds dancing. The secret ingredient that makes this cake truly special is the sour cream, which gives it a tangy twist and adds an extra layer of moistness. Topped with a sticky glaze made of golden syrup, this cake is pure decadence in every bite. Perfect for a special occasion or simply as a treat for yourself, this Sticky Sour Cream, Golden Syrup and Ginger Cake recipe is sure to become a favorite in your recipe collection. The Ingredients 130g plain flour 130g self-raising flour 1 tablespoon ground ginger 1 teaspoon salt 2 eggs 170ml golden syrup gently warmed 170ml sour cream 1 ½ teaspoon finely grated lemon zest 1 tablespoon freshly grated ginger ½ cup brown sugar 280g unsalted butter, melted and cooled 150g pitted dates, roughly chopped 6 pieces crystallised or glace ginger, very finely sliced The Method Preheat oven to 180 degrees. Butter a 24.25 round cake tin. Put plain flour, self-raising flour, ground ginger, baking powder and salt into a large bowl and shist together with a balloon whisk. In a separate bowl. Lightly beat eggs and warmed golden syrup, sour cream, lemon zest, fresh ginger, brown sugar and cooled butter. Whisk together until they are just well mixed. Tip the flour mixture into the egg mixture and stir together until combined. Toss the dates in an extra 2 teaspoons of plain flour and mix into the batter. Scrape batter into the tin and scatter the crystallised ginger slices over the top. Bake for 35/40 mins until cake springs back when gentle pressed in the centre. Coll cake in the tin for 7/8 mins. Invert onto a wire rack and leave to cool completely.

Ricciarelli are soft and chewy Italian almond biscuits that are made with simple ingredients like almond flour, egg whites, sugar, and orange zest. . They have a unique texture that is crunchy on the outside and chewy on the inside. Ricciarelli are perfect for breakfast, snacks, or as a special dessert. Enjoy them with a cup of coffee or a glass of sweet dessert wine. With their delicious almond flavor, Ricciarelli are sure to be a crowd pleaser. How To Make Ricciarelli Biscuits: The Ingredients ½ cup (1 stick) unsalted butter, room temperature 300 g(3 cups) almond meal 250 g caster sugar 2 egg whites Finely grated zest of 1 lemon Icing sugar, for dusting The Method Preheat the oven to 180°C. Line a baking tray with baking paper. Mix the almond meal and sugar in a large bowl. Add the egg whites and lemon zest and mix through to create a paste (hands are best). Pinch off pieces of paste and shape into 3 cm x 4 cm rectangles or circles. Coat well in the icing sugar, then place onto the lined tray, leaving room for spreading. Bake for 10-12 minutes or until the biscuits are slightly marked and the bottom is firm. Cool on a rack. These biscuits keep for weeks in an airtight container.

How to make Lotus PinWheel Biscuits The Ingredients: 1 cup butter, softened 2 cups sugar 1/2 cup packed brown sugar 2 large eggs 3 teaspoons vanilla extract 3-3/4 cups all-purpose flour 2 teaspoons baking powder 1/8 teaspoon salt Lotus spread, or chocolate spread, or nut butters or a combination all the above! The Method: In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Divide into 4 portions. Refrigerate for 30 minutes. On a baking sheet, roll out each portion between waxed paper into a rectangle about 1/2cm thick. Spread lotus or nut butter over the biscuit dough thickly. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into ½ to 1cm slices. Place apart on lightly greased baking sheets. Bake at 180° for 10-12 minutes or until set. Remove to wire racks to cool.

Alfajores are a traditional dulce de leche sandwich cookie, they're made by baking soft shortbread cookie rounds and using dulce de leche (also called manjar) as a filling to sandwich the cookie together. How to make Alfajores Cookies The Ingredients: 2 ½ Cups corn flour 2/3 cup plain flour, plus extra 1 tsp baking powder 3/4 heaped cup caster sugar Grated zest of ½ lemon 150g unsalted butter at room temperature, chopped 1 egg 2 egg yoks 1tsp vanilla extract 125 ml Dulce de Leche 85g desiccated coconut for rolling The Method: Sift corn flour, flour and baking powder together Using a mortar and pestle, pound the sugar and lemon zest until fragrant. Then using an electric mixer beat butter and sugar until pale and creamy Add the egg, the yoks and the vanilla and beat to combine Gradually add the dry ingredients to the butter mixture, folding until a dough forms. Tightly wrap with plastic and place in the fridge of 2 hours When ready to bake, preheat oven to 180 degrees and line 2 large baking trays On a lightly floured bench, roll out the dough to a 5mm thickness. Using a 4cm round cookie cutter cute the pastry into circles Place on the prepared trays, leaving room between them. Bake for 10 minutes. Remove from the oven. They will still be very soft and allow to cool completely on the trays Sandwich the flat sides of 2 biscuits together using at least ½ teaspoon of dulce de leche and gently press to seal. Roll the edge of the biscuits in the coconut so it sticks to the dulce de leche Extra: Dolce De Leche Ingredients 2x 395g tins sweetened condensed milk Method Put unopened tins of condensed milk into a large saucepan. Cover the tins with water. Put on the stove and boil for at least 2 hours, refilling the saucepan with water to cover the tins. Leave to cool in the water. The Dolce de Leche should last in the fridge for at least 2-3 weeks.

The Sachertorte is soft but firm, delicately chocolatey and luscious with apricot jam, but never squidgy or gooey. How to make a SacherTorte Cake The Ingredients: 150g softened unsalted butter, chopped 380g dark chocolate, chopped 4 eggs separated 2 egg whites 2 cups caster sugar ½ cup plain flour ½ almond meal 1 ½ cups apricot jam 1 tbsp dark rum The Method: Preheat oven to 180°C. Grease and line base and sides of a 22cm springform pan with baking paper. Melt butter and 180g chopped chocolate in a heatproof bowl. Set aside too cool slightly. Beat the 4 egg yolks and 1/4 cup sugar with electric beaters until thick and pale. Gradually add the cooled chocolate mixture, beating until combined. In a separate bowl, whisk the 6 egg whites to soft peaks, then gradually add 3/4 cup sugar and whisk until stiff and glossy. Fold one-third of this mixture into the chocolate mixture to loosen, then gradually fold in the rest. Sift the flour, almond meal and 1/2 teaspoon salt over this, then fold in. Spoon batter into the pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake slightly in pan, then turn onto a wire rack and cool completely. Melt the jam in a saucepan over medium heat, then add the rum and pass through a sieve. Set aside to cool slightly. Halve cake horizontally with a breadknife Spread one-third of the apricot glaze over the top of the bottom section, then sandwich with the top of the cake. Spread the rest of the apricot glaze over the top and sides of the cake allowing the excess to drip through the rack. Chill for at least 30 minutes or until glaze is set. Bring the remaining 1 cup sugar and 1/2 cup water to the boil in a saucepan, stirring until sugar dissolves. Add the remaining 200g chopped chocolate, remove from the heat and stir until smooth. Leave until thicken slightly. Pour the chocolate glaze onto the centre of the cake and allow to spread evenly, dripping down the sides. Chill cake for 2 hours or until glaze is set. If desired, spoon extra melted chocolate into a piping bag and write ‘Sacher’ on top.