Innholdsfortegnelse for Afternoon Tea i Afternoon Tea by frankie magazine

LOUISE BANNISTER EDITOR Louise was on hand throughout the ‘making of’ period as recipe chaser and freelance cake appreciator. When she’s not drooling over bakery treats, she can be found helming frankie magazine, or dreaming of being fluent in three languages – perhaps so she can say “pass the cake tray” in Spanish, Chinese and Yiddish. LARA BURKE ART DIRECTOR AND STYLIST This delicious collection of treats wouldn’t exist without the expertise of Lara Burke. Her creative flair and eye for detail has brought originality to the cookbook genre, not to mention she now has an impressive array of teapots and tablecloths. When she’s not designing something spectacular, you’ll find her hunting out vintage finds at country op shops. MARK CORE CHEF AND FOOD STYLIST When he’s not cooking for…

Preheat oven to 190°C. Grease two 20cm round baking tins. To make shortcake, in a mixing bowl, cream butter and brown sugar. Beat in egg until combined and fold in sifted flour. Press mixture into baking tins and bake for 15 minutes until golden brown. Turn out onto wire rack to cool. To make filling, peel and core apples and cut into eighths. In a saucepan, bring sugar and 1 cup of water to the boil. Reduce and simmer before adding apples. Simmer for 4 to 7 minutes so apples are tender, but not mushy. With a slotted spoon remove apples from liquid and place in bowl to cool. When both apples and shortbread are cool, place one shortbread-round onto a serving platter and top with apple mixture. Place second…

To make the base, combine finely crushed biscuits, sifted cocoa and melted butter in a mixing bowl. Mix until well combined. Line a 7”x11” lamington tray with aluminium foil. Press mixture onto base of tray only and refrigerate while preparing filling. To make filling, fill a saucepan 1/4 of the way up with water, and bring to a boil. Cover the saucepan with a tight-fitting bowl. Place marshmallows, milk and chopped chocolate in the bowl. Stir until chocolate and marshmallows are melted. Remove from heat, add rum and cool. In a separate saucepan, add 3 teaspoons of gelatine to 3 teaspoons of hot water and dissolve. Add to marshmallow mixture. Fold whipped cream into marshmallow mixture. Pour filling onto prepared biscuit base and refrigerate for 4 hours until set. Once…

Preheat oven to 200°C. Grease a lamington pan or line a baking tray with baking paper. In a mixing bowl, combine the flour and icing sugar. With the tips of your fingers, rub the butter into the flour mixture until it forms a breadcrumb-like consistency. Make a well in the flour mixture and pour in the water and milk. Use a knife to cut the water and milk into the flour mix, so it forms a sticky dough. Add the frozen raspberries and cut them into the mix also. On a well-floured surface, knead the dough until nice and smooth, but be sure not to overdo it. Using your fingers, press the dough out to about 2 to 3cm in thickness. Dip a scone cutter (or a glass, if you…

To make sponge, preheat oven to 190°C. Grease or line a rectangle baking tray with baking paper. In a mixing bowl, beat eggs and sugar until fluffy. Fold in flour. Pour mixture into prepared tin. Bake for 20 minutes or until top of cake springs back lightly when pressed. Cool in pan over a wire rack. To make mock cream, cream butter and sugar. Slowly add milk, 1 tablespoon hot, not boiling, water and vanilla essence. Whip until thick and creamy. To assemble snowballs, cut sponge in half lengthways and spread the base with strawberry jam. Place top of cake back onto the base. Place in freezer and freeze overnight. While still frozen, use a scone cutter to cut as many circles from the cake as you can. Ice surface…

Preheat oven to 160°C. Using an electric mixer, cream butter with sugars until pale. Beat in eggs and vanilla until combined. Beat in sifted flour until mixed through. Fold through choc chips. Grease or line a baking tray with baking paper. Roll dough into teaspoon-sized balls and place on tray. Bake for 10 to 12 minutes. If you like them chewy, don’t let them brown as they will crisp up as they cool down. Makes about 48 MIXTURE 125g salted butter1/2 cup white sugar1/2 cup brown sugar2 small eggs1 to 2 drops vanilla essence1 3/4 cups self-raising flour250g choc chips…

Preheat oven to 140°C. Grease a square slice tin. In a mixing bowl combine butter, sifted flour, coconut, sugar and vanilla. Pour mixture into tin and bake for 30 minutes until golden. To make icing, use an electric mixer to cream butter and icing sugar. Beat on high, and add small amounts of milk and food colouring until you reach your preferred consistency and colour. Spread icing on warm slice. Sprinkle generously with coconut and refrigerate until cool. SLICE 5oz (150g) melted butter1 cup self-raising flour1 cup desiccated coconut1/2 cup sugar1/2 teaspoon vanilla essence ICING 1 tablespoon butter, softened1 1/2 cups icing sugar, sifted1 tablespoon milk2 drops red food colouring1 1/2 cups desiccated coconut…

Preheat oven to 180°C. Place butter in a saucepan and melt over heat. Sift flour and cocoa together into a mixing bowl. Add sugar and the lightly beaten eggs, milk, vanilla and melted butter. Stir to combine. Using a wooden spoon or electric mixer, beat hard for three minutes until cake batter changes colour slightly. Grease and line the bottom of cake tin. Pour mixture into tin. Bake for 30 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean. MIXTURE 125g butter1 cup self-raising flour1/3 cup cocoa powder1 cup sugar2 eggs, lightly beaten1/2 cup milk1/2 teaspoon vanilla essence…

Preheat oven to 180°C. In a mixing bowl, cream butter well. Add 1 cup caster sugar and beat again. Add eggs, one at a time, beating well after each addition. Add sifted flour and salt. Add milk, almond meal and lemon rind and fold together. Grease a 12-hole cupcake pan and divide mixture evenly between holes. Bake in oven for 25 to 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Combine lemon juice and extra sugar in a saucepan. Heat until sugar is dissolved. Pour syrup over cupcakes while hot. Cut the slices of glacé orange into small segments (you should get about 8 segments from each slice) and place on top of each cupcake while hot. The lemon syrup will help…

Preheat oven to 110°C. Using a metal bowl and a hand-held electric beater, beat the egg whites until stiff peaks form when you lift beater out of the egg. Add the sugar in three parts, beating well after each addition. Beat until mixture forms stiff peaks. Line a baking tray with baking paper. Fill a star-nozzled piping bag with egg mixture and pipe small individual meringues onto tray. Bake for 80 to 85 minutes. Take meringues from the oven and cool. Serve with whipped cream and fresh berries, or store in an airtight container. MIXTURE 3 egg whites180g white sugar TO SERVE Whipped cream and mixed berries…

Preheat oven to 160°C. Grease a deep 23cm round cake tin by brushing with melted butter or oil. Line the base and sides with baking paper. To make the cake, sift the flours, spices and bicarbonate of soda into a mixing bowl, then make a well in the centre of dry ingredients. In a large pouring jug, whisk oil, sugar, eggs and syrup until combined. Gradually stir this mixture into the dry ingredients. Stir until smooth. Stir carrot and nuts into batter. Spoon the mixture into the prepared tin and smooth the surface. Bake for an hour, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for at least 15 minutes before turning onto a wire rack.…

Preheat oven to 180°C. Grease and flour a 20cm round cake tin. To make batter, beat eggs until light in colour. Add sugar slowly (one tablespoon at a time) and beat well. Stir in melted butter. In a separate bowl sift together flour, baking powder and salt. Add 1/3 to the batter mix. Continue adding dry ingredients and milk alternately until all ingredients are combined. To make filling, combine brown sugar, sifted flour, cinnamon, cloves, melted butter, a pinch of salt and chopped walnuts. Pour half the batter into the cake tin. Sprinkle half the filling on top. Pour the remaining batter on top followed by the rest of the filling. Bake for 50 to 60 minutes and serve warm. BATTER 2 eggs1 cup sugar1/4 cup melted butter1 1/2 cups…

In a saucepan, combine sugar, butter, cocoa, milk and vanilla. Bring to the boil, then immediately remove from heat. Add rolled oats, toasted muesli and coconut, and mix well. Allow to cool before rolling into little balls. Roll the balls in the extra coconut. Place in refrigerator before serving. Makes 24 MIXTURE 1 1/2 cups sugar125g butter3 tablespoons cocoa powder1/2 cup milk1 teaspoon vanilla essence2 cups rolled oats1 cup toasted muesli1 cup desiccated coconut, plus extra for coating…

Preheat oven to 180°C. Grease a tart tray. To make the tart shell, place all the ingredients into a food processor and pulse until just combined. Roll mixture gently in a ball, cover in cling wrap and refrigerate for 1 hour. Roll pastry onto floured bench or board. Lay over tart dish and press gently to fit. Trim any excess edges. Place a sheet of baking paper on top of the pastry and fill with uncooked rice. Bake for 10 minutes. Remove rice and baking paper and bake for 10 to 15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool. To make the filling, place marshmallows in a bowl and add just enough port or sherry to cover them. Soak for about half…

when your mother’s or grandmother’s kitchen was filled with the delightful smells of baked goods? Birthday parties would involve homemade biscuits, marshmallow mouse cakes and vanilla slice. There were lamington drives and school fetes, and afternoon tea would mean setting the brown Laminex table, which extended when guests were expected. Homemade childhood treats are something to be remembered, learnt and passed on, because the baked impostors in the shops never taste like Mum’s or Grandma’s. This book is packed with 40 genuine old-school recipes – recipes that will bring back the sweet memories of when life was simple and all that mattered was who would get to lick the bowl first.…

To make gingerbread, preheat oven to 180°C. Grease or line a baking tray with baking paper. In a large mixing bowl, cream butter and sugar until light and pale. Add golden syrup and egg. Fold in sifted flours, spices and bicarbonate of soda. Turn out onto a lightly floured surface and knead. Wrap dough in plastic and refrigerate for 10 minutes. On a well-floured surface, roll the dough until it is about 4mm in thickness. Using biscuit cutter in your preferred shape, cut out biscuits. Bake on tray for 10 minutes. Leave to cool on tray for 5 minutes, then transfer to a wire rack. To make the icing, whisk the egg white until foamy. Add lemon juice and icing sugar and stir until glossy. Tint with your preferred choice…

Preheat oven to 180°C. To make cake, combine all ingredients in a mixing bowl and beat for approximately 6 minutes. Grease a cake tin, pour in mixture and bake for 40 minutes. While cake is cooling, make the icing. To make icing, mix icing sugar and butter slowly and add hot, not boiling, water while stirring. Add enough water to create a thick consistency, and more icing sugar or butter if needed. Once cake is cooled, apply icing. Serve with fresh cream and diced strawberries. CAKE 1/4 cup milk125g butter3/4 cup caster sugar2 eggs1 tablespoon flour1/2 teaspoon vanilla essence1 cup self-raising flour ICING 3 tablespoons icing sugar60g butter TO SERVE Fresh cream and diced strawberries…

Preheat oven to 160°C. In a mixing bowl, cream butter and sugar. Sift flour and custard powder 3 times, then mix into butter and sugar mixture. Stir in vanilla essence. Line a baking tray with baking paper. Roll large teaspoons of mixture into balls and place on tray. Press biscuits down lightly with a fork. Bake on the middle shelf for 15 to 20 minutes. Watch that the underside does not colour too much. To make filling, cream butter and sifted icing sugar until light and fluffy. Add vanilla essence, then gradually add milk, beating well. This mixture makes enough filling for 30 Yo-Yo Biscuits, which is double the Yo-Yo Biscuit recipe. BISCUITS 6oz (180g) butter2oz (60g) icing sugar, sifted6oz (180g) plain flour2oz (60g) custard powder1/2 teaspoon vanilla essence FILLING…

Preheat oven to 200°C. Line a medium-sized baking tin with baking paper. To make base, combine all ingredients in a mixing bowl, mix well. Transfer mixture to tin and press into the base. To make topping, mix together apple, sour cream and egg and pour over the base. Sprinkle with nutmeg and bake for 40 minutes. Allow to cool then cut into slices. BASE 1 vanilla cake packet mix1 cup desiccated coconut125g melted unsalted butter TOPPING 410g can pie apples1 carton sour cream1 egg1/2 teaspoon nutmeg…

Preheat oven to 170°C. Grease a 25cm springform tin. In a mixing bowl, combine the butter, sugar and lemon zest and beat until thick and pale. Keep beating while you add the eggs, one at a time. Stir in the lemon juice, vanilla, almond meal, polenta and baking powder. Mix thoroughly. Knock the bowl against a hard surface occasionally, to make sure there are no air bubbles. Bake for 1 hour, and then reduce oven temperature to 160°C. Bake for another 40 minutes. Keep an eye on the colour – if it’s browning quickly, cover it with foil for the last half hour of baking. MIXTURE 500g butter, softened500g caster sugarZest and juice of 3 lemons6 large eggs2 teaspoons vanilla extract500g almond meal300g polenta2 teaspoons baking powder…

Preheat oven to 180°C. Grease a springform tin. In a mixing bowl. cream butter and sugar until light and fluffy. Beat in egg. In a separate bowl, sift the flour and mixed spice. Alternately, fold the sifted flour mixture and beer into the batter mixture until combined. In a separate mixing bowl, combine dates, nuts and extra flour. Fold the nut mixture into the creamed butter mixture. Transfer batter to tin. Bake for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. NOTE You can vary the beer you use to achieve different tastes. Try Guinness, Coopers or Hoegaarden. MIXTURE 125g butter1 cup brown sugar1 egg1 1/2 cups self-raising flour, plus2 tablespoons, extra (for dates to stop them sticking)1 teaspoon mixed…

Preheat oven to 180°C. Grease a 20cm cake tin. To make base, cream butter and sugar in a mixing bowl, then add egg. In a separate mixing bowl, sift flour, baking powder and a good pinch of salt. Add the butter mixture to the dry ingredients. Mix well. Transfer half of the batter to cake tin. Spread the lemon cheese over the top of the batter, and then top with the other half of the batter. Bake for about 30 minutes. Allow to cool. To make the lemon cheese, fill a saucepan 1/4 of the way up with water, and bring to a boil. Cover the saucepan with a tight-fitting bowl. In this bowl melt butter. In a separate bowl, beat egg and add sugar. Stir egg mixture into the…

Preheat oven to 180°C. Melt butter in saucepan and add syrup. Next, mix bicarbonate of soda in 2 tablespoons boiling water, and add to syrup mixture. In a separate mixing bowl, combine all dry ingredients. Add wet ingredients, and mix well. Lightly grease or line a baking tray with baking paper. Place teaspoons of mixture onto tray and flatten with a fork. Bake for 15 minutes, then check colour. Biscuits are ready when lightly golden – this will ensure biscuits are doughy rather than tough and crunchy. Makes 24 small, 12 large MIXTURE 120g butter2 tablespoons golden syrup2 tablespoons of boiling water1 level teaspoon bicarbonate of soda1 cup sifted plain flour1 cup brown sugar1 cup rolled oats…

Preheat oven to 180°C. To make filling, combine fruit (including juice from canned berries) in a saucepan. Simmer until peaches are soft. While fruit is cooking, make crumble. Rub butter, oats or muesli, and flour together in a mixing bowl until ingredients stick together. Add sugar and mix in the remaining ingredients. Spoon fruit into individual ramekins or one casserole dish. Top with crumble mix, pressing mixture lightly onto the fruit to create a crust. Bake in oven for 20 minutes until crust is golden brown. Serve with cream, custard or quality vanilla ice cream. CRUMBLE 1/2 block of butter1 cup oats or muesli1/2 cup plain flour1/2 cup brown sugar1/4 cup sunflower seeds1/8 cup sesame seeds1/4 cup slivered almonds1/8 cup crushed walnutsPinch cinnamon FILLING 500g peaches (deseeded and each cut…

Preheat oven to 180°C. Grease a 28cm x 18cm lamington tin or slab tin. Sift flour into a mixing bowl. Mix in sugar and coconut, then stir in melted butter or margarine. Press mixture into tin. Bake for about 15 minutes or until golden brown. Meanwhile, place remaining butter or margarine in a small saucepan. Melt over low heat. Stir in syrup and the condensed milk. Pour liquid mixture over cooked base, return to the oven and cook for another 8 minutes, or until bubbles form over the top of the caramel. Set aside until cold. Next, fill a saucepan 1/4 of the way up with water, and bring to a boil. Cover the saucepan with a tight-fitting bowl. Place roughly chopped chocolate and Copha in the bowl and stir…

Preheat oven to 180°C. In a mixing bowl, cream butter and sugar until light and fluffy. Sift in flour and cocoa, and mix. Fold in the cornflakes and crushed walnut pieces until just mixed. Line a baking tray with baking paper. Spoon mounds, as big or small as you like, onto tray. You may need to press each mound together slightly, as the mixture can be dry. Bake for about 15 minutes until just set. Try not to dry them out too much, as it’s already a crumbly biscuit. While the biscuits are cooling, fill a saucepan 1/4 of the way up with water, and bring to a boil. Cover the saucepan with a tight-fitting bowl. Place the chocolate in the bowl and melt over the boiling water. When the…

Preheat oven to 180°C. Grease or line a loaf tin with baking paper. Combine dates and bicarbonate of soda with 3/4 cup boiling water. Leave to cool. In a mixing bowl, cream butter and sugar until light, white and fluffy. Mix in beaten egg, dates, sifted flour, walnuts and vanilla essence. Pour into prepared tin and bake for 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Leave cake in tin to cool for 10 minutes before turning out onto a wire rack. MIXTURE 1 cup chopped dates1 teaspoon bicarbonate of soda60g butter2/3 cup caster sugar1 egg1 1/2 cups plain flour1/2 cup chopped walnuts2 drops vanilla essence…

PAGE 11, KATE FITZGERALD, LEMON MERINGUE PIE “My fondest memory of cooking when I was little is me waiting for Mum to come home, and then waiting for the pies to set. My face would end up covered in lemon and egg white, because my nan always let me lick the bowl.” PAGE 12, MARK CORE, NELLY’S APPLE SHORTCAKE “Nelly’s Apple Shortcake was passed on to my nan by her best friend, Nelly, when she was a young lady. My nan then passed it on to my mother. Mum has been making Nelly’s Apple Shortcake for as long as I can remember. It reminds me mostly of birthdays when I was growing up.” PAGE 15, SALLY LAKE, GINGERBREAD “I wasn’t lucky enough to bake with my grandmothers, however I did…

To make pastry, preheat oven to 180°C. Combine sifted flours, sugar and butter in a food processor. Blend until mixture resembles breadcrumbs. Add egg and process until mixture comes together in a ball. Cover the dough with cling wrap and refrigerate for 1 hour. On a well-floured surface, roll the dough until it fits a 22cm pie plate. Lift pastry onto pie plate and gently press into the dish. Trim away any excess pastry. Place a sheet of baking paper on top of the pastry and fill with uncooked rice. Bake for 10 minutes. Remove rice and baking paper and bake for another 10 to 15 minutes, until the pastry is a light golden colour. Allow pastry shell to cool. To make lemon filling, combine sifted flour, cornflour and sugar…

Preheat oven to 230°C. Using melted butter, generously grease a 12-hole muffin pan and set aside. Sift the flour, salt, baking powder, sugar, cinnamon, nutmeg and mixed spice into a large mixing bowl. Set aside. In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the remaining butter, the buttermilk and lemon juice to the eggs and stir well. Stir the egg mixture into the flour mixture as quickly as possible. Do not over-mix as the ingredients should be just combined. Fold in the mashed banana. Divide the batter evenly between the holes in the prepared muffin pan. Place the pan in the centre of the oven and…

Preheat oven to 170°C. To make the cake batter, in a mixing bowl, beat together sugar, eggs and butter. Add sifted flour and milk alternately. You can add more milk if mixture is too dry. Grease two 12-hole cupcake pans and divide mixture evenly between holes. Cook for 10 to 20 minutes. To make icing, beat together icing sugar,2 tablespoons of warm water and 2 tablespoons of butter. Add food colouring of your choice for decoration. Cool cupcakes completely before icing. For smooth icing, use a knife soaked in boiling hot water to apply. Makes about 24 CAKES 1 cup sugar2 eggs6 tablespoons melted butter2 cups self-raising flour1 cup milk ICING 2 cups of icing sugar2 tablespoons of warm water2 tablespoons of butterFood colouring…

Preheat oven to 180°C. Grease a pie dish. To make pastry, sift flour, cornflour and a pinch of salt into a mixing bowl. Using your fingers, rub the butter into the flour mixture. Add egg and sugar and mix to form a dry dough. Press into pie dish. Bake for 20 minutes. To make filling, combine sugar and custard powder in a saucepan and, pouring in a little of the milk, mix until you form a smooth dough. Add the rest of milk, egg yolks and butter. Stir over low heat until mixture boils and thickens. Transfer to cooked pastry shell. Make a meringue topping. Beat egg whites until thick. Gradually add sugar. Spread egg mixture evenly over top of the caramel filling, then brown under grill or stove. PASTRY…

Preheat oven to 180°C. Generously grease two 6-hole muffin pans. In a large mixing bowl, combine the sifted flours, sugar, cinnamon and apple. Add the milk, eggs, oil and vanilla and stir until just combined. Do not over-mix. Divide mixture evenly between the holes and bake for 30 minutes or until the muffins are golden brown. TIP You can replace the apples with: 1/2 cup chopped dark chocolate; 1/4 cup chopped dried apricots and 1/4 cup coconut; 1/2 cup raspberries and 1/2 cup chopped white chocolate; 1/2 cup blueberries; or 1/2 cup coconut and 1/4 cup lemon juice. Makes 12 MIXTURE 3 cups self-raising flour1 cup plain flour1 cup sugar1 teaspoon cinnamon2 apples, deseeded and chopped2 cups milk2 eggs1 cup vegetable oil1 teaspoon vanilla essence…

To make éclairs, preheat oven to 230°C. In a saucepan, combine water, margarine and sugar. Beat gently over heat until melted. Remove from heat and add sifted flour and baking power. Stir rapidly. Return to heat and cook, stirring all the time until it forms a ball and leaves the side of the pan clean. Remove from heat. Cool slightly and add beaten eggs slowly, stirring. Grease or line a baking tray with baking paper. Place teaspoons of the mixture on tray. Bake for 20 to 25 minutes. Turn off oven and leave for another 10 minutes. To make chocolate icing, sift icing sugar and cocoa in a mixing bowl. Add milk, then butter and mix together until the mixture forms a paste. Fill éclairs with whipped cream and top…

Preheat oven to 180°C. Using an electric beater, cream butter and gradually add brown sugar. Add egg and vanilla and beat well. Sift flour, salt and baking powder into butter mixture and stir until you form a dough. Line a baking tray with baking paper. Roll portions of the cookie dough into balls, place on tray and squash flat with a fork. Bake for about 20 minutes or until slightly brown at the edges. Place on cooling rack for around 5 minutes before dusting with icing sugar. NOTE The cookie dough can be rolled into a log, wrapped in cling wrap and kept in the fridge or freezer. Just cut off portions and bake as needed. MIXTURE 6oz (180g) butter1 cup firmly packed brown sugar1 egg1 teaspoon vanilla essence2 1/4…

Crush biscuits into fine crumbs. Next, combine butter and sugar in a saucepan and place over low heat, stirring constantly until sugar melts. Add beaten egg to butter mixture and mix well. Add cocoa and mix well. Add vanilla. Slowly mix in biscuit crumbs until the mixture becomes fairly stiff. Line a baking tray with baking paper. Transfer mixture into tray. Dust top with coconut and refrigerate. Leave to set for a few hours, then cut into squares and enjoy. MIXTURE 1 packet Arnott’s Marie biscuits125g butter125g sugar1 egg, beaten1 tablespoon cocoa powder1/2 teaspoon vanilla essenceShredded coconut to taste…

To make cake, preheat oven to 180°C. Grease or line a cake tin with baking paper. Place butter in a saucepan. Melt butter over heat. Next, combine all remaining ingredients in a mixing bowl. Add the melted butter to flour mixture. Beat hard for 3 minutes. Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Do not overcook, as it will dry out. Leave to cool in tin for 10 minutes before turning out onto a wire rack. To make icing, sift icing sugar and cocoa. Add melted butter and combine until a paste forms. Add peppermint essence to taste. Ice completely cooled cake with a hot knife. CAKE 3 tablespoons butter1 cup self-raising flour1 cup…

Preheat oven to 180°C. Grease a loaf tin. In a mixing bowl, cream butter well, add sugar and beat again. Add eggs one at a time, beating well after each addition. Add sifted flours and salt, and milk, alternately. Add nuts and lemon rind. Pour mixture into tin and bake for 40 to 45 minutes. In a saucepan, combine lemon juice with extra sugar and stir over low heat until sugar is dissolved. Pour the syrup over the cake while still hot from the oven. Cake can be left to cool in the tin. MIXTURE 125g butter1 cup caster sugar, plus 1/4 cup, extra2 eggs1 cup self-raising flour1/2 cup plain flour1/2 teaspoon salt1/2 cup milk1/4 cup chopped hazelnutsGrated rind and juice of 1 large lemon…

Preheat oven to 180°C. Grease two 6-hole patty cake pans. To make pastry, in a mixing bowl, beat butter until creamy, add sugar and beat until just combined. Add egg gradually, being careful not to over-beat. Work in sifted flours with wooden spoon until you have formed a dough. On a well-floured surface, knead the dough until nice and smooth. Cover ball of dough in cling wrap and refrigerate for 30 minutes. Roll out dough very thinly (about 4mm thick) and, using a biscuit cutter or glass, cut out 6cm rounds. Place rounds in prepared pans and bake for 10 minutes. Keep an eye on the pastry, as it can burn very quickly. To make lemon curd, fill a saucepan 1/4 of the way up with water, and bring to…

Divide strawberry pieces evenly between 4 individual jelly moulds. Make jelly following the packet directions. Pour enough jelly into each mould to just cover the strawberries. Set aside remaining jelly mixture – do not chill. Refrigerate moulds for 5 minutes. Top moulds with blueberries and a little more jelly mixture. Refrigerate for a further 5 minutes. Then top with blackberries. Fill moulds with remaining jelly mixture and refrigerate for 1 hour or until set. MIXTURE 4 strawberries, hulled and quartered1 packet mix strawberry jelly1/2 cup blueberries1/2 cup blackberries…

Fill a saucepan 1/4 of the way up with water, and bring to a boil. Cover the saucepan with a tight-fitting bowl. Break up both blocks of chocolate and melt in the bowl over the boiling water. Remove from the heat. Dice Turkish Delight into small cubes. When chocolate is melted add Turkish Delight, marshmallows and cashews. Mix so all ingredients are covered in chocolate. Line a baking tray with cling wrap. Pour mixture onto tray (it can be a novelty shaped tray) and refrigerate overnight. Once set cut into pieces and serve. MIXTURE 1 family-sized block Cadbury Dairy Milk chocolate1 family-sized block Cadbury Dairy Milk Cashew Nut chocolate100g authentic Turkish Delight (rose and vanilla dusted cubes)2 packets white and pink marshmallows100g unsalted cashews, roughly halved…