Classic Flourless Orange and Almond Cake
Orange and almond cake, brushed with an apricot glaze This is a lovely cake, which I found is best eaten cold 1-2 days later. It keeps well in the fridge for up to 1 week. Here is the recipe, adapted from Belinda Jeffery's cookbook, which is actually based on Claudia Roden's "A Book of Middle Eastern Food". Classic Flourless Orange and Almond Cake Ingredients 2 large navel oranges 250g almond meal 250g caster sugar 1 tsp baking powder 6 large eggs Glaze: 3/4 cup apricot jam 2 tbsp water…
French Apple Cake {It's Beginning To Look A Lot Like Christmas}
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This recipe made me swoon. I had never made passionfruit slice before, but it’s an Aussie favourite. Rightly so, given all the backyard p...
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Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding…
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Easiest ever chocolate fudge cake: This chocolate fudge cake recipe is super easy and quick to make so it is perfect for when you need to bake a last minute simple yet decadent cake for a special occasion.