Cake Recipes

5 Modern Cheesecake Recipes

Who doesn’t love a delicious cheesecake, especially for desert or with a cup of tea at the end of a long day? Well, we have tracked down five of the most unique cheesecake recipes, which are easy to recreate and will make your grandmother proud!

RELATED: 3 Easy No-Bake Desserts

Creme Brulee Cheesecake

Pretend like you’re the next Amelie Poulain with this mouth-watering take on a classic cheesecake. Featuring a fluffy texture and a crispy exterior with fresh berries, it’s bound to be a hit with friends and family.


Salted Caramel Cheesecake

With a combination of dark chocolate and caramel, it’s no wonder this recipe is giving us major FOMO! Main ingredients include flour, sugar, salt, butter, eggs, ice water, milk, cream and chocolate – easy!


Original New York Cheesecake

If you’re more of a traditional girl, then a New York cheesecake should be at the top of your list. Bring a little modern twist to the recipe with a generous serving of fresh berries and jam over the top.


Rose Tea Cheesecake

Filled with strawberry jam and a sponge base, this cheesecake is perfectly complemented with a warm cup of tea. If you’re feeling a little bit fancy, top off with dried rose petals and rose buds.


Ricotta Cheesecake

We’re finishing off with a classic ricotta cheesecake for those who prefer something a little more savoury. For the base, use approximately half a pack of digestive biscuits and prep them in the food processor with a pinch of butter. Press the base into a tin, then even out with a spatula.


What’s your favourite cheesecake from the list?

Images via Kwestia Smaku, Life Made Simple Bakes, Table Feast, Chubbeh Face, Saharisha,

Simple Ice Cream Cake With Coloured Cream

Ice cream cakes are awesome, especially if you’re not much of a cook. You can make them for desserts or parties and they cost a fraction of store-bought cakes. All you need is a tub of ice cream (whatever size and flavour) whipped cream, food colouring, sandwich-sized zip-lock bags (if you want to try piping) and a serving platter which will fit into the freezer. Kids love it and most dads will even go back for seconds!

RELATED: Harry’s Homemade Ice Cream Recipe

To prepare the “cake”, take the tub of ice cream out of the freezer and have your platter ready. Put some warm water in the sink and place the ice cream tub in the water for 20-30 seconds at a time, lid off. You want the edges of the ice cream to melt slightly so it will slide out of the tub when you flip it. If you try to flip it and it stays put, it will need more time in the water. You might need to help it out with a spatula or knife.

To flip it, place the platter on top of the tub where the lid would sit. When the edges have melted slightly, the ice cream will slide out. Try not to get the platter or cake wet as this will turn to ice. The edges might look a little messy, but don’t worry, the cream covers it. If it’s really bad smooth the edges but don’t be too fussy. Quickly place it back into the freezer to harden before decorating. This can be done when the ice cream is hard enough to sustain it’s shape and texture while it’s out of the freezer.

While this is happening, whip up a large bowl of cream, separate it into several smaller bowls and add a different food color to each. The more colors the more applications, so it can be as complicated or simple as you like. Mix the colour in well and set the cream aside until it’s time to decorate. Either leave it in the bowls if you want to flick the cream on or load it into individual zip lock bags if you want to pipe it.

If your unsure of your ability to pipe cream or just prefer not to, get a spatula, flick the cream onto the middle of the cake and gently smooth it toward the edges. Don’t aim for a super smooth finish because ice cream and cream are a difficult combination to work with.

You will need to apply the cream rapidly before your cake melts. You can apply a single colour or several, depending on what you want and how creative you want to be. This is also when you add other condiments like, smarties, hundreds and thousands or even try a drizzle of melted Nutella! YUM! The results can be quite stunning when it’s done with a bit of flair.

If you do want to try piping, snip a small hole in the bottom of the cream bag and test it to the side of the cake. This gives you a feel of how it flows. When you are ready, squeeze the bag and pipe the cream onto the cake. Make whatever design you like or apply it randomly. Lines are fairly easy so pipe cream around the edges of the cake and work your way toward the center.

Tip: If you see the ice cream beginning to melt as you apply the cream, replace it back into the freezer before adding the next colour. This can be done as many times as required.

When you are finished decorating, place your decorated ice cream cake back into the freezer and wait for the cream to freeze. It will have an unusual texture, but compliment the ice cream. This indicates that it’s ready to serve and enjoy. If you have some left, place it back into the freezer before it melts and you can enjoy it another day.

Image via punchbowl.com

Wedding Cake Inspiration

Coming up with the final design for your wedding cake can be difficult -with the colour, taste, cost, and overall structure of the dessert to be taken into consideration. You’ll often find that the most appealing wedding cakes are often simple and straight to the point, especially if you don’t have a large sum of money to spend on it.

Below are just a few refreshing cake ideas which are sure to inspire your own creative process.

RELATED: Love Heart Sponge Cakes


A wedding during the colder months of the year is perfect if you want to incorporate the rustic-chic look. Accessorise your cake with delicious iced branches, leaves, and additional cupcakes for guests. How cute is the illusion of the engraved tree on this cake?

Wedding Cake Inspiration

Get fruity

Why choose a traditional cake packed with layers of icing if that just isn’t your thing? Fruits are a delicious way to make your wedding cake look home-made, especially if you want a low key wedding. This 5 tiered wedding cake is just a simple cheesecake recipe, topped with fresh strawberries from the garden.

Wedding Cake Inspiration

Pink and gold

Create a theme which ties in with the decor at your wedding, this will make it so much easier to stick to something you’re sure about. This delicate pink and gold theme is the epitome of understated beauty, especially since the cookies, macaroons, and chocolates all match!

Wedding Cake Inspiration

White roses

Well this one is definitely all about the bride! Why not decorate the entire cake with an elegant bride theme? Not only is this idea cute, but it’ll also photograph really well, and remain a favourite amongst guests. You can also use this one as inspiration for a kitchen tea or bridal party!

Wedding Cake Inspiration


A little unconventional, but the perfect idea for those who just don’t enjoy a traditional wedding cake. Fresh brownies are baked and layered with a touch of icing sugar and fresh strawberries for those health nuts! Finish with your favourite (non-edible) flowers to tie in with the rest of the theme.

Wedding Cake Inspiration

Images via Up-cycled Treasures, So Feminine, Indulgy, Bridal Guide, So Feminine

Late-Night Snack Ideas: Nutella Mug Cake

A choccie cake might not sound like the healthiest late-night treat, but since you make it in a mug, there’s no going back for more. Actually, this Nutella Mug Cake is so rich and yummy, a single serving is all you need to satisfy that sweet craving.


4 tbsp flour

1/4 tsp baking powder

1/4 cup Nutella

3 tbsp fat-free milk


  1. Combine all ingredients into an oversized mug.
  2. Mix with a small whisk until batter is smooth.
  3. Cook in microwave for about 1 minute.
  4. Insert a sharp knife into the top of cake and it should come out clean rather than gooey.
  5. If cake is not cooked in 1 minute, add an additional 20 seconds.
  6. Let cake cool in mug completely before eating.

dessert, dessert recipes, Nutella, Nutella Mug Cake, Chocolate, hazelnut

Recipe via Kirbie Cravings

Ruby Grapefruit Cheesecake With Rosewater Syrup Recipe

Just in case you missed the chance to make your mum’s day today, make it up to her with this amazing and inspiring recipe to remind her how special she is the next chance you get.

Preparation time: 30 minutes
Cooking time: 5 minutes


1¼ cups sweet biscuit crumbs

80g butter, melted

500g Philadelphia Block Cream Cheese, softened

¾ cup caster sugar

¼ cup ruby grapefruit juice

3 teaspoons gelatine dissolved in ¼ cup boiling water

1 cup thickened cream, softly whipped

¾ cup sugar

1/3 cup water

2 teaspoons rosewater

2-3 ruby grapefruit, segmented

1/4 cup pistachio nuts, for decoration, optional


  1. Combine the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
  2. Beat the Philly and sugar with an electric mixer until smooth. Add the juice, beat well, then stir in the gelatine. Gently fold through the cream then the pour mixture over the prepared base. Refrigerate for 3 hours or until set.
  3. Combine the sugar and water in a saucepan and stir over the heat until the sugar has dissolved then bring to the boil. Reduce the heat and simmer for approx. 10 minutes until thickened. Stir through the rosewater and cool. Decorate the cheesecake with grapefruit segments and a drizzle of syrup, sprinkle over the pistachios prior to slicing.

Mother’s Day Orange Syrup Cake Recipe

Make mum’s day with a delicious dessert prepared especially for her. Barkers of Geraldine’s Orange Syrup Cake served with Cardamom Cream is moist, crumbly and made with their popular Orange, Barley and Passionfruit Syrup. This afternoon-tea cake couldn’t be easier to whip up in your kitchen mixer and with a never fail recipe it’s perfect for even the most inexperienced cake baker. 


125g butter – cubed, at room temperature

1 cup of caster sugar

2 eggs
300ml of sour cream

1 cup of plain flour

1 cup of self-raising flour

2/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup

200g of double cream

2 teaspoon of ground cardamom


  1. Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.
  2. Using an electric beater or kitchen mixer beat the butter and sugar in a large bowel until pale and creamy. Add the eggs, one at a time, beating until just combined. Add the sour cream and 1/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup, reserving the remaining syrup for cup for later use.
  3. Sift the flours into the mixture and stir until just combined. Spoon into the prepared cake tin and smooth the surface. Bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.
  5. Remove the cake from oven and while hot use a bamboo skewer to prick the top of cake all over, pour over the remaining 1/3 cup of Barker’s Orange, Barley and Passionfruit allowing the cake to absorb the syrup as you go. Set aside for 15 minutes to cook slightly, remove from tin, cut into slices and serve warm with cardamom cream.

Recipe created by Jessica of Daily Gluttony

Lemon Sponge Cake Recipe

Celebrate Mother’s Day by giving your mum a hug, a kiss and a lovely food inspired gift that’s homemade with love, thanks to Anathoth Farm and Barker’s of Geraldine. Anathoth Farm’s delicate Lemon Sponge Cake is layered with Anathoth Farm Lemon Curd and fresh berries to make a luxurious cake, fit for the queen of the castle. The inclusion of lemon curd in the frosting makes the icing light and fluffy with a hint of lemon. Finished with fresh berries, this Lemon Sponge Cake is truly something special.

Ingredients – Sponge Cake

1/3 cup of cornflour

1/3 cup of plain flour

1/3 cup of self-raising flour

4 eggs, at room temperature

2/3 cup of caster sugar

Tip: if you’re pressed for time purchase an unfilled double layer sponge cake to use

½ pottle of Anathoth Farm Lemon Curd – to fill

Mixed berries, to serve and fill

Ingredients – Lemon Curd Frosting

90g cream cheese

30g butter – cubed, at room temperature

30g Anathoth Farm Lemon Curd

¾ cup of icing sugar


  1. Grease 2 deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
  2. Preheat oven to 180C.
  3. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
  4. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  5. Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
  6. Meanwhile, using an electric beater or kitchen mixer beat the cream cheese, butter, Anathoth Farm Lemon Curd and icing sugar until pale and creamy.
  7. When the cake is cooled, top one half with ½ a pottle of Anathoth Curd Lemon Curd and a selection of mixed berries, place the remaining half on top and place in the fridge to set for ten minutes.
  8. Remove the cake from the fridge, top with a the Lemon Curd frosting, decorate with mixed berries and serve.

Recipe created by Jessica of Daily Gluttony

Baked Vanilla Cheesecake With Coconut Topping Recipe

Looking for an Easter treat that will have all of your friends and family praising you for the entire long weekend? This sweet treat from Dairy Australia is a real showstopper. “Cheesecake is always a crowd pleaser,” food director Amanda Menegazzo said. “If you want a break from all the chocolate on Easter Sunday, our Baked Vanilla Spice Cheesecake with Coconut Topping makes an absolutely stunning dessert!” 

Makes a 24cm cheesecake

Preparation Time: 25 minutes

Cooking Time: 70 minutes + cooling time


150g plain sweet biscuits, crushed

100g Australian butter, melted

750g Australian cream cheese, softened

1 cup caster sugar

4 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

300ml carton Australian sour cream

60g Australian butter, extra, melted

1/2 cup brown sugar

1/4 cup Australian milk

11/2 cups shredded coconut

Assorted Easter eggs and ribbon, to decorate


1. Line the base and sides of a buttered 24cm spring-form pan. Mix together the crumbs and melted butter then press into the base of prepared pan.

2. Beat the cream cheese and caster sugar with an electric mixer until smooth. Beat in the eggs until just combined, then mix in the vanilla and spices and sour cream. Pour the mixture over the base. Bake the cheesecake at 160⁰C for 50 minutes.

3. Meanwhile, for the topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.

4. After 50 minutes baking time, sprinkle topping over the cheesecake and bake for a further 15-20 minutes or until golden. Cool completely in the oven with the door ajar, then refrigerate for several hours or overnight.

5. To serve, remove the cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.


  • Speckled candy coated chocolate eggs are available in most major supermarkets. Alternatively, pile assorted Easter eggs, both wrapped and unwrapped in the centre of the cake.

Gluten-Free Strawberry and Almond Syrup Cake

This luscious strawberry and almond syrup cake is ideal served with a glass of sparkling white wine – plus it’s gluten-free, so everyone can enjoy a slice (or two!).

1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup caster sugar
3 eggs
300g almond meal

Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled

1. Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.

2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.

3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.

4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.

5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

Tip: this cake is very moist so keeps well for 2 -3 days, covered.

What are your favourite cake recipes? Tell us in the comments!

Strawberry Cheesecake Jars Recipe

How adorable are these strawberry cheesecake jars? Whether you serve them for your special someone on Valentine’s Day, or pack them for a summer picnic, you’ll love how luscious and creamy this cheesecake recipe tastes. Best of all, you only need four ingredients!

1 jar of Anathoth Farm Strawberry Jam (or flavour of your choice)
1 packet of white chocolate and macadamia nut cookies
250g mascarpone
220g cream cheese

1. Crumble cookies into a small mixing bowl to resemble a fine crumb and set aside.

2. Add ½ a jar of Anathoth Farm Strawberry Jam, mascarpone and cream cheese into a large mixing bowl; stir until well combined and smooth.

3. Evenly distribute the cookie crumble amongst serving jars, setting aside a small amount to top each cheesecake with, top with strawberry cheese cake mix, add a layer of strawberry jam, top with cookie crumble and serve.

Optional: Mix 1 tbsp of melted butter into the cookie crumble before dividing it amongst the jars to form a more traditional cheesecake base.

New York cheesecake? Baked? Ricotta? What’s your favourite cheesecake recipe?

Macadamia Chocolate Lamingtons Recipe

This is the best lamington recipe you’ll ever bake and the must-make treat for Australia Day. They’re extra special thanks to being rolled in coconut as well as roasted macadamias.

Makes 15

125g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
6 eggs
1 3/4 cup self raising flour, sifted
1 tablespoon dark cocoa powder
1/2 cup milk
2 cups shredded coconut
2 cups unsalted macadamias, roasted

6 cups icing sugar mixture
1/2 cup dark cocoa powder
2 tablespoons butter, softened
3/4 cup boiling water


1. Preheat oven to 160°C fan-forced. Grease a 3cm-deep, 20 x 30cm (base) lamington pan. Line with non-stick baking paper, leaving a 2cm overhang on all sides.

2. Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.

3. Sift half the flour and cocoa over the butter mixture and stir until combined. Mix through half the milk and repeat with the remaining flour, cocoa and milk. Spoon into the prepared tin and smooth the top. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack and cool completely.

4. To make the icing, sift the icing sugar and cocoa into a bowl add the butter and boiling water and stir until smooth.

5. Cut cake into 15 pieces. Place the macadamia and coconut into a food processor and pulse to blend together, tip onto a dish. Use a fork and dip one piece of cake into the icing mixture, shake off any excess and toss in the macadamia and coconut. Place onto a wire rack over a baking tray. Repeat with remaining cake, icing, coconut and macadamias.

What’s your favourite Australia Day recipe?

Easy English Fruit Cake Recipe

If you’ve ever wanted to make your own Christmas fruit cake but been too intimated, this is the recipe for you, from Sheraton on the Park’s Head Chef David Watson. Simply marinate fruit and nuts, then let the batter sit overnight and you’re ready to bake. This Christmas fruit cake recipe is not dense like the fruit cakes you’re used to, but lovely and light and ideal served with homemade custard or ice cream.


150 gm almonds, cut in half
200 gm dried apricots
100 gm pistachio
100 gm macadamias
250 gm raisin
250 gm sultanas
150 gm dried fig
100 gm dates
250 gm black currants
200 gm red wine
150 gm green apple peeled and diced
30 gm honey
250 gm brown sugar
200 gm eggs
250 gm unsalted butter yellow
300 gm flour
2.5 gm baking powder
2.5 gm mixed spice powder
2.5 gm cinnamon powder


1. Mix the apples with all the dried fruits and nuts. Soak overnight with red wine.

2. Melt the butter, then add to all the remaining ingredients and the marinated fruit and nuts and refrigerate overnight.

3. Bake in your desired cake mold at 175C for 40-60 minutes depending on the size of the cake. A skewer inserted into the middle should come out clean but moist.

Fruit cake? Pavlova? What’s your favourite Christmas dessert?

Pineapple and Passionfruit Cheesecake Recipe

This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.

Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.

Serves: 8–10


Anzac crumb base

150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)

Cheesecake mixture

500 g cream cheese, chopped
200 g caster sugar
2 eggs
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)


Anzac crumb base

Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.

Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.


Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.

With the mixer running, add the eggs and cream and mix for a further 2 minutes.

Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Note: Fruit purées are available from specialty food stores, often in Tetra packs.


Custard Tart Recipe

If you love old-fashioned desserts, then you’ll love this classic custard tart recipe from CWA judge and MasterChef guest Merle Parrish, with crumbly, homemade pastry and a luscious vanilla-scented custard.

From Merle’s Country Show Baking and Other Favourites Copyright © Merle Parrish 2013 Reprinted by Permission of Random House Australia All Rights Reserved RRP $39.95 by Ebury Illustrated. Available now from bookstores and online retailers.

Serves: 8

Prep time: 30 minutes. Chilling time: 20 minutes. Cooking time: 1 hour 10 minutes.



1 1/4 cups plain flour
1 tbsp icing sugar
90g cold butter, chopped
2 tbsp chilled water
1 egg white, lightly beaten


4 eggs
1 tsp vanilla extract
1/2 cup caster sugar
1 1/2 cups milk
nutmeg, to sprinkle


1. To make the pastry, sift the flour and icing sugar into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened (add a tiny bit more water if necessary). Gather the dough together and turn out onto a lightly floured surface. Roll out to line a pie dish (18cm base measurement, 3 cup capacity). Chill for 20 minutes.

2. Preheat the oven to moderate (180 C). Line the pastry with a piece of baking paper and fill with dried beans or rice. Bake for 15 minutes, then take out the paper and beans and bake a further 10 minutes. Remove from the oven and brush the inside of the pastry shell with egg white. Bake a further 5 minutes, until dry and lightly golden. Cool completely.

3. For the filling, whisk the eggs, vanilla and sugar in a bowl. Heat the milk until it just comes to the boil, then pour onto the egg mixture, stirring constantly (don’t whisk or it will become frothy). Stand the pie dish on an oven tray, and pour the egg mixture into the pastry shell. Sprinkle the surface lightly with nutmeg. Bake for 40 minutes, until just set in the centre. It will still be a bit wobbly, but will firm up as it cools.

What’s your favourite old-fashioned dessert?


Silvia’s Cucina’s Chocolate and Hazelnut Truffle Cake Recipe

Italian food lover, blogger and actress Silvia Colloca shares her flourless chocolate hazelnut truffle cake recipe from her new cookbook Silvia’s Cucina.

I feel beholden to this simple flourless cake. The moment I posted the recipe on the blog, back in June 2011, I knew something in my short-lived blogger life had changed. Comments started trickling in, and that trickle soon became a torrent! It seems that this traditional cake from Piemonte speaks a language that everybody is fluent in: chocolate. But to call this a chocolate cake doesn’t really do it justice.

There is so much more to it than that.

What makes this indulgent cake so alluring  is the addition  of Frangelico and coffee-spiked cocoa paste. This blissful blend somehow ‘chocifies’ the chocolate: it is chocolate to the power of 10. So if you love a gentle, sweet, milk-chocolate cake, torta gianduja is not for you. But if you are a true believer, a proud chocolate addict, read on . . . 


Extract from the book ‘Silvia’s Cucina’ by Silvia Colloca, & photography by Chris Chen, published by Lantern, RRP $39.99 

Serves: 8


150 g unsalted butter, cut into cubes
160 g dark 70% chocolate, broken into pieces, or dark chocolate chips
pinch of salt flakes
2½ tablespoons hot espresso coffee
2 heaped tablespoons cocoa powder, plus extra for dusting
1 teaspoon vanilla extract
1 tablespoon Frangelico or rum
4 eggs
250 g brown sugar
1 cup (100 g) hazelnut meal
1 handful of roasted, roughly chopped hazelnuts
whipped cream and fresh berries, to serve


1. Preheat your oven to 180°C (160°C fan-forced). Grease and line a 24 cm round cake tin with baking paper. (You could also use a smaller tin, in which case the cake will be higher.)

2. Melt the butter, chocolate and salt in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally (make sure the bottom of the bowl doesn’t touch the water). When melted, remove from the heat.

3. Whisk together the hot coffee and cocoa powder in a bowl until there  are no lumps. Stir in the vanilla and Frangelico or rum, then add to the melted chocolate and mix to combine.

4. Crack the eggs into a bowl, add the brown sugar and beat with a whisk or hand-held electric beaters until creamy. Pour into the chocolate mixture,  then stir in the hazelnut meal and chopped hazelnuts.

5. Pour the batter into the tin. Bake for 45–55 minutes or until the edges are firm and the surface is cracked but feels soft in the middle. Remove from the oven and cool in the tin for 1 hour, then gently turn  out the cake and sit it on a cake stand.

6. Dust with cocoa powder and serve with whipped cream and your favourite  berries.

This cake tastes even better the next day. If making a day ahead , store it in its tin at room temperature, and garnish with cocoa powder, berries and cream just before serving.


Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12


100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt


1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

Healthy Chocolate Cake Recipe

This recipe for sugar, dairy and gluten-free chocolate cake is packed with superfoods and is a piece of cake to make (pun intended!).

This healthy chocolate cake recipe is an adaption from a Nigella recipe, but changed to suit the parameters of my diet: soy, dairy, sugar and gluten free – and organic where possible. It also has a low glycemic index.

My favourite thing about this recipe is the amount of good things in it; particularly the coconut oil, cocoa powder and almond meal.

Pure, virgin coconut oil is nature’s best source of lauric acid, high in vitamins K and E which is great for your heart and cholesterol, fights bugs to keep you healthy, and has amazing properties for your skin and hair.

Cocao powder is super high in antioxidants (flavonoids), has phenethylamine which works as a mood elevator and has the ability to reduce the risk of blood clots, boost cognitive performance and lower high blood pressure.

Almond meal is packed with protein, antioxidants, monounsaturated fats (the good ones), and vitamin E, magnesium and potassium and is great for digestion.

This makes a small cake, so double the quantities if you’re using a regular cake pan.


1/3 cup coconut oil
3 tablespoons cocao powder
1/4 cup boiling water
1 teaspoon vanilla extract
3/4 cup almond meal
1/4 teaspoon baking soda
Small pinch salt
1/2 cup coconut sugar
1 egg
Small shake desiccated coconut


1. Preheat oven to 170°C, oil and paper a small (11cm) cake tin.

2. Sift cocoa and whisk with boiling water, add vanilla extract and leave to the side to cool (not in the fridge, if the mixture is too cold it will affect the coconut oil later).

3. Combine almond meal, salt and baking power in a small bowl.

4. In a separate bowl, combine sugar, oil and egg, and beat with an electric mixer. Make sure the coconut oil is liquid. Whisk until creamy. With the beater on a low setting, slowly add the cocoa mix and almond mix. If too runny, add a dash of desiccated coconut.

5. Pour into the cake tin and bang the tin on the tabletop to even out the mixture. Bake for about 25 minutes (or an hour for a larger cake). I find the best way to check if the cake is ready is to see if the sides of the cake have come away from the tin slightly, and to skewer the centre, it should still be slightly moist. Just try not to open to oven unless you have to – it makes the centre of the cake sink.

6. Remove from oven, leave to cool in the cake tin for 10 minutes, and then remove from tin and leave to cool on wire rack.

What’s your favourite healthy dessert recipe?

Kate Jones blogs about writing and pop culture at Calvicle Capitalism.

Best Baking Recipes: Little Pear and Vanilla Cakes

How sweet are these lovely pear and vanilla cakes? They make a wonderful alternative to your morning muffin, or serve as an elegant afternoon tea treat. The aroma of baking pears and warm vanilla is heavenly!

Makes 12


2 litres water
2 2/3 cups (370g) caster sugar
1 vanilla bean, split and seeds scraped
12x 125g Beurre Bosc pears, peeled and cored

Vanilla cake

125 g butter, softened
2/3 cup (150g) caster sugar
2 eggs
1 1/4 cups (190g) self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup (125 ml) milk


1. Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved.

2. Add the pears, cover with a round of non-stick baking paper and a lid, and cook for 25–30 minutes or until tender.

3. Drain on absorbent paper, set aside and allow to cool.

4. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.

5. Gradually add the eggs and vanilla, beating well after each addition.

6. Fold in the flour and milk.

7. Line 12x 1 cup (250ml) capacity muffin tins with paper cases and spoon ¼ cup (60ml) of the mixture into each case.

8. Carefully push in the pears and bake for 30–35 minutes or until cooked when tested with a skewer.

Recipe: Australian Pears

What’s your favourite morning tea treat?

Filipino Recipes: Cassava Cake

This cassava cake recipe from Yasmin Newman’s beautiful Filipino cookbook 7000 Islands many sound exotic but is easy to bake and tastes incredible, flavoured with coconut milk and finished with a coconut caramel topping.

At work, my mother was affectionately known as the ‘Cassava Queen’. She made cassava cake countless times over the years for colleagues who repeatedly requested the exotic dessert for office gatherings. Also known as cassava bibingka, this Filipino classic is characterised by a springy, elastic texture. It is also very easy to make. Stock up on pre-grated frozen cassava from Asian grocery stores, then thaw when you’re ready to begin.

Serves: 12


900g grated cassava
3 eggs
440g caster sugar
190 ml evaporated milk
310 ml coconut milk
60 g unsalted butter, melted

2 tablespoons plain flour
400 g condensed milk
80 ml coconut milk
2 egg yolks


1. Preheat the oven to 180ºC. Lightly grease a 22 cm ovenproof dish about 7 cm deep.

2. To make the cassava cake, place all of the ingredients in a bowl. Using an electric mixer, beat until well combined. Pour into the prepared dish and bake for 1 hour, or until firm in the centre.

3. Remove from the oven and allow to cool slightly.

4. Meanwhile, to make the coconut caramel topping, place the flour and half of the condensed milk in a saucepan and stir to combine. Add the coconut milk and the remaining condensed milk, and cook over low heat for 10–15 minutes, stirring constantly until thickened to a jam-like consistency. Remove from the heat. Lightly beat the egg yolks in a bowl, then stir into the condensed milk mixture until well combined.

5.Pour the topping over the cake and spread evenly. Use a kitchen blowtorch to cook the topping until slightly caramelised. Alternatively, cook under a hot preheated grill for 3–5 minutes; be careful as it will caramelise quickly. Set aside at room temperature until the topping is set and the cake is completely cool, then turn out the cake to serve.

What is it?

Cassava (also kamoteng kahoy) is the edible tuberous root from the cassava plant. The hardy, carbohydrate-rich crop is a major food staple across the developing world; in the Philippines, it is predominantly eaten as a sweet. Boiled cassava topped with grated coconut and sugar is the most common form; grated for cassava bibingka is the most loved. The starch extracted from cassava, known as tapioca, is used as a flour, or balls (pearls) found in sweet merienda items, such as ginataan.

What’s your favourite Filipino recipe?

Moist Banana Cake Recipe With Fluffy Cream Cheese Frosting

Recently in New York I had the most delicious, moist banana cupcake topped with a luscious cream cheese frosting which I had to recreate at home (with some help from the bakery). I turned it into a banana cake to serve at afternoon tea but you can also bake them as cupcakes – either way, this is the best banana cake recipe you’ll ever try!

Tip: Make sure the bananas are over-ripe and black otherwise the banana flavour won’t come out in the cake.

Makes 1 cake or 24 cupcakes


125g butter, softened
2 1⁄2 cups sugar
3 eggs
1/2 tsp vanilla extract
3 cups plain flour
1 1/2 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
1 1/2 cups buttermilk
4-5 over-ripe (black) bananas, pureed to make 2 cups of banana puree

Cream cheese frosting

125g butter, softened
450g cream cheese (not low-fat)
8 cups icing sugar
1/2 tsp vanilla extract


1. Preheat the oven to 150C. Line a cake pan with baking paper or a cupcake tray with cupcake liners.

Combine butter and sugar in a mixing bowl. Beat until sugar and butter becomes light and fluffy. Add the eggs and vanilla extract, then starting on low speed, start to beat the mixture, increasing to medium speed and beating until fluffy.

2. Sift the flour, baking powder, baking soda and salt. Add half of the flour mixture to the egg mixture, followed by the buttermilk, then add the rest of the flour mixture. Mix gently until combined, be careful not to over-mix.

3. On a low speed, mix in the banana puree. Mix for 1 minute.

4. Scoop the dough into the cake pan or cupcake tray and bake for 50 minutes-1 hour for the cake or  20-25 minutes for cupcakes. Remove and allow to cool.

5. To make the cream cheese frosting, combine the butter and cream cheese in a mixing bowl and mix on a medium speed for 5 minutes.

6. While mixing, slowly add the sugar to incorporate. Once all the sugar is mixed in, add the vanilla extract and continue to mix on medium speed for 3 minutes, until light and fluffy. Frost the cake or cupcakes when cool.

The cake or cupcakes will stay moist and fresh for 4 days if kept in an airtight container at room temperature – do not place in the fridge or the cake and frosting will dry.

What’s your favourite banana cake recipe?

Best-Ever Chocolate Cake

Looking for the ultimate chocolate cake recipe? Look no further. This recipe gives you a chocolate cake that is the perfect mix of being fudgy without dense, rich but not cloying. You’ll love it!

Serves 8


180g 60-70% dark chocolate, chopped

3 tablespoons very strong coffee or Kahlua

140g butter, diced

5 eggs, separated

200g caster sugar

1 teaspoon baking powder

2 Tablespoons cocoa powder

90g plain flour, sifted


1. Preheat oven to 175C. Line the base of a 22cm round springform cake pan with baking paper

2. Melt the chocolate in a heatproof bowl set over a pan of simmering water. When the chocolate begins to soften, add the coffee or Kahlua and stir very gently until the chocolate has completely melted. Add the butter and stir until the butter has melted.

3. Meanwhile, beat the egg whites until stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour.

4. Remove the chocolate from the heat and quickly stir in the egg yolks, then gently fold the melted chocolate into the egg whites.

5. With a light touch, add the cocoa flour mix to the liquid and stir with a large metal spoon – making sure you don’t knock the air out of the egg white. Don’t overmix, just stir until the flour is combined.

6. Carefully scoop into the lined pan and bake for 35 minutes. Remove and leave to cool in the pan, then serve. The top of the cake will crack a little as it cools, this is normal.

What’s your favourite chocolate cake recipe?

Easy Peach Pie

Who wouldn’t love a slice of this luscious-looking peach pie? It’s so easy to make too – bake it this weekend!


500gm Pouch Fast & Fruity Peach

Sweet short pastry (23cm pie dish)

3 tablespoons cornstarch

1 cup juice (can use pre-drained Fast & Fruit to reduce liquid)

2 teaspoons lemon juice

1 tablespoon butter


1. Preheat oven to 180C. Line the bottom of a 23cm pie dish with pastry; trim even with edge.

2. In a small saucepan, combine the cornstarch, gradually stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently blend into peaches. Pour peach mix onto crust.

3. Roll out remaining pastry; make a lattice crust. Trim, seal edges.

4. Bake for 50-60 minutes or until crust is starting to brown and filling is bubbly. Cool on a wire rack. Serve with whipped cream or ice cream…

Fast & Fruity are great tasting, pourable, 100% pure chunky fruit, with absolutely no added sugar.
They are perfect as a quick and easy breakfast topping or ingredient for anything from smoothies and baking to ice blocks and pancakes.

Carrot And Walnut Cake Squares

A delicious morning or afternoon tea treat, these carrot and walnut cake squares are topped with a luscious lemon icing. Serve with a cup of English breakfast. The recipe uses the Electrolux TURBOPRO multi-function food processor but you can make this cake by hand, too.


125g salted butter at room temperature

1 cup raw sugar

1 egg

2 cups rolled oats

¾ cup walnut kernels

1 large carrot

1 ¼ cup plain flour

½ teaspoon ground cinnamon

1 teaspoon baking powder

Pinch of salt


1 egg white

1 ½ cups icing sugar

1 tablespoon lemon juice


1. Preheat your oven to 170°C. Grease and line a square 25cm x 25cm cake tin.

2. Using the Electrolux TURBOPRO 1.25L multi-function food processor with the thin shredding disc, finely grate the peeled carrot.

3. Replace the shredding disc with the knife. Add in the walnuts, butter, sugar, egg, oats, cinnamon, baking powder, salt and flour and blend slowly until you achieve a smooth paste.

4. Pour the mixture into the cake tin, spreading evenly with a spatula, and bake for 30 minutes.


5. Put the egg whites and lemon juice into the 1L mixing jug and beat with the double whisk.

6. Gradually add in the icing sugar, continuing to beat.

7. Pour the icing over the still warm cake and put aside to harden (don’t bake the icing in the oven; it will become a hard, brittle meringue that is impossible to cut).

8. Allow to cool completely before cutting into squares and storing in an airtight container.

Tip: For an even richer flavour, add in to the cake mixture the grated rinds of half an orange and half a lemon.

What’s your favourite afternoon tea cake?

Stephanie Alexander’s Easy Plum Cake

There’s still time to host an event for Australia’s Biggest Morning Tea, and we think this easy plum cake by celebrity chef Stephanie Alexander would make a delicious addition to any morning or afternoon tea!

Serves 6-8


90g butter, softened, plus extra for greasing

1 cup plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

a pinch salt

1 free-range egg

2-3 tbsp buttermilk or milk

65g caster sugar

6-8 large ripe plums (preferably purple-fleshed, such as a blood plum), halved, stoned and cut into 2-3 pieces

2 tsp pure icing sugar (optional)

double cream, to serve

Streusel Mixture

30g soft brown sugar

½ tsp baking powder

½ tsp ground cinnamon

¹/³ cup plain flour

30g unsalted butter, chopped


1. Preheat oven to 180?C. Grease an 18 cm-square cake tin and line base with baking paper, leaving some overhanging to help ease cake out (it can’t be inverted onto a cake cooling rack). Otherwise, grease a 20cm springform cake tin.

2. To make the streusel mixture, mix sugar, baking powder, cinnamon and flour in a bowl. Rub in butter so mixture is a bit crumbly and lumpy. Set aside.

3. Sift flour, cream of tartar, bicarbonate of soda and salt into a bowl. Whisk egg with 2 tablespoons of the buttermilk or milk. Cream butter and sugar until pale and thick in a food processor. Tip in flour mixture and pulse to mix quickly. Add egg/buttermilk mixture and process just until you have a smooth batter; it should be a dropping consistency. If it is quite stiff, mix in remaining buttermilk (this will depend on size of egg used).

4. Scrape butter into prepared tin and smooth the top. Press plum into batter in rows or circles. Scatter over streusel mixture. Bake for 35-40 minutes or until a skewer inserted in the edges comes out clean (it will still test soft in the middle where plum juice has oozed into cake batter). Cool cake in tin on a cake cooling rack until just warm. Lift cake out using overhanging baking paper to assist, then transfer to a plate. Carefully lift base of cake with wide spatula and ease paper out. Dust cake with icing sugar, if desired, and serve with double cream.

Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, RRP $125.

Carrot Cake Cupcakes Recipe

How amazing do these look? It’s luscious carrot cake – in cupcake form! Lindt Master Chocolatier Thomas Schnetzler shares his recipe for carrot cake cupcakes decorated with an adorable Lindt chocolate bunny.

Makes 12 cupcakes


350g Self Raising Flour

1 ½ tsp Baking Powder

Pinch Sea salt

½ tsp Cinnamon, ground

170g Butter, melted and cooled

200g Dark brown sugar

1 large egg

100g Natural yoghurt

350g Carrots- around 3 medium sized ones, finely grated and steamed in the microwave for 2

2-3blocks Lindt Excellence Extra Creamy, depending on how generous you feel, chopped coarsely

20ml Brandy

12 cupcake liners


250g Cream cheese

½ each Lemon juice

6-7each Lindor balls white, melted


60g Desiccated coconut shreds, toasted

12 Lindt 10g Gold Bunny or your favourite Easter Lindt Chocolates


1. Preheat the oven to 185°C.

2. In a large bowl combine self raising flour, baking powder, salt and ground cinnamon. Set aside.

3. In a separate bowl combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot.

4. Gradually add the dry ingredients and mix until combined. Lastly mix in the chocolate chunks.

5. Divide mixture into a cupcake/muffin tray and bake for approximately 25 minutes or until a skewer
comes out clean. Allow to cool fully.

6. For the icing soften the cream cheese in the electric mixer with a paddle attachment. Add lemon juice and mix until light and fluffy.
Mix in the chocolate and whip further until light.

7. To assemble, top the cooled cupcakes with a generous amount of icing and coat with toasted coconut creating the
look of a little nest.

7. Top with the Lindt Gold Bunny or your favourite Easter treats.

What’s your favourite Easter recipe?

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