German plum cake, also known as zwetschgenkuchen or pflaumenkuchen.

German plum cake

This vintage classic cake recipe for German plum cake draws inspiration from the New York Times recipe for plum torte published in the 1980s. German plum cake, known as zwetschgenkuchen or pflaumenkuchen, is a ‘cake’ that is topped with fresh plums and a crumbly streusel topping.
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Neapolitan cake

Neapolitan cake

My Neapolitan cake, a twist on the classic, comprises three different flavoured cake layers: chocolate, berry/aniseed and vanilla. Vanilla Swiss meringue buttercream, with a hint of bitter almond, brings all three layers together.
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Christmas Cake

Christmas cake

My Christmas cake is a rich, dense fruit cake made with an abundance of dried fruit steeped in brandy. My recipe is inspired by the Australian Women's Weekly '100 Favourite CAKES' cookbook published in 1972.
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Pound cake with fig leaf syrup

Vanilla pound cake with fig leaf syrup

My vanilla pound cake is a dense, moist cake with a golden crust. This classic cake is made new with the addition of a simple syrup infused with fig leaves. Think: toasted coconut mixed with vanilla, with a hint of earthiness and greenery.
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