Devil's food cake

Devil’s food cake

My devil's food cake is a super moist, yet light cake that actually tastes of chocolate. And, is so so easy to make. This recipe draws inspiration from the Australian Women’s Weekly ‘100 Favourite CAKES’ cookbook published in 1972.
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Pineapple and cherry upside down cake

Pineapple upside down cake

My pineapple upside down cake is a slightly sweet vanilla cake crowned with caramelised pineapple and hints of sweet almond from maraschino cherries. The pineapple upside down cake was created in the 1920s, coinciding with the advent of tinned pineapple. It’s a classic vintage recipe that has endured over time.
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Viennese fingers and swiss cakes

Viennese fingers and Swiss cakes

Viennese fingers and Swiss cakes are piped shortbread biscuits that melt in the mouth. In this recipe, half are chocolate-dipped, half are topped with Maraschino cherries - the best of both worlds.
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This vintage retro dessert recipe for chocolate hazelnut torte draws inspiration from the Australian Women's Weekly '100 Favourite CAKES' cookbook published in 1972.

Chocolate hazelnut torte

My chocolate hazelnut torte comprises layers of hazelnut meringue, sandwiched with chocolate ganache and hazelnut French buttercream. It is inspired by a vintage recipe from the Australian Women's Weekly '100 Favourite CAKES' cookbook published in 1972.
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