Brunsviger cake or Danish Coffee Cake

Brunsviger (Danish coffee cake)

Brunsviger is an airy, buttery brioche dough shaped in a rectangular pan. Before it is baked, it is dimpled the same way as focaccia and coated in a spiced caramel – known in Denmark as ‘remonce’. This gives the cake a wonderful gooey top, while retaining a fluffy base. The dimples fill with caramel, so there are wonderful, oozy pops of sweet and spice with every bite.
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Chocolate swiss roll cake

Chocolate swiss roll

My chocolate swiss roll cake, a twist on the Women's Weekly vintage cake classic, uses my favourite flavours from the Middle East: pistachio and orange blossom. Lush mascarpone cream, coupled with my ethereal chocolate sponge, is the perfect vehicle for these flavours.
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Pineapple and Cherry Cake from the Great Australian Bake Off.

Vintage pineapple and cherry cake

This is my very first signature bake from the FOXTEL show, The Great Australian Bake Off! This classic vanilla cake is layered with retro tinned pineapple and iconic Amarena cherries. The cake is decorated with vintage piped buttercream, and topped with my absolute favourite: Maraschino cherries!
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Hummingbird cake with cream cheese frosting

Hummingbird cake

This vintage classic recipe for Hummingbird cake draws inspiration from the Southern Living recipe of the 1970s. My version of hummingbird cake is a sheet cake – because more surface area means more cream cheese buttercream!
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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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