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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Lemon palet breton

Lemon Palet Breton

These are my signature Lemon Palet Breton. I baked them during 'Citrus Week' on on the FOXTEL show, The Great Australian Bake Off. Thank you so much for your interest in this recipe!
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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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Black forest profiteroles

Black forest profiteroles

This vintage recipe for black forest profiteroles comprises airy craquelin choux puffs filled with chocolate crème patissiere, Amarena cherries and kirsch Chantilly cream.
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Eliopita - Cypriot olive bread.

Cypriot olive bread “eliopita”

Eliopita is Cypriot olive bread made with a simple bread dough that is bursting with briny olives, sweet onions, and fragrant coriander. It is a one bowl mix with no kneading and no rising. Super easy and works every time.
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