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.
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.
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.
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.
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.