Ingredients (serves 6)

• 200g low-fat ginger crunch cookies, chopped
• 50g unsalted butter, melted
• 500g packet frozen rhubarb
• 3/4 cup (165g) caster sugar
• 4 gelatine leaves
• 500g frozen raspberries
• 3 cups (840g) no-fat vanilla yoghurt
• 250g strawberries, hulled, quartered

Method

1. Grease a 24cm springform pan.
2. Process the cookies to fine crumbs in a food processor. Add the melted butter and process to combine, then pat the mixture over the base of the prepared pan. Chill while you make the filling.
3. Place the rhubarb in a saucepan with 1/2 cup (110g) sugar and 1/2 cup (125ml) water, and cook over low heat for 5 minutes or until the rhubarb is soft.
4. Meanwhile: soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, add to the rhubarb mixture and stir to dissolve.
5. Place mixture in a clean food processor and process with half the raspberries until smooth. Add the yoghurt and pulse a few times to combine. Pour over the buscuit base and place in the freezer for 2-3 hours until firm.
6. Stir the remaining 1/4 cup (55g) sugar in a pan with 1/4 cup (60ml) water over low heat until sugar dissolves. Increase heat to meduim-high, simmer for 1 minute, then add remaining raspberries and cook for 1 minute. Cool for at least 15 minutes, then press through a sieve and discard solids. Toss strawberries in the sauce.

Notes

• Note: Ginger crunch cookies and frozen rhubarb are from supermarkets. Gelatine leaves are from gourmet food shops

Fairy cakes

Perfect for a kid's birthday party these little fairy cakes are light and airy.

Preparation Time

90 minutes

Cooking Time

20 minutes

Makes

24

Ingredients

• 250g butter, softened
• 215g (1 cup) caster sugar
• 1 tsp vanilla essence
• 4 eggs
• 375g (2 1/2 cups) self-raising flour
• 185ml (3/4 cup) milk

• Sugared flowers

• 1 egg white
• 100g (1/2 cup) caster sugar
• 24 fresh edible flowers (such as violets)

• Icing

• 125g butter, softened
• 230g (1 1/2 cups) icing sugar mixture
• 1 tsp vanilla essence
• 8 drops red liquid food colouring

• Method

  1. Preheat oven to 180°C. Line 24 medium 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Use an electric beater to beat butter, sugar and vanilla essence together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half milk, until well combined. Repeat with remaining flour and milk.
  3. Spoon batter among prepared pans. Bake in oven for 20 minutes or until a skewer inserted into the centres of cakes comes out clean. Remove from oven and turn onto a wire rack. Set aside for 30 minutes or until completely cool.
  4. To make the sugared flowers, use a fork to whisk the egg white in a small bowl until thin and slightly frothy. Place the sugar in another small bowl. Line a tray with paper towel. Use a small, clean paintbrush to lightly brush the petals of a flower with egg white. Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place flower on the lined tray. Repeat with remaining flowers. Set aside for 2 hours to dry.
  5. To make the icing, use an electric beater to beat the butter in a bowl until light and fluffy. Gradually add icing sugar and beat until pale. Add vanilla and food colouring and beat until well combined.
  6. Spread the icing evenly over cakes. Top with flowers and arrange on a cake stand to serve.

  Notes

  • You can make these cakes to the end of step 3 up to 1 day ahead. Store in an airtight container. Continue from step 4, 4 hours before serving.

Christmas celebration chocolate ice-creamcake

Grand occasions deserve all the bells and whistles - serve this wonderfully rich Christmas celebration ice-cream cake and reap the praise!

Ingredients (serves 12)

• 583g chocolate packet cake mix (with ready-made frosting)
• 3 eggs
• 1/4 cup vegetable oil
• 2 litres vanilla ice-cream, softened rose-pink food colouring
• 2 x 55g Turkish Delight chocolate bars, finely chopped green food colouring
• 1/2 teaspoon peppermint essence
• 6 Mint Slice biscuits, finely chopped
• 1/2 x 30g Flake chocolate bar, crushed silver cachous, raspberries and crumbled
• Flake chocolate bar, to serve

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Place cake mix in a large bowl. Add eggs, oil and 3/4 cup cold water. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 2 minutes or until well combined. Pour into prepared pan. Bake for 50 to 55 minutes, covering with foil if overbrowning, or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
  3. Wash and dry loaf pan. Grease pan. Line base and sides with baking paper, allowing a 6cm overhang on all sides. Using a serrated knife, level cake top. Carefully cut cake horizontally into thirds.
  4. Divide ice-cream between 2 bowls. Tint 1 portion pink. Fold in Turkish Delight. Tint remaining portion green. Fold in peppermint essence, biscuit and crushed Flake.
  5. Place cake base in prepared pan. Top with pink ice-cream mixture. Smooth surface. Top with middle cake layer. Top with green ice-cream mixture. Smooth surface. Top with cake top. Cover with plastic wrap. Freeze overnight or until firm.
  6. Stand at room temperature for 3 to 5 minutes to soften slightly. Turn out onto a plate. Top with frosting, cachous, raspberries and crumbled Flake. Serve.

Red velvet cake

Enjoy a slice or two of this sweet, moist red velvet cake topped with luscious orange cream cheese frosting.

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 12)

• 180g butter, softened
• 1 1/2 cups (315g) caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 1/2 cups (375g) self-raising flour
• 2 tbs cocoa powder
• 1 cup (250ml) buttermilk
• 1 tbs white vinegar
• 1 tsp bicarbonate of soda
• 1 tbs red liquid food colouring
• Fresh raspberries, blueberries and strawberries, to serve

• Orange cream cheese frosting

• 250g cream cheese
• 60g butter
• 1 cup (150g) icing sugar mixture
• 2 tsp finely grated orange rind
• 2 tbs orange juice

• Method

  1. Preheat oven to 180°C. Grease and line the bases of two 22cm round (base measurement) cake pans with baking paper.
  2. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.
  3. Spoon mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
  4. To make the cream cheese frosting, use an electric mixer to beat the cream cheese and butter until creamy. Add the icing sugar, orange rind and orange juice and beat until well combined.
  5. Place one of the cakes on a serving platter. Spread half the cream cheese mixture over the top. Sprinkle with one-quarter of the raspberries and blueberries. Sandwich with remaining cake. Spread with remaining cream cheese mixture. Decorate with remaining raspberries and blueberries. Cut into wedges to serve.

  Notes

  • Keep in an airtight container in the fridge for up to 2 days.
    Styling: Michelle Noerianto

Rich iced mud cake with boozy berries

Celebrate the season with luxurious lunch ideas the whole family will enjoy.

Preparation Time

30 minutes

Ingredients (serves 12)

• 1 1/3 cups (330ml) freshly brewed espresso
• 200g dark chocolate
• 2/3 cup (160ml) Marsala
• 250g butter, chopped
• 2 cups (400g) brown sugar
• 1 1/2 cups (225g) plain flour
• 1/2 cup (75g) self-raising flour
• 2 eggs, lightly whisked
• 1 cup (250ml) thickened cream
• 250g mascarpone
• 1/4 cup (45g) icing sugar mixture
• 1/4 cup (60ml) Marsala, extra
• Icing sugar, to dust

• Boozy berries

• 250g punnet strawberries, washed, hulled
• 2 x 150g punnets raspberries
• 2 x 120g punnets blueberries
• 1 tbs icing sugar mixture
• 1/4 cup (60ml) orange-flavoured liqueur

• Method

  1. Preheat oven to 150°C. Grease and line the base and sides of two 10x25cm loaf pans with baking paper.
  2. Combine the coffee, chocolate, Marsala and butter in a medium saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.
  3. Add the sugar and stir to combine. Sift the combined flours over the chocolate mixture and use a balloon whisk to stir to combine. Add the egg and stir to combine. Pour evenly among the prepared pans. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from heat and set aside to cool completely.
  4. Use an electric mixer to whisk the cream until soft peaks form. Combine the mascarpone, icing sugar and extra Marsala in a medium bowl. Add cream and gently fold until just combined.
  5. Use a large serrated knife to level the top of each cake. Cut each mud cake into 3 even layers. Line each loaf pan with plastic wrap, allowing the sides to overhang. Place the bottom layer of each cake in the base of the lined pans. Spoon half the mascarpone mixture over and smooth the surface with the back of a spoon. Continue layering with remaining cake and mascarpone mixture. Cover with plastic wrap and place in the freezer for 6 hours to set. To make the boozy berries, combine the strawberries, raspberries, blueberries, icing sugar and liqueur in a glass or ceramic bowl. Set aside for 1 hour to macerate.
  6. Turn the mud cake out, top-side down, onto a serving platter. Use a sharp knife to trim the edges. Dust with icing sugar.Spoon the berries over the top. Cut into slices to serve.

Reduced-fat chocolate cake

We've tweaked your favourite chocolate cake for minimum guilt and maximum flavour!

Ingredients (serves 8)

• 1/2 cup reduced-fat milk
• 1 1/2 cups caster sugar
• 120g reduced-fat margarine spread
• 1/4 cup cocoa powder, sifted
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 cups self-raising flour
• 2 eggs
• Fresh raspberries, to serve

• Chocolate icing

• 1 cup icing sugar mixture
• 2 tablespoons cocoa powder
• 20g reduced-fat margarine spread
• 2 tablespoons boiling water

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  2. Place 1/2 cup cold water, milk, sugar, spread, cocoa and bicarbonate of soda in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool for 15 minutes.
  3. Add flour and eggs. Whisk until smooth. Pour mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 10 minutes. Turn cake, top side up, on a wire rack to cool.
  4. Meanwhile, make icing Sift icing sugar mixture and cocoa powder into a bowl. Add spread and boiling water. Stir until smooth. Spread over top and side of cake. Top with raspberries. Serve.

Super-easy chocolate cake

The only thing better than a chocolate cake is a super-easy chocolate cake - try this one and let us know what you think!

Ingredients (serves 6)

• 1 1/3 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup buttermilk
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• 125g blueberries

• Chocolate icing

• 1 1/3 cups pure icing sugar
• 1 1/2 tablespoons cocoa powder
• 20g butter, at room temperature, chopped

• Method

  1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
  2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
  3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
  4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Top with blueberries. Allow icing to set. Slice and serve.

Zabaglione ice-cream cake

                  

•  Ingredients (serves 6)

  •  6 egg yolks
  •  1/4 cup marsala wine
  •  3/4 cup caster sugar
  •  750ml (3 cups) cream
  •  1 tsp vanilla extract
  •  1/2 cup icing sugar, sifted
  •  4 cups crumbled amaretto biscuit

  •  300g raspberries
  •  300g strawberries
  •  1 tbs lemon juice

  Method

  1. Line base and sides of a 23cm spring-form pan with non-stick baking paper and brush sides with melted butter.
  2. Place egg yolks, marsala and 1/4 cup caster sugar in a bowl over a saucepan of simmering water. Whisk until doubled in volume then chill over a bowl of ice. Beat cream until it forms stiff peaks, then beat in vanilla and icing sugar and fold into zabaglione mixture.
  3. Pour a quarter of the zabaglione mixture into the pan and freeze for 15 minutes. Top with a layer of amaretto biscuits then a layer of zabaglione. Freeze and repeat, finishing with a layer of zabaglione. Freeze for 4 hours.
  4. Place remaining caster sugar in a saucepan with 1/2 cup water and bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Set aside to cool slightly. Add raspberries. Place in a blender and whiz until a smooth puree. Strain and discard seeds then add strawberries and lemon juice.
  5. Pour the sauce over ice-cream cake and serve immediately.

Coconut cake with caramel berries

Tis Mother's Day eve and you haven't planned a thing? No need to worry, just bake her this spectacular cake and we promise she'll be impressed!

Cooking Time

45 minutes

Equipment

Angel food cake tin

Ingredients (serves 10)

• 6 eggs at room temperature, separated
• 1 1/2 cups (330g) caster sugar
• 100ml canola oil
• Finely grated rind and juice of 2 limes
• 1/2 tsp cream of tartar
• 2 cups (300g) self-raising flour, sifted 3 times
• 2 tbs (15g) desiccated coconut
• 1/4 tsp salt
• 1 1/4 cups (200g) icing sugar, sifted

• Caramel Berries

• 150g caster sugar
• 1/4 cup lime juice
• 2 x 250g punnets strawberries, hulled and thinly sliced widthways
• 120g punnet raspberries

• Method

  1. Preheat oven to 190°C. Using an electric mixer, beat egg yolks and 1/2 the caster sugar until very thick and pale. Combine oil, lime rind and 3/4 cup water in a jug. With mixer on low speed, gradually pour mixture in, beating until just combined.
  2. Using an electric mixer, beat eggwhites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add remaining caster sugar, 1 tbs at a time, continuing to beat until thick and glossy.
  3. Sift flour, coconut and salt over yolk mixture and whisk until just combined. Using a large metal spoon, fold in eggwhite mixture in 2 batches. Spoon mixture into an ungreased 25cm tube (angel food) cake tin (from kitchenware stores). Level top then bake on lowest shelf in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Immediately invert cake tin, supporting it on its legs. Cool, inverted in tin (cooling the cake suspended prevents it from sinking).
  4. Using a palette knife, run knife around inner edge of cooled cake to release it from tin. Turn on to a plate. Combine icing sugar and enough lime juice to form a thick icing then spoon over cake, allowing it to drip down sides. Stand until set. Meanwhile, for caramel berries, combine sugar and 1/4 cup water in a small saucepan. Stir over low heat until sugar dissolves, then simmer without stirring until mixture forms a dark caramel. Remove from heat. Add lime juice and 1/4 cup water and stir well. Top cake with strawberries and raspberries, then place remaining berries in a heatproof bowl. Pour hot caramel mixture over and cool. Drizzle a little of the mixture over top of cake and serve with remaining berries.

  Notes

  • Angel food cake tin: This specially shaped tin is designed to make light-textured cakes. Use an aluminium tin for best results.

Chocolate vanilla cream cakes

Have your cake and eat it, too! Create these decadent cakes with half the fat of your usual favourites.

Cooking Time

40 minutes

Ingredients (serves 12)

• 3/4 cup self-raising flour
• 3/4 cup plain flour
• 1/3 cup cocoa powder
• 1/2 cup caster sugar
• 1/2 cup extra light olive oil
• 3 eggs
• 1/2 cup buttermilk
• 1 medium (200g) granny smith apple, peeled, grated
• 1/4 cup fresh raspberries
• 1/2 x 250ml tub Philadelphia cream for desserts
• 1 teaspoon vanilla essence
• 1/2 teaspoon icing sugar mixture
• Fresh raspberries, to serve

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  2. Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a medium bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Spoon mixture between prepared pan holes. Bake for 18 to 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool completely.
  3. Place raspberries in a bowl. Lightly crush with a fork. Add cream and vanilla. Stir gently to create a rippled effect.
  4. Cut cakes in half horizontally. Reserve 1 tablespoon cream mixture. Spread 1 cake base with 2 teaspoons of remaining cream mixture. Sandwich with cake top. Repeat with remaining cakes and cream mixture. Using a little of the reserved cream mixture attach 1 raspberry to the top of each cake. Dust with icing sugar. Serve.

Chocolate roulade with cointreau strawberries

Reveal a delicate chocolate sponge filled with fresh cream, just by popping open the fridge.

Preparation Time

30 - 220 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• Melted butter, to grease
• 6 eggs, separated
• 100g (1/2 cup) caster sugar
• 30g (1/4 cup) Home Brand Cocoa Powder
• 2 tbs plain flour
• 100g 70% cocoa dark chocolate, melted, cooled
• 2 tbs milk
• 300ml ctn thickened cream
• Cocoa powder, to dust

• Cointreau strawberries

• 500g strawberries, washed, hulled, halved
• 60ml (1/4 cup) Cointreau liqueur
• 2 tbs caster sugar

• Method

  1. To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate.
  2. Meanwhile, preheat oven to 180°C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm.
  3. Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined.
  4. Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined.
  5. Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake.
  6. Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries.

  Notes

  • Cook's tips: To freeze the roulade, after rolling up the cake with the cream filling, wrap it in 2 layers of plastic wrap and 1 layer of foil. Freeze, then thaw overnight in the fridge.

Chocolate cake with chestnut 'spaghetti'

This irresistibly moist chocolate cake is given the final touch with a luscious drizzle of chestnut puree.

Ingredients (serves 6)

• 100g good-quality dark chocolate
• (70% cocoa solids), roughly chopped
• 3 eggs
• 1 tbs caster sugar
• 100ml sunflower oil
• 1 cup (150g) plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 cup (50g) good-quality cocoa powder
• 75g almond meal
• 300ml thickened cream
• 2 tbs pure icing sugar, sifted
• 440g can sweetened chestnut puree (see note), chilled

• Method

  1. Preheat the oven to 180°C. Grease a 22cm springform cake pan and line the base with baking paper.
  2. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water). Remove from pan, stir gently until smooth, then set aside to cool.
  3. Place the eggs in the bowl of an electric mixer and beat on high speed until combined. Gradually add the sugar, and continue to beat until doubled in volume. With the mixer still on high speed, gradually drizzle in the oil, then continue to beat until the mixture is thick enough to form ribbons when you trail it on the surface.
  4. With the electric mixer on low speed, carefully pour in 100ml water and the melted chocolate. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder, then add the almond meal. Gently fold into the mixture with a metal spoon so you don't lose any air. Pour the mixture into the prepared pan, then bake for 1 hour or until a skewer inserted in the centre comes out clean.
  5. Remove cake from the oven and cool in the pan for 10 minutes, then transfer to a rack to cool completely. Whip the cream with the icing sugar to soft peaks, then spread over the top of the cooled cake. To decorate the cake, place the chilled chestnut puree in an piping bag with a small plain nozzle and pipe over the top of the cake in long, thin strands to form 'spaghetti'. Slice and serve.

  Notes

  • Sweetened chestnut puree is available from selected delis and gourmet shops.