Black Forest Layer Cake

Black forest cakes are a tried and true favourite for a reason – especially when cherries are in season and at their most flavoursome. This is another cake using the Milk Bar method of cutting out rounds from a large rectangular sponge cake, ensuring you get perfectly even layers every time.

While I made this into a 2-layer cake this time as it was a gift for a couple in quarantine who didn’t need a giant cake, the recipe actually makes a 3-layer cake.

Ingredients (serves 12-14)
Equipment
9 x 13 inch “quarter sheet pan”*
A 6 inch cake ring*
6 inch wide acetate roll
Sticky tape

Chocolate Ganache
120g dark chocolate melts
90ml cream

Cake
115g butter, room temperature
300g caster sugar
3 large eggs
120ml buttermilk
60ml canola oil
2 tablespoons chocolate ganache
2 teaspoons vanilla extract
1 teaspoon instant coffee
130g plain flour
15g cornflour
70g cocoa powder
1½ teaspoons baking powder

Cherry Jam
225g fresh or frozen cherries (pitted and chopped finely)
25g caster sugar
1 tablespoon cornflour

Buttercream
115g butter, roughly chopped, room temperature
2 teaspoons vanilla extract
2 cups icing sugar
1 tablespoons full-fat greek yoghurt, room temperature
½-1 tablespoon full-cream milk, room temperature

Cherry Milk Soak
40ml full-cream milk
25ml kirsch (cherry liqueur) or cherry juice

10-12 large fresh cherries, to decorate

Method

Chocolate Ganache
Add the dark chocolate and cream to a small saucepan and stir over a low heat until the chocolate is nearly melted. Remove from the heat and continue stirring until the chocolate is fully melted and smooth. Set aside (at room temperature).

Cake
Preheat oven to 180°C (160°C fan-forced). Spray the base and sides of a quarter sheet pan with cooking oil and line the base with baking paper.

Cream the butter and sugar together in a stand mixer, or a large bowl if using a hand mixer, on a medium speed until light and fluffy. Add the eggs and beat on high until combined.

Add the buttermilk, oil, 2 tablespoons of your pre-prepared chocolate ganache, vanilla and coffee into a small bowl and stir until the coffee has dissolved. Add this chocolate mixture into the the butter mix and beat on high for a few minutes, scraping down the bowl as required.

Sift the flour, cornflour, cocoa powder and baking powder into the batter. Beat on low until the mixture has just combined, and then pour the batter into the lined cake tin. Smooth out flat and tap the tray gently against the bench a few times to get out any air bubbles.

Bake for 25-35 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 15 minutes and then remove from the tin and place on a wire rack to cool completely.  

Cherry Jam
Place the cherries, caster sugar and cornflour into a saucepan over a medium heat. Stirring constantly, bring the mixture to the boil. Reduce the heat slightly and continue to stir until thickened.

Buttercream
Beat butter in a large mixing bowl with an electric mixer on medium speed for 1-2 minutes until butter is pale and creamy.

Add vanilla and 1 cup of icing sugar. Beat on a low speed to combine, then turn up to medium and mix for 30 seconds. Add the remaining icing sugar along with the greek yoghurt. Beat on medium speed until light and fluffy. If too stiff, add milk. If too wet, add extra icing sugar. It should be fluffy and spreadable.

Cherry Milk Soak
Add milk and kirsch to a small bowl and whisk to combine.

Assembling the Cake
Place your cake on a large chopping/bread board. Using the picture below as a guide, use a 6 inch metal cake cutter to cut out 2 rounds of cake and then two half pieces.

Image courtesy of ‘What Charlotte Baked’

Place the 6 inch cake ring onto a plate or cake stand. Line the inside of the cake ring with a ‘collar’ of acetate, taping the edges together to join.

Place the two half pieces of cake at the bottom and press down firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer. Carefully remove the cake ring (but leave the acetate).

Spoon 2 tablespoons of the milk soak over the cake layer. Allow to soak for about a minute. Spoon approximately one third of the chocolate ganache onto the cake layer, and spread evenly, ensuring the ganache gets right to the edges of the cake. Spoon half of the cherry filling on top of the ganache and spread out evenly to the edges of the cake. Add a few tablespoons of buttercream on top and smooth with a spatula to ensure the layer is (roughly) even.

Repeat this process for the second layer: cake, cherry milk soak, chocolate ganache, the remaining cherry jam and a thick layer of buttercream. If you need to, attach another round of acetate on top of your current cake collar (using tape to join the two collars) to ensure it is tall enough that all cake is supported.

Add the final layer of cake, spoon with the remaining milk soak and then top with the remaining chocolate ganache. Decorate with a ring of cherries and place in the fridge to set for a few hours. While the cake sets, add any remaining buttercream to the cake offcuts and enjoy as a snack!

Remove the cake from the fridge and gently peel away the acetate strip/s just before serving. Enjoy!

Recipe adapted from What Charlotte Baked ‘Black Forest Naked Cake’. Buttercream recipe adapted from The Sweetest Menu ‘Milk Bar Birthday Cake’.

*If you don’t have a quarter sheet pan and/or round cutter, you can use two 8 inch/three 6 inch round cake pans

Raspberry & Vanilla Trifle

We’ve never really been a trifle family, and the few trifles I’d tried before this one were often disappointing – mushy and bland. We decided we wanted to serve a trifle as a dessert option on Christmas day and so, after a bit of experimenting, I developed this vanilla and raspberry trifle with torched meringue topping. I hope you enjoy as much as I do! For the time poor, I have put in some cheats to make it an easier job.

Start this recipe at least the day ahead.

Ingredients (serves 12-14)
2 packets raspberry jelly
1 cup frozen raspberries

Sponge cake
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour

OR use 2 round unfilled sponge cakes (Woolworths brand do the job perfectly)

Vanilla custard
1 tablespoon vanilla bean paste
1.2L full cream milk
8 egg yolks
4 tablespoons caster sugar
2 tablespoons cornflour

OR approximately 1 litre of pre-bought custard (I like Paul’s Double Thick French Vanilla 900g)

Meringue Topping
2 egg whites
⅔ cup caster sugar
1 teaspoon vanilla extract

3 punnets of fresh raspberries, to serve

Method

Make the jelly according to packet instructions and pour into a 3L capacity trifle dish. Add frozen raspberries. Put in the fridge to set for at least 6 hours.

To make the sponge cakes, preheat oven to 160°C fan-forced. Grease two 20cm round, shallow tins and line the bases with baking paper.

Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form. Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.

Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins. Gently turn cakes onto wire cooling racks and leave to cool entirely. Store in an airtight container until required.

To make the custard, add vanilla bean paste and milk to a large saucepan on a medium-low heat and bring to the boil. Immediately remove it from the heat and leave to cool slightly.

Meanwhile, in a very large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.

Gradually add the warm milk, a tablespoon full at a time, whisking well between each addition. Pour the mixture back into the pan and cook gently on a low heat, whisking continuously, for about 20 minutes or until very thick. Leave to cool at room temperature then refrigerate until required.

To assemble the trifle, cut the sponge cake into squares approximately 6cm x 6cm. Add a layer of sponge cake pieces over the set jelly like so:


Top with half of the custard mixture. Place half of the raspberries, evenly spaced, on top of the custard.

Repeat – add a further layer of sponge cake, the remaining custard and top with raspberries. Refrigerate until required.

Just before serving (or up to 3 hours ahead), make the meringue. Whip the eggwhites with electric beaters until they’re light and fluffy. Add the vanilla and a tablespoon of the sugar and beat until combined. Add the remaining sugar, a spoonful at a time, beating between each addition until the sugar has dissolved. Once all of the sugar has been added you should have glossy white, stiff peaks.

Spoon the meringue mixture onto the top. Use a kitchen blowtorch to lightly toast the meringue. Serve and enjoy!

Watermelon, Pistachio & Goat’s Cheese Bites

These unique, tasty morsels are a perfect starter – especially for Christmas in Australia with the jewel-like pomegranate seeds contrasting beautifully with the pistachios.

Ingredients (serves 10-12)
1.6kg wedge seedless watermelon
¼ red onion, finely chopped
2 tablespoons olive oil (ideally extra virgin)
1 tablespoon red wine vinegar
¼ cup roasted pistachios, roughly chopped
½ cup pomegranate seeds
50g goat’s cheese, crumbled
¼ small fresh mint leaves

Method

Remove watermelon rind and discard. Cut the watermelon into 2cm thick slices. Using a 4cm round cutter, cut out rounds from sliced watermelon (you should have approximately 36).

Combine red onion, olive oil and vinegar in a bowl and season to taste. Whisk to combine. Add pistachio and pomegranate seeds and stir to combine. Spoon a little pistachio mixture onto each piece of watermelon. Top with goat’s cheese and mint. Enjoy!

Recipe adapted from Super Food Ideas, December 2019.

Fondant Christmas Cookies

Ingredients (makes approx. 25 large round cookies)
125g butter
½ cup sugar
1 teaspoons vanilla extract
1 egg
1 ½ cups plain flour
2 teaspoons mixed spice
1 teaspoon baking powder

Approx 200g white fondant icing
Icing sugar
Vanilla essence
Red and green food colouring

Method
Cream butter, sugar & vanilla using electric beaters until well combined. Add the egg and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Knead gently for 1-2 minutes on a lightly floured bench and then divide into 2 roughly equal pieces, cover with clingfilm and refrigerate for at least 30 minutes.

Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 5-6mm) and cut out circles using a large round cookie cutter. Repeat until you have used all the dough.

Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for approximately 12-15 minutes, or until lightly golden.

While the cookies cool, make your vanilla glaze by combining vanilla essence and icing sugar until you have a thick syrup consistency.

Divide your fondant icing into 3 roughly equal parts. Colour one red, one green and leave the other white.

Roll out your fondant using a rolling pin on a surface lightly dusted with icing sugar until 3-4mm thick. Use the same round cutter as for the cookie to cut out circles of fondant.

Brush each cookie with a small amount of the vanilla glaze and the top with fondant. Press down gently to ensure the fondant has adhered completely to the cookie. Stamp with a ‘Merry Christmas’ cookie stamp or decorate as desired. Repeat until all cookies have been decorated. Enjoy!

Recipe adapted from ‘The Best Valentine Sugar Cookies’ on Alice & Lois.com

Brookies (Brownie x Cookies)

I’ll be the first to admit that I was skeptical. As a brownie purist and cookie lover, I couldn’t imagine how ‘brookies’ could improve on perfection. Well, I’m happy to say that I was proven wrong! Brookies combine the rich chocolate fudginess of a brownie with the convenience and shelf life of a cookie. They also have both the crunchy side parts AND the fudgy middle of a brownie in the one morsel, so there’s no more fighting over who gets which brownie. To sum up, I’m mad at myself for resisting this trend for so long when they are JUST. SO. GOOD.

I ate (and, regretfully, shared) this batch too quickly to experiment, but I’m going to try making brooking sandwiches next time, with a peanut butter or caramel filling.

Ingredients (makes 24)
225g dark chocolate melts
75g butter, at room temperature
¾ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
¾ cup plain flour
¼ cup cocoa powder
1 teaspoon instant coffee
1 teaspoon baking powder

Method
Melt the chocolate in the microwave in 20 second bursts, stirring between each burst, until smooth and entirely melted. Set aside to cool slightly.

In a large bowl, add the butter, brown sugar, and white sugar together with electric beaters on medium-high speed until smooth and creamy (about 2 minutes). Add the eggs and vanilla, and beat on high speed for a further 2 minutes. Scrape down the sides and bottom of the bowl, then pour in the melted chocolate and mix on medium-high speed for 2 full minutes.

Add in the flour, cocoa powder, coffee and baking powder and beat on low speed until just combined. Cover the bowl with clingfilm and refrigerate the dough for 20 minutes.

Meanwhile, preheat the oven to 180°C (160 fan-forced) and line 2 large baking trays with baking paper.

Once chilled, roll the dough into roughly golf ball sized balls and place on the tray, leaving room to spread (I fit about 6 per tray). Bake for approximately 12 minutes or until the edges appear set and the top has a cracked appearance (don’t worry that the centre is soft, it will set as it cools). Remove from the oven and leave to cool. Enjoy!

Cookies will keep in an airtight container at room temperature for up to a week (but I doubt they’ll last that long!)

Recipe adapted from ‘My Favorite Brownie Cookies’ on Sally’s Baking Blog.

Chicken Pesto Pot Pies

These chicken and pesto pot pies are absolutely delicious and surprisingly quick, as they use both pre-bought pesto and pastry. Feel free to add/change the veggies as you like.

Ingredients (makes 6)
450-500g chicken thighs, chopped
40g butter
1 leek (white part only), thinly sliced
½ carrot, chopped finely
1 clove of garlic, chopped finely
4 button mushrooms, sliced
2 tablespoons plain flour
¾ cup chicken stock
¾ cup thickened cream
2 tablespoons basil pesto
2 sheets frozen puff pastry, thawed
Milk, to brush

Method
Pan fry your chicken over a medium-high heat until just cooked through. Set aside.

Preheat the oven to 180°C (160 fan-forced).

Melt the butter in a pan over medium-low heat. Add the leek and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mushrooms and cook for 1 minute, then add the flour and stir for a further minute. Gradually stir in the chicken stock, then bring the mixture to simmer. Add the cream and cook for 3 minutes, stirring, until thickened. Allow to cool slightly, then stir in pesto and season to taste. Add the cooked chicken and stir to combine.

Using your ramekins as a stencil, cut 6 pie lids from the puff pastry sheets. Fill each ramekin with the pie mixture and then top with a pastry lid. Make a small hole in the centre to allow steam to escape. Decorate as desired using pastry offcuts (I put initials on mine). Brush each pie lid with milk. Bake for 15-20 minutes or until golden. Enjoy!

Recipe adapted from ‘Chicken Pesto Pies’ in delicious. More Please (2010)

Lavender Cupcakes

I’ve always been intrigued by floral desserts and these cupcakes, inspired by the Hummingbird Bakery, have been on my to-bake list for years. With socially distanced spring picnics all the rage at the moment, I thought now was the perfect time to give them a try. I admit, I was a little worried that they might taste like Grandma’s soap, but I’ve made sure the lavender flavour is subtle, resulting in a delicious vanilla cupcake with a floral back note. If you’re keen to up your picnic game and try something new, give these a go!

I bought my dried lavender flowers from the Essential Ingredient online store, but it’s available at many gourmet and specialty food stores.

Ingredients (makes 24 cupcakes)
1 cup milk
1½ tablespoons dried lavender flowers
2¾ cups plain flour
2 teaspoons baking powder
200g butter, softened
1 ¾ cups caster sugar
4 eggs
1 tablespoon vanilla extract

Icing
¼ cup milk
¼ tablespoon dried lavender flowers
100g butter, softened
¾ tablespoon vanilla extract
4 cups icing sugar
A few drops of purple food colouring
24 small sprigs of fresh lavender (to decorate)

Method
Put the milk and dried lavender in a jug, cover with clingfilm and refrigerate for 2 hours. Repeat with the milk and dried lavender for the icing (in a separate jug/bowl).

Preheat the oven to 170°C (150°C fan forced). Line two 12-hole muffin trays with patty pans. Strain the lavender infused milk (for the cupcakes, discarding the dried lavender) and allow the milk to reach room temperature.

Sift together the flour and baking powder. In a different bowl, cream the butter with an electric mixer for 1-2 minutes. Add the caster sugar about a third at a time, beating for 2 minutes after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar has dissolved. Add the eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the infused milk and beat until combined. Repeat this process until all of the flour and milk is just combined.

Spoon mixture into the patty pans (filling each about ¾ full) and bake for 18-20 minutes or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack.

To make the icing, strain the remaining lavender infused milk (once again discarding the dried lavender). Cream the butter for 1-2 minutes in a large bowl using an electric mixer. Add the infused milk, vanilla and half of the icing sugar and beat for at least 3 minutes, until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the icing is a spreadable consistency. Add the purple food colouring a tiny bit at a time until the desired colour has been achieved. Add extra milk (plain/not-infused is fine) if too dry or extra icing sugar if too wet.

Once the cupcakes have cooled completely, use a spatula to apply a generous layer of icing to each cake and top with a sprig of fresh lavender. Enjoy!

Recipe adapted from the Crabapple Cupcake Bakery. Flavour inspired by the Hummingbird Bakery Cookbook

Milk Bar Style Funfetti Layer Cake

I’ve been a huge fan of Christina Tosi for years, ever since I tried her famous Crack and Candy Bar Pies at Ma Peche on my first trip to New York in 2012.

So, naturally, I had to visit one of her Milk Bar stores on my most recent trip to the US in 2019 and it did not disappoint! I tried a slice of her vanilla birthday cake and it was like no cake I’d tried before – somehow both nostalgic and completely innovative. Ever since then, I’ve wanted to bring a taste of Milk Bar to Adelaide, especially as travel is not on the cards for a while. With this recipe, I think I’ve succeeded.

I’ll be honest, this cake is not for the faint-hearted. It’s a labour of love and requires some unusual equipment: a 9 by 13 inch “quarter sheet pan”, a 6 inch cake ring, 6 inch wide acetate to make cake collars and thick high-quality sprinkles/”jimmies”. I managed to source all of these from eBay relatively cheaply, but it is an investment – I guess I’ll just have to make lots more of these cakes to justify the purchases!

Start this cake at least the day ahead of serving. I actually spread it out over 3 days to make it far less intimidating, I made my crumbs on the Thursday evening, the cake on the Friday evening and then the buttercream, milk soak and assembly on Saturday.

Ingredients (serves 14-16)

Crumbs
¼ cup white sugar
1½ tablespoons brown sugar
¾ cup plain flour
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons rainbow sprinkles
¼ cup grapeseed oil
½ tablespoon vanilla extract

Cake
230g butter, softened
200g caster sugar
1 tablespoon vanilla extract
3 eggs, room temperature
2¼ cups plain flour, sifted
3 teaspoons baking powder
1 cup full-cream milk, room temperature
¼ cup full-fat greek yoghurt, room temperature
¼ cup rainbow sprinkles

Buttercream
230g butter, roughly chopped, room temperature
3 teaspoons vanilla extract
4 cups icing sugar
2 tablespoons full-fat greek yoghurt, room temperature
1-2 tablespoons full-cream milk, room temperature
⅛ teaspoon baking powder

Milk Soak
60ml full-cream milk
1 teaspoon vanilla extract

Method

Crumbs
Preheat the oven to 150°C.

Combine sugars, flour, baking powder, salt, and sprinkles in a medium bowl and beat with electric beaters on low speed until well combined. Add the oil and vanilla and beat again to distribute. The wet ingredients will help the dry ingredients form small clusters; continue beating until that happens. Ideally, you want a mixture of large-medium and small crumb clusters.

Bake for 15 minutes. Cool completely and store in an airtight container (they will keep fresh for a week at room temperature or a month in the freezer).

Cake
Preheat the oven to 160°C fan-forced. Spray the base and sides of a quarter sheet pan with cooking oil and line the base with baking paper.

In a large bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until pale and creamy. Add eggs, one at a time, and beat after each addition.

In a separate bowl, combine flour and baking powder. Add half of the flour mix and all the milk to the butter/sugar mix and beat on a low speed until combined.

Add remaining flour mix and greek yoghurt and continue to mix on a low speed until just combined. Gently stir in sprinkles with a silicone spatula.

Pour cake into prepared pan and smooth the top. Bake for 25-30 minutes or until golden and a skewer inserted in the middle comes out clean. Set on a wire rack to cool completely.

Buttercream
Beat butter in a large mixing bowl with an electric mixer on medium speed for 1-2 minutes until butter is pale and creamy.

Add vanilla and 1 cup of icing sugar. Beat on a low speed to combine, then turn up to medium and mix for 30 seconds. Add an extra 2 cups of icing sugar, along with the greek yoghurt. Beat on medium speed until combined. Add the final cup of icing sugar, milk and baking powder. Beat on medium speed until the buttercream is light and fluffy.

Milk Soak
Add milk and vanilla to a small bowl and whisk to combine.

Assembling the Cake
Ensure all of your components are in easy reach. Set aside 12-14 large, roughly even-sized crumbs to use to decorate the top of the cake.

Place your cake on a large chopping/bread board. Using the picture below as a guide, use a 6 inch metal cake cutter to cut out 2 rounds of cake and then two half pieces.

Place the 6 inch cake ring onto a plate or cake stand. Line the inside of the cake ring with a ‘collar’ of acetate.

Place the two half pieces of cake at the bottom and press down firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer. Carefully remove the cake ring (but leave the acetate). Enjoy snacking on any residual cake offcuts while you work, or make into cake pops later.

Spoon 2 tablespoons of the milk soak over the cake layer. Add a few tablespoons of buttercream and spread into an even layer. Scatter over a handful of crumbs. Add a couple of extra tablespoons of buttercream on top (you don’t need to completely cover the crumbs) and smoothe with a spatula to ensure the layer is (roughly) even.

Repeat this process for the second layer: cake, milk soak, buttercream, crumbs, buttercream. If you need to, attach another layer of acetate on top of your current cake collar to ensure it is tall enough so that all cake will be supported.

Add the final layer of cake, spoon with 2 tablespoons of the milk soak and add the remaining buttercream to the top. Top the cake with the large crumbs you set aside earlier.

Place cake in the fridge for at least 1 hour to set. Gently peel away the acetate strip/s. Refrigerate until approximately half an hour before serving. Because the cake is so rich, cut into very small pieces (I use this method) to serve. Enjoy!

Cake inspired by Christina Tosi’s ‘Vanilla Birthday Cake’. Crumb recipe from Milk Bar Store. Cake, buttercream and soak recipe adapted from The Sweetest Menu ‘Milk Bar Birthday Cake’.

Passionfruit Soufflés

Last year my family and I visited the d’Arenberg Cube in McLaren Vale and had an incredible 3-course lunch at the award winning d’Arry’s Verandah Restaurant. Everything was delicious, but a particular favourite dish was the passionfruit soufflé. While we’re looking forward to dining at d’Arry’s again soon, in the meantime we’re enjoying this copycat version that’s pretty darn close to the real thing.

Soufflés have a reputation for being difficult, but please don’t be afraid of cooking them at home – they’re really very easy. Just make sure you serve immediately as they start to ‘deflate’ quickly.

Ingredients (makes 4)
20g melted butter, for greasing
Caster sugar, for dusting
⅓ cup passionfruit pulp
1½ tablespoons caster sugar
1 tablespoon lemon juice
2 teaspoons corn flour
2 teaspoons water
3 eggwhites
2 tablespoons extra caster sugar
Icing sugar, for dusting
Whipped cream or vanilla ice cream, to serve (optional)


Method
Preheat the oven to 180°C (160°C fan-forced).

Brush the inside of four ¾-cup ramekins with the melted butter, dust with caster sugar and place on a baking tray. 

Place the passionfruit pulp, sugar and lemon juice in a small saucepan over low heat and stir until the sugar has dissolved. Bring to the boil. Combine the cornflour and water in a small bowl and mix to form a smooth paste. Stir the cornflour paste into the passionfruit mixture and whisk continuously for 30 seconds or until the mixture has thickened. Cool the passionfruit mixture in the fridge for 5-10 mins. 

Place the eggwhites in a large bowl and beat with electric beaters until soft peaks form. Gradually add the extra caster sugar and beat until glossy. Gently fold cooled passionfruit mixture into the eggwhites until just combined. Spoon into the ramekins, smooth the tops with a butter knife and bake for 10 minutes or until risen and just golden.

Serve immediately dusted with icing sugar and with ice cream or cream. Enjoy!

Recipe adapted from Donna Hay’s ‘PASSIONFRUIT SOUFFLE’ and inspired by d’Arry’s Verandah Restaurant

Chocolate, Date & Ginger Slice

This slice always reminds me of my wonderful grandparents. Whenever I stayed with Grandma and Grandpa as a kid, in between playing shop in their walk-in pantry, dress-ups, cuddles and “helping” in the garden or kitchen, this slice made an appearance and never lasted long! I’m very lucky to still catch up with them regularly and can confirm that a piece (or two) of this slice is as delicious as I remember.

Ingredients (makes 48 pieces)
1 cup dates, chopped
½ cup uncrystallised ginger, chopped finely
½ cup white sugar
115g butter, cubed
6 Weetbix, crushed (approx. 2 cups)
225g dark chocolate

Method
Line a 28cm x 18cm slice tin with baking paper.

Cook dates, ginger, sugar and butter in a small saucepan over a medium heat until the butter is melted and the dates are soft. Stir in Weetbix and ensure the mixture is well combined.

Press firmly into lined slice tin and refrigerate 30mins or until set.

Melt the chocolate. Spread a thin layer of chocolate over the top and leave to set at room temperature.

Cut into approximately 48 pieces. Enjoy!

Recipe from Roma Hammond via Grandma