Australian cakes range from the small lamington to the large Pavlovas and include sponges, caramel slices and sticky date puddings.
In this unusual upside-down cake, juicy slices of mango are topped with a simple, light sponge mixture flavoured with lime and coconut. After baking, the cake is turned out so that the fruit is on top. It is then dredged with icing sugar and caramelised to a golden brown under a hot grill.
This is a delicious lighter version of the traditional Aussie dessert served with a creamy syrup sauce.
A good friend gave this recipe to me and you could have a competition on guessing the ingredients of this fail proof cake and no person would pick it. Truly one of the moistest cakes you could ever find. I have not iced it because we enjoy it as it is just decorating the top with almonds. I am waiting on someone to ice it so I can see how it turns out!
This is a banana cake with added extras. However, it is a low in fat and sugar recipe.
Easy delicious moist fruit cake. Allow time for overnight soaking of the mixed fruit.
This is sponge as you expect it to be. Not buttery and heavy, but fluffy, not too strong in flavour (so the cream and jam can shine) and cuts lovely. Use 2 x 20cm tins for height, or one larger 22cm tin if you want a bigger cake (and will need to slice it half yourself if jamming and creaming the middle).
I usually make this moist cake in the days between Christmas and New Year so I can use up leftover pantry ingredients from Christmas baking. You could also add nuts or other dried fruit.
Totally simple, no fuss...but great tasting!
A gluten free and dairy free version of a much loved treat. I've halved the amount of sugar from the original recipe and it could be lessened even further as the bananas (and sultanas) add a natural sweetness.
Baked individual cheesecakes made with Illawarra Plum Sauce. An easy cheesecake for a special occasion.
Light and lovely tasting sponge how it is supposed to be. Fill with Cream and jam and dust with icing sugar on top. Or be a little traditional and ice the top and feather it with some colored icing by dragging a skewer through the lines. Either way it wont last long. And I am yet to have this recipe not work for me. I have had it since I was in school.
This cheesecake is delicious using in season ripe mangoes. I only use half a packet of sweet biscuits due to the sweetness of the mango. Make it the day before so it can chill overnight.
To make the Vegemite cheesecake, you will only need a very small dose of it. It will infuse the whole cake easily and the salty malty flavour harmonises perfectly with the sweetness of the cake. Also don’t forget, Vegemite is yeast extract; by adding it into the cake will make it even fluffier! I believe substitute the vegemite, with the new Cheesybite (AKA iSnack 2.0) will taste even better!
These are easy and delicious! Make sure your pumpkin is cold though :) Learn from my error - if it is warm/hot it makes for a super sticky dough - still works out delicious though.
A beautiful dessert built on a polenta and lemon aspen cake served with cream made with Australian Wild Rosella.
Shortbread base, a caramel layer and a dark chocolate topping-the classic Caramel Slice. Make sure you cut this into slices before the chocolate fully sets or the chocolate will crack while you're cutting.
Three Weet-Bix, sugar and coconut...the beginnings of a tasty treat coated in chocolate and sprinkled with coconut.
You can't go past the Weetbix slice for lunchboxes or an after school snack.
Biscuit base, yummy caramel in the middle and chocolate on top - what could be better! This caramel slice has coconut in the base.
Any type of plain cake can be used for these lamingtons - sponge cake, pound cake or Madeira cake. Ideally, make the cake the day before for best results, but the important thing is that the cake is completely cooled before icing.