SWEET SENSATIONS

F O O D

Home-baked cakes are at the heart of many fond childhood memories. Repay the love and bake one of these delicious beauties for Mother’s Day

Beetroot & chocolate mud cake

Beetroot & chocolate mud cake

SERVES 8

INGREDIENTS

2 cups mixed macadamias and brazil nuts ¼ cup dried currants or dried cranberries 6 medjool dates, pitted 1⁄3 cup maple syrup 2 large beetroot (about 300g), coarsely grated, plus extra to serve 200g desiccated coconut, plus extra to serve 1⁄3 cup pure raw cacao powder 1⁄3 cup carob powder 2 Tbsp golden flaxseeds (linseeds), coarsely crushed Scraped seeds of 1 vanilla bean Shaved dark chocolate, for decoration

ICING

2 avocados, coarsely chopped 170g raw honey ½ cup pure raw cacao powder 2 Tbsp coconut oil, softened ½ tsp sea salt Scraped seeds of ½ vanilla bean

1 Line an oven tray with baking paper and place the ring from a 22cm-diameter springform cake tin on top; set aside. 2 Place nuts in a food processor and process to fine crumbs. Add dried fruit, dates and maple syrup and process until smooth. Add beetroot, coconut, cacao and carob powders, flaxseeds and vanilla seeds and blend until even in texture (add up to 2 tablespoons water if mixture is too dry). Press mixture into prepared ring and place in freezer until firm, about 40-50 minutes. 3 For the Icing, place all ingredients in a food processor; pulse until smooth. 4 To unmould cake, run a knife around inside of cake ring, then release ring and remove. Use a small spatula to spread icing over cake; refrigerate until set, 30-40 minutes. 5 To serve, garnish cake with extra grated beetroot, a sprinkling of extra coconut and chocolate shavings.

Goats’ cheese cake with figs & honey

SERVES 10

INGREDIENTS

500g cream cheese, at room temperature 250g goats’ curd, at room temperature (see Note) 75g butter, softened 4 eggs ½ cup raw caster sugar 2 tsp vanilla extract Finely grated zest of 1 lemon 6 black figs, cut into wedges Honey, to serve Chopped pistachios, to serve

ALMOND PASTRY

240g plain flour 200g butter, coarsely chopped 80g ground almonds ¼ cup icing sugar 1 egg yolk

1 Preheat oven to 175°C. Grease and line a 23cm-diameter springform cake tin lined with baking paper. 2 For the Almond Pastry, place flour, butter, almonds and icing sugar in a food processor and process to fine crumbs. Add yolk and 20ml cold water and pulse to bring dough together. Turn onto a lightly floured work surface and knead lightly until dough comes together. Press into base of prepared cake tin and refrigerate until firm, at least 2 hours. 3 Bake base until light golden and cooked through, about 30-40 minutes. 4 Meanwhile, place cream cheese, goats’ curd, butter, eggs, sugar, vanilla and lemon zest in an electric mixer and beat until combined and smooth. Pour over pastry and bake until set, about 30-40 minutes. Remove from oven and cool to room temperature, about 2 hours. Top with figs and pistachios, and serve drizzled with honey. Cake is best made on day of serving.

Note: Goats’ curd can be made by pouring 250g goat yoghurt into a sieve lined with muslin cloth set over a bowl. Add a pinch of salt and leave for three hours in a cool place until the liquid has drained, leaving a thick curd. Refrigerate, if not using immediately.

Goats’ cheese cake with figs & honey

Tres leches cake with bitter chocolate

Lemon pound cake with creme fraiche & roses

Tres leches cake with bitter chocolate

SERVES 6-8

INGREDIENTS

120g butter, melted and cooled, plus extra softened, for greasing 5 eggs ¾ cup caster sugar 1½ cups plain flour 1 tsp baking powder Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste 1½ cups evaporated milk 200g condensed milk 1 cup milk 300ml cream, whipped with ½ tsp ground cinnamon Grated bitter chocolate and Dutchprocess cocoa powder, for decoration

1 Preheat oven to 170°C. Lightly butter a 22cm-diameter cake tin and line with baking paper. 2 Place eggs and sugar in a bowl and use an electric mixer to beat until pale and tripled in volume, 5 minutes. Sieve in flour and baking powder, add vanilla and a pinch of salt. Fold to combine, then fold in melted butter. Pour mixture into prepared tin, smooth top and bake until puffed and golden, and a skewer inserted withdraws clean, 35-40 minutes. 3 Meanwhile, combine the three milks in a jug and set aside. Remove cake from oven, pierce all over with a skewer, then gradually pour milk mixture over cake, allowing it to be absorbed before adding more. Set aside to soak and cool, about 2-3 hours or overnight. 4 Serve topped with whipped cream, grated chocolate and cocoa.

Lemon pound cake with creme fraiche & roses

SERVES 10

INGREDIENTS

150g unsalted butter, at room temperature, plus extra for greasing 375g caster sugar 4 eggs, at room temperature 2 cups self-raising flour 200g creme fraiche, at room temperature Finely grated zest and juice of 2 lemons Crystallised rose petals, to decorate (available from select delis and cake-decorating shops)

LEMON SUGAR

¼ cup caster sugar Finely grated zest of 1 lemon

ICING

350g creme fraiche 70g icing sugar, sifted Finely grated zest of 1 lemon, plus 1 tsp juice

1 Preheat oven to 160°C. Lightly butter a 22cm-diameter cake tin and line with baking paper. 2 Place butter and sugar in a bowl and use an electric mixer to beat until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add flour and creme fraiche in alternating batches, starting with flour, until combined. Stir in lemon zest and juice, then spoon into prepared cake tin. Bake until cake is golden and a skewer inserted in the centre withdraws clean, 40-45 minutes. Cool in tin for 15 minutes, then turn onto a wire rack to cool completely. 3 For the Lemon Sugar, combine all ingredients in a small bowl; set aside. 4 For the Icing, place creme fraiche and sugar in a bowl and use an electric mixer to whisk to soft peaks, about 3-4 minutes. Fold in lemon zest and juice and spread over top of cake. Scatter with crystallised roses and lemon sugar and serve. Cake is best made on day of serving.

Persian love cake

SERVES 8

INGREDIENTS

3 cups (360g) ground almonds 1 cup (220g) raw sugar 1 cup (220g) brown sugar 120g unsalted butter, softened 2 eggs, lightly beaten 250g Greek-style yoghurt, plus extra to serve 1 Tbsp freshly grated nutmeg ¼ cup (45g) pistachios, coarsely chopped

1 Preheat oven to 180°C. Lightly butter a 22cm-diameter springform cake tin and line with baking paper. 2 Combine ground almonds, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips to coarse crumbs. Spoon half the mixture into cake tin, gently pressing to evenly cover base. 3 Add eggs, yoghurt and nutmeg to the remaining mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden, about 30-35 minutes. 4 Place on a wire rack and cool completely in tin. Serve with extra yoghurt. Will keep in an airtight container for up to 1 week.

Persian love cake

Apple tea cake

SERVES 10

INGREDIENTS

4 Granny Smith apples 30g unsalted butter, softened, plus extra for greasing 1½ cups golden caster sugar 5 eggs 1 tsp vanilla paste 2 cups self-raising flour 1 tsp sea salt 2 tsp mixed spice Icing sugar, for dusting 1 Peel, core and quarter apples, then thinly slice lengthways. Heat butter in a large frying pan over medium-high heat, add apples, sprinkle with 2 tablespoons sugar and saute for 8 minutes or until golden brown. Cool to room temperature. 2 Preheat oven to 180°C and butter and flour a 22cm-diameter cake tin. Using an electric mixer, beat butter until pale, add sugar, then whisk until well combined and doubled in volume. Add eggs, one at a time, whisking to incorporate before adding next. Add vanilla and whisk to combine. 3 Sift flour, sea salt and mixed spice into batter; gently fold until combined. Spoon half the mixture into cake tin. Spread apples evenly over batter and top with remaining batter. 4 Bake for 40 minutes or until a metal skewer inserted in the centre withdraws clean. Stand 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar just before serving.