Raspberry and Vanilla Snacking Cake

This cake came about because I bought 12 punnets of raspberries for $12 and then had a freezer full of raspberries. Not a bad problem to have, but amongst all the bread we also had in the freezer it felt like something needed to be used up! 

I liked the idea of just adding some of the raspberries to a nice plain vanilla cake and being able to snack on it whenever it felt necessary. This cake is fairly decent in size so you could definitely snack on it with a few other people as well.

The cake could have a few more raspberries in it than I have suggested in the recipe, maybe 200g or 2 cups if you would like it more filled with fruit. 

The cake could be iced with a simple glaze icing if you like, but I liked the simplicity and ease of a dusting of icing sugar. Plus I love the crisp top and sides of a plain cake like this one on the first day it is baked, which will get a bit lost if there is icing. It also means you don’t have to wait for the cake to be completely cool to eat it if you aren’t waiting to ice it - a win win in my books!

Raspberry and Vanilla Snacking Cake

Ingredients:

225g unsalted butter, softened

340g caster sugar  

1 tsp vanilla bean paste

1 tsp vanilla extract

3 eggs

375g self raising flour 

220ml milk 

150g (1.5 cups) frozen raspberries

1-2 tsp icing sugar, for dusting

Method: 

Preheat oven to 160 degrees Celsius and line a 23cm square cake tin with baking paper.

In the bowl of a stand mixer cream the butter, sugar and vanillas until pale and fluffy.

Add the eggs one at a time, mixing well after each. 

Then add half the flour mix to combine. Add the milk and mix (you might want to cover your mixer with a tea towel for the first few seconds while the milk begins to incorporate). Then add the remaining flour and gently mix on low speed until it is incorporated and there are no lumps.

Pour half the batter into the prepared cake tin, then top with half the raspberries and push them into the batter a little. Then cover with the remaining batter and top with the remaining raspberries (no need to push the raspberries into the batter, the batter will swallow them up as it cooks and rises).

Bake for about 1 hour or until the cake is nicely golden and a skewer comes out clean. 

Allow to cool in it’s tin for a few minutes before turning out onto a wire rack to cool further. 

Once the cake has cooled down a bit, but is still a little warm dust over the icing sugar and serve (with nice cream if you have it). 

Serves 12 (at least), store in an airtight container, will keep for a few days. 

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Crema di Pistacchio Cake

I wasn’t planning on sharing this recipe on the blog since it is quite similar to a few other pistachio cakes already on here. But when I shared this cake on my Instagram stories on the weekend, a few people asked for the recipe/expressed interest in making it so I thought it would be easiest to put it all here.

Both the cake and the icing are based on recipes that are already on my blog. The cake is based on this recipe (which in turn is based on one by Skye McApline which is referenced below). The only real change to the recipe is using the crema di pistacchio spread in place of the pistachio butter and melted white chocolate.

The icing is loosely based on this one I made last Easter with Biscoff spread, and I can highly recommend it as the pistachio flavour comes through really well in the buttercream.

The flavour in the cake is more subtle compared to using homemade or bought pure pistachio butter, as is the colour. If you don’t have a lot of crema di pistacchio, or can’t find it at all, I would recommend using the original recipe. Crema di pistacchio is still difficult to buy here in Australia, plus it can be quite a pricey thing to buy, so if you only have a small jar of it I wouldn’t recommend using the whole thing in a cake.

I have tried three brands of crema di pistacchio (or crema al pistacchio), and all have been very tasty. The colours vary a little, and sometimes the percentage of pistachio as well (I compare this based on whether pistachio is the first ingredient on the ingredients list).

I have pictured below the ones I have bought before, plus the original picture from Skye McAlpine’s Instagram stories back in late 2019 that initially set off my search for a jar of my own. That along with her original recipe for this type of cake, have set me on a real pistachio adventure the last couple of years - it has been tasty and expensive and I’ve loved every minute of it (despite the expensive part!).

I recently found where I could buy crema di pistacchio online here in Australia via La Dispensa. Which has been great since the importation of goods from overseas has been inconsistent and sometimes non-existent since the pandemic began, and the shops I know that usually stock it haven’t always had any as a result.

I was excited to find that La Dispensa sold 1kg tubs of crema di pistacchio which probably made my year to be honest. I got one, and decided that armed with so much crema di pistacchio I could use some to make this cake and try out a pistachio buttercream. Usually to make this cake, it would use a whole jar of the spread which makes it quite an expensive cake. I also didn’t think it was worth using a jar on just one thing since the flavour was subtle once baked, and there is so much joy in eating this spread on toast, crumpets etc etc.

The amount of the spread needed for the icing is much less, so you can always combine the original version of the cake with the pistachio buttercream and you will still have a very delicious cake.

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Crema di Pistacchio Cake

Ingredients: 

200g unsalted butter, softened

200g caster sugar

1 tsp vanilla extract

180g crema di pistacchio

3 eggs

120ml buttermilk / 120g yoghurt

200g self raising flour

Ingredients for the Buttercream: 

150g unsalted butter, at room temp

190g icing mixture/icing sugar* 

80g crema di pistacchio

Method: 

Preheat oven to 170 degrees Celsius and line a 20cm round cake tin (I find using a springform one is easiest). 

In the bowl of a stand mixer beat the butter, sugar and vanilla until pale and creamy. Add the crema di pistacchio and mix until combined. 

Add in the eggs one at a time, then add half the flour and mix on low speed until combined. Then add the buttermilk/yoghurt and mix until well combined. Add the remaining flour and mix on low speed until combined and the batter is smooth.

Transfer the batter to the prepared cake tin and bake for 50 minutes. Then cover the cake with foil (the cake will be quite browned by now) and bake for a further 20-25 minutes, or until the cake is cooked through. A skewer will come out clean when the cake is cooked through. 

Allow the cake to cool in its tin for a few minutes, then turn out on a wire rack to cool further.

To make the icing, beat the butter using a stand mixer and the paddle attachment for 1-2 minutes, or until it is pale and creamy. Add in the icing sugar, and beat for another 1-2 minutes or until the icing is fluffy. 

Add the crema di pistacchio and mix until combined.

Spread the buttercream over the top of the cake and enjoy!

Serves 10.  

*I always use the CSR Soft Icing Mixture (the one in the pink packet) as it won’t need sifting before it is used. If you are using pure icing sugar it will need to be sifted first. 

Recipe note 15/07/2024 - you can also bake this cake in a square cake tin (20-23cm) and it will not need as long in the oven. It should take 40-50 minutes and you won’t need to cook for the further 20-25 mins with the cake covered in foil.

Reference: ‘A Table for Friends’ by Skye McAlpine (Bloomsbury Publishing, 2020) p.232.

An Aussie Pav for Christmas

I have posted a handful of Pavlova recipes on my blog over the years. I love a Pavlova, it was my favourite dessert that my Grandma would make and it has been quite a permanent feature in my life.

Christmas in Australia is an excellent time for a Pavlova (or ‘Pav’ as we Aussies like to shorten it to!). The pavlova itself can be made in advance, and it is a nice light dessert after a filling Christmas lunch or dinner.

This recipe for pav is the more traditional Australian take on the dessert, compared to the previous recipes I’ve shared. It is based on my Grandma’s recipe which is always the recipe I turn to when I want to make a pav. I shared her original recipe here a few years ago. That one makes a slightly smaller pav and doesn’t have any toppings as that’s how I liked to eat it as a child. Times have very clearly changed since then!

Topped with cream, berries and cherries its delicious and makes the most if the excellent in season fruit we have here at this time of year. You could also top your pav with mix other types of fruit, like mango, kiwi fruit, strawberries, stone fruit etc. It’s really up to you and what you most like to eat.

I haven’t given quantities for the fruit as you can put as little or as much as you like, just go with what looks good. I tend to put a whole punnet of blueberries and raspberries and add in a few cherries, maybe some cut up strawberries and a few edible flowers if I can get any.

If you have any leftovers you can cover the pav and store in the fridge for about 2 days.

An Aussie Pav for Christmas

Ingredients:

6 egg whites

375g caster sugar

1.5 tsp white vinegar

1.5 tsp vanilla bean paste or vanilla extract

30g cornflour

For the Topping:

300ml pouring cream

1/2 tsp vanilla bean paste

mixture of berries, such as blueberries and raspberries

handful of cherries

edible flowers, optional

Method:

Preheat oven to 200 degrees Celsius. Line a large baking tray with baking paper. Trace a circle on to the baking paper, using a plate or cake stand that is about 26-28cm in diameter (you can use whatever plate you will serve it on later).

Add the egg whites to the bowl of a stand mixer, and beat using the whisk attachment for 5-6 minutes. Gradually add the sugar during this time, a tablespoon or so at a time.

Add the vinegar and vanilla and continue to beat until the mixture is glossy and holding its peak.

Sift the cornflour over the mixture and gently fold into the meringue using a spatula until just combined.

Using your finger, place a tiny amount of the meringue mixture under two corners of the baking paper on the prepared tray. This will keep your baking paper in place whilst you shape the pavlova.

Place the meringue onto the prepared tray, keeping within the traced circle. Spread it out using a spatula, keeping the sides of the pavlova high and the middle a little lower (so it can hold the cream and fruit later!). I like to leave a little gap between my pav and the traced circle, rather than pushing the meringue right to the edges. The pav will expand a bit as it cooks, and if you’ve traced around the serving plate you will use later on, this way the pav will still fit on the plate rather than expanding past the traced circle, and therefore becoming bigger than your serving plate or cake stand!

Turn the oven down to 125 degrees Celsius and cook the pav undisturbed (don’t open the oven!), for 1.5 hours. After 1.5 hours, turn the oven off and leave the pav to cool completely in the oven (leaving it overnight to cool is best if you can).

Just before you are reading to serve your pav, whip the cream and the vanilla until the cream has thickened and forms soft peaks.

Spread the cream over centre of the pav, and decorate with the berries (or your fruit of choice), and some edible flowers if you wish.

Serves at least 10 (depends on how generous your slices are!).

Christmas Shortbread Biscuits

This recipe for shortbread is exactly how my Grandma made them. Cut into shapes (using the cutters pictured), topped with half a glacé cherry.

I have always loved this recipe, and even though it’s not strictly a festive recipe, I find Christmas is when I most often think of it and want to make it.

Along with Pavlova (you can find my Grandma’s recipe for that here), these shortbread were my favourite thing Grandma made. I recall making them with her as a child, and eating the glacé cherries before they even made it on to the biscuits!

I even remember the last time she ever made them for me. I had an afternoon tea for my 21st birthday and Grandma asked what she could bring. I initially said she didn’t need to bring anything, but I could tell she was a little disappointed at that response.

I then thought of these biscuits and called her back and asked her to make them for my birthday. I’m so glad I did, as even though that was a few years before she died, I don’t recall enjoying her shortbread again.

Now I make them, often at this time of year. I use the cutters she used, and the taste and smell of them reminds me of her. They are simple to make, yet super delicious. Even if you don’t have much time to bake over the holidays, give these a go as the few ingredients and little time needed culminate in the most comforting cheery biscuit.

If you like you can add the seeds of one vanilla bean or 1 tsp of vanilla extract or paste to the biscuit dough when you are mixing the butter and sugar together. I love using vanilla, but since my Grandma didn’t include it in her recipe I have left it out this time.

Christmas Shortbread Biscuits

Ingredients: 

160g unsalted butter, softened (at room temp)

60g caster sugar 

250g plain flour 

14 red glacé cherries, approx.

Method: 

Preheat oven to 150 degrees Celsius, and line two large baking trays with baking paper. 

Place the butter and sugar in the bowl of the stand mixer and beat with the paddle attachment until well combined. 

Add the flour and mix on low until a dough starts to form.

Lightly flour your work surface, and tip the dough out. Bring together with your hands then roll out with a rolling pin until it is about 2mm thick. Dust the top of the dough and the rolling pin with a little flour if the dough sticks to your rolling pin.

Cut out biscuits with a 6cm (approx.) biscuit cutter, and transfer to the prepared trays using a palette knife. Bring the scraps of dough together with your hands, roll out again and cut out more biscuits, repeat until the dough is all used up.

Cut the glacé cherries in half, and gently push half into the centre of each biscuit.

Bake for 15-20 minutes, turning the trays around halfway through to ensure even cooking. 

The shortbread shouldn’t go very golden in the oven, they will be ready when the edges start to colour and if you gently check the underneath of one you can see it has cooked and is a little golden in colour.

Allow to cool on the trays or transfer to a wire rack. 

Makes about 28 biscuits with a 6cm biscuit cutter, however it will depend on the size of the cutter you use.

Easy Christmas Fruit Slice

I created this slice because I had wanted to try and make a fruit cake this year, but every time I thought about it just seemed like sooooo much effort. 

So I made a slice instead and it was considerably quicker and easier to make, and still has some of the Christmas fruit cake elements. I used my favourite dried fruit from Singing Magpie Produce, and a decent amount of vanilla extract as the ‘alcohol’ element. You could add a little more dried fruit and nuts to this recipe if you wanted it a bit more fruit heavy (say 300g fruit, and 2 tbsp each of the nuts). You could also add some festive spices to the mix as well if you felt like it.

You don’t have to decorate the slice with any festive sprinkles, I just had some so I thought I would use them. Otherwise it’s a nice, slightly crumbly slice, perfect with a cup of tea and none of the end of year fuss I imagine making a traditional fruit cake comes with. This slice is also a great one to make a day or so in advance as the flavour gets even better after the day of baking.

Easy Christmas Fruit Slice

Ingredients:

120g unsalted butter

250g brown sugar 

1 tbsp vanilla extract

2 eggs, beaten

340g self raising flour 

240g mixed dried fruit, chopped if in large pieces

1 tbsp slivered almonds

1 tbsp slivered pistachios 

Icing: 

50g icing mixture/sugar

2 tsp lemon juice 

Festive sprinkles, optional

Method: 

Preheat oven to 160 degrees Celsius, and line a 30 x 20 cm slice/lamington tin.

In a small saucepan add the butter, brown sugar and vanilla. Heat over low/medium heat and stir until the butter and sugar have melted together. 

Tip the butter mixture into a large bowl, and allow to cool down if it’s quite hot. Mix in the egg and make sure it is well combined. Then add the flour and mix until almost combined. Then the dried fruit and nuts and mix until everything is combined and there are no lumps of flour.

Tip the mixture into the prepared tin and using a spatula evenly spread the mixture out. Bake for 35 minutes or until the slice is a nice golden colour and the centre of the slice doesn’t wobble.

Allow the slice to cool in it’s tin for a few minutes, then remove from the tin and place on a wire rack to cool completely. 

Once cooled make the icing by mixing the icing mixture/sugar together with the lemon juice, and using a spoon drizzle evenly over the slice. Before the icing dries, decorate with some festive sprinkles, sticking them where the icing is (optional). 

Once the icing has had a little time to set, cut the slice in to about 15 pieces.

Serves 15, store in an airtight container, will keep for about 5 days. 

Christmas Gift Guide for Foodies 2021

It’s that time of year again, Christmas Gift Guide time. Christmas seems to be rolling around incredibly quickly this year, I’m sure our various lockdowns have had something to do with it.

Whether you are looking forward to it or feel like having a year off, here are some fun local Australian based gifts from (mostly) small businesses for the foodies in your life. Or just yourself - we all need a pick me up now and then! 

Tea Towels from Bec Fing Designs

Bec Fing Designs* Tea Towels - Finally some super bright and colourful linens! Bec Fing Design’s Tea Towels (and her whole range really), are such a fun sight to behold and are great for the colour lovers in your lives. Everything is made in Goondiwindi Queensland, and are based on paintings by Bec. 

Pantone Tea Cups from Rabbit Hole Tea - When I saw these I was instantly in love. I haven’t bought any for myself (yet), but I feel it’s only a matter of time. I really like the pink and the green cups, and paired with one of Rabbit Hole’s teas (I can highly recommend Ginger Snap), it would make a lovely gift.

Tea & Blooms Tea Towel from Tilly’s Table

Tilly’s Table Tea Towels - I am still obsessed with everything Tilly creates, and her tea towels are no exception. These are the type of tea towels that will instantly beautify your kitchen and take pride of place as ‘the good tea towel’. I also love the cards Tilly produces, especially these new Australian Summer ones. Everything made by Tilly are photographs by her, with her amazing styling and use of florals.

Small Rock Candy Vases by Yo-Dan

Yo-Dan Glass Vases - These amazing glass vases are made in Adelaide, and they are truely some of the most beautiful work I’ve ever seen. The vases come in different sizes (pictured here are the small size - light pink and green vase is called ‘paradise rock candy’ and darker pink and purple vase is called ‘rose rock candy’), and there are cups too. There is a Yo-Dan online store restock planned for this weekend (Sunday November 28 2021, 7pm Adelaide time).

Harvest Apron by Gorman x Stephanie Alexander Kitchen Garden Foundation - This is the cutest apron I’ve seen in a while! And I know I’ll be pretty disappointed if I don’t manage to get myself one. Along with a few other items like kids clothes and a picnic rug, the profits from this collab will be contributed to the Stephanie Alexander Kitchen Garden Foundation.

Small Jug by Ruby Pilven Ceramics

Ruby Pilven Ceramics Jug - I love everything Ruby makes, especially the kitchen/baking ware like this jug (this is the small size). I love her colourful style and use of metallics in some of her designs. Everything is handmade by Ruby in Ballarat, Victoria.

Spreads by Messina - I think these sets of Spreads made by Gelato Messina would make a lovely gift. You can buy them from their online store so you don’t need to live close to a Messina store to get them. They have two sets, the Christmas Spreads which contains Dulce De Leche, Choc Hazelnut Spread and Pistachio Fudge Spread and Signature Spreads which has Waffle Cone Spread, Choc Hazelnut Spread and Dulce de Leche. You know which set I picked!

A Year at The Market Subscription from Naomi Loves

Naomi Loves A Year At The Market Subscription - I have been subscribed to A Year at the Market all year and have so enjoyed receiving a guide each month. Each guide is designed by Naomi with her magnificent illustrations, along with two printed cards each month with an illustration of the fruit or vegetable which is the topic of that months guide. A lovely present for a food or market lover in your life, or a year long present to yourself. 

Italian Food from La Dispensa - For the Italian food lover in your life (all of us?!). I recently found La Dispensa when I was googling ‘crema di pistacchio australia’, as I do every few months and finally came across a local business who not only sells crema di pistacchio, they sell 1kg tubs of it (!!!), AND so.many.other.Italian.goodies! They have what looks like every type of panatone possible, and the fancy Dolce & Gabbana food collabs too which would make a great gift (I obviously want this one).

Iced Voco and Strawberries Felt Food by Catering by Lucy Alan from Wattle and Twine

Handmade Felt Food by Catering by Lucy Alan from Wattle and Twine - These are just so cute! I know they are made for children, but I really couldn’t resist these when I first discovered them. The selection of food available has expanded since I first bought some, and you can also get choc chip biccies, fried eggs, fairy brad and more, along with the Iced Vovos and strawberries pictured here.  

Feather and Nest Tea & Toast ’Bake’ Letter Parcel - For the stationary lover! I adore Kim’s Tea & Toast Boxes, and this little Tea & Toast Letter Parcel is the perfect little gift to pop in the post for someone who loves baking and stationary. Kim curates these parcels and there is always a gorgeous illustration from her son Lew in there too.

Variety Gift Box from Grounded Pleasures

Grounded Pleasures* Variety Gift Box - The ultimate gift for the chocolate lover in your life! A 50g mini of every Grounded Pleasures drinking chocolate, plus their chai. A great way to try them all. Add a packet of their marshmallows to your order and you’ll be set for hot or iced chocolates for the festive season!

Handmade Chocolates by Meltdown Artisan, Ms Peacock and Chocolate on Purpose - If you are looking for delicious, interesting handmade chocolates from excellent small businesses these are the businesses I would look to first!

Olsson’s Sea Salt Flakes Stoneware Jar

Olssons Sea Salt Flakes Stoneware Jar - I bought this canister of salt a few months ago, well, because the canister is really nice looking! However I’ve actually used quite a lot of the salt, and have found having the canister on the bench really handy, especially with it’s little spoon attached to the jar. It would make a lovely gift, as would the Christmas special Gift wrapped version of the salt. I also really like the Sea Salt Flakes made in collaboration with EmmyLou Loves. 

*The tea towels by Bec Fing Designs are a mixture of those I have purchased myself and been gifted by Bec. 

*The Grounded Pleasures Mini’s Gift Box was gifted to me by Grounded Pleasures as part of a paid photography job. Image used is from that paid project, however the recommendation is my own and not part of the paid project in any way. I love the Grounded Pleasures products and buy them myself when I am not working with them.