The topping of this cake reminds one of Australia’s and New Zealand’s all time favourites, the ANZAC biscuit – with a delicious native twist
125g butter, softened
1 tsp vanilla essence
85g ground almond
1 tbsp cocoa
2 tsp Wattleseed ground https://www.flavoursofoz.com.au/product/wattleseed-roasted-ground/
30g shredded coconut
200g self raising flour
320g sour cream or natural yoghurt
50ml black coffee, strong
4 tbsp golden syrup
80g flaked almond
30g shredded coconut
80g rolled oats
Cake Method :
Cream the butter, sugar and eggs. Add all other ingredients and combine gently. Bake in preheated oven at 160 degC for 1 hour until cooked through.
Topping Method :
Place butter, water and sugar in a saucepan and heat gently while stirring. When the mixture is pale gold, remove from heat and stir in the remaining ingredients. Pour this mixture over the cooked cake then return to the oven for 10 minutes or until topping has set.
Guaranteed WOW-factor. Claudia’s Apple Cake with Strawberry Gum.
Here is the recipe:
125 ml apple puree
3 large Granny Smith apples – diced
375 g self-rising flour
1 tsp mixed spice
1 tsp cinnamon
1 tsp forestberry (strawberry gum)
2 cups of sugar
½ tsp salt
125 g butter
3 large eggs
½ cup of vegetable oil
2 tsp vanilla essence
Melt butter in bowl. Add all ingredients, except apples. Mix with electric mixer. Fold in diced apples and pour in prepared cake tin (approx. 22 cm diameter).
Bake in preheated fan forced oven at 180C for 50 min or until firm and golden on top
Damper is an iconic and traditional Australian dish (soda bread), historically prepared by swagmen, drovers, stockmen and other travelers. Our recipe uses Aniseed Myrtle as flavouring
Ingredients: (for 12 pieces)
500 g self-raising wholemeal flour
2 tbsp aniseed myrtle ground
½ tsp mountain pepper
15 ml macadamia nut oil
200 ml milk
Pre-heat oven to 180°C. Mix flour and aniseed myrtle. Add oil and milk and mix roughly using hands (do not overwork). Roll into log and divide into handful sized balls. Place the damper onto a flour dusted baking tray and bake for 15-20 min. until golden brown.
A native twist to an all-time favorite with your coffee.
250 g butter
1/2 cup caster sugar
2 tbsp wattleseed
2 1/2 cups plain flour
1/2 cup rice flour
Cream butter, sugar and wattleseed. Mix in remaining ingredients.
Spread mixture into a baking tray, cover with greaseproof paper and press into a slice about 1 centimetre thick.
Bake at 170ºC fan forced for 20-30 minutes. Slice while still hot.
One of Claudia’s most successful cakes is the Lemon Myrtle Cheesecake. Our customers at the cafe always make sure this cake is available when booking a table. Here is the recipe:
1 packet biscuits (Butterscotch, Nice or similar)
80 g unsalted butter
500 g cream cheese
150 g castor sugar
1 tbsp lemon juice
3 tsp ground lemon myrtle
400 g cream
2 tsp gelatin in 50 ml hot water
To make base, melt butter and combine with crushed biscuits. Press into cake mold and set in fridge.
For filling, whip cream and set aside. Combine cream cheese, sugar, lemon juice and lemon myrtle and beat until smooth. Add gelatine dissolved in hot water and fold in whipped cream. Pour mixture onto base and set in fridge