Known in Latin countries as Three Milks Cake, this delicately luxurious “self-saucing” cake can be made the day before or two hours ahead of the family arriving…
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Warm cake and chocolate sauce – what a great combination!
These traditional tea cakes use dried fruit. In the summer, make this with fresh berries instead.
Ready in 1 hour including baking, serves 8. This original cake recipe was given to me by Sydney-based chef Dietmar Sawyere – twice named New Zealand Chef of the Year in 1984 and 1985.
Years ago, my mother Jacqueline White discovered a yoghurt cake recipe in an old British newspaper.
This cake is best eaten the day it’s made. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt. We added a few blueberries to the mix for contrasting colour.
¾ cup milk 1 tbsp white wine vinegar 1 cup caster sugar 1 large egg ½ tsp salt ½ cup vegetable oil such as sunflower or rice bran oil 1 tsp vanilla essence 1½ cups self-raising
You can make the meringue discs in advance, then assemble the cake just before eating.
This tart cheesecake is easy to make and will be a hit with the whole family.
This recipe makes two cakes. You can easily halve the recipe if you want just one, but it freezes well and is the perfect gift for a friend.
If you’ve never baked a cake, this is a great “no fail” recipe to start your baking career with.