Recipe: Megan Muldowney, The Cafe Baker | Photography: Tracie Heasman Brownie Base 60g butter, softened ½ cup sugar 1 egg ½ tsp vanilla essence 1/3 cup self-raising flour 4 tbsp cocoa 100g chocolate, roughly chopped Chocolate Mousse Filling 150g chocolate, chopped 1 cup cream 2 tbsp cocoa 3 egg whites Mallow Topping 100g white marshmallow…
Easter and baking go hand in hand, but if dried fruit isn’t your thing or perhaps you’ve already had your fill of hot cross buns, I suggest giving babka a try. Babka is a cake made from sweet yeast dough in Eastern European countries, traditionally on Easter Sunday. But to confuse matters, babka, also known…
Photography: Tracie Heasman These are an ode to a childhood favourite, coconut ice, but with a lot less sugar. I flavoured the icing with freeze dried raspberry powder which you can get from good food stores like Dante’s in Cambridge, Red Kitchen in Te Awamutu or Bin Inn Dinsdale, but a pink food colouring would…
Photography – Tracie Heasman Cake 75g butter 1 cup sugar grated rind of a lemon 4 egg whites 1 cup flour ¼ cup ground almonds 1 tsp baking powder Cream the butter and sugar and lemon rind together until fluffy. Beat in the egg whites then fold in the dry ingredients. Pour into a lined…
Recipe by Megan Muldowney, The Cafe Baker Images by Tracie Heaseman This vanilla infused sponge is beautiful and will please nearly everyone as it’s decadent but not too rich. The sponge can be made ahead of time and frozen. The meringues can also be made in advance and stored in an airtight container, making the…
In our Winter edition Megan Muldowney created some beautiful cakes using honey, these are one of them. Ginger Lemon Crumb 3 tbsp brown sugar 2 tbsp sugar ½ tsp ground ginger, sifted ¾ cup plain flour zest of 1 lemon 50g butter, melted Cream Cheese Mixture 250g cream cheese ¼ cup honey (not liquid) zest…
(Gluten free, refined sugar free, vegan) Base 1 cup cashews 1 cup almonds 1 cup coconut, dried 1 cup dates, chopped 3 tbsp cacao powder Put all nuts, coconut and cacao in a food processor. Blitz until consistency of fine breadcrumbs. Add in dates and blitz until mixture comes together and dates are processed. Press…
We were lucky enough to get the team at The Fat Pigeon in Piopio to share this wonderful recipe. In the cake mixer place: 2 cups wholemeal flour 1 cup plain flour 2 tsp baking powder ½ tsp baking soda 2 cups rolled oats 2 cups brown sugar 1 cup coconut Then add: 2 lightly…
I can’t claim credit for this slice as it is pretty much a recipe for a cake by Clair Aldous from Dish Magazine. Her version used raspberries but I have just been in love with the gorgeous apricots from the Waikato Farmers Market this year. I have also made it with cherries and can imagine…
You don’t have to assemble these cakes in jars – but we think they look fantastic! Megan from Red Kitchen created this recipe as part of a picnic feature. Every component of this cake is delicious. Try the coconut curd in little coupes with raspberries and coconut crispies. Coconut Cake 150g butter, softened 1 ½…
