White Chocolate Cake
Beat butter and sugar until creamy, beat in vanilla and eggs one at a time. Grease 23 cm deep round cake pan, line base with greased paper. If cake becomes too dark, cover loosely with aluminium foil after 30 minutes. Combine cream and melted ... [... more]
Nestlé |
Sticky date pudding
Preheat oven at 180°C/160°C fan-forced and grease a deep 22cm round cake tin, line base with baking paper. Combine dates and bicarbonate in medium bowl pour hot water over and leave to stand for 10 minutes. In food processor, blend date mixture .. [... more]
Australian Womens Weekly |
Banana cake with caramel-custard topping
20cm round cake This cake can be eaten when cooled, the topping will be soft at this stage.The cake can also be chilled in the fridge for several hours or overnight. This will give a firmer topping. Store cake in the refrigerator. Melted butter, ... [... more]
Better Homes & Gardens Australia |
Black Sapote Torte
Cream butter and sugar. Beat eggs and add very slowly. Mix well. Stir in half sifted flour, half milk and half black sapote then repeat. Add bicard of soda. Place mixture into 3 greased 25cm round cake tins and cook for approximately 35 - 40 ... [... more]
Tropical Fruit World |
Lemon polenta cake
1. Preheat the oven to moderate (180C). Brush a deep, 22cm round cake tin with melted butter or oil. Line the base and sides with baking paper. Beat the butter and sugar in a large bowl with electric beaters until light and creamy. Add the rind ... [... more]
Better Homes & Gardens Australia |
Sour Cream And Blueberry Teacake
Preheat oven to 180°C. Grease and line a 22cm round cake tin. Cream butter, sugar and lemon rind together until light and fluffy. Add eggs one at a time and then the vanilla. Fold through flours and baking powder and sour cream in three ... [... more]
Australian Womens Weekly |
Chocolate Easter cake
Combine cocoa and water in a small bowl; whisk until smooth. Cool. Preheat oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan, line base with baking paper. Beat butter and sugar in a small bowl with an electric ... [... more]
Australian Womens Weekly |
Easy-mix Golden Syrup Coconut Cake
Preheat the oven to moderate (180 degrees C). Grease a deep 20cm round cake pan; line the base with baking paper. Combine the butter and syrup in a medium saucepan, cook, stirring, over a low heat, without boiling, until the butter is melted; ... [... more]
Australian Womens Weekly |
Beaut Mud Cake - TAMMY SMITH, VIC 'DOB IN A MUM'
Preheat oven to 160°C or 140°C fan-forced. Grease and line a 22cm round cake tin. Combine butter, chocolate, cocoa, coffee powder, water and vanilla in a medium saucepan. Use a balloon whisk to whisk over low heat until smooth and well ... [... more]
Australian Womens Weekly |
Lumberjack Cake
Preheat oven to 180°C or 160°C for fan forced. Grease and line a 20cm round cake tin. Combine apples, dates, bicarbonate of soda and 1 cup boiling water in a small bowl. Set aside to cool. Meanwhile cream the butter and sugar. Add egg and vanilla [... more]
Australian Womens Weekly |
Flourless Chocolate Hazelnut Cake - LYNDEY MILAN
From The Australian Women's Weekly Great Casual Food cookbook. INGREDIENTS Preheat oven to moderate (180°C). Grease a deep 20cm round cake pan; line base and side with baking powder. Combine cocoa and the water in large bowl and stir until ... [... more]
Australian Womens Weekly |
Chocolate Fudge Cake - LYNDEY MILAN, FLAVOURS COOKBOOK
Preheat oven to 170°C. Grease and line, or use a non-stick, 20cm (8 inch) round cake tin. Melt the butter gently in a sauce pan then add sugar, chocolate, condensed milk and chocolate sauce. Cook over a low heat until the mixture thickens ... [... more]
Australian Womens Weekly |
