This Classic Australian Coconut Jam Slice is a true old-fashioned favourite that’s been enjoyed in Australian kitchens for generations. Made with a buttery shortbread-style base, a layer of raspberry jam and a chewy golden coconut topping, it’s the sort of homemade slice that always disappears quickly. Whether you remember it from school cake stalls, church…
Category: Baking
Classic Sticky Date Pudding with Butterscotch Sauce
Sticky Date Pudding is one of those desserts that always feels like a treat. A soft, moist sponge filled with sweet dates, drenched in warm butterscotch sauce and served with melting vanilla ice cream, it’s the kind of dessert that makes cold evenings feel cosy. Sticky date pudding always takes me back to a winter…
Monte Carlo Biscuits (Homemade Aussie Classic)
A couple of weeks ago, I was walking past a café in Newtown and spotted a tray of Monte Carlo biscuits in the window. They looked familiar — but better. Slightly thicker, more generous, with a proper layer of filling that made them feel a bit more special than the supermarket version. They immediately took…
Fig and Almond Tart
Fresh figs are one of those ingredients that always feel a little special when they appear at the farmers market. Their season is short, and when they arrive piled high on the stall it feels like a small signal that late summer is here. This Fig and Almond Tart was inspired by a recent market…
Classic Red Velvet Cake
When I made this Classic Red Velvet Cake recently, what stayed with me wasn’t just the flavour — it was the texture. Red velvet, when it’s right, has a very specific feel. It’s light and airy, yet smooth and fine through the centre. It doesn’t crumble and it doesn’t sit heavy. It holds together cleanly…
Lemon and Ricotta Cake
The other day I made a batch of fresh ricotta, and as always, there was a little left over. Rather than let it sit in the fridge, I turned it into this Lemon and Ricotta Cake — soft, buttery, and delicately scented with lemon. It’s a classic Italian-style cake that’s wonderfully simple: just a handful…
Namoura (Lebanese Semolina Cake with Almonds)
Namoura is a Lebanese semolina cake, baked until golden, soaked in fragrant syrup, and topped with a single almond on each piece. It’s one of those sweets that instantly feels celebratory, and you’ll often see it cut into perfect squares or diamonds in Lebanese bakeries. When I baked it at home, the yoghurt gave a…
Classic French Madeleines
Light, buttery, and delicately perfumed with lemon and vanilla, these little shell-shaped cakes are the essence of French baking. Resting the batter is the secret to their airy texture and signature hump. I’d been curious about baking madeleines for years, ever since a French friend served them at her daughter’s birthday party. She pulled the…
Homemade Superfood Granola (Healthy, Crunchy & Easy)
There’s something so satisfying about making your own granola. I started making this recipe when my favourite granola from a bakery near me jumped up to $18 a bag. As much as I loved it, that was just too expensive for something I eat almost every day. So, I decided to make my own —…
Aussie Bakery Custard Tart
Aussie bakery custard tart is a classic, nostalgia-evoking dessert with a crisp shortcrust pastry and creamy vanilla custard filling, finished with a light dusting of nutmeg and baked until just set. There’s something about walking into a corner bakery that instantly takes you back. For me, it was always about the custard tart. After shopping…