Tuesday, 24 March 2015

Banana & maple syrup bread

Afternoon tea is ready!! It is as easy as throwing everything in one bowl and beating. It is similar to my banana bread recipe but the added maple syrup gives it a lovely taste.

It is perfect for school lunches as it is a little firmer than a cake and will hold together nicely while your kids thrash it around in their bags.



  • 125g butter, softened
  • ½ cup brown sugar
  • ½ cup maple syrup
  • 2 eggs
  • 2 lge bananas, mashed (1 cup)
  • 2 ½ cups self-raising flour
  • ½ tsp bicarbonate of soda 

1. Preheat oven to 160°C. Line loaf tin (approx. 15cm x 25cm) with baking paper.

2. In a large bowl, combine butter, sugar & maple syrup. Beat with an electric mixer until smooth.

3. Add eggs & beat.

4. Add banana, flour & bicarb soda. Beat until well combined. 

5. Pour into loaf tin and bake for 1 hour or until cooked through. Check if centre is cooked by inserting skewer. If it comes out clean, the cake is cooked.

Monday, 23 March 2015

Strawberry pavlova roll

If you are planning something special this weekend, why not try this - Strawberry Pavlova Roll.  It is easier than it looks and tastes amazing. Best of all you can make it ahead of time so you only need to slice and eat when it is time for dessert.

Amanda xx

  • 4 egg whites
  • ¾ cup caster sugar
  • 1 tsp vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla essence (or 1/2 tsp vanilla extract)
  • 300ml thickened cream
  • 250g strawberries, chopped
  • 1 passionfruit 

1. Preheat oven to 175oC. Line a swiss roll tin (22cm x 32cm) or similar size baking tray with baking paper.

2. In a large bowl, beat egg whites until soft peaks form. Slowly add sugar & continue beating until mixture is smooth & glossy & all sugar is dissolved.

3. Fold through vinegar, cornflour & vanilla.

4. Pour into lined tin & spread out evenly. Bake in preheated oven for 15 mins.

5. Allow to cool completely in tin before turning out onto a sheet of baking paper sprinkled with caster sugar.

6. Whip cream. Spread over meringue & cover with chopped strawberries (reserving some to decorate the top of the roll).

7. Roll up from the long side & place on a plate, still covered with baking paper. Can be refrigerated for up to 24 hours before serving.

8. Top with extra cream, strawberries & passionfruit just prior to serving.

Saturday, 14 March 2015

Apple crumble cake

This recipe was an experiment when I was working on my second cookbook (which isn't published yet) and it turned out to be one of my favourite cakes, especially with vanilla custard poured over it.  It is like an apple tea cake with a delicious crumble topping.  Perfect with a cup of tea or coffee for that afternoon break.

Amanda xx


100g butter, softened
½ cup caster sugar
1 egg
1 cup self-raising flour
1/3  cup milk
3 granny smith apples

50g chilled butter, chopped
½ cup flour (self-raising or plain)
½ cup brown sugar, firmly packed
½ tsp cinnamon

Preheat oven to 180oC. Grease a 20cm cake tin.

In a large bowl, add cake ingredients; butter, caster sugar, egg, self-raising flour & milk.

Peel & core apples.  Slice into pieces approx. ½ cm thick. Lay on top of cake batter.

In a bowl, add crumble ingredients; chilled butter & flour.  Rub together with fingertips until it resembles breadcrumbs.

Add sugar & cinnamon & stir to combine.  Sprinkle over the top of the cake.

Bake in preheated oven for 40 mins or until   cooked through.