Apricot brioche breakfast plait

Posted by Bake Club on Saturday, April 12, 2014 In : bread 

By Frances
My first attempt at brioche turned out very well! Thanks to the straightforward recipe by Dean Brettschneider in Global Baker (Random House, 2007). So nice when fresh and still good toasted.

250g bread flour (1 3/4 c)
5g salt (1 tsp)
25g sugar (2 Tbs)
5g active dried yeast
4 small eggs, lightly beaten
125g butter, softened
100g dried apricots, diced
additional flour for dusting
1 egg, for egg wash
2 Tbs water for egg wash
50g flaked almonds

Place flour, salt, sugar and yeast into large bowl, ad...
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Lime shortbread

Posted by Bake Club on Friday, April 11, 2014 In : cookies 

By Frances
I wanted to use my stevia powder again so I found this recipe at I Quit Sugar. I must admit I still haven't likened to the taste of stevia so I'll just use agave or maple or rice syrup if I want a sugar-free treat.

unsalted butter, softened to room temperature
1 tablespoon
granulated stevia (I used 1 tsp powder)
2 teaspoons
good quality vanilla extract, or vanilla bean paste
1 1/4 cups
plain flour
1 teaspoon
finely grated lemon rind (or lime)
2-3 tablespoons
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Raspberry agar agar jelly

Posted by Bake Club on Tuesday, April 8, 2014 In : desserts 

By Frances
This superquick recipe is by Alessandra Zecchini and featured on these very pages in the March Sweet New Zealand roundup! I had never made jelly before because I don't eat gelatin but agar agar is easy to find in Asian supermarkets and works perfectly well. Watch this space for my first attempt at marshmallows using agar!

You only need:
500ml water
1 tsp agar agar powder
1 Tbs Sweet As raspberry powder
1 Tbs sweetener (I used agave syrup)
Bring to the boil in a saucepan, pour into jelly m...
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Chocolate bliss bites

Posted by Bake Club on Monday, April 7, 2014 In : sweets 

By Frances

This super easy raw recipe is from Amaze Kitchen. A great sugar-, gluten and dairy-free treat. I made them into mini bites for my toddler, but didn’t roll them in cocoa as I thought it might be too messy for her.

250 grams dates or 12 medjool dates pitted

4 tablespoons cacao or cocoa powder
1 cup almond meal
1/2 cup desiccated coconut
2 tablespoons coconut oil
extra cocoa for rolling

1. Blend all ingredients in a food processor.
2. Wet or oil your hands, and ro...

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Tamarind, date and sour cherry muffins

Posted by Bake Club on Saturday, April 5, 2014 In : small cakes 

By Frances


I started out wanting to make lemon poppyseed muffins. A quick flick to the index of Marian Keyes’ Saved By Cake (Penguin, 2012) didn’t have what I wanted but I saw these muffins under M - mmm, tamarind, interesting. Indeed, Marian says tamarind is her ‘thing’ and these muffins have a ‘wonderfully intriguing sourness’. I used cranberries instead of sour cherries but they still tasted yummy and tangy.


100g dates

100g dried sour cherries (I us...

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Sweet New Zealand #32 Roundup!

Posted by Bake Club on Monday, March 31, 2014 In : food blog 
Heeeeerrre it is ... the March roundup of delicious recipes for Sweet NZ. I hope you may find some inspiration from this eclectic collection. Click on the pic or link to read more.

First up are fudgy chocolate macaroons by Lesley at Eat, Etc - three words that go so well together. These are those classic macaroons with coconut.
Alessandra Zecchini has made homemade mascarpone with just milk, cream and citric acid - easy peasy!

We have two treats from Libby of Ditch the Carbs. Here are mocha cus...
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Sourdough bread

Posted by Bake Club on Thursday, March 27, 2014 In : bread 

By Frances

This is my first sourdough loaf from a starter. Not too bad, didn’t rise very much, but definitely more flavourful than commercial sourdough loaves. The second loaf was a little better. This recipe is from Michael Pollan’s Cooked: A Natural History of Transformation (Penguin Press, 2013), which is a brilliant read. So much info to digest, so to speak. Michael adapted this recipe from Chad Robertson’s country loaf in Tartine Bread, which I found here on Mart...

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Flourless chocolate cake

Posted by Bake Club on Monday, March 24, 2014 In : big cakes 

By Sophie
Oooh, this is oh so rich and velvety.


  • 300g dark chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 180 g icing sugar
  • 3 large eggs
  • 2 tablespoons cocoa
  • 1/4 teaspoon salt

Preheat oven to 180C

Line a 7 inch round cake tin with baking paper and grease with butter. 

  1. Melt butter and chocolate heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Cream icing sugar and egg yolks for 1-2 minutes until pale and creamy
  3. Mix chocolate and butter mi...

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Meringue gelato cake

Posted by Bake Club on Tuesday, March 18, 2014 In : desserts 

By Frances
This is by far the easiest and most decadent of Nigella's desserts I've come across. No cooking skills required! It's not even gelato, more like a meringue ice creamy thing. Any berries or cherries would work, flaked almonds too, and experiment with different liquers if you're using them.

for the meringue gelato cake

  • 300 ml ...

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Florentine cake

Posted by Bake Club on Sunday, March 16, 2014 In : big cakes 

By Frances

A rich nutty cake by Annabel Langbein from the February issue of Life & Leisure magazine.


¾ c flour

¾ c wholemeal flour

¾ c oats

¾ c brown sugar

180g cold butter, diced


Process all ingredients in a food processor until it resembles a fine crumb. Press into a 20cm round cake tin.



3 eggs

1 tsp vanilla essence

¼ c brown sugar

½ c walnuts

½ c flaked almonds

¾ c almonds

¾ c dates

¾ c apricots

¾ c choc melts

¾ c coconut

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Chocolate goji slice

Posted by Bake Club on Tuesday, March 11, 2014 In : slices 

By Frances

Don’t you just love it when you come across an inspired recipe in a most unlikely source? I was randomly looking through Look real estate freebie and Buffy-Ellen Gill of Be Good Organics had contributed this recipe for a raw goji chocolate slice.

Makes 16 slices

Crunchy base:

1 c caramelised buckinis

1 c goji berries

½ c raw cacao powder

¾ c melted coconut oil

1 Tbs coconut nectar (I used maple syrup)


Chewy topping:

½ c raw cashews

1/3 c raw c...

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Win Healthy Food Guide prizes when you enter March Sweet New Zealand!

Posted by Bake Club on Sunday, March 9, 2014 In : food blog 

The generous folk at Healthy Food Guide have given Bake Club plenty o' prizes for this month's Sweet New Zealand entries. To bag yourself the March issue of HFG, a handy HFG tote bag and zesty citrus zester, just send me a sweet entry from your blog. You must have a New Zealand-based blog or be a Kiwi living overseas. Could be a new recipe or older post. Add this link and the Sweet NZ logo to your post. Please send your name and recipe name, link to the post on your blog, small jpeg of sweet ...
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Almond & lemon cake

Posted by Bake Club on Friday, March 7, 2014 In : big cakes 

By Frances

The neighbours were having a tapas gathering so I dipped into Fresh Spanish (Hachette Livre, 2008) and found this classic gluten-free Spanish almond cake beautifully scented with lemons.


4 eggs

175g golden caster sugar

finely grated rind and juice of 1 lemon

400g ground almonds

icing sugar for dusting


Grease a 20cm sq cake tin and line the base with baking paper. Preheat oven to 190C.

Beat the eggs with an electric whisk in a large bowl until pale an...

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Coconut oatmeal cookies

Posted by Bake Club on Sunday, March 2, 2014 In : cookies 

By Frances

This is from The Coconut Oil Miracle by Bruce Fife (Avery, 2005). It explains all the amazing benefits of coconut oil and includes recipes. I do a lot of raw baking with it and usually put a bit on my porridge. I made these cookies for our 21-month-old mainly, so she can have a sugar-free treat.


½ c melted coconut oil

¾ c sweetener (I used honey and agave syrup)

2 eggs

½ tsp vanilla extract

1½ c flour

1 c oats

½ c dried coconut (shredded, grated, d...

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Enter Sweet New Zealand #32 for March 2014!

Posted by Bake Club on Friday, February 28, 2014 In : food blog 

Calling all food bloggers with a Kiwi connection! I am honoured to host this month’s Sweet NZ, a monthly blogging event created by Alessandra Zecchini. Everything you need to know:

1. This event is open to all bloggers living in New Zealand (even if you’re not a Kiwi), as well as all Kiwi bloggers living and blogging overseas.

2. You can enter anything sweet: cakes, biscuits, slices, desserts, even drinks. You may submit as many entries as you like, including old posts...

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Welcome 2 Bake Club — May the Cake B With U

Where bake-loving friends and family from Auckland and around the world meet virtually and in person to savour homebaked goods!

If you would like to contribute to Bake Club please send your pics, recipes and credits to go.bakeclub@gmail.com. The most inspiring will receive an exclusive Bake Club button badge!

Bake Club supports Sweet New Zealand - a monthly smorgasbord of sweet treats from a wide range of food bloggers. Click on the page for links to all the entries.

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