Browsing Archive: October, 2022

Lemon berry cake

Posted by Bake Club on Monday, October 31, 2022, In : big cakes 

This gluten-free cake is light and tangy thanks to whipping up the egg whites, a lemon curd filling and bursts of berry freshness throughout. It's from Little & Friday Every Meal (Penguin, 2016).  The cafe has grown a delicious reputation over the last few years.

160 g softened butter

3/4 c icing sugar

4 eggs, separated

1 tsp baking powder

2 c ground almonds

4 Tbsp lemon juice

zest from 4 lemons

pinch salt

1 c frozen berries (eg raspberries, blueberries)

1/2 c lemon curd

1/2 c mascarpone or whipped crea...

Continue reading ...

Carrot cake with everything

Posted by Bake Club on Wednesday, October 26, 2022, In : big cakes 

There are no less than 9 recipes for carrot cake on Bake Club - it's a perennial favourite for sure. This one ticks all the boxes for vegetables, nuts, fresh fruit, dried fruit, spices, healthiness and it's a double decker - all topped with the essential cream cheese icing. It's from Allyson Gofton's The Baker's Companion (Penguin Random House, 2019).

4 eggs

2 c grated carrot

1 3/4 c caster sugar

1/2 c raisins, plumped up by soaking in water or liqueur for half an hour

1/2 c walnuts or pistachios


Continue reading ...

Panini with pepper crust

Posted by Bake Club on Monday, October 24, 2022, In : bread 

This small batch doesn't need much proving time, so you can prepare in the morning and have your fresh rolls for lunch. Gino D'Acampo adds a spicy pepper topping to these plain rolls. Everything in this pic is homemade - even the plate! From my garden are the lettuce and beetroot, and the rocket from which I made pesto, and the eggs are from our chooks.

Makes 6 rolls

230 g strong white flour

7 g fast-action dried yeast or active yeast

1 tsp salt

140 ml warm water (40C)

olive oil for brushing


Continue reading ...

Hot dog rolls

Posted by Bake Club on Friday, October 21, 2022, In : bread 

What a difference a yeast makes. I had been using some old yeast and was wondering why my bread wasn't looking like the Instagram pictures. So make sure your yeast hasn't expired, fork out on a new jar if it's been in your pantry too long. These all-white rolls are so soft and makes your hot dog extra special.

Makes 10

200 ml warm milk (40C)

125 ml warm water

7 g active dried yeast

25 g / 2 Tbsp sugar

560 g / 4 1/2 c white flour

1 tsp salt

25 ml / 2 Tbsp vegetable oil

1 egg, beaten
egg wash (beaten egg...

Continue reading ...

Toffee apple buns

Posted by Bake Club on Thursday, October 20, 2022, In : bread 

Thank you Jamie Oliver for being there when I had some spare apples and needed a one-pan bun recipe. These are cinnamon buns with an added fruity freshness and sticky toffee goodness. I didn't have any dried apple so just used a bit more fresh apple.

Makes 12

7 g dried yeast

300 ml warm water (40C)

500 g white flour

1 tsp sea salt

4 apples

100 g dried apple slices, optional

1 Tbsp cinnamon

1 Tbsp vanilla extract

100 g demerara sugar, plus extra for sprinkling

100 g soft butter

In a jug mix the yeast and ...

Continue reading ...

Rye loaf

Posted by Bake Club on Tuesday, October 18, 2022, In : bread 

I do love a rye every now and then. It's a sturdy loaf with lots of flavour and tastes great with all sorts of rich toppings - even leftover curry. I shaped a round loaf but oblong is equally good. This is a traditional recipe from Gino D'Acampo's grandfather (Italian Home Baking, Kyle Books, 2011).

250 g rye flour

200 g white flour

2 tsp salt

10 g dried yeast

150 ml warm water

130 ml milk

2 tsp honey

In a large bowl mix the flours, salt and yeast. Make a well in the centre and pour in the water, mil...

Continue reading ...

Fig & walnut loaf

Posted by Bake Club on Monday, October 17, 2022, In : bread 

This is one of those loaves that you can knead in a food processor and bake in a casserole dish - minimum handling required. It's from Donna Hay's One Pan Perfect (Fourth Estate, 2021). Donna likes to eat slices with ricotta and honey. I think any kind of cheese will go well. We went to a fancy restaurant recently and had baked camembert served with fig & walnut bread. It was divine.

2 1/2 c warm water

1 Tbsp honey

1 tsp dry yeast

3 1/2 c (560 g) white spelt flour

3 1/2 c (420 g) wholemeal flour

2 ...

Continue reading ...

Coconut meringue slice

Posted by Bake Club on Thursday, October 13, 2022, In : slices 

This is a Louise cake by any other name, and very similar to this classic recipe except this one you bake the base and meringue on top at the same time - too easy.

125 g butter
1/2 c sugar (I used coconut, hence the darker coloured cake)
3 eggs, separated
1 c flour (I used gluten free for a change)
1 tsp baking powder
pinch salt
1-2 Tbsp milk
1 tsp vanilla extract
1/2 c jam
1/2 sugar (use white to keep meringue white)
1 tsp cornflour
1 1/2 c desiccated coconut

Preheat oven to 160C. Line a 20 cm square or ...
Continue reading ...

Double chocolate fudge cake

Posted by Bake Club on Monday, October 10, 2022, In : big cakes 

This one from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003) is a real doozy of indulgence. It's his favourite chocolate cake. We are lucky to have an excess of eggs thanks to our chickens so I went for it.

300 g dark chocolate (I use Whittaker's)

150 g butter

6 eggs

100 g sugar (I used ground coconut sugar, as I tend to do with dark cakes)


220 g dark chocolate

180 ml cream, chilled (you can use cow cream but I used coconut)

Preheat oven to 180c. Line the base and sides of a 20 cm ...

Continue reading ...


Posted by Bake Club on Tuesday, October 4, 2022, In : savoury 

I've always wanted to give empanadas a go, the Spanish version of a Cornish pasty. Pastry is easier and less mucky made in a food processor. I chose the tried and true spinach, mushroom and cheese for my filling

Makes 8 large

1/2 tsp salt

170g cold butter, grated

1 egg

1/4 to 1/2 c cold water or milk

egg wash to glaze


1 onion, finely chopped

300 g mushrooms, chopped

300 g spinach, chopped

3/4 c parmesan, grated

salt and pepper

In a food processor mix the flour and salt. Add the butter and pulse u...

Continue reading ...


EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini


Special thanks to Kat Wade of for our Bake Club cake monster logo.

Make a free website with Yola