Sour Cherry Lamingtons

It’s Australia Day today, and we are fortunate enough to have an abundance of cherries in stores, due to cherry season, and the Lunar New Year.

Chinese people value cherries, as their red colour symbolises prosperity and good fortune, and their round shape symbolises perfection and eternity.

Walking through Costco, I stumbled upon boxes and boxes of the fruit, and decided to buy some. Inspiration struck, and I decided to make Lamingtons with a twist, to celebrate Australia Day.

While I didn’t use any of the cherries in my recipe, they were the source of my inspiration. Instead, we shared them with the family, while reflecting on how fortunate we are to live in such an amazing country!

The recipe is, as follows:

Ingredients:

50g plain flour

50g self-raising flour

50g cornflour

4 large eggs

150g caster sugar

4 tsp sour Cherry essence

500g icing sugar

100ml water

Desiccated coconut

Method:

1. Preheat your oven to 150 degrees Celsius.

2. Grease and line an 8 inch square pan.

3. Sift the flours three times until well aerated.

4. Using an electric mixer, beat the eggs and caster sugar together until light, fluffy and triple in size.

5. While continuing to beat, add in the essence and combine.

6. Next add in the flour mixture and fold through with a metal spoon, ensuring that the air in the mixture doesn’t deflate.

8. Pour the batter into the prepared baking tray, and bake until cooked through.

9. Line a cooling rack with a sheet of baking paper, and turn the cake out into it, to allow it to cool.

10. Start making the icing, by sifting the icing sugar and mixing the water and essence into it. If the mixture is too runny, add extra sifted icing sugar. The mixture should be thin enough to coat the sides of the cake, but not make the cake soggy.

11. Cut the cake into small squares. I measured 3cm cubes, and ended up with 49 Lamingtons.

12. Once cut, coat each cube of cake with the icing mixture, and then roll them in the coconut.

13. Serve the Lamingtons once they have dried slightly, or, store them in an airtight container.

I hope you have enjoyed this post, and that you have a go at making these Lamingtons for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx


Chinese Almond Cookies

I admire so many things about the Asian cultures, people and their food. I especially love that I get to share in a bit of the culture by living in multicultural Western Sydney. The hustle and bustle of the marketplace, people calling out for you to try their fresh produce, families enjoying freshly made meals, teaching their children about their roots, just fills me with joy!

I wanted to try making something traditional to celebrate Chinese New Year 2019. If you frequent Asian grocery stores like I do, there’s a good chance that you will have seen these cookies before. Some of you may have even had these as treats growing up. The soft, crumbly, almond flavoured delicacies are truly amazing, especially paired with a cup of tea! The great thing about them is, you can have them any time of the year…

Give them a go, with my version of the traditional recipe, below.

Ingredients:

1 cup Almond Meal

2 cups Plain flour

1 cup cubed Butter

1 cup caster sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp almond extract

Method:

1) Cream together the butter and sugar.

2) Add in the flour, almond meal, baking powder, baking soda, salt and almond extract and combine to form a dough.

3) Chill the dough in the fridge for an hour at least.

4) Roll the dough into balls, place them on a greased and lined baking tray, and flatten them slightly with your palm.

5) Give each cookie a slight egg wash, and place one piece of sliced almond in the centre of each.

6) Bake the cookies in a pre- heated oven at 180 degrees Celsius until golden brown.

** the cookies will be soft, but will harden slightly as they cool. Don’t be impatient, leave them on the tray to cool completely before packaging the cookies.

I hope you have enjoyed this post, and that you have a go at making these cookies for your loved ones! If you would like to collaborate with me, or, if you would like to make any suggestions or even provide some feedback, please feel free to contact me.

Don’t forget to follow me on Instagram @nazzybaker and like and share this post with your friends.

Until next time…. happy baking!

xxx Nazzy Baker xxx


Nazzy Bakers Raspberry, Lime and Coconut Delight Cake

Yes it’s true. I’m officially obsessed with coconut! I literally sprinkle it into 90% of my recipes. This cake is no exception.
Here’s #howididit:

1) Start by making the Raspberry flavouring. I usually make this in bulk and freeze it for other recipes.

  • Place a 1kg bag of frozen raspberries into a saucepan with 1 cup sugar and 3tblsp water.
  • Simmer on low till the sugar is dissolved.
  • Let the mixture boil till the water evaporates and the raspberries start to break apart and make a thick sauce.
  • Using a handheld blitzer, blitz the mixture to the consistency that you prefer. I like my fruit sauces a bit chunky for texture. Here’s a picture of the one I used in this recipe:

2) Using a grater, zest 2 limes.

3) Prepare a classic vanilla cake recipe, replacing the vanilla essence with an equal quantity of coconut essence. (You can also use a coconut cake mix)

4) Add 1tblsp of the lime zest and 3tblsp of the Raspberry flavouring to the mixture, and gently fold through. Be careful not to overmix, otherwise the colour of the raspberries will bleed through the mixture. It won’t change the taste, however you will not get the beautiful marbled effect.

5) Bake the cake at 180 degrees Celsius until cooked through.

6) Prepare a cream cheese frosting while the cake is cooling. I made a quick icing with 200g cream cheese and 500g sifted pure icing sugar.

7) cut the cake in half as in the picture below, and spread some of the raspberry sauce on each surface. Once soaked into the cake, spread some of the cream cheese frosting onto the bottom half. Then sprinkle a bit of lime zest and coconut over the cream cheese layer and sandwich the two halves together.

8) Frost the sides and the top of the cake with the rest of the cream cheese frosting and then decorate as you wish.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx