loveBake with

10 amazing cakes to make• Chocolatey • Party • Flourless• Healthy • Fruity • Step by step

We love our kids to bits. But when we’re dealing with the endless variety of food likes,dislikes, can’t-haves and never-trieds, it’s nice to have a helping hand in the kitchen.

Because real life should never get in the way of unreal cupcakes.

To book your Cooking Experience, call us or get in touch with your Consultant, visit thermomix.com.au or call 1800 004 838.

Love the look of this? Find the recipe at thermomix.com.au/unrealfood

G L U T E N F R E E

P E A N U T F R E E

D A I R Y F R E E

S T R E S S F R E E

Real life. Unreal food.

TMBH

GC

AU

_a

TMBHGCAU_a 2018-02-27T13:56:32+08:00

b ake your way into everyone’s heart with these 10 recipes made with your exclusive tin. There is a dessert for every occasion and type of sweet

tooth – mousse for the chocoholics, ricotta cake for the flourless folk, a raw slice for the health-food fans, pears poached in red wine for the adults-only bunch and a candy-stuffed confetti-coated extravaganza for kids big and small. Grab your tin and bake away to start spreading the love!

Contents 6 Chocolate mousse cake 8 Strawberry, macadamia and

chocolate shortcake 10 Spiced chocolate cake with

Red wine poached pears 12 White chocolate fruit tart 14 Confetti cake with hidden centre 16 Flourless lemon ricotta cake 18 Monkey bread with Caramel sauce 20 Pink ombre cake with

Cream cheese frosting 22 Frozen raw raspberry

and cashew slice 24 Raspberry, lime and coconut

hidden heart cake

Food editor Elle Vernon Editor-in-chief Julia ZaettaDeputy editor Dora PapasPhotography Andre MartinStyling Annette ForrestRecipes Kayla Cameron and Jennene PlummerFood preparation Elle Vernon and Kayla Cameron Design director Monique LarracyPremedia solutions Louisa Dertadian

MAY 2018 BHG 3

HOW TO LINE YOUR TIN

Trace tin on baking paper

Cut out shape inside the line

Scrunch paper to mark centre

Trace around centre heart

Cut out centre and insert

4 BHG MAY 2018

BUY NOW FROM

10amazing cakes you’ll adore

loveBake with

Bonuscake tin

BAKE YOUR HEART OUT!Want these cake tins? For only $19.95*, you’ll receive two cake tins and another copy of this exclusive recipe book.

To order, call 1300 745 898 or go to bhgshop.com.au*Price includes postage and handling. Delivery only within Australia. Stocks are limited. Please allow 14 days for delivery.

STEP 8

Preparation time 45 mins plus 1 hour 15 mins chillingCooking time 50 minsServes 12

Cooking oil spray, to grease150g dark chocolate, chopped 150g unsalted butter,

chopped, softened 2/3 cup caster sugar2 free-range eggs1 cup plain flour, sifted2 Tbsp Dutch cocoa, sifted ½ tsp baking powder, sifted¼ tsp bicarbonate of soda, sifted1/3 cup thickened creamMilk, dark and white chocolate

curls, to decorate

MOUSSE CAKEChocolate

COOK’S TIPS♥ Run a vegetable peeler down the length of chocolate blocks to make simple curls.♥ Avoid stirring chocolate with a wooden spoon, as they may contain moisture that will seize the mixture.

Mousse¼ tsp powdered gelatine1 Tbsp boiling water 50g milk chocolate, chopped ¼ cup thickened creamGanache200g dark chocolate, chopped½ cup pouring cream

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray. Line base and sides with baking paper.STEP 2 Put dark chocolate in a heat-proof bowl over a saucepan of simmering water. Stir with a spoon until smooth. Cool for 5 minutes.STEP 3 Beat butter and sugar in a large bowl, using an electric hand mixer, until pale and creamy. Add eggs, one at a time, beating well. Beat in chocolate.STEP 4 Fold flour, cocoa, baking powder and bicarb soda into chocolate mixture alternately with cream, until combined. Spoon into prepared pan and smooth surface. STEP 5 Bake for 50 minutes or until cooked when tested with a skewer. Cool in pan for 15 minutes then turn

out onto a wire rack to cool completely.STEP 6 Meanwhile, to make mousse, whisk gelatine into water in a small bowl using a fork. Set aside. Put chocolate in a medium bowl. Heat cream to boiling in a small saucepan, then pour over chocolate, stirring until smooth. Whisk gelatine mixture into chocolate mixture. Refrigerate for 15 minutes, or until beginning to thicken.STEP 7 Meanwhile, to make ganache, put chocolate in a large bowl. Heat cream to boiling in a small saucepan. Pour over chocolate, stirring until smooth. Refrigerate until cooled to a spreadable consistency. Beat with an electric hand mixer on high for 2 minutes or until creamy.STEP 8 Transfer cake upside down to a serving plate. Spoon mousse into heart cavity and smooth surface. Chill for 30 minutes until mousse is firm. Spread ganache over top and side of cake to cover. Chill for 30 minutes. Decorate cake with chocolate curls and serve immediately.

6 BHG MAY 2018

Make a mouth-watering triple chocolate cake with a hidden mousse centre

Preparation time 15 mins plus 20 mins coolingCooking time 30 minsServes 10

Cooking oil spray, to grease100g unsalted butter, chopped,

at room temperature1/3 cup brown sugar 1 tsp Queen Vanilla Bean Paste 1 free-range egg1 cup plain flour1/2 tsp baking powder15g packet dehydrated

strawberries/strawberry chips, finely chopped

¼ cup macadamia nuts, chopped¼ cup white chocolate bits300ml thickened cream, whipped¼ cup strawberry jam6 strawberries, sliced, plus

extra, to garnishIcing sugar mixture, to dust

STEP 1 Preheat oven to 170ºC fan-forced (190°C conventional). Grease

a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray and line the base with baking paper. STEP 2 Put butter, sugar and vanilla in a large bowl. Beat with an electric hand beater until pale and creamy. Add egg and beat until combined. STEP 3 Sift in flour and baking powder and beat until a smooth dough forms. Fold through dehydrated strawberries, nuts and chocolate. Divide dough in half.STEP 4 Gently press one portion of dough into prepared tin to form a very thin, even layer. Bake for 15 minutes or until light golden in colour. Cool in tin for 10 minutes before turning out to cool completely. STEP 5 Wash and dry tin, then re-grease and line. Repeat step 4 with remaining dough.STEP 6 Put one biscuit on a serving platter. Top with cream, jam and strawberries and sit second biscuit on top. Dust with icing sugar, and serve garnished with extra strawberries.

AND CHOCOLATE SHORTCAKEStrawberry, macadamia

COOK’S TIP♥ You can also bake the dough as one biscuit. It just takes a little extra baking time, 20-25 minutes. Perfect as a gift!

8 BHG MAY 2018

Transform a simple afternoon tea into an elegant affair with this textured treat - loving the layers!

Swap strawbs for your fave seasonal fruit

Preparation time 25 mins plus 10 mins coolingCooking time 1 hour 5 minsServes 12

Cooking oil spray, to grease¾ cup self-raising flour1/3 cup Dutch cocoa ½ tsp bicarbonate of soda1 tsp mixed spice½ tsp baking powder1/8 tsp ground chilli powder½ cup brown sugar80ml warm water

WITH RED WINE POACHED PEARSSpiced chocolate cake

COOK’S TIPS♥ A ‘cartouche’ is a circle of baking paper used to cover a dish when simmering or poaching to keep the food submerged during cooking.♥ Any leftover Red wine poached pears can be stored in the fridge, in the poaching liquid. They're perfect with ice-cream.

¼ cup Greek-style yoghurt1 free-range egg50g unsalted butter, meltedWhipped cream, to serveRed wine poached pears 500ml water500ml dry red wine¾ cup caster sugar2 pieces orange zest from

1 large orange3 cloves1 tsp Queen Organic

Vanilla Essence 1 cinnamon stick 5 small pears, peeled,

halved, cored

STEP 1 To make Red wine poached pears, combine water, wine, sugar, zest, cloves, vanilla and cinnamon in a medium saucepan. Stir over medium heat until sugar has dissolved. Add pears, cover with a cartouche (see Cook’s tips) and bring to the boil. Reduce heat and simmer for 15 minutes until pears are just tender when pierced with a skewer. Remove saucepan from heat and allow pears to cool in the syrup. Once pears are

cool, remove from syrup. Return saucepan of syrup to stove over medium heat and bring to a simmer. Simmer for 20 minutes or until reduced by half. Set aside to cool.STEP 2 Meanwhile, preheat oven to 160°C fan-forced (180°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray. Line base and sides with baking paper.STEP 3 Sift flour, cocoa, bicarb soda, mixed spice, baking powder and chilli into a large bowl. Stir in sugar.STEP 4 Whisk water, yoghurt, egg and butter in a medium jug.STEP 5 Gradually add liquid to dry ingredients, beating on low with an electric hand mixer until combined. Increase speed to high and beat for 3 minutes.STEP 6 Pour into prepared tin. Bake for 30 minutes or until cooked when tested with a skewer. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.STEP 7 Transfer cake to a serving plate. Top with cream, sliced pears and a drizzle of syrup. Serve immediately.

10 BHG MAY 2018

Serve up sugar ’n’ spice and all things nice

STEP 4

Preparation time 30 mins plus 30 mins cooling and 1 hour chillingCooking time 10 minsServes 8-10

Cooking oil spray, to grease250g packet butternut

snap biscuits, broken125g unsalted butter, melted½ cup shredded coconut¼ cup plain flour1 mango, seeded,

sliced, to servePulp of 2 passionfruit, to serveToasted coconut flakes,

to garnish Mint leaves, to garnishFilling225g packet white

chocolate melts1 cup thickened cream

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin

with cooking oil spray. Line base and side with baking

paper (see Cook’s tips).STEP 2 Pulse biscuits to fine crumbs in a food processor.

Add butter, coconut and flour and pulse to combine. Press firmly over base and up sides of tin, including centre heart. Place on oven tray. Bake for 10 minutes. Cool for 30 minutes or until at room temperature. Freeze for 15 minutes or until very solid. Remove from tin and transfer to a tray. Refrigerate. STEP 3 To make filling, put chocolate in a large bowl. Heat ½ cup cream in a small saucepan until boiling then pour over chocolate, stirring until smooth. Set aside to cool completely. Gradually beat the remaining cream into

FRUIT TARTWhite chocolate

chocolate mixture with an electric hand beater, until light and creamy.STEP 4 Dollop filling into biscuit case and refrigerate for 30 minutes. Arrange mango on top, and drizzle over passionfruit pulp. Garnish with coconut flakes and mint.

COOK’S TIPS♥ You can use orange segments instead of mango, as the flavour will also pair well with the passionfruit and coconut combination.♥ Use strips of baking paper to line tin, overhanging for ease of removal.♥ Toasted flaked coconut is available pre-toasted in supermarkets and health food stores. Look for the lightly salted option if you’d like to add a touch of saltiness to your dessert.♥ Freezing the tart shells allows for easy removal from the tin, as the biscuit shell will be nice and solid.

12 BHG MAY 2018

A decadent tart finished with a drizzle of passionfruit and a scattering of coconut

Make me with store-bought bickies. Easy!

Preparation time 30 mins plus 15 mins cooling and 15 mins chillingCooking time 1 hour 20 minsServes 12

Cooking oil spray, to grease250g unsalted butter, chopped,

at room temperature 1½ cups caster sugar2 tsp vanilla essence4 free-range eggs 4 cups self-raising flour, sifted11/3 cups milk4 Tbsp 100’s and 1000’sEdible pastel confetti

sprinkles, to decorate145g packet mini M&M’s Chocolate freckle½ cup white chocolate

melts, melted1 Tbsp confetti sprinklesButtercream frosting175g butter, softened½ tsp vanilla essence2¼ cups icing sugar mixture1-1½ Tbsp milk

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray and line the base and sides with baking paper.STEP 2 Beat 125g butter, ¾ cup sugar and 1 tsp vanilla in a large bowl using an electric hand beater, until pale and creamy. STEP 3 Add 2 eggs, one at a time, beating well after each addition, scraping down sides of bowl.STEP 4 Lightly fold 2 cups flour into butter mixture alternately with ²/³ cup milk, beginning and ending with flour. Stir through 2 Tbsp 100’s and 1000’s, then spoon mixture into prepared pan, smoothing surface.STEP 5 Bake for 40 minutes, or until

WITH HIDDEN CENTREConfetti cake

skewer comes out clean. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. STEP 6 Wash and dry tin, then re-grease. Repeat steps 1 to 5 to make another cake.STEP 7 To make chocolate freckle, put a sheet of baking paper on a flat surface. Using a permanent marker, trace around the base of the heart tin. Flip paper and transfer to a large tray. Using a small spoon spread the melted chocolate inside the heart shape, leaving 1.5cm from the edge of the chocolate to the marked guideline. Scatter over confetti sprinkles, and refrigerate for at least 15 minutes or until chocolate is set.STEP 8 Meanwhile, to make Buttercream frosting, put butter and vanilla in a large bowl. Use an electric hand beater to beat until pale. Gradually add icing sugar mixture and milk, beating on low until combined, then increase speed to high until fluffy.STEP 9 Trim the tops of cooled cakes using a large serrated knife so tops of cakes are level. Put one cake, trimmed side up, on a serving plate or cake stand, then top with one-third of the buttercream frosting and spread until even. Place second cake on top, trimmed side down and press down gently. STEP 10 Spread remaining buttercream frosting over the top and side of the cake – don’t worry about icing the inside of the heart cavity.STEP 11 Decorate side of cake with confetti, starting from base and working your way up about 3-4cm to create a band of confetti.STEP 12 Fill inside heart cavity with M&M’s. Gently remove chocolate freckle from baking paper and press on top of cake. Serve.

COOK’S TIPS♥ As the cake stands at room temperature, the chocolate freckle will soften slightly, allowing for easy cutting.♥ You can buy 60g packets of edible sprinkles. One of those will be enough to decorate the cake and make the freckle. ♥ Instead of confetti sprinkles, you can also use 100’s and 1000’s to decorate the freckle and the side of the cake.

Your newmust-havecelebrationcake

Preparation time 20 minsCooking time 50 minsServes 12

Cooking oil spray, to grease

50g unsalted butter, melted¾ cup caster sugar1 tsp Queen 120th Pure

Vanilla Extract3 free-range eggs, separated2 Tbsp finely grated lemon

zest, plus extra, to garnish 1½ cups almond meal (150g)

½ cup ground pistachios250g fresh ricotta¼ cup flaked almondsRoughly chopped

pistachios, to servePomegranate and honey syrup¼ cup pomegranate arils (seeds)¼ cup honey

STEP 1 Preheat oven to 150°C fan-forced (170°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray. Line base and sides with baking paper.STEP 2 Put butter, ½ cup sugar and vanilla in a large bowl, and whisk until combined. Add egg yolks and zest and whisk again.STEP 3 Fold in almond meal and pistachios followed by ricotta until well combined (mixture will be stiff).STEP 4 Beat egg whites in a large bowl with an electric hand

mixer on high speed for about 5 minutes or until soft peaks form. Gradually add remaining sugar, beating until stiff and glossy.STEP 5 Fold egg white mixture into batter, in 3 batches, to combine.STEP 6 Spoon into prepared tin, smoothing surface. Scatter evenly with almonds.STEP 7 Bake for 50 minutes or until lightly golden and firm to touch. Set aside to cool completely in the tin. STEP 8 Meanwhile, to make the syrup, stir the pomegranate arils and honey together in a small saucepan set over medium heat. Simmer for 2 minutes. Transfer to a bowl and refrigerate until cooled and slightly thickened.STEP 9 Remove cake from tin, and transfer to a serving plate, almond side up. Drizzle with pomegranate and honey syrup, and scatter with pistachios and extra zest. Serve.

RICOTTA CAKEFlourless lemon

COOK’S TIP♥ To make ½ cup ground pistachios, put an 80g packet of pistachio kernels in a food processor and pulse until very finely chopped.

16 BHG MAY 2018

A gluten-free cake that everyone will love, inspired by Mediterranean flavours

Preparation time 25 mins plus 1 hour 10 mins proving Cooking time 30 minsServes 10

1½ tsp dried yeast240ml lukewarm water 2¼ cups baker’s flour,

plus extra, to dust1½ tsp fine salt3 tsp extra virgin olive oilCooking oil spray, to grease½ cup brown sugar2 tsp ground cinnamon 50g unsalted butter, melted½ cup pecans, roughly

choppedVanilla custard, to serve Caramel sauce50g butter, melted½ cup brown sugar½ cup thickened cream

STEP 1 In a small jug combine yeast and water, stirring until yeast has dissolved.STEP 2 Put flour and salt in a large mixing bowl. STEP 3 Make a well in the centre of dry ingredients, pour in yeast mixture and oil and gradually work the flour in from the sides with a metal spoon, mixing gently until a loose dough begins to form.STEP 4 Transfer dough onto a lightly floured surface and knead for 8 minutes or until smooth and elastic. If dough is too sticky, add 1-2 Tbsp extra flour.

STEP 5 Lightly grease a large glass bowl, put dough in the bowl and cover with a clean damp tea towel. Set aside in a warm, draught-free place for 40 minutes or until dough has doubled in size.STEP 6 Meanwhile preheat oven to 180°C fan-forced (200°C conventional) and grease a 26cm wide and 4cm deep heart-shaped ring tin, and line the base with baking paper. Combine brown sugar and cinnamon in a small shallow bowl.STEP 7 Turn dough onto a lightly floured surface and divide in half. Roll each half into a 3cm-thick log and cut into 16 even pieces to make 32. Roll each piece of dough into a rough ball.STEP 8 Working a few at a time, dip balls into melted butter, then into brown sugar mixture to coat. Place evenly in prepared tin, sprinkling in pecans as you go. Cover pan with a clean, damp tea towel and stand in a warm, draught-free place for 30 minutes or until doubled in size. STEP 9 Bake for 30 minutes, or until skewer inserted comes out clean. Stand in pan for 10 minutes.STEP 10 Meanwhile, to make Caramel sauce, put all ingredients in a large frying pan over medium heat. Cook, stirring, until sauce simmers. Simmer for 5 minutes and remove from heat.STEP 11 Carefully turn out warm monkey bread onto a serving platter, placing it textured side up. Pour over caramel sauce and serve immediately with custard.

WITH CARAMEL SAUCEMonkey bread

Cheeky monkeys (big and small) will go bananas for this

sticky caramel dessert 18 BHG MAY 2018

Lick your lips, then your fingertips!

STEP 13

Preparation time 20 mins plus 35 mins chillingCooking time 1 hour 40 minsServes 12

Cooking oil spray, to grease250g unsalted butter, chopped,

at room temperature 1½ cups caster sugar2 tsp vanilla extract4 free-range eggs4 cups self-raising flour, sifted11/3 cups milkPink food colouring, to tintEdible flowers and petals, to

decorate (from greengrocers)Cream cheese frosting2 x 250g blocks cream cheese,

at room temperature200g butter, chopped, at

room temperature6 cups icing sugar mixture, sifted

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray and line base and sides with baking paper.STEP 2 Beat 125g butter, ¾ cup sugar and 1 tsp vanilla together in a large bowl using an electric mixer, until pale and creamy.

STEP 3 Add 2 eggs, one at a time, beating well after each addition.STEP 4 Fold 2 cups flour into mixture, alternating with ²/³ cup milk, beginning and ending with flour. STEP 5 Divide batter evenly between 2 bowls. Tint one to be very pale pink with a little food colouring, leaving the other plain. STEP 6 Pour one batter into tin and smooth surface. Bake for 25 minutes, or until skewer comes out clean. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. STEP 7 Wash and dry tin, then re-grease and re-line. Repeat step 6 with remaining batter.STEP 8 Using remaining ingredients, repeat steps 1 to 4 to make another batter. Divide batter again, this time tinting one with a little more food colouring and the other with more again, to make increasingly darker shades of pink. Repeat steps 6 and 7.STEP 9 Trim the tops of cooled cakes using a large serrated knife. STEP 10 To make Cream cheese frosting, put 250g cream cheese and 100g butter in a large bowl and beat with an electric hand beater on high until pale and fluffy. Gradually add 3 cups icing sugar mixture, beating until combined. STEP 11 Put the darkest pink cake on a cake stand, trimmed side up. Spread

½ cup of the frosting on top. Top with the next darkest cake, trimmed side up, and spread with ¹/³ cup frosting, repeat with the pale pink cake and frosting, then finish with the plain cake on top, trimmed side down. STEP 12 Spread remaining frosting over top and side of cake to form a thin coat. Chill for 20 minutes until frosting is firm.STEP 13 Repeat step 10 with remaining cream cheese, butter and icing sugar. Tint pale pink with a little food colouring. Spread pink frosting over top and side of cake. Return to fridge for 15 minutes.STEP 14 Decorate cake with edible flowers and petals. Serve.

COOK’S TIP♥ If you would prefer a cake with a little less frosting, you can just make the plain cream cheese frosting and serve it ‘naked cake’ style simply by omitting Step 13.

WITH CREAM CHEESE FROSTINGPink ombre cake

20 BHG MAY 2018

Pretty in pink and blooming beautiful to eat

Preparation time 30 mins plus 2 hours soaking and 3 hours freezingCooking time NilServes 12

1¼ cups raw cashews2 Tbsp rice malt syrup1½ Tbsp fresh orange juice1½ Tbsp extra virgin coconut oil250g frozen raspberries 1½ cups mashed ripe banana

(about 3-4 bananas) 1½ cups oat bran

1 cup dried cranberries½ cup shredded coconut1/3 cup raw pecans 1 tsp ground cinnamon

rose petals, to garnish

STEP 1 Soak cashews in a large bowl in enough water to cover for at least 2 hours or overnight. Drain, rinse and drain again.STEP 2 Put cashews in a large food processor with syrup, juice and oil. Process on high speed until a very smooth, pale, spreadable paste forms. Set aside.STEP 3 Wash and dry food processor. Put raspberries, banana, oat bran, cranberries, coconut, pecans and cinnamon into the food processor bowl and pulse until a paste forms. STEP 4 Line a 26cm wide and 4cm deep heart-shaped ring

AND CASHEW SLICEFrozen raw raspberry

tin completely with foil or plastic wrap, allowing a 2cm overhang, ensuring you retain the shape. STEP 5 Spread half the raspberry mixture evenly over base of pan. Freeze for 30 minutes. Spread cashew mixture over raspberry layer. Freeze for another 30 minutes. Repeat with remaining raspberry mixture and freeze for 2 hours or overnight.STEP 6 Lift frozen slice from pan and remove foil or plastic. Invert onto a serving plate 5 minutes before serving to allow it to defrost slightly. Scatter with rose petals. Serve immediately.

COOK’S TIP♥ You will need a good-quality food processor or blender for this recipe.

22 BHG MAY 2018

Pretty, healthy and absolutely

delish

COCONUT HIDDEN HEART CAKERaspberry, lime and

There’s an extra bit of love in every slice of this berrylicious

coconut cake! RECIPE ON PAGE 26

24 BHG MAY 2018

Surprise!A cake full of heart - literally

RASPBERRY, LIME AND COCONUT HIDDEN HEART CAKE

Preparation time 20 mins Cooking time 1 hour 20 minsServes 10-12

Cooking oil spray, to greaseRaspberries, to decorateShredded coconut,

to decorateZest of 1 lime, to decorate Raspberry cake½ cup frozen raspberries,

partially thawed 100ml light-in-flavour

extra virgin olive oil 1 free-range egg 1/2 cup plain Greek-style yoghurt ¾ cup caster sugar 1 tsp red liquid food colouring1 cup self-raising flour, siftedLime cake100ml light-in-flavour

extra virgin olive oil1 free-range egg Finely grated zest of 1 lime 30ml lime juice ½ cup plain Greek-style yoghurt ¾ cup caster sugar 1 cup self-raising flour, sifted

Coconut icing1½ cups icing sugar

mixture, sifted2½-3 Tbsp milk½ tsp coconut essence

STEP 1 Preheat oven to 160ºC fan-forced (180°C conventional). Grease a 26cm wide and 4cm deep heart-shaped ring tin with cooking oil spray, and line the base and sides with baking paper.STEP 2 To make raspberry cake, put raspberries in a large bowl and mash with a fork. Add oil, egg, yoghurt, sugar and colouring, and whisk to combine. Whisk in flour until smooth. Pour into tin and smooth surface. Bake for 40 minutes, or until cooked when tested with a skewer. Set aside in tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash and dry tin.STEP 3 Cut cake into 18 slices (about 1-3cm thick), keeping slices in order, then lay each on its side. STEP 4 Using a 2.5cm heart-shaped cookie cutter, cut a heart from each slice of cake, ensuring the top of the cutter is horizontal at all times. STEP 5 To make lime cake, repeat steps 1 and 2, replacing raspberries and food colouring with the lime zest and juice. Pour one-third of the batter into prepared tin and smooth until level.STEP 6 Place hearts in the lime batter, upside down, arranging them snugly side by side, in order.STEP 7 Carefully pour remaining lime batter over hearts. Bake for 40 minutes or until cooked when tested with a skewer. Set aside in tin for 5 minutes, then turn out onto a wire rack to cool completely.STEP 8 To make coconut icing, put all ingredients in a large bowl and mix until smooth.STEP 9 Spoon icing over cake. Top with raspberries, coconut and zest. Serve.

STEPS

STEP 3

STEP 4A

STEP 4B

STEP 5

STEP 6

STEP 7A

STEP 7B

26 BHG MAY 2018

VANILLA WORTH FOR

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