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Your fellow members would love to have you share your favourite cake recipe.

So how about baking your favourite cake, taking a photo of it and include the

recipe for our new competition.  The winner will receive a very attractive prize

with the judge’s decision being based on merit and is final.


To get you inspired, a “surprisingly simple” recipe from the week-end paper is

below.  The closing date for the competition is 12th September.


                           Entries are to be forwarded to Doreen at [email protected]



Submitted by Bernardo


250 ml boiling water

250 ml cold water

2 teaspoons of honey

3.5 teaspoons of dried yeast

200 gms plain flour

200 gsm wholemeal flour

1.5 teaspoons of salt

125 gms of pepitas (dried pumpkin seeds)

2 teaspoons of sesame seeds


Bread tin (25cm x 10cm) lined with baking paper sprayed with olive oil to ensure that it can be easily removed from the container after cooling

Combine the waters with the honey, add the yeast and let it stand for 10 minutes

Add the this to the dry ingredients and mix well

Pour the (very wet) dough (consistency of porridge) into the tin

Flatten the top and sprinkle it with the sesame seeds

Run a kitchen knife 3cm deep into the dough lengthwise, about one third and two thirds

across to ensure it rises evenly without splitting.


Cook in an over pre-heated to about 90c for 20 minutes

Increase temperature to 210c for another 40 minutes

Submitted by Lynn


1 ¼ cups (190 gm) plain flour

1 ½ tsp baking powder

1 cup (220 gm) caster sugar

200 gm marzipan (from the supermarket) cut into small chunks

5 large eggs

280 gm unsalted butter, room temperature

Finely grated zest of 3 large lemons

½ tsp almond essence

1 ½ tsp vanilla extract

2/3 cup (50 gm) flaked almonds

Lemon syrup

2/3 cup (150 gm) caster sugar

Zest of 1 lemon plus ½ cup (125 ml) strained lemon juice


Preheat oven to 170 degrees C (150 fan-forced) and grease a 23 cm springform cake pan and line the base with baking paper

Place flour, baking powder and ½ tsp salt in a bowl, mix and set aside.

Add sugar and marzipan to processor and whiz until the two are thoroughly pulverised. With the motor running crack the eggs in one at a time, whiz for a further minute. Add butter and process about 40 secs until thick and creamy. Add the lemon zest, almond essence and vanilla extract and whiz briefly to combine. Tip in the flour mixture and whiz until just combined.

Scrape into the tin, sprinkle flaked almonds on top evenly. Bake 55 mins to 1 hr or until a skewer comes out cleanly. (If it seems to be browning too quickly can cover with foil. Cool in the pan for 10 minutes and turn out to cool completely.

Meanwhile for the syrup, place the caster sugar, lemon zest and juice in a saucepan over medium-high heat with 1 cup (250 ml) water. Stir to dissolve sugar, then bring to the boil and simmer rapidly not stirring for about 10-12 minutes until thickened. Cool.

Dust the cake with icing sugar (optional) and serve with the syrup and thick cream (optional).

Submitted by Clare



125g butter

1 cup caster sugar

1 tspn vanilla essence 

2 cups SR flour

2 large eggs

½ tspn salt

¾ cup milk

2 tbsp cocoa

2 tbsp boiling water

Red food colouring

Chocolate, pink or white icing (if desired)


●       Preheat oven to 160

●       Cream butter, sugar and vanilla until light and creamy

●       Beat eggs lightly and add to creamed mixture gradually

●       Sift flour and salt and fold in to creamed mixture, alternating with mil

●       Divide mixture into three portions

●       Sift cocoa and blend with boiling water and stir into one portion of the cake mixture

●       To other portion, add a few drops of the red food colouring

●       Leave last portion plain

●       Drop tablespoons of mixture into greased 20cm cake tin, alternating pink, white and chocolate

●       Run a knife through the mixture to achieve ‘marble’ effect

●       Bake in moderate oven for 50-60 minutes

●       Turn out onto wire rack to cool

●       Ice with chocolate, pink or white icing as desired (as per instructions on icing mixture) 

Also submitted by Clare


1 ½ cups carrot, finely grated

1 cup plain flour

1 tspn cinnamon

1 cup raw sugar

½ yspn vanilla essence

1 tspn carb soda

1 cup sultanas

2 eggs

½ cup oil


●      Preheat oven to 160 (moderate)

●      Sift flour, soda and cinnamon

●      Add sultanas, carrot and sugar

●      Mix well

●      Beat eggs and oil together than add vanilla

●      Mix in to dry ingredients

●      Bake in moderate oven for 40 minutes

●      If desired, ice with lemon icing. 

Submitted by Margaret McLelland


2 1/2 cups of plain flour

1/2 tsp baking powder (BP)

100 gms butter (chill and grate into flour)

1 cup of milk with juice of  half a lemon 



Set oven @ 210 degrees. 

Sift the flour  and BP into a large bowl. Grate the butter into the flour. 

Use your finger tips to mix the butter into the flour. 

Add the milk to form a soft dough - more damp than dry. 

Knead gently on a floured board.

Dust a baking tray and form a square about two cms high and cut with a sharp knife into nine scones.  Brush with milk and bake for about 15 minutes.

Serve with a good strawberry jam and a dollop of thickened cream.

Submitted by Ken Packham

1.   Set oven at 190 c fan forced

2.   Cut 90g of butter into small cubes and keep chilled.

3.   Prepare dry ingredients-

       230g plain flour

       3 teaspoons baking powder

       Pinch of salt

       1 tablespoon sugar

4.    Sieve dry ingredients together twice.

5.    Mix 1/2 cup sour cream with one egg.

6.    Add chilled butter to the dry ingredients and lightly hand blend

together until mix is pea size pieces.

7.    Add wet ingredients and gently mix with a fork until a dough is formed

{soft  and firm but not too much work}

8.    Tip dough on to a lightly floured surface.

9.    Press dough gently and flatten to about 1 inch thick [2.5 cm]

10.  Use cutter for round or cut with knife for squares.

11.  Place scones almost touching on greased tray or baking paper covered tray. { no flour under scones} 12.  Put in oven and bake  for 12 - 15 minutes until golden brown.


Serve with Bulla Dollop cream and Strawberry Jam.

Submitted by Marie Boyce

 FRENCH PEAR CAKE            


40 g unsalted butter, softened

1/2 cup (60g) almond meal (ie, ground almonds)         

3 eggs                                         

1 & 3/4 cups (385g) caster sugar         

1 teaspoon vanilla extract   

1/2 cup milk (125ml)             

2 cups self raising flour (300g)                 

4 pears (800g), cored and sliced thickly      

2 tablespoons of coffee sugar crystals      

20g unsalted butter, chopped into small squares

Double cream to serve!        


Preheat oven to 180c (fan forced).

Grease well a spring form pan with the softened butter, sprinkle in half the ground almonds, shake them around the pan so they coat the sides and base. Leave to sit.

Combine the eggs and sugar in a processor until combined. Add the vanilla, milk and flour and process this until it forms a thick smooth batter.                                     

Transfer the mixture into to a large mixing bowl and stir in the pears.

Pour the mixture into the prepared pan and sprinkle the top with the remaining ground almonds and sugar crystals. Dot with the extra squares of butter.                

Bake the cake for 1 hour and 15 minutes or until golden brown. 

If the cake starts to brown during baking too soon, cover it with foil.

Once baked, let the cake cool in the pan for ten minutes and then serve warm with the double cream and enjoy!

Submitted by Helene Gonski



¼ pound butter

5oz sugar

¼ teasp salt

1/3 quarter cup flour 

2 teaspoon baking powder

2 eggs

Half cup milk






Cream sugar and butter.

Add eggs, flour and milk alternately with baking powder last.

Bake at 420 degrees for 10 -15 minutes.


Just mix icing sugar with water to make as thick as you want.

Ice cakes and sprinkle with hundreds and thousands,

You can double recipe for more people.

This recipe has been with the family for years. Last week, my grand-daughter used it for her daughter’s birthday, and so it keeps going.

Submitted by Frances Etty


. 250g unsalted butter, softened (I leave out on the counter, wrapped, overnight)

.1 cup sifted icing sugar (I sift the icing sugar)

. I good teaspoon vanilla bean paste

.1 egg yoke

. 2 teaspoons instant coffee (I use coffee essence for iced coffee)

. 2&1/3rd cups plain sifted flour (I use fodmap plain flour simply because its good for digestion. No need to.)

.  150gram packet slivered almonds (I reserve one tablespoon full to sprinkle over shortbread prior to cooking or you can sift icing sugar over biscuits when cool after cooking)







Beat butter until light and fluffy. Add icing sugar, vanilla, egg yoke and coffee. Beat until combined. Add sifted flour and almonds. Combine well.

Spoon a heaped tablespoon of dough into your hands (easier if hands dusted in flour)and roll into a log. Create a loop or circle until all mixture used. Makes approx. 25 biscuits.

Place on a baking tray lined with baking paper, may need two, 3cms apart and cook at 160c for 20 minutes.

Biscuits will be very crumbly when hot. Better not to touch until cool. Can be stored in an airtight container for up to a week.

Submitted by Maria Greene




250 gms plain flour

3 eggs

2 cups{150ccs} yogurt

2 cups of sugar.

1 cup veg.oil

3 tea spoons of baking soda.


In a mixing bowl put the flour.sugar.the eggs and the yogurt.

Mix well and add the Royal baking soda.

Beat well until it is a smooth mix and fine.

Add and mix well the ou,

Place the mix in a well oiled baking dish.

Place in the oven[set at temp.180 degrees C ) and cook for about 40 minutes 


Submitted by Kay Ashton

















Submitted by Joan Porter

300g castor sugar

1tbsp lime zest

50g shredded coconut

125 ml vegetable oil

150ml coconut cream

1tsp rose water

2tsp vanilla extract

1/2 cream of tartar or lemon juice

For the Glaze

2tsp lime juice

2 tsp rose water

300g soft icing sugar sifted

2tbsp sour cream

3tbsp shredded coconut







1 Heat oven to 150c fan forced 170 conventional Separate the egg yolks and whites Sift the flour baking powder and salt into large bowl and stir in 200g of the sugar, zest and coconut. In another bowl combine the yolks, oil, coconut cream, rose water and vanilla and set aside

2. Beat egg whites until foamy, add cream of tartar and beat until soft peaks form. Gradually add 100g of castor sugar one tablespoon at a time until firm and glossy.

3. Beat the egg mixture, make a well in flour pour in and bring together with a whisk beating until smooth.  

4.Fold in one third of egg whites to lighten, then gently fold in another and final third. Pour batter into an ungreased chiffon cake tin and bake for 55 to 60 minutes or until skewer comes out clean.

5.Remove tin from oven and turn upside down so the tins three legs rest on a can.  Leave to cool then run a sharp knife around the edges of the tin, invert and lift away from the base. Place the cake flat side up on a wire rack.

6.To make glaze stir lime juice and rose water into icing sugar. Whisk in sour cream a spoonful at a time until oozy not runny. Spoon over cake and dribble down sides scatter with coconut and leave for an hour to set.