Recipe: Upside Down GF Grapefruit Cake

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grapefruit upside down cake

When I was younger we used to get grapefruits for breakfast sometimes. We’d sprinkle them with sugar to try and counteract the sour and bitter tang that these fruits can have. These days I rarely buy them, but I do drink Nippy’s grapefruit juice and I love the pink grapefruits from Fat Goose Fruits at the Adelaide Farmers Market.

The other day I just happened to stumble across the motherlode. My boyfriend had dropped off three grapefruits from his tree at home, as they sat in the fridge unused I decided they’d be perfect for a gin cocktail (50ml gin, 50ml grapefruit juice, 1 egg white, bit of sugar. Shake in a cocktail shaker filled with ice. Pour over ice and top with soda water). That day I got a phone call from my sister.

Did I like grapefruits? Did I want a bag of them?

She’d come across a bag for free outside someone’s house and thought I might find some use. So I ended up with more grapefruits than I could use. Let’s just say we got through half a bottle of gin and I still had more than enough left over.

grape fruit slices

This recipe is based on a gluten free orange cake* that I made for my first wedding cake, and that I also make as my (currently) only gluten free cupcake option for the Cupcake Table. It’s not for everyone. The recipe uses whole fruit, and even though the boiling does reduce some of the bitterness, it’s an acquired taste for some but perfect for those who don’t like their cakes too sweet. I also used the old breakfast trick and added a bit of extra sugar when I made the switch from oranges to grape fruits.


220g caster sugar
125ml water
1 vanilla bean (split & with the seeds scraped in to the pot)
2 thinly sliced grapefruit

Butter (to grease)
2 grapefruits
3 free range eggs
250g caster sugar
300g almond meal
1 tsp gluten free baking powder

For Later
Juice of 1 grapefruit

grapefruit upside down cake


1. Combine the sugar, water and vanilla bean for the topping. Stir over medium heat until the sugar is disolved.

2. Add the slices of grapefruit so that they are covered by the sugar syrup and simmer for around 15 minutes.

3. Grease a cake pan liberally with butter.

4. Remove the grapefruit slices from the syrup, and line the bottom of the cake pan with the slices. Keep the syrup to one side for later.

grapefruit slices in cake pan

5. Preheat the oven to 175ºC.

6. Place grapefruits in a saucepan of cold water. Boil and then cook for about 15 minutes. Refresh the oranges under cold water and then repeat with another saucepan of cold water for the same amount of time.

7. Roughly chop grapefruits, and then blitz in a food processor until smooth.

8. Beat eggs and sugar in a food processor until they are pale and airy. Fold in grapefruit mix, flour and baking powder. Add the mixture to the cake pan over the grapefruit slices, and place in the oven for 1 hour.

9. Remove the cake from the oven and turn upside down on a plate or cake stand. Carefully lift off the base. If any of the grapefruit slices pull off they can easily be re-added to the top of the cake.

10. Remove any remaining vanilla bean pod from the sugar syrup and add in your grapefruit juice. Cook until the syrup thickens a little.

11. Pour the syrup over the cake and serve. The cake is delicious served with some whipped fresh cream.

grapefruit upside down cakeTo make an orange version of this cake, just swap the grapefruits for oranges and add 215g of sugar to the cake rather than 250g.


Recipe: Banoffee Pie

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Baking / Dessert / Food / Recipes
banoffee pie

I’m not going to lie. I thought banoffee pie was American.

There’s something about the name (an amalgamation of banana and toffee) and the lashings of caramel, banana and whipped cream that just screamed U.S.A. Well… I was wrong.

Apparently banoffee pie (originally called banoffi) was an English creation from the Hungry Monk restaurant in Jevington. I mean, it was inspired by an American pie, but the first banoffee was from the UK. It’s also the simplest pie ever. You just boil up some cans of condensed milk, and then slather layers of the resulting caramel, sliced banana and whipped cream into a tart shell.

Banoffee pie was invented in 1932, but I imagine the caramel (often known as dulce de leche and popular in South America) might have been used as a dessert during wartime when condensed milk was in greater supply than sugar. Next time you’re eyeing off an expensive container of dulce de leche, consider making your own instead.

condensed milk caramel dulche de leche

layering banoffee pie

When you mention banoffee pie you tend to get two reactions: either people’s eyes glaze over and their mind immediately goes to a slice of gooey caramel and banana heaven, or they give you a blank stare with absolutely no idea what a banoffee pie is. I don’t believe people should feel guilty about the food they eat, but its hard not to when you dig into a large slice of banoffee pie; caramel, banana and cream are all things that should usually be eaten in moderation.

But screw it. This dessert is a sweet indulgence that everyone deserves every once in a while.

banoffee pie


(makes two pies)

Sweet pastry:
250g butter
125g icing sugar
3 large eggs
500g flour
1/2 tsp baking powder

2 cans of condensed milk
6 bananas
600ml whipped cream
Vanilla bean paste
Icing sugar


1. Usually I’d tell you to start on the pastry first, but you need to boil your condensed milk for about 3 hours, so get them on before you start anything else. Add them, unopened, to a large pot of boiling water, making sure they’re completely submerged. Make sure you keep topping the water up as it boils, otherwise you run the risk of burning our your pan and exploding the cans.

2. With the cans boiling, start on the pastry. Add the butter and sugar to a stand mixer and beat until smooth and creamy. Add eggs one at a time, beating till combined. Sift in flour and baking powder, and mix until just combined (don’t over mix!). Divide the pastry into two even disks and then wrap and refrigerate for at least 30 minutes.

3. Remove your pastry from the fridge and roll it out to about 3mm thick on a floured surface. Make sure you flip it as you roll to prevent it sticking. Carefully place it over your tart ring or pie tin; smooth it into place, patch up any holes, and cut away any excess. I love sweet paste because it’s so forgiving. If it tears you can always just patch it up. Rest it in the fridge for at least 30 minutes and preheat the oven to 175º.

4. Cover the pie base with a circle of baking paper, and fill with rice or baking beans. Blind bake for 15 minutes, remove the paper and beans from the base and then bake for a further 15 minutes. Repeat with the second pie base.

5. Once your condensed milk has been boiling for 3 hours, remove from the heat and place the cans in a bowl of cool water. This just makes them a little easier to handle. Open the cans and scrape the caramel into a bowl, stirring to make it smooth.

6. Split the mixture evenly between your two pie bases, smoothing it down with a spatula or pallet knife. Then layer with sliced banana.

7. Finally, whip your cream with a bit of icing sugar and vanilla bean paste and then cover the rest of the pie with cream.

You can also top with some grated chocolate.

banoffee pie

So you know how I made two pies? This is the successful one. The other one fell facedown on my parents kitchen counter and more closely resembled a cream pie that’s just been thrown at someone’s face. They assured me it still tasted just as delicious. 

National Doughnut Day: Raspberry Sugar Doughnuts

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Krispy Kreme are coming to Adelaide. Catch a flight here from the eastern states and you’re sure to see a few overhead lockers filled with their familiar boxes. The new store–a doughnut drive through–is opening on July 15th on Port Road in West Croydon, it’s a shame they didn’t get their opening to coincide with National Doughnut Day.

I, on the other hand, was all over National Doughnut Day. Let’s ignore the fact that I didn’t know it was National Doughnut Day, or the fact that National Doughnut Day isn’t even an Australian celebration. It’s a day, and it also happens to be the day I made doughnuts.

Now I’ve technically made doughnuts before. But this time I made genuine, round-hole-in-the-centre doughnuts.

pictures of making doughnuts


I was making ‘sugar lips’ from Adriano Zumbo’s Zumbo cookbook and I had some left over dough. I bought myself a doughnut cutter in preparation for my housemate’s ‘C’ party. The idea was to make cronuts, but time got the better of me and it’s been sitting in the cupboard unused. These doughnuts were deep fried and dusted in a mix of caster sugar and freeze dried raspberry powder. You can obviously substitute it for the classic mix of sugar and cinnamon.

I wasn’t sure how well they’d turn out. Doughnuts are yeast based, so they need to prove. It’s cold in Adelaide and I certainly don’t have a proving cabinet. Instead I followed Zumbo’s instructions of leaving them in a switched off oven with a tray of hot water. It seemed to do the trick.

These raspberry sugar doughnuts are like regular doughnuts on acid; fluro bright and bursting with a sweet but slightly tart raspberry dusting.

Doughnut Dough

10g fresh yeast
125g water
175g plain flour

225g lightly beaten egg
150g milk
700g plain flour
7.5g salt
150g caster sugar
125g chilled unsalted butter

Sugar Dusting
25g freeze dried raspberry powder
200g caster sugar

1. Mix your yeast with the water, then add yeast and flour to a stand mixer and beat until the mixture just comes together.

2. Wipe oil around a large metal or plastic bowl. Transfer the starter to the oiled bowl and cover with plastic wrap. Leave somewhere warm until it doubles in size (about an hour).

3. Add dough ingredients to the stand mixer with a dough hook. Mix until it forms a smooth dough. Add the starter and mix for about 5 minutes. It should be smooth and a little shiny. Transfer this to the oiled bowl and cover with plastic wrap. Make sure there is enough room in the bowl for the dough to double in size, this should happen in about 2 hours.

4. Knock back the dough and then cover with plastic wrap and put in the fridge overnight.

5. Roll out the dough until it is about 4mm thick. Use a doughnut cutter to cut out your shapes. Keep the ‘doughnut holes’, they make a tasty bite-sized treat once dusted with the raspberry sugar mix.

6. Put the doughnuts on trays lined with baking paper, and place in the oven with a roasting tin of warm water on the bottom shelf. This is supposed to help keep the oven warm and moist, like the environment inside a proving cabinet. Leave them in there for around 1-2 hours until they have doubled in size. Replace water if it cools.

7. Combine the raspberry powder and sugar.

8. Heat a deep fryer to around 190º. Deep fry doughnuts until they are golden and puffed up. Fry one first to check that the inside is cooking properly, and then continue with the rest.

9. When you remove a doughnut from the oil, roll it in the raspberry sugar mix.

10. Enjoy!


Now that I’ve mastered the doughnut, perhaps it is the time to try my hands at a cronut or two.

Peel Street Inspired Pear & Quince Crumble

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pear and quince crumble

A few weeks ago I had a great dinner at Peel Street with some of my local blogging friends. After I got the dates wrong and only managed to turn up for the last few minutes of pre-drinks at Clever Little Tailor, we moved on to Peel Street for our 6:30pm booking.

This was my third time at Peel Street, but the only time I’ve been with friends. I find it’s a great spot to pop into when I want a sightly more indulgent lunch. Dinner was fantastic, as was to be expected… I haven’t had a bad meal here since. We ummed and ahhed over the dessert menu and decided on getting two to share between the five of us.

quince panna cotta and poached pear

There was the quince panna cotta and the poached pear with chocolate sorbet. I’ll admit, this was my first time eating quince in any form other than quince paste. I learnt quite a few things including how sweet they can become, and the fact that they turn a magnificent shade of pink once cooked. Everyone round the table assured me that I had to cook something with quince ASAP because as well as tasting beautiful, the smell fill your kitchen with a fantastic aroma.

Initially I’d planned on a pear and quince crumble to try and woo a potential beau, but that fell through and I was looking for a new opportunity to whip out this crumble and try my new ice cream maker. Thankfully the situation presented itself when one of my housemates and I invited Tyson from Tempting Tyson. Romance was not in the air, but at least we were good friends after a good feed.

Pear and Quince Crumble Pie

pear and quince crumble

When I mentioned to my housemates I was going to be making either a crumble or a pie, they shouted “pie!” simultaneously. Instead I combined the two. Using a sweet pastry tart shell and a crumble topping. Pastry & crumble… the best of both worlds. I served the crumble (after consultation with Twitter) with David Lebovitz’s cinnamon ice cream–I feel it may become a regular addition to our freezer. 

Pâte Sucrée (Sweet Pastry)
125g unsalted butter
63g icing sugar
2 eggs
250g plain flour
1/4tsp baking flour

Make your pastry in advance. Beat the butter and sugar until light and creamy.

Add eggs one at a time, making sue they are well incorporated. Keep eggs at room temperature and they’re less likely to separate the mixture.

Once all eggs are added and well incorporated, add the flour and baking powder and then beat briefly until mixture is combined. You don’t want to over-mix.

Gather the dough together into a disk and refrigerate for at least 30 minutes (it will last up to a week).

Remove dough from the refrigerator and roll into a circle 3mm thick. Roll the dough onto your rolling pin and then place it onto your tart tin. I use a tart ring without a base. The dough is so buttery that I don’t need to worry about baking paper and it’s so easy to remove.

The tart tin should be already on a baking tray that is lined with baking paper.

Carefully press the dough into the tart ring and remove any excess dough. Sweet paste is a very forgiving dough to work with. If you end up with any holes, just fill them in with a bit of extra pastry. This recipe makes more than enough dough, so you can save some for another tart or pie, or you can even use the left over dough to make biscuits.

Return the tart shell to the fridge.

Pear and Quince

1kg quince
300g cater sugar
3/4 cup water
1 vanilla bean
750g pear

Peel, core and quarter your quinces.

Place them in a pot with the sugar and water.

Slice open a vanilla bean pod and scrape the seeds into the pot, add the remaining bean as well. You can add other spices if you like.

Simmer the quinces in the sugar mix, partially covered, for about an hour and a half. Check occasionally to stir and check the liquid has not completely dissolved.

Meanwhile peel and core your pears, and slice them into wedges.

When the quinces are soft and are lightly pink, add the pears and cook for a remaining 10-15 minutes. You do not want the pears completely soft, as they provide an varied texture in the crumble.

Preheat the oven to 180ºC.

Remove your tart shell from the oven, and spoon in the pear and quince mix. You will probably have a bit of liquid left in the pot. Don’t add this as it can make the tart too wet.

Bake for around 30 minutes–do not turn the oven off.


100g plain flour
120g brown sugar
1tsp ground cinnamon
60g rolled oats
120g unsalted butter

While the pie is in the oven. Combine all the dry ingredients for the crumble.

Rub in the butter. It doesn’t matter if the crumble isn’t particular fine.

Once the pie has been in the oven for 30 minutes, remove it, sprinkle on the crumble, and then bake for a remaining 30 minutes.

The crumble forms a biscuit like topping.

Remove the pie from the oven, and transfer to a platter or cake stand.

Valentine’s Day Brownies

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brownies with a gold background

The last time I celebrated Valentine’s Day was the year that my high-school boyfriend broke up with me. He didn’t break up with me on Valentine’s day; it was a bit before. I was suitably devastated. His Valentine’s Day present–two tickets to Ross Nobel–would go to waste and I would spend the day as any lovestruck 16-year-old would–heartbroken.

On Valentine’s Day my best friend gave me a stuffed toy puppy dog holding a love heart. Another friend had bought me a teddy bear. Another friend made me a Valentine’s Day card. They were all just trying to make me feel better.  It was my best Valentine’s Day ever.

brownies with a gold background

I’ve been itching to bake ever since I moved back into this rental house. The kitchen is puny and there’s barely room to butter your toast let alone bake something. When my housemate asked me if I felt like baking I was all over it. She went to the shops and stocked up on unsalted butter and chocolate, and I started thinking about brownies.

I prefer my brownies packed with chocolate, so I don’t ever use any nuts. I also mixed icing sugar with red food colouring to give these a Valentine’s Day twist–you can obviously just use normal icing sugar.

Valentine’s Day Brownies:

180g butter
180g dark chocolate, chopped
3 eggs
1 tsp vanilla bean paste
250g caster sugar
110g plain flour
1/2 tsp salt
At least 200g mixed chocolate (white, milk & dark)

  • Preheat oven to 180*C.
  • Melt butter and dark chocolate in a bain marie.
  • Whisk eggs, vanilla bean paste, and caster sugar.
  • Sift flour and salt into the butter and chocolate; add egg mixture and the 200g chocolate.
  • Stir all ingredients together until well combined.
  • Add to a greased and lined brownie pan, and bake for 25 minutes.
  • When the brownies are cool, cut them up as you like. To make coloured icing sugar just blitz some icing sugar with red food colouring in your food processor. Dust over the brownies and serve.

For a slightly fancier approach to Valentine’s Day check out The Hungry Australian’s possible Valentine’s Day menus .

Mangoes, Mangoes, Mangoes

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Baking / Cooking / Dessert / Food

jar of mangoesI went a little mango crazy the other day and bought a whole crate of mangoes. Despite knowing that I really don’t have much need for 15 mangoes all in one go, I’m a sucker for fruit discounts.

Summer is my favourite time of year when it comes to fruit. All of my favourites come out in full force; specifically juicy, sticky mangoes, peaches and nectarines. I feel like I need to carry around a wash cloth with me half the time because I end up with so much of them oozing down my face and all over my hands.

So now I have 15 mangoes–well I’m probably down to about 11 now–and I’m not sure what to do with them.

mangoesWhat are your favourite mango desserts? Mine has always been mango with coconut sticky rice. I had it for the first time when we were travelling somewhere through Vietnam, Cambodia or Laos. The first and only time I’ve ever cooked with sticky rice was during my mochi catastrophe, so I’ve never recreated this recipe at home.

I’m contemplating smoothies or ice blocks, or maybe even a cheesecake. For now I’m just enjoying devouring them one by one.

If you’ve got any ideas for mango-centric desserts, let me know! I’m very keen for some inspiration.

cut open mango



Steven Ter Horst Chocolatier – Rundle Street Launch

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Cafes / Dessert / Events / patisserie / Patisseries

media launch steven ter horst

chocolates steven ter horst

cake display at steven ter horstLast night I went along to the launch of Steven ter Horst’s new Rundle Street store. The old Unley store was great, but it was really limited by its size. I think the Rundle Street store will help introduce the chocolates, cakes and pastries to a much wider audience.

One of my favourite things from Steven ter Horst is their salted caramel–whether in tart or chocolate form. I still remember one night after I’d just eaten dinner at Apothecary 1878 with the lovely Champagne Duchess. I noticed the salted caramel chocolates were on the menu, so I ordered one as an after dinner treat. After watching my face as I ate mine, Catherine promptly ordered her own.

salted caramel at steven ter horst

Luckily there was an entire tower of salted caramel chocolates last night. We also got a chance to try miniature versions of some of the other cakes and pastries available. It was great spending the evening with my fellow dessert lover, Berny from I Only Eat Desserts, as well as some lovely ladies from Glam Adelaide and Style Story. It was also great seeing Dan & Rob from Burger Theory, Aurélie from La Waffle and The Naughty Spot–where I also had lunch yesterday–and one of my old TAFE lecturers.

I talked a bit too much about how people are technically correct regardless of whether they say ‘macaron’ or ‘macaroon’ and we all a lot of chocolate.

palet d'or chocolate

media launch steven ter horst

cakes steven ter horst

mousse ball steven ter horst

gateau steven ter horst

cheeseburger macaron steven ter horst

cheeseburger macaron steven ter horstFor a bonus bit of knowledge: the Rundle Street store also stocks croissants and danishes from Goodwood Road’s Boulangerie 113. In my opinion they’re the best in Adelaide. Stop in at Steven ter Horst and you can enjoy one with a delicious hot chocolate as well.

I was invited to the Rundle Street store as a guest for their VIP launch party.