French Sugar – Apple and Almond Loaf

 

French Sugar – Apple and Almond Loaf

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Ingredients:

190g soft butter

130 g French Caster sugar (White Beet Sugar – CSR Sugars of the World)
3 eggs
190 g Plain flour
1/2 Tablespoon baking powder
60g ground almonds
30g Sour Cream
1 teaspoon vanilla bean Paste

1 Large Granny Smith apple pealed with core removed and cut into 8 wedges.

Method: 

Preheat oven to 190 ° C.

Firstly peal and core the apple, cut into wedges squeeze some fresh lemon juice over the apple pieces and sprinkle with a little sugar. Place the coated apple pieces in a bowl and set aside for the moment.

Using a standard mixer with the paddle attachment, cream together butter and sugar till fluffy and pale in colour then begin adding the eggs one by one. Be sure that they are well combined before adding the next egg.

Add the sour cream and vanilla bean paste.

Sift together the flour, ground almonds and baking powder. Add to the butter and egg batter. Mix till all ingredients are well combined.

Place cake batter in cake tin lined with baking paper, place apple slices along the top of the cake batter and sprinkle with French caster sugar.

Bake for 10 minutes then lower the thermostat to 170 ° C for 25-30 minutes. Or until a wooden skewer can pierce through the centre of the cake and is clear of any wet batter when removed.

Allow the cake to cool in the cake tin then remove and allow to cool completely on a cooling rack.

Sprinkle the cake with icing sugar and serve.

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Sesame Seed Dinner Rolls

There is a true beauty to baking in general, yet nothing surpasses the aroma of freshly baked bread penetrating into every corner of your home. The aroma likened to a warm hug or a heartfelt smile from a loved one you have been longing to see. For myself its been the longing to walk past the village bakery in Greece to relive a moment that has lasted a life time.

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Now I know that you might be looking at these pictures thinking …..”she’s made rings, as well as rolls”, true I took the opportunity to make the Turkish “Simit” a bread ring that is heavily crusted with sesame seeds (which I was totally obsessed with eating at all hours of the day while in Turkey a few years ago).     I uses the same method of baking as the rolls. So be brave and try something different …ps they make the perfect edible napkin rings 🙂

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Sesame Seed Dinner Rolls

Ingredients:
1 Tbs milk powder
250ml water
40g Rice Bran Oil
40g Unsalted Butter melted
1 egg
1 teaspoon salt
2 teaspoons dry yeast
1 teaspoon sugar
500g Bakers flour

Honey Wash:
2 teaspoon honey
2 Tablespoons water

Topping: Sesame seeds

Method:
Place in a bowl the flour, milk powder, dry yeast, sugar and salt mix well to combine all. Add the water, oil, melted butter, egg and mix. Using a standard mixer with a dough hook attachment knead till the dough looks smooth and elastic – on medium speed for approximately 6-8 minutes.

Cover the dough with cling film  to prevent forming a skin and leave to rest about 15 -20 minutes.

Divide the dough into 60g portion sized pieces. Shape each into a ball and allow to rest again for a further 10 minutes. Take each individual dough ball and press with your hand to open the dough to form a circle about the size of a teacup saucer. Then roll back again to the dinner roll shape.

Dissolve the honey and water. Sprinkle the sesame seeds on a small baking tray or flat dish.

Brush the tops of each dinner roll with the honey wash then roll the wet side in the sesame seeds.

Place on baking sheet lined with greaseproof paper.

Allow the dough rolls a further 30 – 35 minutes to rise.

Preheated oven at least 15 minutes prior to use at 200 degrees Celsius. 

Just before baking, use a water filled spray bottle to spray a fine mist of water over all the dough rolls. Reduce the oven temperature at 170 degrees and bake the bread rolls until golden brown approximate baking time 12 – 18minute. (All depends how big you make to rolls)

Once baked place the rolls on cooling racks.

The only thing let to do is head to the fridge reach out for the butter, rip one of those freshly backed beauties apart and lay on the butter.

Pure Joy!

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Milk Bread for the Home Baker

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Home made bread has to be one of the most satisfying foods. We eat bread morning noon and night as a snack or accompanying an elaborate dinner party or a simple Barbecue. Bread has always been the corner stone of a light or main meal. A staple that even when the pantry is bare bread was enough to sustain the hunger.

Some countries are ferociously possessive of the flour and the techniques they use to produce the perfect loaf. That distinctive aroma of a freshly baked Vienna or the sour rustic notes of a crusty heavy sour dough where the smell lingers long after the bread has been devoured by hungry workers or a famished family.

Bread is one thing everyone remembers from their childhood day. Growing up and purchasing a fresh bake from the local  bakery where the dough has been lovingly shaped and proved then baked to crispy perfection. As the baker hands you one of his prized possessions he instinctively taps the bottom of the loaf ensuring the distinctive hollow sound is heard, a mark that all is well or rather baked well just before the hand over is complete.

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Although my recipe has been adapted for the domestic oven, never the less does the technique of making bread change.

Bread Dough

Makes 1 large Vienna or 2 Cobs or 12 dinner rolls

500g Bakers Flour

2 tsp Dry Instant yeast

1 tsp Caster Sugar

1 tsp Bread improver

1 Tbs Milk Powder

1 tsp Salt

1 Tbs Unsalted Butter (room temperature)

1 Tbs Rice Bran Oil

335ml Water (approximately)

METHOD 

  1. Add all the dry ingredients and using a standard mixer with the paddle attachment on slow speed mix all.
  2. Remove the paddle and now attach a dough hook. On low – medium speed add the butter and begin pouring the water into the flour mix. Add the first 300ml then if required add the rest you really need to feel the dough if its too sticky then naturally do not add any more water or if the dough feels and looks dry then add a few extra tablespoons of water at a time to get the wright consistency.
  3. Once the dough has come together, looks smooth in appearance and you are able to do the “Window test” with a small piece of dough, then we are ready for the next stage.
  4. Stop the mixer, remove the dough hook and cover the bowl with some plastic, and leave it to rest for 15 – 30 minutes.
  5. On a lightly floured surface and a little oil on your hands remove the dough from the bowl shape into the desired shapes making sure you flatten out any large air bubbles that may have formed, place the dough onto prepared pans or trays. If you are using loaf pans then fill the with dough to just over half full with dough.
  6. Allow the dough to rest for approximately  30 – 40 minutes in the baking trays or tins. I like to put them in the oven with a cup of boiling hot water in the oven just to create a little moisture in the air as it rests. Then when ready take the dough out put it aside while the oven is heating up.
  7. 15 – 20 minutes Before baking Pre- heat the oven up-to 230 Degrees Celsius if your oven permits.
  8. Place a deep dish grill tray on any other shelf where it will not interfere with the rising dough. Place the dough on a rack in the centre of the oven and add one cup of hot water from the tap to the grill tray then quickly close the oven door to trap in the steam.
  9. Bake the dough for approximately 30 – 35 minute to a dark golden brown colour.
  10. Remove the bread loaf from the pan and allow to cool completely on a cooling rack before slicing.

Golden Gaytime Cake – Layered and Perfectly Naked

Recipe makes 1 (6 inch) layered Naked Cake

Serves 8 – 12

Equipment

1 (7 inch) Cake Board

1 (6inch) Cake Ring

1 Strip of Acetate approximately 40cm length and approximately 13 – 14cm wide

Assemble Cake Instructions

  1. Place a piece of baking paper on your work bench, invert the cake onto it and remove the parchment from the cake.
  2. Use the cake ring to cut out 2 complete cake circles which will be the top two layers of your cake and the remaining cake should be enough to cut two circle halves and scraps to fill in any gaps for 1 bottom layer.
  3. On a baking tray place the cake base, clean the cake ring and place this in the centre of the cake board. Line the inside of the cake ring with the acetate. Now we are almost ready.
  4. Place the two halves and any cake scraps you require to fill the first layer (base) to make a flat even layer.
  5. Warm the Cho-Malt Fudge Sauce spread, one fifth of the Choc-Malt Sauce over the base. (The sauce is so much easier to spread when its warmed)
  6. Spread half the quantity of Caramel Creme then sprinkle with the (small particle) Malt Crumble gently push them into the Caramel Creme to fix them in place.
  7. Spread another layer of Choc-Malt Fudge Sauce. Repeat the process for the next cake layer.
  8. Place the last layer on top spread the last amount of Choc-Malt Fudge Sauce and cover with the Chocolate Butter Cream. Garnish the top with the remaining large Malt Crumble Biscuit pieces.
  9. Place the cake in the fridge and allow to set for a minimum of 12 hours.
  10. Use a hot knife to slice and serve.

 

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Vanilla Bean Cake

makes 1 (12 by 12 inch) square cake

55g Unsalted Butter (room temperature)

210g Caster Sugar

60g Rice Bran Oil

2 Eggs

1 Egg yolk

1 tsp vanilla Bean Paste

110g Buttermilk

185g Plain Flour

1 tsp baking Powder

1/2 tsp Salt

  1. Pre-Heat the oven to 170 Degrees Celsius
  2. Sift the flour, baking powder and salt and set aside.
  3. Cream the butter and sugar together then add the rice bran oil, vanilla bean paste and eggs one at a time. Add the extra egg yolk. Cream till pale and fluffy.
  4. Alternate the addition of the flour and the buttermilk till both have been combined.
  5. Pour into a square baking tin lined with baking paper spread out the batter evenly and bake for approximately 20 – 25 minutes.
  6. Allow to cool completely.

Caramel Creme

280g Milk

75g Cream

100g Caramel

1tsp Vanilla Bean

25g Cornflour

50g Caster Sugar

2g Salt

3 Egg Yolks

2tsp Maple Extract

4g Gelatin (2 Sheets) or  (2 teaspoons Gelatin Powder – Bloomed)

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40g Cold Butter

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160g Cream

  1. Pour the milk, cream and caramel into a sauce pan and bring to a boil.
  2. Combine the cornflour, sugar, salt and mix. Add the egg yolks and whisk till the sugar has dissolved.
  3. While whisking pour the boiling milk over the egg yolk mixture a little at a time till the egg mix is tempered.
  4. Pour the entire mix back into the pot and whisk continuously till the custard creme thickens and has reached a boil. Remove from heat and add the maple extract and the cold butter. Whisk continuously till the butter has combined and the Caramel Creme is smooth.  If the custard has any lumps pass it through a strainer.
  5. Pour into a heat proof bowl cover the caramel custard with plastic wrap, press the cling film directly onto the custard to stop a skin from forming while it cools completely.
  6. Once the caramel creme is cold. Whip the fresh cream to soft peak. Place the caramel creme into the bowl of a standard mixer and re-whip till smooth. Fold the soft whip cream into the caramel creme.

Malt Crumble Biscuit

30g Low Fat Milk Powder

40g Flour

12g Cornflour

40g Malt Powder

25g Caster Sugar

2g Salt

55g Butter (Melted)

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60g Malt Powder

90g White Chocolate (Melted)

  1. pre-Heat the oven to 170 Degrees Celsius
  2. Place the powdered milk, flour, cornflour, malt powder, sugar and salt into the bowl of a standard mixer with the paddle attachment. Mix all till well combined then add the butter mix till a fine crumble is formed. Pour the crumble onto a baking sheet lined with baking paper and bake for 20 minutes. The crumble should be golden and the buttery aroma should have filled the room.
  3. Allow the crumble to cool completely. Sprinkle the malt powder over the crumble and break up any large pieces of biscuit.
  4. Melt the white chocolate and pour over the crumble, using your fingers enrobe the crumble with the white chocolate. You will notice some large crumble pieces and small pieces have formed. Allow the crumble to cool and set aside about half a cup full of the larger crumble pieces aside for garnish and the rest for between the cake layers (make sure these are all about the size of rice grains).

Chocolate Buttercream

115g Unsalted Butter (room temperature)

80g Icing Sugar

1g Salt

2Tbs Cocoa Powder

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55g Milk (Cold)

  1. Using a standard mixer with the paddle attachment cream the butter till pale in colour then add the icing sugar, salt,and cocoa powder.
  2. Cream until the buttercream is light, smooth and fluffy while whipping add the cold milk. (Don’t forget to scrape down the sides).

Milk Chocolate Malt Sauce

60g Milk Chocolate

80g Malt Powder

1g Salt

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200g Glucose

50g Caster Sugar

150g Cream

  1. Combine the milk chocolate, malt powder and salt in a heat proof bowl and set aside.
  2. In a saucepan combine the glucose, sugar and cream, bring to the boil remove from heat and pour over the milk chocolate and malt mix.
  3. After a few minutes slowly whisk the chocolate malt sauce until the mixture is smooth and silky. Pour the sauce in a food processor and blend till the sauce is completely smooth.

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Coconut Blossom Caramel Sauce


CSR SUGAR Australia has released a beautiful range of traditionally farmed sugars. Each one with its deep rich and delicate notes of caramel, butterscotch, toffee and treacle. The unique molasses content in each gives the unrefined sugar its golden colour and decadent flavour.

So I thought I’d put it to the test!

I adore this recipe it can be use in cakes and buttercreams or warmed and drizzled over ice cream, puddings or eaten straight up with your favourite spoon or simply smear over toast.

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Be creative Ive made this recipe with all of the different sugars and each time its been a delicious result. So make a caramel sauce to suit your personality and your taste buds.

France – French Caster Sugar

Colombia – Panela Sugar

Sri Lanka – Rapadura Sugar

Indonesia – Coconut Blossom Sugar

Australia – Muscovado Sugar

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COCONUT BLOSSOM CARAMEL SAUCE

Makes about 1  1/2 cups

UTENSILS

1 x 2 Liter Heavy base saucepan

1 Candy Thermometer

1 Whisk

1 Heatproof jar with lid to store your caramel

INGREDIENTS

125g Cream

60g  French Caster Sugar

60g Coconut Blossom Sugar

60g Unsalted Butter

45g Glucose

1/4 tsp Salt

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1/2 tsp Vanilla Bean Paste

125g Cream

METHOD

Bring the 125g Cream, sugar, butter, glucose and salt into the heavy base saucepan uncovered over medium to high heat. Once the sugar has dissolved  whisk the mixture just a few times to combine and continue to boil till the mixture reaches 120 Degrees Celsius take off heat.

Add the vanilla and cream in a thin stream while whisking constantly till well combined. Place back on the heat and boil again. Remove from heat straight away. Allow to cool for a moment.

Pour the caramel into a heat proof container.

Leave to cool then cover it tightly and store in refrigerator.

Re-heat to use.

Don’t forget this caramel sauce makes a great gift too!

Enjoy 🙂

“Kiwi Fruit and Banana Booster”

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Ok now don’t knock it till you try it.

“Kiwi Fruit and Banana Booster” 

1small Banana
1 Kiwi Fruit, (Green or Gold) plea and stem removed
1/2 cup fresh Spinach
1cm piece of fresh ginger 
Zest of half a lemon
1/2 Tablespoon Honey
1 teaspoon white Chia Seeds
1 cup cold Almond Milk

Method
Add all the ingredients to a blender and blend till smooth. 

Enjoy!

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Strawberry Fields

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“Strawberry Fields” 

Makes one serve, but feel free to share!
1 cup Strawberries (washed and stems removed)
1 cup Almond Milk
1 Tablespoon Honey
1 pinch Cinnamon
1 Tablespoon Almond Butter (or Peanut Butter)

Method

Place all the ingredients in a blender and blend till smooth.
Enjoy!

My Best Ever “Banana and Walnut Cake”

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Banana and Walnut Cake

85g butter (room temperature)

150g Sri Lankan Rapadura Sugar

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1 egg

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200g ripe bananas, mashed (approximately 2 ripe bananas)

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125g natural Greek yoghurt

30ml rice bran oil

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220g flour

3/4 teaspoon baking powder

1/2 teaspoon bicarbonate powder

1/4 teaspoon salt

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60g walnuts, chopped

1: Preheat oven to 180°C, or if it’s fan-forced, 170°C.

2: Prepare a loaf pan by lining it with baking paper. Set aside for the moment.

3: Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat for 3 to 4 minutes then add the egg. Don’t forget to scrap down the sides.

4: Mix together the mashed banana, yoghurt and oil. With the mixer on low speed, add to the batter. Beat for a further 4 to 6 minutes or until the batter is light and fluffy.

5: Still on low speed, add the dry ingredients to the batter and then the chopped walnuts. Pour the batter into the loaf pan. Give the bottom of the pan a tap to even out the batter and release any large air bubbles. Bake on the middle shelf of the oven for 25 to 35 minutes or until a skewer inserted in the middle comes out clean.

6: Leave on a cooling rack for 5 to 10 minutes before removing from the pan.

Make like Maria and try these sugars in your favourite recipes. Discover the new Sugars of the World range in Coles, Woolworths and Independent retailers nationally. www.sugarsoftheworld.com

Enjoy!

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The Perfect Little Princess – Cake Expo Melbourne

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Swedish Princess Cake.

It’s perfect for a special occasion. It is a delicate cake, and looks best with simple decorations.

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Ingredients:

For the crème patissière:

75g egg yolks (approximately 3 small egg yolks)
100g caster sugar
1 vanilla pod or 1 teaspoon Vanilla Bean Paste
500ml whole milk
50g cornflour                                                                                                                          45g Butter (Room Temperature)

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For the Jaconde sponge:
3 medium whole eggs
125g icing sugar
125g almond meal (sifted)
3 egg whites
15g caster sugar
40g plain flour

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For the filling:
2 tbsp Good Quality Raspberry Jam
Punnet of raspberries (approximately 150g)

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For the decoration:
400g marzipan
400g white Fondant
Pink food colour (or other colour if you prefer)

Equipment:

Two baking trays with a minimum width of 30cm
15cm half sphere mould
15cm round pastry cutter
Plastic piping bag
6 inch round cake card board

8 inch round cake board
Small non-stick rolling pin
Mould for flower decorations or you can try making a flower by hand
Scalped Edge Cutter
Egg carton or plastic paint palette with wells
Leaf Mould Veiner                                                                                                                                                                  Large Flower Petal Cutter
Plain round 2.5cm pastry cutter

Method:

Preheat the oven to 190°C

Line two baking trays with baking paper.

To make the crème patissière –
Whisk the egg yolks with the caster sugar in a mixing bowl, then add the cornflour and stir to combine. Place the milk, vanilla seeds and scraped vanilla pod in a saucepan and bring to a bare simmer. Pour about a quarter of the hot milk onto the egg yolk mixture, immediately stirring until smooth.

Add the egg yolk and milk mixture to the pan with the remaining hot milk stir well till combined and smooth. Continue cooking until the mixture thickens and bubbles in the centre, stirring well to make sure the crème patissière does not burn on the base of the pan. Taste the crème patissière to check it is cooked; it should not taste floury. The texture should be smooth and thick.

Transfer to a bowl or tray. To prevent a skin from forming, cover tightly with cling film, pressing down firmly to make sure there are no air pockets. Allow to cool to room temperature place back into a clean mixer bowl with a paddle attachment and on medium speed begin adding the room temperature butter in small amounts beat until the butter is well incorporated and the custard is smooth, chill until further use.

To make the Jaconde sponge –
Beat the whole eggs and icing sugar together until pale and fluffy. Sift together the flour and ground almonds, then gently fold into the egg mixture using a spatula.

In a clean dry bowl, whisk the egg whites with the sugar until they reach soft peaks. Fold the meringue mixture into the batter.

Divide the batter evenly between the two prepared baking trays and level the surface using a palette knife or the back of a spoon.

Bake for 8–10 minutes on a low shelf, depending on your oven. The sponge is cooked when the sides are beginning to shrink away from the edges of the tin and the top is lightly golden brown and springs back to the touch.
Allow to cool outside of the oven but leave the sponges in the baking trays. Once cool, cover with cling film to prevent the sponge sheets from drying out.

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To assemble the cake –
Place the sphere mould on top of a small round cake tin to hold it steady. Line the inside of the mould with clingfilm, overlapping the edges.

Cut out a 30cm round from one of the sponge sheets. Use it to line the inside of the sphere mould, leaving a small overlap around the outside edge. Trim off any excess using a pair of kitchen scissors.

Fill a piping bag with the custard filling. Snip an inch off the tip and pipe a thick layer into the bottom of the cake mould, then place six fresh raspberries evenly over the custard. Pipe another layer of buttercream on top. Continue adding layers of buttercream and fresh raspberries until you have almost reached the top edge of the mould. Level off the last layer of cusard using a palette knife.

Cut out two 15cm rounds from the remaining sponge sheet using a pastry cutter. Sandwich the two rounds of sponge together with a thin layer of raspberry jam. Place the two sponge rounds on top of the buttercream-filled mould. Place a layer of clingfilm over the top then place the 6 inch cake board on top. Trim any excess sponge from around the edges of the mould. Cover all with another layer of cling film over the top tightly. Chill for at least 4–6 hours or preferably overnight.

To make the decoration –
While your cake is setting in the fridge, make the flower decorations.

For the pink-coloured fondant, mix 400g white fondant with few drops of pink food paste colour to blend together a very pale shade. To prevent it from drying out, keep the sugar paste wrapped in cling film until use.

Make 3–4 flowers in different shades of pink fondant with sugar paste hardener added so that the flowers will air dry quicker and hold their shape.

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To decorate
Once the cake has set, remove it from the fridge and turn it out on the 8 inch cake board. Remove the mould and the cling film.

On a surface dusted with icing sugar, roll the marzipan out to a thickness 3–4mm. It must be large enough to cover the dome. Using a rolling pin, lift the rolled marzipan and lay it over the dome cake. Smooth the marzipan down the sides of the dome using your fingers. Tuck the edges down and trim away any excess marzipan using a kitchen knife.

Roll out the pink sugar fondant and place over the marzipan the same way. Trim away any excess sugar paste as before.

Cut a 2.5cm wide strip or scalloped edge that is long enough to go all around the base of the dome to create a swag border.

To finish, placed a flower on top of the dome. Be creative its up to you but keep it simple!

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This cake has a shelf life of 3 days when stored in the fridge, however the decoration may become soft and sticky in cold humid conditions. Therefore, I recommend making the cake no more than 2 days in advance of serving and consuming it.

within 1 day.

This recipe was inspired by the wonderful Dome Cake by Peggy Porschen.

Oliebollen (Deep-fried dough balls)

Love a wonderful traditional bake!

The Kiwi Cook

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New Years Eve just wouldn’t be the same without Dutch oliebollen. These deep-fried dough balls studded with rum soaked raisins and doused in icing sugar is the way Netherlanders ring in the New Year. It’s  a centuries old tradition and it’s said that oliebollen were likely the precursor to the modern day donut, thanks to the Dutch settlers bringing their recipes with them to the New World.

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