HOME

CAKES, BISCUITS & DESSERTS

Nibbles

Entrees&Marinades

Soups

Main Courses

Salads&Vegetables

Breads&Pastries

Karidopita	Carrot Torte (excellent)	Kourambyethes
Almond Bread	Almond Ginger Cake (gluten free)	Chocolate and Hazelnut Gateau
Chocolate and Almond Cake	Apple Gateau	Custardy Popovers
Cottage Cheese Cake	Koulouria	Brown Date Scones
Oatmeal Cake	Raspberry Almond Crunch	Fruit Salad on a Stick
Passionfruit Mousse	Rustic Plum Cake	Grilled Fruit with Lime Ricotta
Baklava	Moist Chocolate Dessert Cake	Hazelnut Crunch
Chocolate Cloud Cake	Apple Pandowdy	Apple Tansy
Pecan Biscotti	Yoghurt Cake	Coconut and Lime Macadamia Cake
Apricot Slice	Yoghurt and Walnut Cake with Coffee Syrup	Daphne's Filo with Orange Pita (Glyko Portokalopita)
Tuscan Biscotti	Sticky Date Pudding	Lemon Delicious Pudding
Apple and Almond Cake	Damp Almond Cake	Nonna's Eggwhite Cake

Karidopita

From the kitchen of Katina 
Source: Liesbeth van Duyne-Psomas

• 7 or 8 Dutch rusks
• 200 g walnuts
• 300 g sugar
• 140 g melted butter
• 6 eggs
• 3 tbsp cognac (optional)
• 1 dessertspoon cinnamon

1. Coarsely grind rusks and walnuts. 
2. Separate egg-yolks and whites. 
3. Beat yolks, butter, sugar, cognac and cinnamon together. 
4. Then add the stiffly beaten egg whites and the walnuts and rusks. 
5. Put everything together in a greased springform pan of appr. 28cm. 
6. Bake in the pre-heated oven, 175C, for appr. 45-60 minutes.

Katina's comments:
I use vanilla instead of cognac. I usually make half the recipe and put it in a 21cm spring-form pan - or any appropriate sized or shaped cake tin. Melted chocolate can be drizzled over the cake. It keeps very well for a few days.

Almond Bread

From the Kitchen of  Katina

• 3 egg whites
• 125 g castor sugar
• 125 g whole almonds
• 125 g plain flour

Oven 180C
Loaf Tin 20cm x 10cm

1. Beat egg whites till stiff - gradually beat in sugar
2. Fold in flour and almonds
3. Bake in lightly greased tin for 30 - 40 minutes
4. Cool completely in tin
5. Wrap in foil and put aside for 2 - 3 days
6. Slice into wafer thin slices
7. Place on oven tray and bake in a very cool oven till crisp (about 45 minutes)

Katina's Comments:

Chocolate and Almond Cake

From the Kitchen of  Katina 
Source:Jamila

150 g butter 150 g sugar vanilla essence 3 small, or 2 large eggs rum flavour (if desired)

1 level tsp baking powder, if using plain flour 150 g ground almonds 150 g grated chocolate 300 g SRF flour

1. Cream butter and sugar
2. Add eggs one at a time - beat each one 4 - 5 minutes
3. Add remaining ingredients. Fold them in. If it's too dry, add up to ¹/₂ cup milk
4. Place in 9 inch (22.5cm) round tin, or preferably a ring tin
5. Bake in moderate oven (180 gas, 200 electric) for approx. 45 minutes. Check after 35 mins.

Chocolate Topping:
Either melt chocolate and melt over cake, OR melt 100 g chocolate mixed with 30 g unsalted butter
OR dust with icing sugar.

To make a larger cake in a large 'ring' tin:

• 250 g butter
• 250 g sugar
• 3 large, or 4 small eggs
• 400 g flour
• Same quantity of chocolate and almonds

Katina's Comments:

up

Cottage Cheese Cake

From the Kitchen of  Katina
Source: "Allergy Baking Recipes" by Hanna Kroeger

• Cream ¹/₄ lb. Butter with 1 cup Sugar
• Add 2 beaten eggs, 1 grated Lemon Peel and stir for 10 minutes
• Add 1 lb. Cottage Cheese and fold in 4 tbsp. of Corn Meal, Soy Grit or Millet Grit, mixed with 1 tsp Baking Powder
• Pour into baking dish and bake for 1 hour at 300F

Katina's Comments:
Don't worry about the soy and millet grit.

Jacob Plooij, dressed as an alien, fiddling on top of the Sydney Opera House as part of the millennium celebrations.

Carrot Torte (excellent)

From the Kitchen of  Katina
Source: "Allergy Baking Recipes" by Hanna Kroeger

• Beat 4 Egg Yolks with 2 tbsp. warm Water and ³/₄ cup of Sugar for 5 minutes
• Add Lemon and Rum Flavour to it
• Beat 4 Egg Whites until stiff and add 1 tbsp. of Sugar
• Beat again until stiff and add to the egg yolks
• Combine 1tsp. Baking Powder with 2 tbsp. Potato Starch (may use either Rice Starch or Corn Starch)
• Add 1 cup of ground Almonds and 1 cup raw, finely grated Carrots
• Mix everything and fill your favourite cake pan
• Bake for 40 minutes in moderate oven

Katina's Comments:

Almond Ginger Cake (gluten free)

From the Kitchen of Katina 
Source: Chloe

4 eggs 250 g butter 1 cup castor sugar 1 cup polenta

250 g almond meal ^1/2 cup pistachios 125 g chopped glazed ginger

1. Butter and sugar creamed
2. Slowly add eggs
3. Add polenta and almond meal
4. Add ginger and nuts

Oven 180C for 1 hour

Katina's Comments:
This is a gluten-free recipe especially prepared for Liz by her daughter Chloe. It is very rich.

Apple Gateau

From the Kitchen of Katina
Source: "LOVING FRENCH COOKING" by Claude Lebedel

• In a large salad bowl, mix together 1 kg of peeled apples cut into slices, 5 tablespoons of flour, the same quantity of sugar, 2 whole eggs, 100 g of butter, 2 packets of sugar flavoured with vanilla (this is optional), 1 pinch of salt and 1 packet of baking powder.
• Grease a 21 cm springform tin with butter and place the mixture inside it. Cook in a medium oven for 45 minutes or until it is brown.

Katina’'s Comments:
I use self-raising flour and 1 teas. vanilla. I cream butter and sugar, add eggs one at a time.  It is delicious - not too rich. It's yummy served warm.
I doubled the recipe and used a 28 cm springform tin, but  it took about half an hour longer to bake.  This seved 12 people.  

up

Koulouria

From the Kitchen of Katina

^1/2 lb butter 1 tsp cinnamon 2 tbsp olive oil 1 cup milk (not quite full)

4 eggs 2 lb flour 1^3/4 cups sugar sesame seed

1. Beat egg yolks and sugar, add milk.
2. Put flour in a bowl and rub in butter and oil until well mixed. Do this in a Kenwood with dough hook.
3. Add cinnamon.
4. Add egg/milk mixture and blend in with dough hook, (or knead by hand).

Katina's Comments: (you'll need them!!)

Kourambyethes

From the Kitchen of Katina (Mum's recipe!)

• ¹/₂ lb butter
• ³/₄ cup icing sugar (or castor sugar)
• 1 egg yolk
• 1 lb (approx.) self raising flour
• crushed almonds

1. Beat butter until white.
2. Add icing sugar and egg yolk together.
3. Add flour and almonds until soft consistency.

Katina's Comments: (you'll need them!!)

Elena making ANZAC biscuits

up

Chocolate and Hazelnut Gateau

From the Kitchen of Katina

150 g dark chocolate 754 g golden caster sugar 150 g unsalted butter, diced 1 tbsp runny honey 4 large eggs - separated

200 g ground hazelnuts 75 ml milk 100g skinned hazelnuts coarsely chopped icing sugar for dusting

1. Heat oven 180C.
2. Butter 20cm x 7cm deep tin with removable base.
3. Place chocolate, honey, sugar and butter in a large bowl and set over a pan of simmering water and melt, stirring until they are all smooth and amalgamated.
4. Remove from heat and beat in the egg yolks and hazelnuts and stir in the milk.
5. Whisk egg whites until stiff and fold in 1/3 at a time into cake mixture.
6. Transfer to tin and give it several sharp taps on the work surface to bring up any air bubbles.
7. Scatter chopped hazelnuts over surface and bake 35-40 minutes until risen.
8. Run a knife around edge of cake to loosen it.
9. Leave it cool and dust with icing sugar.

Serve with whipped cream with a dash of icing sugar.

Katina's Comments:

Custardy Popovers

From the Kitchen of Katina
Source: Moosewood Cookbook by Mollie Katzen

12 popovers
190C oven

15 minutes to prepare
35 minutes to bake

~crisp and puffy, full of hot air, with a layer of custard on the inside~

• 4 eggs
• 1 cup unbleached white flour
• 1 cup milk
• ¹/₂ tsp salt
• 4 tbsp melted butter

1. Beat together the eggs and milk. Add flour and salt. Beat with fork until mixture is uniform.
2. Preheat the muffin tin in the oven for 5 minutes. Brush the cups and the top surface generously with melted butter.
3. Fill each muffin hole 2/3-full with batter. work quickly so the tin stays hot. Place in the oven.
4. Bake for 35 minutes without opening the oven. Prick each popover with a fork, to let steam escape. (This will help them hold their shape). Serve immediately, with butter and jam.

Katina's Comments:

up

Brown Date Scones

From the Kitchen of Katina
Source: Mary Horwood

• 1¹/₂ cups whole meal S.R. flour
• 1¹/₂ cups S.R. flour
• 3 ozs butter
• 6 ozs dates - chopped small
• ³/₄ tablespoon treacle
• 1¹/₂ tablespoons sugar (fairly heaped)
• 2 eggs

Mix with a little milk. Dissolve treacle in hot water (or preferably milk). Mix to firm dough. Cook in high moderate oven, or hot at first and turn lower to about 204C after scones have risen.

Katina's Comments:

Oatmeal Cake

From the Kitchen of Katina

• 1¹/₄ cup boiling water
• 1 cup oatmeal
• ¹/₂ cup butter

Mix together and let soak for 20 minutes.

Add 1 cup white sugar and 1 cup brown sugar.
Add 2 eggs and vanilla.

Flour Mix (prepare earlier)

• 1¹/₂ cup flour
• 1 tsp bi-carb soda
• salt
• ¹/₂ tsp cinnamon

Add flour mix to mixture.
Finally add 1 cup walnuts.

Bake in a 9"x13" pan, 177C for 40 minutes.

Topping

5 tbsp butter ^1/2 cup brown sugar ^1/2 cup flaky coconut

^1/2 cup nuts (walnuts) 1 tsp vanilla ^1/3 - ^1/2 cup condensed milk

Mix and spread on top of warm cake.
Put under a grill until it browns. Careful, or it will burn.

Katina's Comments:

up

Raspberry Almond Crunch

From the Kitchen of Katina

• 900 g raspberries
• icing sugar to taste
• 100 g (1 cup) flaked almonds, chopped and browned
• 100 g chopped almond macaroons crushed
• 2 cups creme fraiche (2 parts double cream with 1 part sour cream; leave in warm room for 5 hours till thickened, stir, cover and refrigerate)

1. Mix raspberries with sugar.
2. Fold brown almonds and macaroons into creme fraiche.
3. Toss in berries.
4. Chill thoroughly

Katina's Comments:

Fruit Salad on a Stick

From the Kitchen of Katina

• ¹/₄ cup (50 g) butter
• 3 tbsp golden or light corn syrup
• 3 lb (1.4 kilo) fresh fruit

· large strawberries

· cubed melon

· cubed pineapple

· cubed apple

· cubed pears

• creme fraiche

1. Warm butter and syrup.
2. Thread fruit on to skewers.
3. B-B-Q fruit over coals for 5 minutes, brushing with syrup/butter as you turn them to cook all over.
4. Serve with creme fraiche.

SERVES 6

Katina's Comments:

Passionfruit Mousse

From the Kitchen of Katina
Source: Bruce and Winsome Paul

• 4 separated eggs
• ³/₄ cup caster sugar
• 250 ml sour cream
• 1 tbsp gelatine
• ¹/₄ cup water
• ³/₄ cup passionfruit pulp (³/₄ cup coconut cream)

1. Beat yolk and sugar until thick and creamy.
2. Stir in sour cream.
3. Add gelatine to water; heat to dissolve for 20 seconds in microwave.
4. Allow mixture to get back to "warm".
5. Stir in egg yolk mixture.
6. Refrigerate till partly set (only a short time).
7. Stir in passionfruit and finally, beaten egg whites.

SERVES 4-5

Katina's Comments:
Simply delicious!

Rustic Plum Cake

From the Kitchen of Katina
Source: Page torn from a magazine, probably while waiting in a doctor's surgery or similar (Katina has confessed to doing this from time to time!).

SERVES 6

• 125 g unsalted butter, at room temperature
• 150 g caster sugar
• 2 large eggs
• 150 g self-raising flour
• pinch of salt
• ¹/₂ tsp vanilla essence
• 500 g red plums

Cream the butter and sugar until light and fluffy. Add the eggs one by one, incorporating the first well before adding the next. Add flour, salt and vanilla and beat in well. Spread the mixture into a bottom-lined, greased 22cm springform cake tin. Level, and place plums on top, cut sides up. Bake in 190C oven for 50-60 minutes or until a skewer comes out clean. Leave in tin until just warm, unmould and serve with cream.

Katina's Comments:

up

Grilled Fruit with Lime Ricotta

From the Kitchen of Katina

• 4 nectarines
• 4 apricots
• 4 plums
• ¹/₄ cup caster sugar
• 30 g ground hazelnuts

Place fruit on a foil-lined baking tray, cut side up. Cover with nut mixture and grill for 5 minutes.

Lime Ricotta

• 300 g ricotta
• 2 tbsp icing sugar
• grated rind of 1 lime

Mix together and serve with the fruit.

Katina's Comments:

Baklava

From the Kitchen of Katina
Source: A Greek teacher at one of the schools where Katina taught.

syrup:

1 packet filo pastry 200 g unsalted butter 1^1/2 - 2 glasses of grinded almonds a little cinnamon

2 water glasses of sugar 1 water glass of water 2-3 drops of lemon 5-6 cloves

Coat with butter a dish and spread each sheet of filo pastry, one after the other, until you spread half the packet.

When you spread half of them you put the almonds and the cinnamon.

Then you put the rest of the pastry, but in single sheets, each on top of the other.

You cut it into square pieces, poor the butter on top, after you melt it ( the butter has to be melted well).

You cook it in a medium oven (400F and later 350F, from oven to oven there is a difference) for 1 hr and 15 minutes.

In the mean time you make the syrup and you heat it for about 5 minutes.

When the dish with the baklava is ready you poor on it the syrup, which must be cold. So: hot baklavas and cold syrup.

KALI OREXI

up

Moist Chocolate Dessert Cake

From the Kitchen of Katina
Source: Jill Day

Cake can be made the day before needed, cooled and kept in an airtight container.

• 200 g dark chocolate, chopped
• 90 g butter
• 5 eggs, separated
• ³/₄ cup castor sugar
• ¹/3 cup self-raising flour, sifted
• 300 ml carton thickened cream, whipped
• 250 g punnet strawberries, halved

Melt chocolate and butter over hot water, remove from heat, stir in egg yolks, sugar and flour. Beat eggwhites until soft peaks form. fold lightly into chocolate mixture. Pour into 2 greased and base-lined round sandwich tins. 20 cm in diameter. Bake in moderate oven 20 minutes or until cake shrinks slightly from side of tin. Stand 5 minutes before turning onto wire rack to cool. Join together with whipped cream and strawberries.

TO FREEZE: Wrap cold, unfilled, cake in freezer wrap to exclude air; freeze for up to 3 months.

Note: This recipe is not suitable to microwave.

Katina's Comments:

Hazelnut Crunch

From the Kitchen of Katina
Source: Heidi Hengeveld-Hassler

A delicious topping for ice-cream or mascarpone.

• Equal quantities of ground hazelnuts and sugar

Put hazelnuts and sugar into a frying pan over medium heat. Stir constantly until mixture turns into caramelized dark brown colour.

When it is ready spread immediately onto brown paper to cool.

If it is too chunky use a rolling pin to break it up.

When it is cool store in an air-tight jar. It last for quite a while (weeks).

Serve either with ice-cream or add strawberries.

Katina's Comments:
Heidi (Mutti) introduced this to us. It is a Swiss recipe. The secret is to use brown paper which soaks up the oil. If you don't do this it will remain soft and not crunchy. 

up

Chocolate Cloud Cake

From the Kitchen of Katina
Source: Nigella (Bites) Lawson via Richard Sax "Classic Home Desserts".

SERVES: 8 - 12

• 250 g dark chocolate, minimum 70% cocoa solids
• 125 g unsalted butter, softened
• 6 eggs: 2 whole, 4 separated
• 175 g caster sugar
• 2 tbsp Cointreau (optional)
• grated zest of one orange (optional)
• 23 cm springform cake tin

for cream topping

• 500 ml double cream
• 1 tsp vanilla extract
• 1 tbsp Cointreau (optional)
• ¹/₂ tsp unsweetened cocoa powder for sprinkling

Preheat the oven 180C (gas mark 4). 

1. Line bottom of the cake tin with baking parchment. 
2. Melt the chocolate either in a double boiler or microwave, and then let the butter melt in the warm chocolate.
3. Beat the 2 whole eggs and 4 egg yolks with 75 g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
4. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100 g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
5. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about the cracks or rough edges: it's the crater look we are going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Katina's Comments:

Apple Pandowdy

From the Kitchen of Katina
Source: Two Fat Ladies, in Delicious, ABC, Nov/Dec 2001

SERVES 4 - 6

900 g delicious apples 2 tbsp golden syrup ^1/2 tsp ground cinnamon ^1/4 tsp freshly grated nutmeg 175 g plain flour

2 tsp baking powder 115 g sugar 115 g unsalted butter, melted Generous 150 ml milk

Peel quarter and core the apples, then thinly slice them into a bowl. Add the syrup, cinnamon and nutmeg, and toss gently to coat the apple slices evenly. Spoon the mixture into a buttered 1-litre ovenproof, deep-sided dish. Sift the flour, salt and baking powder into a bowl and stir in the sugar. Make a well in the centre and add the melted butter and the milk. Stir to make a smooth batter, then spread it evenly over the apple slices. Bake in a preheated oven at 180C for 40-45 minutes or until the sponge topping has risen and is browned. Serve from the baking dish or invert into a serving dish. It is, of course, highly improved with cream in generous dollops.

Katina's Comments:

up

Apple Tansy

From the Kitchen of Katina
Source: Two Fat Ladies, Obsessions

SERVES 6

• 4 eggs, separated
• 150ml (¹/₄ pint) double cream
• pinch of ground cinnamon
• pinch of freshly grated nutmeg
• pinch of ground ginger
• 115g (4 oz) caster sugar
• 1 tsp rose water
• 450g (1 lb) dessert apples
• 55g (2 oz) unsalted butter
• to serve: sugar and grated orange zest

Beat together the egg yolks, cream, spices, sugar and rose water until smooth. Whisk the egg whites until stiff and fold them into the mixture. Peel, core and slice the apples, and fold them in.

Melt the butter in a frying pan and pour in the apple mixture. Fry for about 6 minutes or until the underside is set and golden brown. Then put the pan under a preheated hot grill for 2-3 minutes. Serve hot, sprinkled with sugar and grated orange zest.

Katina's Comments:
I omitted the rose water.

Pecan Biscotti

From the Kitchen of Katina
Source: Recipe from Olga and Dima

• 1³/₄ cups plain flour
• ¹/₂ teaspoon baking powder
• ²/₃ cup caster sugar
• 60g unsalted butter
• 2 eggs
• ¹/₂ teaspoon vanilla
• 1¹/₃ cups (135g) pecan nuts

1. Put flour, baking powder, sugar and a pinch of salt in food processor.
2. Mix.
3. Add butter until mix resembles bread crumbs.
4. Add eggs and vanilla and process until smooth.
5. Put baking paper on a board and place the dough on it. Add nuts to dough.
6. Halve the dough and roll each half into a log. Flatten each log to about 2cm thick.
7. Place logs on to baking tray into a 180C oven and bake for 25-30 minutes until golden. Remove from oven and cool for 5 minutes.
8. Reduce temperature to 160C. Slice biscotti into 1-2cm thickness and place on baking tray. Brown biscotti in the oven. You may need to turn them over to get them evenly browned.

up

Yoghurt Cake

From the Kitchen of Katina
Source: Food of the World - Greece

This is a light, moist cake, finished with a tangy lemon and honey syrup.

Ingredients

• ⅔ cup greek yoghurt
• ¹/₂ cup plus 1 tbs sunflower oil (I used olive oil)
• ³/₄ cup superfine sugar
• 1³/₄ cups self-raising flour
• 2 eggs
• finely grated rind and juice of 2 large lemons
• ⅓ cup white granulated sugar
• 2 tbsp honey
• ¹/₄ cup slivered almonds, to decorate
• Greek yoghurt to serve

Grease and line a round, 20cm loose-bottomed cake pan with paper.

Put yoghurt, oil, superfine sugar, flour, eggs, and lemon rind in a large bowl or food processor and whisk together until smooth.

Turn the mixture into the prepared cake pan and bake in a preheated oven, 180C, for about 1 - 1¹/₄ hours until golden brown and a skewer, inserted in the centre, comes out clean.

Meanwhile, put the lemon juice and granulated sugar in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and then simmer for 2-3 minutes. Stir in the honey.

When the cake is cooked, carefully remove from the pan and place on a wire cooling rack, set over a cookie sheet. Prick the top sof the cake all over with a skewer. If necessary, reheat the lemon syrup then pour the hot syrup over the warm cake and let cool. Scatter over the slivered almonds to decorate, before serving. Serve with yoghurt.

Katina's Comments:
This cake is moist. I'm going to try it next time without the syrup and maybe putting some slithered or chopped almonds in the mixture. Or maybe, topping the cake with slices of apple, sprinkled with cinnamon and a little sugar. I made half the mixture and cooked it in a smaller tine. It's worth a try.

Coconut and Lime Macadamia Cake

By Bill Granger from Bills Open Kitchen, via Joan

Time/Servings

Makes: 8 servings

Ingredients

• 7 ounces macadamia nuts
• 1/3 cup self-rising flour
• Pinch of salt
• 6 eggs, separated
• 3/4 cup sugar
• Finely grated zest of 1 lime
• 1/2 cup desiccated coconut (dried, grated unsweetened coconut)

For the lime icing:

• 1 cup icing (powdered) sugar, sifted
• 2 tablespoons lime juice
• 1 teaspoon finely grated lime zest

Instructions

1. Heat the oven to 350F. Place the nuts, flour, and salt in the bowl of a food processor and process until the nuts are ground. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy. Fold through the zest and coconut then the nut mixture. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly through the nut batter.
2. Spread the batter evenly into a 9-inch greased or non-stick spring-form cake tin. Bake for 40 minutes, or until lightly golden.
3. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.

For the lime icing:

1. Combine all the ingredients in a bowl and mix until smooth and glossy.

Katina's Comments:
Joan made this for us, and it was really nice!

up

Apricot Slice

From the Kitchen of Katina
Source: Bills Open Kitchen,

• 185g (1¹/₂cup) plain flour
• 170g (¹/₄ cup) caster sugar
• 1 teaspoon baking powder
• pinch of salt
• ¹/₄ cup milk
• 2 teaspoons vanilla extract
• 180g butter, softened
• 14 apricots, pitted, halved
• 2 tablespoons caster sugar

1. Pre-heat oven to 160C.
2. Sift flour - add sugar, baking powder and salt into a large bowl and make a well in the centre.
3. Place eggs, milk and vanilla in another bowl, mix to combine.
4. Pour egg mixture and butter into well in the dry ingredients and beat 2 minutes until smooth
5. Spread mixture into 20x30cm lamington tin
6. Push apricot halves, cut side up, evenly into cake mixture in four rows of 7.
7. Place in oven and bake 20 minutes.
8. Sprinkle over extra sugar and bake for another 20 minutes.
9. Cut into fingers with 2 apricot halves per slice.

Katina's Comments:
You can substitute different stone-fruits for the apricots, eg. plums, peaches...

Yoghurt and Walnut Cake with Coffee Syrup

From the Kitchen of Katina
Source: Crazy Water, Pickled Lemons: Enchanting

SERVES 8 - 10

• 175g (6oz) butter
• 175g (6oz) caster sugar
• 2 eggs
• 175g (6oz) plain yoghurt
• 175oz) shelled walnuts, 125g (4¹/₂oz) roughly chopped, the remainder ground
• 175g (6oz) self raising flour
• 5ml (1 tsp) baking powder
• icing sugar for sifting

For the Syrup:

• 275ml (9¹/₂fl oz) strong espresso coffee
• 75g (3oz) caster sugar
• 30ml (2tbsp) brandy

1. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and continue to beat. Stir in the yoghurt and the nuts.
2. Sift the flour and baking powder and fold them into the batter. Pour into a greased and lined 22cm (8¹/₂ in) cake tin. Bake in an oven preheated to 180C (350F) Gas Mark 4 for 40 minutes, or until a skewer inserted into the middle comes out clean.
3. Mix the coffee with the sugar and boil to reduce by half. Add the brandy.
4. While the cake is still warm, pierce it all over with a skewer and pour the coffee syrup on to it. Leave the cake in its tin overnight.
5. Unmould the cake and dust it with icing sugar. Serve it with plain Greek yoghurt if you want to be really simple, or a mixture of mascarpone and a little fromage frais, into which you have stirred some brandy-base liqueur.

Katina's Comments:

up

Daphne's Filo with Orange Pita (Glyko Portokalopita)

From the Kitchen of Katina
Source: Thea Amalia's friend Daphne

SERVES 12

• 200g Greek yoghurt
• 2 teaspoons baking powder
• ¹/₂ cup sugar
• 4 eggs
• 1 cup corn oil
• rind of one orange
• 2 packets vanillin powder (or use vanilla essence)
• about 10 sheets of filo pastry

For the Syrup:

• 1¹/₂ cups water
• 2 cups sugar
• 1 cup orange juice
• rind of one orange

Boil for 5 mins - I usually boil it longer because it is better if it is not too runny.

1. Place yoghurt and baking powder in a bowl and mix. Leave for 5 minutes.
2. In another bowl put in all other ingredients and mix well.
3. Add yoghurt mixture.
4. Oil a baking dish.
5. Pleat each sheet of filo and place in baking dish until the dish is full.
6. Pour the mixture evenly over the filo (cover the filo well).
7. Bake at 180C for 30-40 minutes, until brown.
8. Remove from oven and pour the syrup over
9. Cut into squares either before or after the syrup is poured over. I usually cover the dish with a tea towel. The syrup is soaked up by the pita. I don't usually put all the syrup in because I don't like it too syrupy

Katina's Comments:
It is delicious!  Let it stand for at least an hour before serving.I prepare the filo in the dish first then do the other two mixtures simultaneously. My oven is strong and sometimes the top browns too quickly, so I cover the dish with alfoil so that it doesn't burn. Corn oil is available at Health food shops. I have used olive oil and sunflower oil and it has been ok.

Tuscan Biscotti

From the Kitchen of Katina
Source: ?

YIELD: 1 Servings

Ingredients

• ¹/₂ cup whole almonds
• ⅓ cup butter
• ³/₄ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1rounded teaspoon of grated orange zest
• 2¹/₄ cup flour
• 1¹/₂ teaspoon baking powder
• ⅛ teaspoon nutmeg
• ¹/₄ teaspoon salt

Preheat oven to 325C. Place almonds in shallow baking dish and bake until golden, 8-10 minutes. Let cool. In mixing bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla and zest. In a separate bowl, combine flour, powder, nutmeg and salt. Add to creamed mix. Cut almonds in half and fold in. Divide dough in half. Place on a greased and floured baking sheet and form into two logs about ¹/₂ inch high, 1¹/₂ inch wide and 12 inches long, spacing them at least 2 inches apart. Bake 25-30 minutes or until golden. Transfer from baking sheet to a rack. Let cool 5 minutes. Place log on cutting board and with a serrated knife slice diagonally at 45 degree angle into ¹/₂ inch thick slices. Lay slices flat on the baking sheet and return to the oven for 10 minutes, turning over half way through cooking, to dry slightly. Let cool on rack. Store in a tightly covered container. After cooled they may be double wrapped and placed in a freezer for six months.

Katina's Comments:
I use macadamia nuts.

up

Sticky Date Pudding

From the Kitchen of Katina
Source: Jill Duplieux

SERVES 6

Ingredients

• 180 g dates
• 1 cup - 250 ml boiling water
• 2 tbs butter
• 150 grs brown sugar
• 2 eggs
• 180g SR Flour
• 1 teas bi-carb soda

Sauce

• 1 cup brown sugar
• ³/₄ cup cream
• ¹/₂ teas vanilla
• 2 tbs butter

To make the pudding: Add dates to the boiling water and when the water returns to the boil, cook dates for 4 minutes. Add the bi-carb soda, remove from heat and allow to cool.

Pre-heat the oven to 200C.
Cream the butter and sugar together and add the eggs one at a time. Pour the date mixture into the egg mixture, add the flour and beat well. Pour the mixture into an 18 cm square baking dish and cook in the oven for approx. 25 minutes or until the pudding is firm.

To make the sauce: Bring all the ingredients to the boil, until sugar is dissolved. Pour over the hot pudding, reserving some of the sauce to serve separately. Serve with cream. (Note - you can cut down on the quantity of sugar if you like)

Lemon Delicious Pudding

From the Kitchen of Katina
Source: Bethany Finn, in "Sumptuous", Winter 2007, page79

SERVES 5

• 60g unsalted butter
• 1¹/₂ cups caster sugar
• 1 lemon, zested
• 3 eggs, separated
• 5 tablespoons self raising flour
• 1¹/₂ cups milk
• 140ml lemon juice

Preheat oven 180 C

Using an electric mixer, cream butter, sugar and lemon zest.

Add 1 egg yolk at a time until well mixed. Add the flour and the milk and mix until a smooth batter forms. Scrape the batter from the sides of the bowl and stir in the lemon juice. Whisk the egg whites until firm and then carefully fold into the batter. Tip into a heat proof bowl or 5 individual ramekins. Place into a deep sided baking dish and fill half way with boiling water.

Bake for 60 minutes for 1 large pudding or 25 to 30 minutes for individual puddings.

Katina's Comments:
It is easy and everyone always likes it.

up

Apple and Almond Cake

From the Kitchen of Katina
Source: Margaret Kirkwood

• 100g butter
• ¹/₂ cup caster sugar
• 2 eggs
• ¹/₃ cup plain flour
• 1 tsp baking powder
• 1 cup almond meal
• 2 golden delicious apples

Preheat oven to 160 c fan-forced or 180C conventional.

1. Butter a 20cm round cake tin. I use a springform tin with the base lined with baking paper.
2. Beat the butter and sugar until well mixed, add eggs and continue beating.
3. Sift plain flour and baking powder. Fold into the egg mixture with the almond meal.
4. Peel and core the apples. Cut each quarter into thin slices.
5. Fold ³/₄'s of the apples into the cake mixture and spoon the mix into the prepared tin.
6. Smooth the surface of the cake, then top with the remaining apple.
7. Bake for 40 mins. Allow to cool slightly before removing from the tin.

Katina's Comments:
This cake is also delicious. It is light and the apple makes it very moist.

For dessert you have the option of using

• 1 tablespoon apricot jam
• flaked almonds to decorate

While cake is cooling slightly, stir jam over low heat until melted, then brush over the warm cake. Sprinkle the top with flaked almonds and dust with icing sugar. Serve with cream or ice cream.

Damp Almond Cake

From the Kitchen of Katina
Source:

SERVES 5

• 125 g unsalted butter
• 1 cup sugar
• 1 cup ground almonds
• I teas almond essence ( I use vanilla essence)
• 3 eggs beaten
• ¹/₄ cup self raising flour

FOR GLUTEN-FREE CAKE USE RICE FLOUR

Preheat oven to 175C (160 fan-forced). I use a 21 cm springform tin and line the base with baking paper, and grease the sides of the tin.

Cream butter and sugar until they are pale and fluffy. Add the beaten eggs, vanilla, and flour and mix until well combined. Spoon mixture into cake tin and cook for 35 minutes or until the cake is just starting to come away from the edges of the pan. Turn the cake out onto a wire rack and cool.

Katina's Comments:
I add eggs to bowl separately, then fold in the almonds and flour.This is easy to prepare. I make this cake more than any other. It is great for dessert, served with strawberries and cream or ice cream. Of course, it is perfect with coffee or morning or afternoon tea.

up

Nonna's Eggwhite Cake

From the Kitchen of Katina
Source: Tessa Kiros

• 4 eggwhites
• 100 g sugar
• 100 g butter
• 1 teas vanilla
• 1 teas lemon rind grated
• 150 g plain flour
• 50 g ground almonds or hazelnuts
• 1 teas b. powder

Oven 170C

Line 23 cm spring-form tin with baking paper.
Whisk eggwhites until white and snowy.

In another bowl beat butter, sugar and vanilla.

Use a wooden spoon to mix lemon rind, flour, b. powder, almonds (hazelnuts) and a pinch of salt.

Use a metal spoon and mix 1/3 of eggwhite until evenly mixed.
Add the rest.

Spread in tin. Bake 25-30 mins until springy and a skewer inserted in cake comes out clean.

The cake doesn’t rise very much.

CANTACCINI

When the cake is cool
Preheat oven to 150C.
Slice across cake 1.5 cm thick. I also slice down the middle so the cantaccini are not so long.
Cook in oven like biscotti. Lay on their sides until brown. Turn over and bake on the other side.

Katina's Comments:

It's equally nice with almonds or hazelnuts but I prefer the hazelnuts -probably because I make so many cakes and biscuits with almonds. I sometimes add extra nuts.

I use a hotter oven (150) to speed up the process.  In my oven the bottom browns quicker than the top, so I keep an eye on them and turn them over to brown on the other side.

If I only have 3 eggwhites I just add the proportionate amount of the other ingredients and bake the cake in a 20 cm tin. I use 2/3’s the amount of sugar than in the original recipe. Sometimes I omit the lemon rind. I generally always make the cantuccini when I make this recipe. They keep very well in an airtight container.