Birthday
Apricot, almond and cardamom cake
This gently spiced cake contains nuggets of sun-dried apricot for a perfect balance of sweet and tart.
- 1-2 hrs
- Julia Busuttil Nishimura
Double-lemon loaf cake with sugar crust
Danielle Alvarez’s lemon cake of dreams also happens to be dairy-free.
- 1-2 hrs
- Danielle Alvarez
Lime and triple coconut sheet cake
This tropical traybake will brighten the dreariest winter’s day.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Creator of the ‘world’s best chocolate cake’ shares her new, improved kid-friendly recipe
Helen Goh swaps the original’s dark chocolate ganache for whipped cocoa cream in this simple “everyday” recipe.
- 1-2 hrs
- Helen Goh
Looking for the ultimate party pud? Emelia Jackson’s retro ice-cream cake is the bombe
This showstopping summer celebration cake delivers plenty of bang but is much easier to make than it looks.
- 30 mins - 1 hr
- Emelia Jackson
Chocolate swirl pavlova with raspberries and creme fraiche
This meringue has a wonderful texture – slightly chewy on the inside yet light and airy. Other fruits such as strawberries, figs or blackberries are wonderful here, too.
- 1-2 hrs
- Julia Busuttil Nishimura
Adam Liaw's arroz con pollo
This delicious one-pan chicken dish is a family favourite across the Spanish-speaking world.
- 30 mins - 1 hr
- Adam Liaw
Salmon and creamed spinach en croute
Australia's farmed salmon is among the best in the world. With creamy spinach and buttery pastry, this is a simple, celebratory fish dish that punches well above its weight.
- 30 mins - 1 hr
- Adam Liaw
Banana cake with cream cheese icing and miso caramel
Don't feel you need to make the whole shebang here. Even without the cream cheese icing, this cake makes a great snack. Topped with the icing while still in the baking tray, the cake is a portable treat. For the full monty, swirl the miso caramel on top, as pictured, to add a distinctly luscious (and interesting) note.
- 1-2 hrs
- Helen Goh
Helen Goh's Boston cream cupcakes with coconut custard
A Boston cream pie is a classic American cake (yes, not a pie at all) filled with custard and covered in chocolate glaze. I have made it here as little cupcakes filled with an easy and delicious coconut custard. The idea to use custard powder in the filling came originally from the need to ration my stash of eggs because of recent shortages of baking ingredients. I now prefer it to the original version with fresh eggs.
- 1-2 hrs
- Helen Goh
Original URL: https://www.theage.com.au/goodfood/topic/birthday-l9p