This is based on an ancient Egyptian recipe and uses fresh apricots.
A layered cake, with moist apple in the middle. Be careful not to burn the sugar and walnuts on the top of the cake. You may need to cover the top of the cake, at the end of baking, with baking paper to prevent the topping burning.
Great for lunch boxes and snacks, this slice is made using Chelsea LoGiCane Low Gi sugar, giving slow release energy.
Recipe courtesy of Food in a Minute.
When I was at pupil at Mt Eden Primary School, the tuck shop used to sell a range of fare for hungry appetites. I guess some kids ordered their lunch each day, but my conscientious mother packed interesting fresh lunches with beautiful sanwiches, cakes and fruit. If I was ever permitted to buy my lunch it was an agonising toss up between the meaty pies or the baked custard tarts with mock cream around the edges.
This custard tart is far more sophisticated, combining the...
I have often been haunted by memories of Stephanie Alexander’s crepe cake with lemon curd, which I ate in Melbourne at her restaurant, Stephanie’s, in the late 1980s. So I created my own version with a lovely velvety filling of apricot and lemon, layered with whipped cream. Be sure to make the crepes as thin as you possibly can, or the dessert may become rather stodgy.