Martin Schett from Baking Industry Training Australia shows us how to make an Austrian cream cheese strudel....
This lemon pull-apart bread is a little time consuming to make but worth the effort—each piece is coated in butter, lemon, sugar, and icing....
While anise can be a polarising flavour, the earthy licorice element works well here as it highlights the bright citrus of the orange glaze....
This wholemeal dried fruit slice is old-fashioned afternoon-tea fare. It’s nutty and sticky but not too sweet. ...
This dried apricot loaf cake is one of many fantastic recipes in its ultimate reference on cooking with fruit, Fruits & Nuts....
This old-fashioned favourite consists of a layer of pastry, then raspberry jam, dried currants and a buttery sponge, all finished with pink icing and coconut....
With a rich coffee filling, a drizzle of espresso icing over the top completes these delectable coffee scrolls. ...
Luis candies his own oranges, mandarins, lemons, limes, chestnuts and strawberries, ensuring the flavour of his panettone is intense and preservative-free....
This cake is a twist on a simple butter cake, using ricotta instead of only milk and replacing some of the flour with desiccated coconut. ...
Slow-cooked in the traditional way in copper moulds from Bordeaux, Adrien Bochel from Sacrebleu! shows us how to make Canelé. ...
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