Tag Archives: almond

Classic madeira cake recipe

20 May


Regular readers will know I love unfussy, classic baking. No fancy fondant or cumbersome techniques for me – I like a cake that I can quickly put together, pop in the oven and remove and eat a short time later.  Continue reading


Caramel almond squares

10 Sep

Caramel almond squares The Hungry Mum

Our friends Brett and Sarah recently had a baby and I was busting to meet her. My immune system, however, had other ideas and decided to deal me a large helping of Evil Flu. Continue reading

Ricotta and honey tart – a perfect dessert recipe

25 Jul

The Hungry Mum - Ricotta and honey tart

I blog almost nothing but sweet things but truth be told I do not have a sweet tooth. I crave savoury things, with a specific nod to the cheese family. Give me brie or give me death.

Many of my fav desserts – which I daren’t make lest I scoff the lot – have a cheese element: tiramisu, baked cheesecake, red velvet cake with cream cheese frosting, cheese platter…

I have new cheese-esque addition to the top dessert list after recently baking this incredibly easy and delicious ricotta and honey tart. Continue reading

Easy raspberry and almond squares recipe

25 Jul

It is so cold in Sydney at the moment that I’m spending most of my time in the kitchen baking. Standing in front of a lovely warm oven is the best way to while a way a bit of time. The downside is I’m burning through flour, milk, eggs and butter at a rate of knots! Oh well…
Recently I flicked through some of my so-huge-it-needs-to-be-culled cookbook collection and landed on a recipe from The Australian Women’s Weekly book, The Baking Collection. This marvellous book is, as they say in certain circles, all thriller – no filler. Page after page of tempting bakes to make and I could think of no happier way to spend a day than creating some of these treats.
I chose the recipe for raspberry and walnut slice, though I used ground almonds instead of ground walnuts. I think any ground nut [or nut meal] would work here so feel free to experiment. The recipe called for ½ teaspoon of ground cinnamon but I am such a lover of this scented spice that I just freehanded a massive amount.



150g butter, diced and softened
2/3 cup icing sugar
1 ¾ cup plain flour
at least one teaspoon ground cinnamon [more if you prefer]
½ cup ground almonds
300g frozen raspberries


Preheat oven to 180C and grease and line a 20cm x 30cm rectangular slice pan.
In bowl of electric mixer beat butter and icing sugar until pale [you may need to scrape down sides of bowl a few times]
Stir in sifted flour, cinnamon and nut meal until mixture is crumble [do not over-mix].
Set aside one cup of crumble mix, then place the rest of the crumble mix in the pan and use the base of a glass to firmly pat down. Sprinkle over raspberries, then sprinkle over remaining mix.
Bake for around 20 minutes or until golden.
Inhale – the smell is amazing.
Allow to cool in tin before slicing into squares.


Cherry coconut and chocolate squares

8 May


Here’s a fun fact: I dislike cucumbers but love pickles. In sorta the same vein I dislike fresh cherries but love Cherry Ripes. I’m not a massive chocolate fan [it was a different story when I was a teen] but when the choc urge strikes it just HAS to be a Cherry Ripe. The makers occasionally taunt me with a ‘limited edition’ extra dark chocolate version of Cherry Ripe but once they have been discontinued I go into mourning. Every time I’m in a $2 shop I greedily search out any left-over stock but it often amounts to disappointment and heart-break.

When I found a recipe for this easy slice that contained many of the ingredients of a Cherry Ripe I was hooked. You can find it in Family Circle’s Biscuits and Slices book, which is an oldie but a goody. This is ideal for a morning tea as it can thrown together easily and you’re likely to have most [if not all] of the ingredients in your pantry. Switch the dark chocolate for milk or even white if you like – feel free to be a rebel and mix it up. As is my wont I reduced the amount of sugar and changed a few others things too.




1 cup self-raising flour

1 cup desiccated coconut

1/3 cup sugar

125g butter, melted

50g dark chocolate


1 cup glace cherries, finely snipped

¼ cup brown sugar

½ cup shredded coconut

½ cup chopped almonds [the original used pecans]

2 lightly beaten eggs



Preheat oven to 180C and grease and line a 30cmx25cmx2cm shallow tin.

Place flour, coconut and sugar in a bowl and mix, then add butter and stir to combine.

Place batter in tin evenly.

Make topping by mixing cherries, brown sugar, coconut and almonds in a bowl. Add eggs and combine then spread evenly over batter in tin.

Bake for 8-ish minutes or until top is pale gold.

Allow to cool in tin completely.

Meanwhile melt chocolate, then place in zip lock bag, cut off corner and drizzle over the top.

Cut into squares after chocolate has hardened.








The Sweet Swap / rosemary salted chocolate toffee

15 Jul


Blogging has provided me with lots of fun opportunities and I was lucky enough to recently participate in the inaugural Sweet Swap – an Australian event where food bloggers make sweet treats for other bloggers.

The event was created by the uber lovely Sara from Belly Rumbles and Amanda from Chew Town, bloggers who really know their stuff. They had the tricky task of pairing up each blogger with three matches each and ensuring everyone had their goodies made and sent by the designated date.

Coming home to parcels of delicious goodies from people you may not have even met yet is such a wonderful feeling. Eating said items is event better. If you ever get the chance to get involved in such an event you simply must do it!

I received delicious banana oat bars from Bite Me Show Me [bitemeshowme.wordpress.com], sachertortington [a cross between a sacher torte and a lamington and yes! It was as scrumptious as it sounds] from The Hangry Bitch [thehangrybitch.wordpress.com] and ‘pop goes the brownie’ – a choc brownie by Flick Your Food [ flickyourfood.com] complete with popping candy.



Everything was delicious and packed so beautifully that it was simply delightful. Loved the whole event and am crossing my fingers that it will be an annual event.

For my three matches [hi VegeTARAian http://vegetaraian.com, http://apricottart.blogspot.com.au/ and DiamondInteriors.com.au] I ummed and ahhed over what to make before finding a delicious recipe on food.com. The original post was called rosemary fleur de sel almond toffee and you can see it here http://www.food.com/recipe/rosemary-fleur-de-sel-almond-toffee-rsc-487210

I tweaked and renamed it rosemary salted chocolate toffee.


I hadn’t made toffee before so was somewhat apprehensive. Would it work? Would it taste good? Would it hold up in the post? I guess you’ll have to ask my recipients what they thought but when I sampled the messy edges I was hooked. I’m not an overly big sweet eater [oh, the irony…] but I enjoyed this mouthful of sweet, salty and savoury.

I see this rosemary salted chocolate toffee being made at Christmas and probably Easter.

See all the delicious sweet creations at http://new.inlinkz.com//luwpview.php?id=293837


3 x 120g packets slivered almonds

4 teaspoons fresh rosemary, snipped very finely with scissors [mine came from my garden!]

Glug good olive oil

3 ½ cups caster sugar

1 ½ cups butter

¼ cup honey

¾ cup of water

½ teaspoon pink Himalayan sea salt [or fleur de sel – do not use table salt] plus another ½ teaspoon for garnish

200g good quality dark chocolate




Preheat oven to 180C and line a baking tray with foil.

Combine almonds with 2 teaspoons of the rosemary, ½ teaspoon of salt and glug of olive oil. Spread onto pan and roast for between 8-10 minutes, stirring every so often, until golden.

Cool before tipping onto a foil-lined 10×15 inch lamington / baking pan.

In a large deep saucepan over medium-low heat stir sugar, butter, honey, salt and ¾ cup of water until sugar is melted and sugar dissolved. Increase heat and cook, stirring, until mix is caramel colour [the original recipe said until it reaches 300 degrees on a candy thermometer but mine never reached this heat, no matter what I did]. This will take 15 or so minutes – do not take your eyes off it for second!

When it reaches that lovely dark deep golden colour carefully pour it over the almonds in the tray. Allow to cool and set [this will take around an hour].

Meanwhile melt chocolate until smooth and glossy and pour over cooled toffee [I allowed a couple of hours between cooling the toffee and adding the melted chocolate]. Spread evenly using a spatula.

Mix remaining rosemary and salt together before sprinkling over the choc.

Allow to stand for 30 minutes before cutting into small squares and placing in airtight container.