Delicious lamingtons, made from squares of sponge cake coated in a layer of chocolate sauce and then rolled in desiccated coconut. This cake was an accident at work by a maid-servant to Lord Lamington who accidentally dropped the Governor’s favorite sponge cake into some melted chocolate.

1 1/2 cups cake flour
1/2 tsp baking powder
8 eggs
1 cup caster sugar
200 grams melted butter

1.Sift flour and baking powder together at least 3 times to incorporate as much air into the flour as possible. Using an electric mixer beat the eggs and sugar together until light and fluffy and pale in colour and tripled in volume.
2.Sift the flour over the egg and sugar mixture and gently fold through using a large metal spoon until all the flours are incorporated.Lastly fold through melted butter.
3.Pour into prepared tins.

For the tin preperation
1.Line the base of 2 x 20cm square tins with baking paper.
2.Cool and then cut into even 6cm squares.

Oven temperature
Bake at 180 degrees C for about 25 minutes or until springy to touch or when tested clean with a cake skewer.

For the chocolate coating
3 cups sifted icing sugar
3/4 cup sifted cocoa powder
1 cup boiling water
1/4 cup milk
75 grams butter melted
Dessicated coconut to coat

1.Mix together icing sugar,cocoa,water,milk and extra butter in a large bowl.
2.Place coconut in a separate bowl.
3.Roll each square of sponge quickly into the chocolate sauce mixture with the help of a large slotted spoon and then quickly againĀ into the desiccated coconut.
4.Refrigerate until set.

Makes 18

Happy baking!


Sour Cream Pecan Loaf

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This simple light and moist loaf with a crunchy sugary nutty topping I love making for a quick teatime treat.

250 ml sour cream
5 ml bicarb of soda
125 grams butter
500 ml cake flour
2 ex-large eggs
5 ml vanilla paste
10 ml baking powder

60 ml soft brown sugar
5 ml ground cinnamon
1/2 cup chopped pecan nuts

For the mixture
1-Mix sour cream and bicarb of soda in a bowl. Set aside.
2-Cream butter and sugar and add eggs and vanilla and beat well unit light and fluffy.
3-Stir in the sifted dry ingredients.Mix by hand until flours are folded through.
4-Spoon half of the mixture into prepared tin and sprinkle with half the topping ingredients,then spoon the balance of mixture and remainder topping.

For the topping
1-Mix all ingredients together. Set aside.

Tin preparation
1-Line the base of a loaf tin with baking paper as well as spray sides with baking paper.
2-Bake at 180 degrees C for 35 minutes or until when tested clean with a cake skewer.

What I love
To add a handful of blueberries in each of the topping layers.

Happy baking!





My Panettone freshly baked, soft and scrumptious! A lovely story: Once upon a time,a Milanese baker named Toni fell in love with a very beautiful women who walked past his bakery every day.The baker, determined to create a magnificent bread to tempt her inside, laboured for six months and finally created a tall, domed loaf that lured her in. But when their eyes met, he fell out of love with her. However, his toils were not in vain,his new creation, called Pan di Toni (“Toni’s bread”) eventually corrupted to Panettone- renowned throughout Italy.

2 1/2 tsp dried yeast
300 ml tepid milk
350 grams plain flour
1/2 tsp salt
100 grams butter softened
2 egg yolks
60 grams caster sugar
80 grams citrus peel
50 grams sultanas
pinch nutmeg
zest of 1 lemon and 1 orange grated
1 tsp vanilla paste
glaze made with 1 egg yolk beaten
icing sugar to decorate

Tin preperation and baking time
Spray a round deep 20 cm pan with cooking spray and bake for about 45 minutes until tested clean with a cake skewer.

For the dough
1- Sprinkle the yeast of over the warm milk and leave for 5 minutes stir to dissolve.
2-Mix the flour and salt together in a large bowl and make a well in the centre pour in the yeasted milk.
3-Mix enough flour into the well to form a paste with just some of the flour and leave for 20 minutes until its frothy and risen.
4-Now mix in balance of flour to form a soft kneadable dough, knead for 10 minutes.(If the dough is on the stiff side please add a little more milk but be careful of adding too much!)
5-Oil a large bowl on the inside and place the kneaded dough into this and cover with cling film until it doubles in size. I find the sun is best but you will need to watch it closely.
6-Knock dough back then add the softened butter, egg yolks, sugar, citrus peel, sultanas, nutmeg,lemon and orange zests, and vanilla extract until combined for above 5 minutes.
7- Shape dough into a round loaf and place into prepared tin covered with cling film and leave to double in size.
8- Brush loaf with egg glaze and bake as above.
9-Remove from the mould when cool and dredge top with sieved icing sugar.
Happy baking!


Upside down banana cake


This delicious caramel and banana topped cake needs to be eaten the day its made to look its most beautiful. Served while warm is heavenly.

180 grams self raising flour
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 ripe banana
2 tblsp sour cream
2 eggs
180 grams caster sugar
90 grams butter at room temperature
1 tsp vanilla

Caramel topping
60 grams butter
3/4 cup brown sugar
4-5 just ripe bananas

For the tin preparation
1-Melt butter in a pan add brown sugar and cook until the sugar is totally melted and has a caramel colour to it, the butter will seperate out so don’t be alarmed.
2-Pour this into the base of a round cake tin no bigger than 24cm or into a small flat bottomed ring tin. Allow to cool.
3-Slice overlapping bananas and onto the set caramel to cover base. Set aside.

Oven temperature
180 degrees C for 45 minutes or until tested clean with a cake skewer.

For the mixture
1-Cream butter and sugar until light and fluffy.
2-Add sieved dry ingredients to the mixture and gently fold in.Add the mashed banana and the sour cream mix this through.
3-Dollop spoonfuls of the cake batter into the tin over the bananas and spared it out evenly. Be careful not to disturb the bananas underneath.
5-Turn out while still warm by placing a plate ontop of the tin and gently flip over using a tea towel to protect your hands.

What I love
Serving the cake with either fresh cream or a dollop of ice cream.

Happy baking!



Chocolate shortbread, teatime, teatime accompaniments, Uncategorized

Chocolate Pecan Shortbread


This shortbread is easy to make and totally delicious studded with chocolate and pecans .

175 g butter
50 g brown sugar
50 g white sugar
1 tsp vanilla essence
75 g pecand chopped
175 g chocolate chips or any good dark chocolate chopped
2 cups cake flour

For the mixture
1-Cream butter and sugars.
2-Add vanilla, then nuts,chocolate and nuts.
3-Press into prepared pan.

Tin preperation and oven temperature
1-Line a 30 x 23cm shallow cake pan with baking paper and sides sprayed with cooking spray.
2-Bake at 180 degrees C for about 20-25 minutes or until golden brown.
3-Cut into squares whilst still hot.

What I love
To substitute any nut in place of pecan nuts, I love hazelnuts too.

1701 copper kitchen, Uncategorized

Banana Orange Loaf


This simple banana loaf is with a hint of orange is just plain delicious, you will love it too.

125g butter
250 ml sugar
2 ex-large eggs
5 ml vanilla essence
1 cup mashed ripe bananas
500 ml cake flour
5 ml baking powder
1 ml salt
5 ml bicarb of soda
30 ml fresh orange juice
10 ml grated orange rind

For the mixture
1- Cream butter and sugar until light and fluffy.
2-Add eggs one at a time beating well after each addition.
3-Sieve all dry ingredients and add to butter mixture folding in lightly by hand.
4-Add lemon juice and rind.
5-Spoon into prepared loaf pan.

Tin preperation and oven temperature.
1-Line the base of a 23cm loaf tin with non-stick baking paper.
2-Bake at 180 degrees C for about 1 hour or when tested clean with a cake skewer.
3-Loosen sides with a spatula then turn onto a wire rack to cool.

What I love
To add a handful of chopped pecans or macadamias to the above mixture.

Happy baking!


Hungarian Coffee CakeĀ 

This is the most delicious cake! The recipe was given to me by one of my teachers when I was at the Cordon Bleu cookery school many many years ago. Insane, it’s so delicious and loved by my friends and family too!
Hungarian Coffee Cake
500 grams cake flour

1 tsp salt

60 grams butter melted

250 ml milk-warmed to blood temperature

60 grams castor sugar

10 grams dry yeast

1 egg
Coating for dough balls

125 grams butter melted.

60 grams nibbed or chopped almonds

180 grams castor sugar

2 tsps ground cinnamon

125 grams raisins
Oven temperature and tin preperation

1)Use a chiffon pan sprayed well with baking spray.

2)Bake at 200 degrees C for about 20-25 minutes or until pale golden brown.
For the dough

1)Sift flour and salt into a large bowl and make a well in the centre.

2)Tip castor sugar,dry yeast, warm melted butter and warmed milk into the well and lightly stir the ingredients in the well.Leave to stand for about 10 minutes until frothy.

3)Now mix all ingredients together with your hand until smooth.

4)Tip dough onto work surface and knead for about 10 minutes until smooth and elastic.

5)Place kneaded dough into a lightly oiled bowl and cover with plastic wrap to seal the dough.

6)Leave in a warm place to rise until double in height.

7)Knock risen dough down and begin rolling into small balls.

8)Dip each ball into the dipping mixture, see below.

9)Tightly pack each dipped ball into the prepared chiffon pan.
Dough ball dipping

1)Mix everything except the butter together.

2)Dip each rolled ball into the butter.

3)Then dip into the sugar mixture.

4)Place each ball tightly packed into prepared tube tin.
Sun oven

1)Place the prepared dough packed tin again into a warm sunny place until doubled in size.This is what I call your “Sun oven” because as soon as you place it in the 200 degree C oven the extreme heat stops the yeast from rising any further, so it is important to make sure it has exactly doubled.


3)Remove from oven when cake has a deep golden colour ontop or when tested clean with a cake skewer.

3)Break open and serve warm.
Happy baking!