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BakeClub Blog
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BakeClub makes baking easy, fun, inspiring and, above all, relevant to your busy life. Founded by Sydney-based food author, mum of two and passionate baker Anneka Manning, BakeClub is a baking school with a very big difference. It is more than a place where you will learn the basics of baking and use simple techniques to create baked goodies to die for.
BakeClub Blog
1w ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Makes 8 serves
The recipe for this lovely, tangy cake was given to me by the wonderful food writer and cooking teacher Elise Pascoe, and I have made it time and again since she passed it on to me. The original version was made with lemons; however, as our lime trees are such bountiful providers for so much of the year, I tend to make it with limes instead. It’s a gorgeous, simple cake: light, tangy and so eye-catching with its mantel of pistachios and pale-green hue. In season, translucent beads of pomegranate look extraordinarily beautiful sca ..read more
BakeClub Blog
2w ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Makes one 22cm cake
I don’t know about you, but lately I have taken great comfort in the known; in tried and tested cakes, and all things familiar. This cake is a real favourite of mine – simple, delicious and easily adaptable (surely good qualities for navigating life in general, really). I make it often with strawberries as pictured, or plums, but raspberries or ripe apricots would be equally lovely. It’s inspired by the streusel cakes I ate in Germany when I was an exchange student, and in the absence of seeing old friends there, I’ll eat th ..read more
BakeClub Blog
4M ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 50min (+10min cooling, 15min chilling and 2hrs proving time)Bake 30minMakes 12 serves
This amazing Spanish bread is reminiscent of the croissant from neighbouring France – traditionally layered with lard (although I make mine with butter) this brioche-like bread has a wonderful flakiness and rich buttery flavour that is simply too hard to resist. Originally from the Isle of Mallorca it is traditionally served at festivals and celebrations such as Easter however, these days, it is often found on the breakfast table – trust me, it really is ..read more
BakeClub Blog
4M ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 20min (+2-2.5hr proving and 3hr cooling time)Bake 1hr 10minMakes 1 loaf
This loaf has a beautifully soft crumb and a crisp crust all thanks to a clever combination of gluten-free flours and ingredients. It is great served fresh on the day of baking or toasted after that. This recipe uses a Dutch oven (cast iron pot) or covered enamel roaster which also contributes to the lovely crisp crust and good volume, but it can also be baked in a loaf tin if you wish (see instructions for this at the end of the recipe). Ingredients
120g (4¼oz) fine b ..read more
BakeClub Blog
4M ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 40min(+30min standing and 1hr 45 min proving time)Bake 1hr-1hr10minMakes 12-15 serves
Hot cross bun meets cinnamon scroll! With all the flavours of Easter plus cinnamon richness, this brings together two all-time favourites… Once you’ve tried it, it will be hard to go back to one without the other. Ingredients
¼ cup (60ml/2fl oz) maple syrup
3 teaspoons pure icing sugar, sifted
Salted butter, to serve
Dough60g (⅓ cup/2oz) seedless raisins
60g (⅓ cup/2oz) sultanas
55g (⅓ cup/2oz) currants
560g (3¾ cups/1lb 4oz) strong bread or pizza flour ..read more
BakeClub Blog
8M ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 40min (+ 30min cooling time)
Bake 25minMakes 6 serves
A childhood classic given a modern twist, this fruity split is the perfect dessert to share with a crowd. Place all the separate elements in the centre of the table and arm your guests with their own bowl and spoon. Ready, set, go!
Ingredients
1 x 500ml (17fl oz) tub good–quality vanilla ice-cream, to serve
Salted peanut honey wafers35g (¼ cup/1¼oz) plain flour
55g (¼ cup/2oz) caster sugar
85g (¼ cup/3oz) honey, warmed slightly
50g (1¾oz) unsalted butter, melted and cooled
1 egg white ..read more
BakeClub Blog
10M ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 40min (+1hr 45min-2hr 15min proving and 1 hour cooling time) Bake 55-60 minMakes about 50 slices
These crackers are based on one of my favourite bread recipes. Baked in small loaf tins then sliced and double baked they make the perfect cracker for a cheese plate. They are perfect to serve alongside a creamy ripe brie, a soft goat’s cheese, or a more robust blue vein cheese. Ingredients 300g (2 cups) strong bread or pizza flour
150g (1 cup) plain wholemeal or wholemeal spelt flour
7g sachet (2 teaspoons) instant dried yeast
1 teaspoon fine ..read more
BakeClub Blog
11M ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 20minBake 35-40 minMakes 8 serves
Rhubarb and pear make wonderful partners and when teamed with a coconut and macadamia nut crumble topping in this dessert it brings sunshine to the table. The coconut sugar lends a lovely rich caramel flavour but can be replaced by brown sugar if you wish. Ingredients
1 bunch rhubarb, trimmed and cut into 4cm lengths (you should have about 500g trimmed and chopped rhubarb)
750g (about 4) firm ripe pears (such as Josephine, Williams or Packhams)
2 tablespoons coconut or brown sugar
Coconut or Greek-style yo ..read more
BakeClub Blog
1y ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 30min (+5min standing time)Bake 1hr 5min-1hr 15minMakes 10-12 serves
This is one of my favourite cakes – ever! Not only is it super easy to whip up and can be made with a whole variety of different fruits (you can replace the pears with the same quantity of plums, firm ripe nectarines or peaches for example), but it is also incredibly versatile when it comes to serving it. It not only makes for the perfect morning or afternoon tea cake but it is also wonderful served warm with lashings of cream or ice cream for dessert. I’ve also been ..read more
BakeClub Blog
1y ago
Vendor: BakeClub
Type: Recipe
Price: 0.00
Prep 40min (+ 3 hours proving, 20 minutes standing, and cooling time)Bake 45 min Serves 12-14
Laced with swirls of rich dark chocolate and drenched in a marmalade glaze, you’ll find this impressive loaf hard to resist – I dare you to stop at just one slice! Ingredients
525g (3½ cups) strong (baker’s) flour
2 teaspoons instant dried yeast
75g (⅓ cup) caster sugar
½ teaspoon fine salt
Finely grated zest of 1 orange
180ml (⅔ cup) lukewarm milk
2 eggs, plus 1 extra
150g unsalted butter, softened, plus extra to grease
Chocolate ..read more