Orange Mud Cake


Cakes for special occasions can be quite expensive.Looking for a cake recipe to make for a special occasion for approximately 40 people?
This recipe is perfect for such occasion. you can change the citrus to your preferred flavor. IE Lemon, Lime, Combination.

18 flat teaspoons of grated orange rind
875gm unsalted butter
450 gm of white chocolate
5 cups of caster sugar
3 tsp of vanilla essence
2 tsp of natural orange essence
3.75 cups of milk
7 large eggs
5 cups of plain flour
1.75 cups of self raising flour


900gms of white chocolate
10 flat teaspoons of orange rind
1 tsp of natural orange essence
1.5 cups of sour cream

2 cups of toasted threaded coconut for sides.
1 cup of triple sec liquor.
Decorations IE, Ribbon, Flowers,Candles,Cake board ETC

Baking/Roasting/cake dish 29cm x 38cm


1.Preheat oven to 160C or 140C if using a fan forced oven.
2.Grease dish and line base and sides with 2 layers of baking paper
3.Combine orange zest,butter,chocolate,sugar,vanilla/orange essences and milk in a saucepan over low heat.Stir until smooth and transfer to a large bowl and let cool for 10 minutes.
4.Beat eggs together until smooth and add to mixture and mix well.
5.Add sifted plain flour and self raising flour and stir to combine well and then pour into prepared cake dish.
6.Bake for 2 hours or until a skewer comes out clean.
7.Stand in cake for as long as possible before decoration.

8.To make ganache,place chocolate, orange rind and sour cream in a heatproof bowl over simmering water and gentle stir for 5 minutes until smooth.Remove from heat.
9. Refrigerate for 30 minutes of thick enough to spread over cake.
10. Cut cake length ways carefully into 3 equal slabs,Use a piece of grease-proof paper to slide between layers to remove and reset.
11. Soak cake layers with even liberal splashes of Triple sec liquor to add moisture.
12.Spread ganache to approx 5mm layer, and lay next layer of cake on the ganache and repeat layer of ganache to 5 mm thick.
13. Place top layer of cake of that layer of ganache and spread ganache on top and sides evenly making sure you use a hot palette knife to smooth the top icing nice and smooth with no ripples.
14.Gently push cold toasted threaded coconut into icing on sides making sure there is no gaps.Refrigerate.
Will keep for up to 3 days but for best results, serve within 24 hours of decorating.



Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.




150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated


1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

Smokey BBQ Pork Ribs

Smokey BBQ Pork Ribs

Summer in Australia means one thing..BBQS! So i thought i would share my favorite recipe for the BBQ.
This recipe is for 2 people and can be multiplied by the number of guests you have.
Can replace Smokey BBQ sauce with a good quality cherry plum sauce for a sweeter flavor or just experiment with your favorite flavors to make your own baste sensation!
Serve with a saffron pilaf rice and tossed salad for a satisfying and tasty BBQ meal for all the family!




1.Bring pork ribs to the boil, starting with cold water and pour off water once brought to the boil.
2. Refill with cold water and boil gently for approx 40 minutes till tender ( bone will give a little once ready)
3. Blanch ribs by leaving under running cold water for 15 minutes till cool.Drain and refrigerate till needed.
4.To make basting sauce, mix all together in a medium sized mixing bowl.
5. Pre-Heat BBQ for 10 minutes till hot before placing ribs on grill.
6.Place ribs on BBQ grill and brush baste liberally on ribs with a pastry brush.
7.Once slightly marked by the grill, turn ribs over and baste other side.
8.Keep repeating this process, until the ribs are nicely charred or all baste has been absorbed by the ribs.
9. Remove from BBQ and slice ribs between ribs sections with a sharp knife on a chopping board and serve!


Coconut and Lime Curd Cake –

Cheffing Around Recipe of the month for April 2015 is the amazing Coconut Cake with Lime Curd.

Found this cake in Gourmet Traveller January issue 2011 and has become a favorite with all who eats this very moist cake.
Perfect cake for family members of all ages and can be adjusted with the lime curd being changed to a lemon or orange curd just by substituting the lime with either lemon or orange or any of your favorite citrus fruits

Best eaten once iced and will last approx 3 days once refrigerated. Enjoy!!



Malibu chiffon cake

300 gm (2 cups) plain flour sieved
220 gm (1 cup) sugar
3 tsp baking powder
125 ml (½ cup) vegetable oil
7 eggs, separated
2 tsp coconut essence
Pinch of cream of tartar
60 ml Malibu

Lime curd

60 gm butter
40 gm caster sugar
40 ml lime juice (about 2 limes),
plus rind of ½ lime, finely grated
3 egg yolks
½ gelatine leaf, softened in cold water for 5 minutes

Italian meringue

185 gm caster sugar
3 egg whites
Pinch cream of tartar
1-2 tsp coconut essence


100 gm creme fraîche
100 ml heavy cream (45% milk fat)
To serve: finely grated flesh of 1 mature coconut

1.For Malibu chiffon cake, preheat oven to 165C. Combine flour, sugar, baking powder and ½ tsp salt in a bowl. Whisk in 200ml water, vegetable oil, egg yolks and coconut essence until smooth. Whisk egg whites and cream of tartar in a separate bowl until stiff peaks form, fold one-third through flour mixture, then fold remaining egg whites into flour mixture. Pour into two 20cm-diameter cake tins that have been buttered, floured and lined on the base with baking paper, then bake until cakes are golden and a skewer withdraws clean (30-40 minutes; don’t be concerned if cakes crack a little). Brush with Malibu, cool in tins for 15 minutes, remove from tins, cool completely on a wire rack, then trim tops level.

2.For lime curd, whisk butter, sugar, lime juice and egg yolks in a heatproof bowl over a saucepan of simmering water until combined, then stir occasionally until thick (3-6 minutes), stir in lime rind and remove from heat. Squeeze excess water from gelatine, add to curd, stir to dissolve. Cover closely with plastic wrap, set aside to cool, refrigerate until set.

3.For Italian meringue, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Brush down sides of pan with a wet pastry brush to remove sugar crystals, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 10-15 minutes). Whisk egg whites and cream of tartar in an electric mixer until soft peaks form. Meanwhile, continue cooking syrup to 121C (hard ball stage), then, whisking egg whites continuously on medium speed, slowly add hot syrup until all is incorporated. Whisk on high speed until thick, glossy and cooled to room temperature (15-20 minutes), then stir in coconut essence.

4.Whisk lime curd in a bowl to a spreadable consistency and spread over top of one cake. Whisk creme fraîche and cream to stiff peaks and spread over curd, then top with remaining cake. Spread meringue over top and sides of cake, scatter with coconut and serve.