I have no recollection as to why or how my family came to call this delightful sweet treat ‘Queen Cake’. Mum claims that I have been calling it this since I was six or so….come to think of it, I do recall including it in my primary school’s annual recipe book and calling it ‘Queen Cake’…perhaps it’s because I thought it tasted so good that even the Queen would love it!

The irony of this is that my favourite cake in the entire world, may also qualify as the easiest cake to make in the world! Seriously, this cake is good and so easy that even my husband could make it!

Serve it warm with the optional dusting of icing sugar, or allow it to cool and spread with cocoa flavoured whipped cream and a generous scattering of chopped walnuts.

Making the cake

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Recipe

Serves 10-12

Ingredients
3 cups (375g) self-raising flour, sifted
1 cup (220g) caster sugar
1 teaspoon vanilla sugar
3 organic or free-range eggs, room temperature
1 cup (250ml) full cream milk, room temperature
1 cup (250ml) vegetable oil (e.g. canola or sunflower)
Zest of 1 lemon
2-3 teaspoons cocoa
1/2 cup (60g) chopped walnuts

Method
1) Preheat oven to 180°C. Grease a 22-32cm rectangular tin with vegetable oil and line the base with baking paper.

2) In a large mixing bowl combine flour, caster and vanilla sugar, make a well in th centre and add eggs, milk, vegetable oil and lemon zest. Use a fork to mix until just combined.

3) Pour 3/4 of the mixture into the prepared cake tin. With remaining batter add cocoa and mix until well combined, stir in walnuts and spoon over plain batter. Use a fork to swirl through the cocoa batter. Bake for 30-35 minutes or until golden on top and cooked through.
Note: Check if the cake is ready by inserting a skewer, leave it for 5 seconds and if it comes out clean the cake is cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

4) Allow to cool slightly then cut into diagonals. Serve while warm or at room temperature with a dusting of icing sugar or a dollop of cocoa flavoured whipped cream.

Tip: Keep in fridge for up to 5 days.

The word strudel no doubt conjures up thoughts of stewed apples, flaky pastry and dusted icing sugar. Unlike the Austrian kind, this Bosnian ‘Poppy Seed Strudel’ is more like a sweet bread than an apple strudel, but delicious nonetheless.

The filling is particularly noteworthy, a ground poppy seed paste. I can hear you thinking, poppy seeds…dessert??? Admittedly, it took my taste buds a little getting used to, but after a few bites I couldn’t get enough of the curious but tasty filling.

Apart from poppy seeds, there are other Bosnian, Croatian and Serbian strudel fillings, such as walnuts, apples and cherries. I’ll hopefully have the walnut recipe posted for you all to enjoy in the next few months.

Making strudel

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Recipe

Serves 16

Ingredients
Dough
1 x 7g sachet dry yeast
350ml (1 1/3 cup) milk, warm
70g (1/3 cup) caster sugar
1 free-range or organic egg and 1 egg yolk, room temperature
70g butter, melted
400g (4 cups) plain flour, sifted
1 teaspoon vanilla sugar
Zest of 1 lemon (leave a pinch of zest for the filling)

Filling
250g poppy seeds, finely ground (to grind poppy seeds use a herb or coffee grinder)
20g (1/4 cup) raisins, roughly chopped
60g (1/3 cup) caster sugar
1 teaspoon vanilla sugar
125ml (1/2 cup) milk, hot
70g butter, softened, plus extra for greasing

Egg wash
1 free-range or organic egg
1 tablespoon milk
Pinch of sea salt

Method
1) In a small bowl dissolve yeast in 5 tablespoons of warm milk. Allow to rise and double in size (7-10 minutes).

2) While yeast is fermenting whisk sugar, egg and egg yolk until just combined. Add melted butter and lightly whisk.

3) In a large bowl add sifted flour, vanilla sugar, 3/4 of lemon zest and make a well in the centre. Add sugar and egg mix, yeast and remaining warm milk. Use your fingers or a fork to slowly incorporate the wet and dry ingredients. Once the dough starts to come together knead in the bowl or on a lightly floured surface for 5-8 minutes, or until the dough feels smooth but still a little sticky. Place dough in bowl and cover with plastic wrap or a damp towel, allow to rest in a warm spot (45 minutes – 1 hour).

4) While dough is proving prepare filling. In a medium bowl combine ground poppy seeds, raisins, caster and vanilla sugar, milk, butter and remaining lemon zest. The filling should be smooth and spreadable, if it’s too dry add a little extra hot milk.

5) Grease a rectangular loaf tin (approx. 12 x 40cm).

6) Lightly whisk egg, milk and salt in small bowl.

7) Knock air out of dough then roll out on lightly floured surface to 1cm thick (approx. 50cm wide and 60cm long). Evenly spread the poppy seed filling over the dough, leaving a 2cm boarder. Fold the short edges and gently roll into a log, brush the exposed edge with egg wash to seal. Place strudel in baking tin, cover with damp tea towel and allow to prove for further 30-45 minutes.

8) Preheat the oven to 180°C.

9) After 45 minutes brush strudel with egg wash and bake in centre of the oven for 35-40 minutes or until golden and cooked through. If strudel browns too quickly loosely cover with sheet of foil to avoid burning.

10) Allow to cool for 10 minutes in tin before turning out. Slice into 2cm thick pieces and serve while warm or at room temperature.

Tip:
The strudel will keep for 3-5 days in the fridge if wrapped well or 4-6 weeks in the freezer.

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Recipe

Serves 4-6

Ingredients
400g raw walnut halves
4-6 cups water
6 tablespoons pomegranate paste or molasses (available in Middle Eastern grocery stores)
1  onion, coarsely grated
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1/4 teaspoon ground turmeric
500-700g chicken pieces (4-6 pieces preferably with bones and skin off)
2 tablespoons vegetable oil
1/2 tablespoon tomato paste
3-4 saffron threads
2 tablespoons lemon juice (optional)
1/2 teaspoon golpar (optional, available in Middle Eastern grocery stores)

Directions
1) Using a mortar and pestle or food processor grind walnuts finely until sticky, but do not over-process.

2) In a large saucepan or casserole add the walnuts, 4 cups of water, pomegranate and stir until well combined.

3) Add onion, pepper, salt, turmeric and stir. Place the saucepan or casserole over medium heat and simmer for 30 minutes, stir frequently to avoid burning. Once the sauce has darkened in colour (a result of the oil released from the walnuts) add chicken pieces and vegetable oil, stir to coat. Allow to simmer and cook gently for 1.5 hours, adding remaining water as necessary and gently stirring to prevent scorching.

4) Add tomato paste, saffron, lemon juice, golpar and simmer for a further 30 minutes.
Note: If you prefer no bones take out chicken pieces from stew before adding other ingredients and remove skin and bones, shred the meat and return to stew.

5) Adjust seasoning if necessary, add more salt or lemon depending on your taste. If you prefer it sweet add a pinch of sugar. The end result will be a thick sauce, rich brown in colour.  Serve with plain or saffron basmati rice.

Tips:
- In the north of Iran this recipe is sour, other regions prefer a sweet and sour flavour, the taste will depend on the type of pomegranate paste.
- Although not traditional I think this recipe would work with a scattering of fresh pomegranate.

It has always been a family tradition to regularly enjoy a warming bowl of fruit compote on chilly winter nights. Not only is it quick and easy, it’s also sugar and fat free!

There are no hard rules with compote, you can add whatever fruit takes your fancy, I like a combination of dried prunes, sultanas, fresh pear, apple and quince. Feel free to experiment, you may like to add dried figs or apricots.

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Recipe

Serves 2-4

Ingredients
3 cups (750ml) water
1/2 quince, peeled, cored and diced (optional)
2/3 cup dried prunes
1/2 cup sultanas
1 cinnamon stick (if unavailable add 1 teaspoon ground cinnamon)
1 pear, peeled, cored and diced
1 Granny Smith apple, peeled, cored and diced
1 Pink Lady apple, peeled, cored and diced

Method
1) Combine water, quince, prunes, sultanas and cinnamon stick in a medium saucepan, bring to the boil then reduce heat and simmer for 5-8 minutes. Add diced pear and apples, bring to the boil and simmer uncovered for further 5 minutes. Remove cinnamon stick, spoon into serving bowls and enjoy while hot.
Note: Drizzle with honey if you prefer your compote a little sweeter.

Tips:
- Fruit can be left unpeeled with skin on.
- For an easy dessert serve fruit without liquid along with double cream or custard.

Urania, my childhood neighbour made the best baklava, so much so that my sister and I pressured our mum into mastering her recipe. She was very particular about using only the freshest of ingredients and about the process. The walnuts had to be crushed with a glass bottle rather than chopped as she believed the flavour was better, she also insisted that stale homemade bread be used rather than processed white bread.

I’m not exactly sure which part of Greece Urania was from as she is no longer with us, all I know is that she was from a village near Athens. What’s obvious about this recipe, is that it’s a genuine village recipe as it calls for stale breadcrumbs, probably because it was cheaper than adding extra nuts. The breadcrumbs are genius, as they help to absorb the syrup, making this baklava the perfect balance of flaky pastry, crunchy nuts and sugary heaven.

Making baklava
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Recipe

Makes 45

Ingredients
2 tablespoons (20g) sesame seeds
500g walnuts
2 slices day old white bread, crusts removed use ciabatta or similar)
1/3 cup (70g) caster sugar
3-6 tablespoons (25-50g) ground cinnamon
250g unsalted butter, coarsely chopped
1/3 cup (80ml) vegetable oil (e.g. canola or sunflower)
500g filo pastry sheets, thawed at room temperature for 2 hours
(this is approx. 1.5 x 375g packets)

Syrup
3 cups (660g) caster sugar
2 cups (500ml) water
Lemon wedge
3 tablespoons (65ml) honey

Method
1) Preheat oven to 150°C and toast sesame seeds on a tray for 5-10 minutes or until lightly golden and fragrant, cool.

2) Crush walnuts using a bottle or rolling pin (you can also finely chop).

3) Crumb stale bread in a food processor or by rubbing between hands.

4) Increase oven temperature to 180°C.

5) In a bowl combine sesame seeds, walnuts, bread crumbs, caster sugar and cinnamon, mix well and set aside.
Note: Depending on personal taste, you may prefer to add only 3-4 tablespoons of cinnamon.

6) Heat butter and oil in a saucepan over a low heat until butter is melted, set aside and keep warm.

7) Brush a large rectangular baking tray (or two smaller trays) with butter and oil mix. If necessary cut filo sheet length to fit into tray snugly and cover with a damp tea towel to prevent from drying out.

8) Lay a sheet of filo on clean work surface with the longest edge facing you. Working quickly, brush all over with butter and oil mix, top with another sheet of filo and brush again, repeat 2 more times (you should have 4 sheets). Cover remaining filo with a tea towel. Scatter evenly with a 2 handfuls of the nut mixture then roll lengthwise into a long cylinder, if necessary brush the exposed pastry edge with extra butter/oil to seal, then place in baking tray. Repeat with remaining filo and nut mix and brush top with butter/oil.

9) Refrigerate until firm (15 minutes), then cut on a diagonal into 5cm diamonds with a sharp knife. Bake for 40-50 minutes or until lightly golden. Cover loosely with foil partway through cooking if top browns too quickly.

10) Meanwhile, for syrup, combine sugar and water in saucepan and bring to the boil, then reduce heat to low and simmer for 20-30 minutes or until syrup thickens. Take off heat, add lemon wedge and stir in honey. Allow to cool to lukewarm (blood temperature).

11) Cool baklava slightly (2-3 minutes), remove lemon wedge from syrup and evenly pour over. Allow to stand for at least 2 hours (preferably overnight) before refrigerating.

12) Serve at room temperature with an espresso or Turkish coffee.

Tips:
- Baklava will keep refrigerated in it’s tray for up to 2 weeks.
- Baklava also freezes well for up to 3 months.
- Freeze fresh walnuts in an airtight bag for up to 3 months.

You’re probably thinking that I’m apple obsessed, as this is the third apple recipe I’ve posted in the last four weeks. You are absolutely right, I love apple desserts and I particularly enjoy apple cakes on cold winter days with a hot coffee.

With fasting being such a big part of the Orthodox religion and Macedonian culture, there seems to be an abundance of vegan and vegetarian recipes for a variety of sweets. This recipe calls for semolina, the gritty coarse particles of unbleached wheat with a beautiful yellowish colour, often used to make pasta and gnocchi. Using a relatively small amount of oil and sugar, this cake is healthy-ish and almost guilt free.
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Recipe

Serves 8-10

Ingredients
2 apples, peeled and coarsely grated
Zest and juice of 1 orange (juice strained)
1/2 cup (110g) caster sugar
1/2 cup (125ml) vegetable oil (e.g. canola or sunflower)
1/3 cup (80ml) water
3/4 cup (95g) self-raising flour
1/2 cup (90g) semolina flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
1/2 cup (75g) walnuts, chopped

Icing sugar for dusting (optional)

Method
1) Preheat oven to 180°C. Oil and line a rectangular loaf tin with baking paper.

2) In a bowl combine grated apples, orange zest and juice and set aside. In another bowl sift self-raising flour, semolina, bicarbonate soda and cinnamon.

3) In a large mixing bowl combine sugar, oil and water. Use an electric hand-held mixer to whisk until emulsified and the sugar granules dissolve (2-3 minutes). Use a spatula or large spoon to fold in sifted flour and semolina, mix until just combined. Add the grated apples with orange juice and zest, chopped walnuts and mix well (1 minute) .

4) Spoon the mixture into your prepared tin and bake for 45-50 minutes or until golden on top and cooked through. Leave the cake to cool in the tin for 10 minutes, then turn out onto a rack.

5) Serve at room temperature with a dusting of icing sugar and a hot tea or coffee.

Tip: To check if the cake is ready insert a skewer, leave it for 5 seconds and if it comes out clean the cake is cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

Light, moist and delightful is the best way to describe these apple and walnut cupcakes. Traditionally a rectangular cake recipe, I couldn’t resist making little cupcakes instead.

The original recipe omits cinnamon, lemon rind and sprinkling with icing sugar, but there was no way I could leave out cinnamon in an apple cake recipe. The addition of lemon zest is a personal preference so feel free to leave it out, I like the zing and freshness it adds, however I’ll add lemon to almost anything.
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Recipe

Makes 16 medium or 32 mini cup cakes (or 1 rectangular cake)

Ingredients
4 apples, peeled and coarsely grated
Zest and juice of 1 lemon (zest is optional)
4 organic or free-range eggs, room temperature
3/4 cup (150g) caster sugar
3/4 cup (190ml) vegetable oil (e.g. canola or sunflower)
1 teaspoon vanilla essence
1 1/2 cups (190g) self-raising flour, sifted
1/2 teaspoon cinnamon
3/4 cup (90g) walnuts, chopped
Icing sugar for dusting (optional)

Method
1) Preheat oven to 175°C. Line 2-3 cupcake trays with paper cases or grease and line a rectangular baking tray.

2) Combine grated apples and lemon juice (the lemon will help stop the apples from browning) and transfer to a colander over a bowl to allow the excess liquid to drain.

3) Using an electric hand-held mixer (low-medium setting), beat the eggs and caster sugar until thick and fluffy (5-7 minutes). Use a metal spoon to mix through vegetable oi, vanilla essence and lemon zest. Gradually fold in sifted flour and cinnamon, scraping the edges as you go until just combined. Add the apples and walnuts and mix well.

4) Spoon the mixture into your prepared paper cases and bake for 15-20 minutes or until golden on top and cooked through. (If making a rectangular cake bake for 45-50 minutes.)

5) Serve while warm or at room temperature and dust with icing sugar.

Tip: To check if the cake/s are ready insert a skewer, leave it for 5 seconds and if it comes out clean the cake/s are cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

With no sugar or fat, this recipe for baked apples is super easy, healthy and tasty too!

It’s a perfect winter treat and a great way to use up apples that are a little older and have become floury. Coring the apples is not traditional however definitely an option, you can even chop in half and remove the seeds if you prefer. I felt like being old fashioned and sticking to my families village recipe of leaving the apples whole. You’ll just need to remember to avoid the seeds when eating.

Once baked, the soft and mushy flesh is perfectly complimented with ice cream or warm custard.
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Recipe

Serves 6-8

Ingredients
6-8 apples, washed and dried
Ground cinnamon (optional)
Water

Method
1) Preheat oven to 180 °C.

2) In a medium ovenproof dish pour in enough water to completely cover the bottom of the dish and sprinkle with ground cinnamon (optional). Sunggly place the apples upright in the dish and bake for 45-60 minutes or until the apples are tender. Remove from oven and drizzle over the syrupy cooking juices.

3) Serve while warm with a scoop of ice cream or warm custard.

Tips:
- The length of baking will depend on the size and type of apples, test by inserting a fork into the flesh.
- During baking, be sure to check regularly and add more water if necessary to avoid the apples from drying out. If the apples begin to burn cover with a sheet of foil and/or reduce the oven temperature.

With a dozen eggs and almost a kilo of sugar this cake isn’t for the faint-hearted. On the bright side, it’s almost flourless, so it’s light on carbs.

Whole eggs are beaten for 10 minutes until thick and creamy, a small amount of semolina flour and self raising are folded through along with the zest of one lemon. Once baked the cake has a delicate crust and a sponge finger biscuit consistency. The cake is then completely cooled and drenched with a hot lemony sugar syrup.

It’s perfect served with a ‘Tursko kafe’ (Turkish coffee) or, as I served it up for friends with a dollop of double cream which I sprinkled with lightly roasted flaked almonds. It looked really pretty and the cream helped to cut through the sugary syrup, a perfect balance.
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Recipe

Serves 36

Ingredients
12 organic or free-range eggs, room temperature
1 teaspoon vanilla essence
6 heaped tablespoons (70g) self raising flour, sifted
6 heaped tablespoons (95g) semolina flour, sifted
Zest of 1 lemon (optional)

Syrup
4 cups (880g) caster sugar
5 cups (1.25L) water
2-3 pieces of lemon peel
1 teaspoon lemon essence (or replace with a squeeze of lemon juice)

Method
1) Preheat oven to 180ºC and grease a large rectangular baking tray.

2) Beat eggs and vanilla essence in a large mixing bowl with an electric mixer until tick and creamy (8-10 minutes). Using a large metal spoon fold in self raising flour, semolina and lemon zest (optional). Pour mix into prepared baking tray. Bake for 40 minutes or until cooked through. Remove from oven and allow to cool completely.

3) For syrup, bring water, sugar and lemon peel to the boil, then reduce heat and simmer for 20 minutes or until thick and syrupy.

4) While the syrup is hot, drizzle 2-3 tablespoons over the cool cake and cut into 4-5cm wide horizontal strips. Drizzle over another 2-3 tablespoons and cut the cake on a 40º angle into diamond pieces. Add the lemon essence (optional) or a squeeze of lemon juice to the syrup, stir through and and gently pour over the cake. Cover tightly with a sheet of foil (5-10 minutes). Allow to completely cool and refrigerate.

5) Serve cold or at room temperature with a dollop of double cream and lightly toasted flaked almonds and a strong black coffee.

Tip:
- This recipe makes a really large batter which you will need an extra large rectangular cake tin, alternatively use 2 smaller tins or halve the recipe.

You’re probably wondering, who is Bill? Bill Granger of-course, the hugely successful self-taught cook, restaurateur and food writer. I’m a fan of Bill’s simple, home-style cooking, I especially love his recipe for Hazelnut and Fig Cake from his book Holiday.

Friends and family well know that I regularly make this cake during summer and early Autumn, while fresh figs are still available. The beautiful combination of sweet honey, gently caramelised figs and hazelnuts makes for a memorable rustic treat that you’ll wish you could eat all year round.

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Recipe

Serves 8

Ingredients
125g unsalted butter, room temperature
150g (3/4 cup) caster sugar
75g (3/4 cup) plain flour, sifted
2 teaspoons baking powder
3 free-range or organic eggs, lightly beaten
100g (1/2 cup) ground hazelnuts
50g (1/3 cup) hazelnuts, chopped into small pieces
8-10 fresh figs (not too ripe), halved
2 tablespoons honey

Method
1) Preheat the oven to 180°C. Cream the butter and the sugar in a large mixing bowl with an electric hand-held mixer until pale and fluffy (3-5 minutes).

2) Sift together the flour and baking powder. Use a large metal spoon to fold the flour and eggs alternately into the creamed mixture. Fold in the ground hazelnuts and then the chopped hazelnuts.

3) Grease a 20cm/8-inch cake tin and line with baking paper, leaving the paper hanging over the sides to help you lift out the cake. Spoon the mixture into the tin. Arrange the figs, cut side up, in a neat layer on top of the cake. Bake for 55 minutes to 1 hour, or until a skewer poked in the middle of the cake comes out clean.

4) Leave to rest in the tin for 10 minutes before turning out. Drizzle honey over the top of the cake just before serving.

Tip: Bill suggests serving the cake with lightly whipped cream but I prefer it with a scoop of vanilla bean ice cream.