The best traditional New Zealand baking recipes revisited
My lovely mum is Dutch by birth, so as I was growing up she did her best to master the Kiwi classics - and I have fond memories of arriving home from school as she pulled fresh baking out of the oven.
I had great fun reinventing some family favourites, starting with the luminously pink, mile-high lamington cake – I would have loved to have seen that at a school fair!
The ginger crunch tart is an elegant take on the regular slab cut; the softer-than-usual Anzac biscuits yield to the homemade boysenberry ice cream within; while the caramel slice cream is so wildly decadent, only tiny portions are needed.
A big slice of the louise cake-cake with a whisper of whipped cream, meanwhile, goes wonderfully with a pot of tea. Enjoy!
Who says ginger crunch has to come in squares?
This twist on the classic recipe makes for a beautiful, quirky version of a Kiwi favourite.
Both facets of this dessert are classics.
Make either as stand-alone treats, or keep the course and make a soon-to-be classic pairing.
This incredibly indulgent ice cream, inspired by the classic caramel slice, goes a long way, making it great for big gatherings.
To serve 8-10, simply halve the recipe.
Perfect to serve at a special afternoon tea, this beautiful cake is both rustic and pretty - a real treat.
I was so thrilled with this outrageous, iridescent beast of a cake - it's a lamington on steroids!