A slice dense with apricot and coconut, delicious.
My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.
I have just finished my (paid) work and am bracing for school home time. It’s been a mixed bag of a week which saw me in tears last night at the thought of making dinner AGAIN (#everyfuckingnight, I swear to God people, every.fucking.night). Sure, there may have been some hormones involved but let’s just put that day to bed.
These are on the front cover of Food52’s baking bookÂ from which I want to bake every single recipe. Hey, maybe that’s a challenge I can set myself? And are so very good.
You need a big baking pan – 33 x 45cm, 13 x 18 inch – so get onto that. You could of course just split the mixture between two smaller ones but as to what size they’d be don’t ask me because, well, numeral.
It makes a lot – 24 large brownies, 36 smaller ones. It uses eight eggs. EIGHT EGGS! When I started cooking as a kid and then with a fair amount of gusto as a teenager I’d show mum a recipe and without fail there’d be an exclamation about how many eggs were in it. Were eggs expensive back then? Was there some sort of price collusion in the 80s I was unaware of? Anyway, it uses eight eggs.
Now, even though in the recipe’s intro it talks about how this is the 35th version of Â these brownies the recipe creator June Jacobs has created, I still didn’t follow it exactly. Just follow it exactly OK?
I LOVE this cake because it’s chocolatey but doesn’t have that whole palaver of having to melt chocolate. I believe this is the perfect kids recipe for a young ‘un having their first go at baking something. It’s a Royal Easter Show Award winning recipe that I got out of Delicious magazine many years ago (as in late90s, early00s). I can’t remember it’s owner, but I do know it was a bloke. It is an absolute snap and actually gets better with age – if it lives that long.
You can make it any which way – cupcakes (it will make 30 cupcakes, 20 or so muffin-size), two 20cm round cakes then wedged together with icing, one 26cm round or square cake or a slab cake.
See, it is a go-to recipe in this house.
The easiest one bowl chocolate cake in the world
2 cups SR flour
2/3 cocoa powder
1tsp instant coffee powder
185g butter – v soft but not melted
2 tsp vanilla
1 3/4 cup caster sugar
1 cup water
Preheat the oven to 170C and grease your chosen tin
Put all the ingredients in a bowl and mix until smooth and pale – about 6 minutes in my kitchen-aid
Bake for 1 hour or until cooked through
Cool for 5 minutes or so in the tin and then turn out to cool before icing.
Ice with chocolate butter icing or lemon icing.
(quadruple for the cake if you do two rounds and sandwich them together)
1 1/2 tblsp cocoa powder
1 tblsp milk
75g soft butter
3/4 cup icing sugar
1/2 tsp vanilla
Combine all the ingredients in a mixer and beat until pale, light and fluffy and ice the cake accordingly.
About 2 cups of icing sugar
a knob of butter (a tablespoon would be a good bet), melted
juice of a lemon
Mix together and add some more lemon juice or boiling water to get a nice consistency. You know, dollopy – not too runny, not too stiff.