Blueberry, lemon, coconut and almond slice

Image 4With Spring in the air what better time to serve a little treat with the tang of citrus and the sweetness of blueberry. I’m in Sydney this week and September is one of my favourite months and Sydney is gorgeous. Everything is in bloom and I enjoy my walks around the suburbs and down to the harbour.

I thought I would bake something to enjoy in the wonderful weather and a slice comes in handy for picnics, lunch boxes and just about any time you feel like something sweet.


Image 10Ingredients


This recipe is in three parts and I’ve separated the ingredients and method.


125g of unsalted butter (softened)

1/2 cup of caster sugar

2 free range eggs

1/2 cup of plain yoghurt

1 cup of plain flour

1/2 cup of almond meal

1 cup of blueberries (frozen or fresh)

Lemon curd

75 g butter chopped

3/4 cup of sugar

1 free range egg whisked

grated zest from one lemon

juice from one lemon

1 tsp of cornflour

Coconut topping

2 cups of desiccated coconut

1 cup of shredded coconut

1/2 cup of castor suar

1 free range egg whisked



Preheat the oven to 180 degrees and grease and line a slice pan (I used a square one 23 cm x 23cm)

Lemon Curd

To make curd, place the butter, the whisked egg, sugar, lemon juice and lemon zest in a saucepan and  stir. When the butter is melted add the cornflour. Cook over heat for about 5 mins until mixture thickens then take off the heat and let cool.

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Using an electric mixer beat the butter and sugar in a bowl until creamy. Add the eggs and beat again. Then add the flour and almond meal. Spread this over the base of the pan and then sprinkle 1/2 cup of blueberries over the mixture and bake for 20 mins. It should be golden. Set aside and let cool. When cool spread the curd over the whole slice.

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Coconut topping.

This bit is the easiest, just combine the two coconuts and sugar in a bowl and then add the egg. Make sure the egg is throughout the mixture, use a fork or your fingers. Then sprinkle on the top of the lemon curd and place back in the over for 20 mins or until lightly golden.

Set aside and when cooled, slice. Place a few more blueberries on top and serve. It’s delicious with cream or yoghurt too.

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My Famous Brownies

I was a member of a choir. Probably the best thing that came out of my time singing, is this recipe for Brownies. On the last sing along for the year we all brought along a “plate”. An Australian way of saying bring some food to share with everyone, and one lady brought brownies. They were amazing! Melt in your mouth, delicious. Luckily, before I gave away my highly talented hobby as a singer, I was given the recipe.

I am sharing it with you as everyone has asked for the recipe over and over.

Chocolate Brownies

• 400 grams Milk or Dark Chocolate ( choose the best you can find, the highest cocoa value)

• 250 grams of unsalted butter

• 5 large eggs

• 1 cups of castor sugar

• 2 teaspoons of vanilla essence

• 1 cup of almond meal

• 200 grams of nuts (your choice) roasted in the oven till light brown. This is optional

Preheat the oven to 180 degrees. Prepare the baking tin with baking paper. Melt chocolate and butter in the microwave or over double boiler until runny. Stir in vanilla essence and set aside to cool a little. Beat eggs and sugar until thick and stir in the chocolate mixture. Add the almond meal and then hand stir in the nuts. (or you can just decorate the top of the brownie)When mixture is well combined spread into the baking pan and bake for almost 30 mins. (My oven is hot so I take them out after 25 mins) The surface should be flaky in appearance. Take from the oven and put in the fridge to cool.  Best left overnight Cut and serve when cooled.

There are lots of brownie recipes on the blog, just type Brownie into the search bar.


Good Luck. Jacqui G

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Tres Leche Cake with Blood Orange and Stawberries

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We celebrated 30 years of marriage last month and to mark the occasion we went out to a wonderful restaurant in Brisbane called Aria.  It has been a long time since we had eaten at such a high class restaurant and what a wonderful evening it was (by the way this is not a paid review!).  When the dessert menu came out, I was in my usual quandary, trying to decide what sounded good. Really I found it very difficult to decide and ended up choosing something called a “Milk Cake”.  Oh my goodness! What an amazing dessert it was.

The cake is a light sponge like cake and a mixture of condensed and evaporated milk and cream are poured over the cake until it is completely saturated. Aria served the cake with strawberries and I have decided to serve it with strawberries andblood oranges as I’m lucky enough to receive a box of  Red Belly Blood Oranges every year.

You can crumble meringue over the cake and serve with ice-cream if you really want to be decadent.

When I researched the recipe I found one that sounded very similar on  There are plenty of recipes on the internet for the Tres Leche Cake. Aria left off the cream icing and I thought it made the cake look more modern but it is up to you.

Here is a photo of the cake at Aria, the lighting was very difficult so please excuse the quality.

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Here is the recipe for you to try.


For the cake:
Vegetable oil
450 grams of self raising  flour, plus extra for pan
1 teaspoon baking powder
125gm ounces unsalted butter, room temperature
1 cup ounces sugar
5 whole  free range eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1  can evaporated milk
1  can sweetened condensed milk
1 cup of full cream

For the cake:
Preheat the oven to 170C degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden.

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Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and cream and pour the glaze over the cake. Refrigerate the cake overnight.

You can read more here.



For the glazed strawberries and blood oranges:

Just cut up your fruit into attractive pieces and then make a syrup from:

2 cups granulated sugar
1 cup water

When the syrup is thick brush the strawberries and blood oranges.

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