Cake is best eaten on the day it is made.
PREP+COOK TIME/HOUR 15 MINUTES SERVES 8
125g dairy-free spread
¾ cup (165g) caster sugar
1 tablespoon finely grated lemon rind
3 eggs
1¾ cups (235g) gluten-free self-raising flour
¼ cup (60ml) soy milk
Diese Geschichte stammt aus der Issue 83-Ausgabe von The Australian Women's Weekly Food.
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Diese Geschichte stammt aus der Issue 83-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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sensational snack
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Hearty and satisfying recipes that will save you time and money
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Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
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We've got protein covered as we head into the cooler months with international flavours to excite.
