Let's Bake!

In our Test Kitchen we believe that great baking starts with a Triple-Tested recipe and quality ingredients. We’re thrilled that White Wings and The Australian Women’s Weekly have teamed up to create a delicious collection of easy recipes for you to make at home.

HAZELNUT & CHOCOLATE CHIP BISCUIT CAKE

PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) SERVES 16

1¾ cups (385g) firmly packed brown sugar

1 cup (150g) plain flour

1½ cups (240g) wholemeal plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon ground nutmeg

1 egg

1 cup (250ml) milk

125g butter, melted, cooled

1/3 cup (55g) roasted hazelnuts, chopped

2 tablespoons cacao nibs

GANACHE

500g dark chocolate, chopped finely

600ml pouring cream

COFFEE CREAM

1 tablespoon boiling water

2 teaspoons instant coffee granules 600ml thickened cream

½ cup (80g) icing sugar, sifted

1 tablespoon cocoa powder, sifted

1 Preheat oven to 180°C/160°C fan. Draw 8 x 18cm circles on sheets of baking paper. Turn the sheets marked−side down.

2 Combine sugar, flours, baking powder, soda and nutmeg in a large bowl. Make a well in the center. Whisk egg, milk, and butter in a medium jug. Add to flour mixture; whisk until just combined.

3 Spread ½ cup of cake mixture in each circle; sprinkle each round with 1 tablespoon hazelnuts and 2 teaspoons cacao nibs. Place on oven trays.

4 In batches, bake on trays for 10−12 minutes, swapping trays halfway through, or until firm to touch. Transfer rounds, on baking paper, to wire racks to cool.