Serves: 1-15 | Preparation Time: 30 min


  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups desiccated coconut Icing
  • 3 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water


Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan (as if you have on especially for lamo's!). Line with baking paper, leaving a 2cm overhang on all sides.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition or the mixture may curdle.
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spoon into your prepared 'lamington' pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. (Mavel at how you've even managed to f up a sponge...)
Cover with a clean tea towel. Set aside overnight.
Make icing: Sift icing sugar and cocoa into a bowl. Get cocoa powder everywhere without even trying.. Add butter and boiling water. Stir until smooth.
Cut cake into 15 pieces or 14 if you hate odd numbers or leave it whole and enter it into a giant lamo competition..
Place coconut in a baking tray is best. Using your fingers, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.


Carrot cake

Serves: 4 | Preparation Time: 15 min


  • 200g margarine (softened)
  • 6 eggs
  • 1 cup carrots (grated)
  • 1 cup orange juice
  • 340g brown sugar
  • 340g plain flour
  • 3 tsp baking powder
  • 1/4 tsp cinnamon powder


In a bowl beat the margarine with electric beater until it becomes smooth.

Add brown sugar in it and beat at least for 5 mins to mix sugar well.

Now add egg yolks and just mix them into the sugar margarine mixture.

In a separate bowl beat egg whites to form smooth foam. Make sure that you don't beat them too much otherwise liquid sets in the bottom which will make your cake hard, about 5 minutes.

Mix the egg whites in the margarine mixture and add half cup of orange juice to the mixture.

Sift onto a plate flour, cinnamon powder and baking powder and using a wooden spoon fold the mixture in the flour.

Add some 3/4 of the carrot to the cake batter and mix well.

Pour the cake batter onto the baking cake pan of your own choice and sprinkle rest of the carrots on the top and put into the preheated oven at 180 degree C or 350 degree F for at least 25-30 mins.

You can check by inserting knife tip into the cake if it comes out clean then cake is ready.

Once the cake is at room temperature pour the remaining orange juice over the cake and put into the fridge for few minutes to chill.


Flourless orange cake

Serves: 12 | Preparation Time: 30 min


  • Melted butter, to grease
  • 2 oranges
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal
  • 1 tsp baking powder 

Orange Syrup

  • 1 orange
  • 155g (3/4 cup) caster sugar


Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel).
Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
Place the orange in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain.
Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.


Apple Galette

Serves: 4 | Preparation Time: 10 min


  • 1 Unit sheet of ready made puff pastry
  • 80 Gram apricot jam
  • 1 Unit granny smith apple
  • 2 Teaspoon (Metric) raw demerara sugar


Pre heat oven to 210 degrees. Place the pastry over a large plate and cut around to form a neat circle. Transfer the pastry onto a lightly greased baking tray.

Heat the jam in a saucepan and strain off lumps. Brush the jam over the puff pastry leaving a 2cm border all the way around.

Peel and core the apple and slice into thin 2mm pieces. It is easier to cut it in half and work round the apple to get even wedge like pieces.

Starting 2cm from the edge overlap the apple pieces in a circular pattern all the way around, continue this in a second row until the pastry is totally covered. Sprinkle evenly with the sugar and bake for 30-35 minutes or until the edges rise and turn a golden colour.


Chocolate, chestnut and sherry cake

Serves: 4-6 | Preparation Time: 15 min


  • 150g dark cooking chocolate
  • 75g unsalted butter
  • 125ml Pedro Ximenez fino sherry, or if unavailable use a dry sherry
  • 6 medium eggs, separated
  • 150g castor sugar
  • ½ cup finley chopped and mashed chestnuts
  • 70g hazelnuts, toasted, skinned (rub off with a cloth) and coarsely chopped
  • 50g self-raising flour, sifted
  • 55g cocoa powder
  • Preheat oven to 180C (170C if you have a fan-forced oven). Grease a 24cm spring-form tin with butter, then line with baking paper.


Melt the chocolate and butter in a bowl over a pot of simmering water. Add the sherry and gently stir until combined. Leave to cool.

Mikala's Pineapple & Carrot Cake

Serves: 8 | Preparation Time: 45 min


  • 1 Cup plain flour
  • 1 Teaspoon (Metric) baking powder
  • 0.75 Teaspoon (Metric) bi carb soda
  • 0.5 Teaspoon (Metric) salt
  • 0.5 Teaspoon (Metric) cinnamon
  • 0.5 Cup raw sugar
  • 1 Cup grated carrot
  • 200 Gram crushed pineapple
  • 0.25 Cup walnuts
  • 0.5 Cup sultanas
  • 2 Unit free range eggs
  • 2 Tablespoon (Metric) oil


Sift the dry ingredients into a bowl and mix lightly but well. Add the sugar, carrot, fruit and nuts, then the beaten eggs and oil. Stir until well combined. Bake in a moderate oven for 35 to 40 minutes. Icewith lemon frosting or cream cheese frosting when cool.

Ginger bread cake

Serves: 8 | Preparation Time: 35 min


  • 150g margarine
  • 3/4 cup brown sugar
  • 1/2 cup treacle
  • 1/2 cup honey
  • 2 eggs
  • 3/4 cup sour cream
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla extract
  • 2 cups (300g) self-raising flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Lemon Icing

  • 1 cup (150g) icing sugar, sifted
  • Juice of 1/2 lemon
  • 1/3 cup crystallised ginger chips


Preheat oven to 180°C. Line base of a large, 9cm-deep, 24 x 10cm loaf pan and lightly grease sides.
Beat margarine, sugar, treacle and honey with an electric mixer for 2 minutes. Add eggs one at a time, beating after each. Add sour cream, fresh ginger and vanilla.
Sift in flour and spices and fold to combine. Pour into pan and bake for 45 minutes. Remove and cool.
Mix icing sugar with enough lemon juice to make a soft icing. Drizzle over cake and garnish with ginger chips.