danube wave cake

danube wave cake

11 May 2026

Have you ever heard of a Danube Wave Cake? No, I hadn't either until a photo of the cake popped up on my feed. Intrigued I did a deep dive into the history of the cake which has German or Austrian origins as the name suggests. 

Traditionally the cake consists of a layer of vanilla cake, topped with a layer of chocolate cake, sour cherries, a layer of vanilla pudding, then finished with a layer of chocolate. As the cake bakes it forms a wavelike pattern. 

The cake is usually made in a square or oblong tin and served in squares. Originally I planned to make a bundt cake but realised that wasn't going to work, so instead I baked the cake in a 17-cm round tin. I eschewed the pudding layer for a cheesecake situation but in retrospect should have increased the quantity of cheesecake as I thought the layer was a bit scanty. I have adjusted the quantities for you.

Here's the recipe for you adapted from here. Eva's cake has a creme mousseline topping if you'd prefer the more traditional take. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C. 

Danube wave cake - makes a 17-cm cake

Cake

125g unsalted butter at room temperature 

125g caster sugar

pinch of salt

1 tsp vanilla extract 

2 eggs

125g SR flour

125g frozen sour cherries or well drained bottled sour cherries

Chocolate batter

30g 70% dark chocolate 

1½ tbs cocoa

20g full cream milk

Cream cheese topping - double what I photographed

250g room temperature cream cheese 

55g caster sugar

1 egg

1 tsp vanilla extract

1 tbs cream or yoghurt

10g cornflour

Chocolate ganache

60mls cream

60g dark chocolate, finely chopped

Cake

Grease and line the base and sides of a 17cm springform tin with baking paper. Preheat the oven to 180°C, conventional.

In the bowl of a stand mixer, cream the butter, sugar, a pinch of salt and vanilla until fluffy. Add the eggs one at a time and mix well. Sift the flour before mixing into the batter. 

Transfer half of the batter to a separate bowl and set aside. Melt 30g of dark chocolate over hot water and allow to cool to room temperature. Stir the cooled chocolate into the reserved batter along with the cocoa and the milk and mix to make a smooth batter.

Cream cheese topping

Place all the ingredients into the bowl of a small food processor and mix until combined. If a little too thick add an extra tbs of cream or yoghurt.

Assembly

Spoon the vanilla portion of the cake into the pan and smooth it out. Gently spoon over the chocolate batter and level it out using an offset spatula. Press the still frozen sour cherries into the chocolate batter. Lastly pour over the cheesecake filling and rap firmly onto the kitchen counter to level the filling.

Place the cake onto the centre rack of the preheated 180°C, conventional oven and bake for 50-60 minutes or until the cheesecake layer has set and a skewer inserted into the cake comes out clean.

Place the cake tin on a cooling rack for 10 minutes before loosening the ring. When completely cool, reclip the ring and cover the cake, before placing the cake in the refrigerator for a few hours, ideally overnight.

The next day, remove the paper base from the bottom of the cake then clip the ring back in place before topping the cake with chocolate ganache.

Ganache

Place the cream into a microwave safe container or a small saucepan and heat until close to boiling point. Place the finely chopped dark chocolate into a small bowl. Pour the hot cream over the chocolate and let stand for 5 minutes to allow the chocolate to melt. Stir vigorously until the ganache is silky smooth and lumpfree. 

If there are a few stubborn lumps, microwave for another 10 seconds and stir again. Leave the ganache at room temperature to thicken before pouring onto the surface of the chilled cake. Level out the ganache with an offset spatula and again rap the tin a few times on the kitchen benchtop until the chocolate layer is level. Cover the top of the tin and place the cake in the fridge for an hour or until the ganache layer has set.

I served the cake at room temperature and whilst the cake is lovely, because of the cheesecake layer, it's quite rich so small servings are best. The cake can be stored in an airtight container for up to 3-4 days.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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Roasted peach almond and polenta muffins

Roasted peach almond and polenta muffins

4 May 2026

When I lived in Canada, muffins were a thing and I probably ate a life's supply during my year there. These days I rarely eat muffins and let's be honest, a muffin is just a cupcake without the icing. I was however enticed by these images of fruit topped muffins at Violet Cakes, Claire Ptak's London bakery. 

Apricots, plums, quince, figs, and cherries are some of Claire Ptak's favourite toppings but it was the rhubarb topped muffins caught my eye. It's a little too early for rhubarb here but I found some end of season peaches and roasted them to top the muffins. Ideally I'd have topped each muffin with 3 slices of peach but I didn't have enough and when I went back to the shop there were no peaches to be found. Instead I topped one of the muffins with some plum quarters I found buried in the freezer and I topped another muffin with some frozen raspberries.

Here's the recipe for you adapted from a Claire Ptak recipe which will make 6-7 muffins. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.

Roasted peach almond and polenta muffins - makes 6 muffins

Almond paste

165g almond meal

35g icing sugar

20mls water

Ingredients

3-4 peaches

75g caster sugar plus extra for the peaches 
125g room temperature unsalted butter
220g almond paste (at least 60% almonds), broken into pieces 

Zest of 1 orange
1½ eggs (80g egg)
1 tsp baking powder
¼ tsp seasalt
112g polenta flour

raw sugar for sprinkling

Optional glaze

2-3 tbs warmed thinned apricot jam

Method

To make the almond paste, combine the almond meal and sugar in a small food processor. Gradually add enough water until a paste forms. Remove the paste from the food processor and need a few times. Wrap in plastic until needed.

For extra luxurious muffins, roast the fruit first. Halve and stone the peaches and place, cut side up, in a roasting pan. Sprinkle with sugar and a little water, and taste. Depending on the ripeness and the variety of the fruit, you may want to add half a scraped vanilla pod, the zest of 1 orange or lemon, or half a cinnamon stick. Roast for 35 to 45 minutes, until soft and a little caramelised. Use a bit more fruit than you think you'll need as it shrinks in the cooking. Cool completely before slicing the fruit.

Preheat the oven to 190°C conventional or 170°C, fan forced. Double-line a 6-cup muffin pan with paper liners. (I suggest using two liners per muffin because the fruit makes these particularly juicy.)

In a stand mixer, cream the butter, almond paste, sugar, and orange zest until pale and fluffy. Add the eggs slowly and mix well.

In a separate bowl, whisk together the baking powder, salt, and polenta flour. Add this to the butter mixture and mix well. Scoop into the lined muffin pan and press 3 peach slices on top of the muffins then sprinkle the fruit with some raw sugar.

Bake the muffins on the centre rack of the preheated 190°C conventional or 170°C oven for 30-35 minutes or until an inserted skewer comes out clean and the tops of the muffins spring back to the touch. Allow to cool for about 10 minutes before removing from the tin. If you like, you can glaze the fruit with some warmed apricot jam. These keep well for up to 4 days in an airtight container.

These are really good and I will definitely be making them again once its rhubarb season.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian 

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monte carlos with cherry jam and salted vanilla icing

monte carlos with cherry jam and salted vanilla icing

27 Apr 2026

Do you remember how every-one would rush to choose their favourite biscuit when a packet of Arnott's Assorted Creams were opened? In the pre Kingston biscuit era most people would reach for a Monte Carlo or a Delta Cream but as I wasn't a coconut fan, my favourite biscuit was the very unpopular Orange Slice. 

There are many recipes online for Monte Carlo biscuits (and almost none for Orange slice) but I thought I'd try Natalie Paull's version, which I found in Delicious magazine, because I just love Natalie's recipes.

I made a small batch of sour cherry jam, the salted vanilla icing and the biscuit dough the day before I made the biscuits. This was probably a good idea because the biscuit dough was very soft, too soft to roll into a log. Rather than freezing the dough, as Natalie suggested, I rested it in the fridge for a few hours and when it was firm, I rolled it into a round log. I was also a bit heavy handed when cutting the biscuits so from my half batch I made 9 biscuits.

My jam was on the runny side, so instead of dolloping spoonfuls of jam onto one of the biscuits, I piped a border of the vanilla icing around the edge of one biscuit and spooned the jam into the centre, then sandwiched the 2 halves together. 

Here's the recipe for you which will make between 18 and 20 filled biscuits. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.

Monte Carlos' with cherry jam and salted vanilla icing
Ingredients 
110g cold unsalted butter, chopped
120g raw caster sugar
1 tbs runny honey
1 large egg, at room temperature
1 tsp vanilla bean paste
230g self-raising flour
2/3-cup (50g) shredded coconut
1/2 cup (160g) thick cherry jam (or raspberry) 

Salted vanilla icing
1 2/3 cups (200g) icing sugar mixture
80g unsalted butter, at room temperature
1 tbs milk
1 tsp vanilla bean paste

Method
Heat a small saucepan over high heat until hot, add butter and melt, swirling pan occasionally, for a few minutes, until foaming and nut brown. Transfer to a large bowl and cool slightly. Whisk in sugar, honey, egg and vanilla until smooth. Using a plastic spatula, mix in flour, coconut and 1/4 tsp fine salt until combined. Divide mixture in half. Roll each half in a sheet of baking paper to form two 20cm logs, twisting paper ends to seal and tighten logs. Freeze for 30 minutes, or until firm but still sliceable (see notes).

Preheat oven to 160°C/140°C fan-forced. Grease 2 large baking trays and line with baking paper. Cut 1 cm slices from dough, and then place on prepared trays about an inch apart as the biscuits don't spread much. Gently scratch the top of the biscuit with a fork then bake for 25 minutes on the centre rack or until evenly brown and crisp to touch. Cool on tray for 5 minutes then lift onto a cooling rack to cool to room temperature.

For the icing, place all ingredients and a large pinch of salt flakes in a stand mixer fitted with the paddle attachment. Beat on medium-high speed, scraping down side of bowl occasionally, until fluffy.

To assemble, spread half the cooled biscuits with 1 tsp measures of jam, and spread remaining cooled biscuits with 1 heaped tsp measures of icing. Sandwich the jam and icing topped biscuits together, pressing firmly to secure.

Recipe Notes
These are best eaten on the day they’re assembled, but can be stored in a container in the fridge for up to 1 day. The uncooked dough can be kept chilled in an airtight container for up to 1 week, or frozen for up to 3 months. 

These biscuits looked way prettier than the Monte Carlos of old and tasted way better. Maybe if they'd tasted like these homemade ones, I might have been tempted away from the orange slice.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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anzac pear crunch cake

anzac pear crunch cake

20 Apr 2026

Each year I like to bake something in honour of ANZAC Day but this year ANZAC Day kind of rushed up on me. I needed 2 days to bake what I'd planned and with only 1 day at my disposal I had to pivot. I found this lovely looking Anzac apple crunch cake on the New Zealand Woman's Weekly website and decided to make a pear version.

The cake is made from pantry items, so all I needed to buy were the pears.

I followed the recipe faithfully but came a bit unstuck when I topped the cake with the ANZAC biscuit topping. The cake sank as soon as I took it from the oven, meaning it was underbaked. Next time I'd bake it for a bit longer but I also find cakes made with bicarbonate of soda as the rising agent often sink so I'd ditch the bicarb soda and just use self raising flour instead.

Here's the recipe for you adapted from here, which makes a 17-cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C. If you'd like to make a larger cake, refer to the linked recipe which makes a 21-cm cake.

Anzac pear crunch cake

Ingredients

115g unsalted room temperature butter

½ cup (125g) caster sugar

¼ cup (50g) brown sugar 
2 tsp finely grated lemon rind
1 egg
1 cup (150g) plain flour

½ tsp baking powder
¼ tsp bicarb soda
¼ tsp mixed spice
½ tsp ground ginger
pinch sea salt flakes
1 apple or pear, peeled and diced
30mls milk

Topping
25g unsalted butter
40mls/g golden syrup
1 tbs (20mls) milk
⅓ cup (40g) rolled oats
⅓ cup (25g) shredded coconut
pinch sea salt flakes

Method
Preheat the oven to 175°C, conventional. Grease and line the base of a 17-cm round cake tin with baking paper.

Using an electric beater, cream the butter, sugars and lemon rind for 6-8 minutes or until pale and fluffy. Add the egg and beat until incorporated.

Sift over the flour, baking powder, bicarb soda, spices and the salt, then fold together with the diced pear or apple and milk. Spoon into the cake tin and smooth the top. 

Bake for 40 minutes at 175°C, conventional. While the cake is in the oven, combine the butter, golden syrup and milk in a small pan and heat until the butter has melted. Place the oats, coconut, salt in a small bowl, pour over the butter mixture, and mix to combine. Take the cake from the oven and quickly spoon the topping over the par-cooked cake and return it to the oven. (The cake sank when I took it out of the oven at the 40 minute mark so I would increase the bake time to 50 minutes).

Bake for a further 15-20 minutes or until the cake is cooked in the centre when tested with a skewer and the topping is golden. Place on a wire rack to cool before unmoulding.

While it may not have been a perfect bake, you just knew that the cake was going to be delicious. Just a note that the cake isn't particularly sweet. If you'd like a sweeter cake, you could increase the sugar to a full cup.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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apricot slice and a kitchen mystery

apricot slice and a kitchen mystery

13 Apr 2026

I've been away for the past week, staying at Farmer Andrew's house in Dungog. As I was in the country, I thought it only fitting to bake something deliciously old fashioned like this Apricot Slice. At it's heart is a simple butter cake, flavoured with vanilla then topped with apricot halves and a dusting of sugar. The original recipe comes from Bill's Open Kitchen by the one and only Bill Granger, who sadly passed away a few years ago. There are some lovely recipes in the book and its probably time to revisit some more of them.

Apricot season has come and gone in Sydney so I used bottled apricot halves and  added some finely grated lemon rind to the batter to replace some of the lost zing. The original recipe was a mix it all in batter but as I didn't have a stand mixer, I went the old fashioned route of creaming the butter and sugar before adding the eggs and flour. The baking powder had expired so instead of all plain flour I used a combination of self raising and plain flour instead. I'd not used Farmer Andrew's new oven before and as he was away and I couldn't locate the manual, I just twiddled the dials and hoped for the best.

Here's the recipe for you which was adapted from a recipe from Bill's Open Kitchen. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.

Apricot slice – makes 9 slices
Ingredients
150g unsalted butter, softened

125g caster sugar

1½ tsp vanilla extract
finely grated rind 1 lemon

2 eggs
¾ cup (110g) SR flour

¼ cup (40g) plain flour 

a pinch of salt

60 ml (¼ cup) milk
8-10 apricots, pitted and halved (this may vary depending on the size of the apricots). If fresh apricots are out of season you can use tinned or bottled apricots
3 tsp caster sugar, extra

Method
Preheat the oven to 160°C, conventional. Grease and line a 7 x 11 inch slice tin with baking paper.

Cream the butter, sugar, vanilla extract and lemon rind in a medium bowl until light and fluffy. Add in the room temperature eggs one at a time until combined. Sift the flour and salt and add the flour to the batter in 2 batches alternating with the milk to form a smooth batter. Spread the mixture evenly into the slice tin.

Push the apricot halves, cut side up, evenly into the cake mixture into 5 or 6 rows of 3. Place in the oven and bake for 20 minutes, sprinkle over extra sugar and cook for another 20 minutes, or until a skewer inserted into the centre comes out clean. 

When cool, cut into fingers to make 9 slices.

I cut and photographed the slice and when I returned to put the cooled cake into the cake tin, the cut slice you see here had disappeared.

I'd not eaten the slice and as only the dog and I were in the house at the time, I asked Mavis if she knew what had happened. Mavis assured me that she'd not eaten it, and as she's a pretty honest girl, (and she was quietly snoring on my bed when the slice was snaffled) I believed her. I cut myself a piece of the slice and it was so delicious I can't really blame the cake thief.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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upside down fig and mascarpone cake

upside down fig and mascarpone cake

6 Apr 2026

Sometimes my fridge is filled with bits and pieces that need to be used in a hurry. I had some mascarpone that was close to it's expiry date and in the freezer were the leftover figs from the fig galette I made a few weeks ago. I hunted through my recipe books for a recipe that used both ingredients.

I found a lovely recipe for a fig and mascarpone cake in Skye McAlpine's book, A Table in Venice. I was going to top the cake with fig slices until I found a few other recipes online that topped the cake with figs flavoured with Marsala. That sounded like a good idea to me so I decided to combine the two recipes and came up with this upside down fig cake.

Here's the recipe for you that makes a 17 cm cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.

Upside down fig and mascarpone cake – adapted from a recipe from A Table in Venice by Skye McAlpine and a recipe from Olive magazine.

Marsala figs

6 figs halved lengthways or quartered depending on the size of the figs.

2 tbs caster sugar

45 mls Marsala

Cake

125g room temperature mascarpone

100g caster sugar

1 tsp vanilla extract

2 room temperature eggs

125g self-raising flour

½ tsp baking powder

a good pinch of sea salt

4-6 fresh figs, stems removed, chopped into chunks

Method

Heat the oven to 180°C, conventional. Grease and line a 17-cm cake tin with baking paper. If using a springform tin, wrap the base with foil to prevent any leaks.

Put the halved figs into a bowl with 1 tbs of the caster sugar and the Marsala, and toss well. Set aside for 15 minutes.

In a large bowl, beat the mascarpone, sugar and vanilla together until creamy then add the eggs and mix until well combined. Sift in the flour, baking powder and salt and stir until well combined. Gently stir in the fig pieces.

Scatter the bottom of the tin with the remaining caster sugar and then arrange the fig halves, cut-side down. Carefully spoon the batter into the prepared tin and place the tin on a baking tray on the middle shelf of the oven, to catch any drips. 

Bake for 1 hour or until golden, risen and a skewer inserted into the middle comes out clean. The cake is quite delicate, so cool the cake in the tin for 10-15 minutes, before turning out onto a wire rack. 

Pour over any remaining marsala syrup and leave to cool before cutting into slices. I served my slice with a dollop of double cream.

The marsala figs are genius but I wasn't sold on the texture of the cake. I think I'll revisit the recipe using a tried and true butter cake batter for the base, so watch this space.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian

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