LEMON ICING

1 ½ cups (230g) icing sugar mixture, sifted

1 tbsp lemon juice

1. Preheat oven to 160°C. Grease and line the base and sides of an 8 x 20cm loaf pan.

2. Use an electric mixer to beat butter, sugar, lemon rind and cinnamon in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, almond meal and lemon juice and stir with a wooden spoon until just combined.

3. Spoon into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

4. To make the candied lemon, combine sugar and water in a frying pan over low heat, stirring, for 2-3 minutes or until sugar dissolves. Add lemon. Simmer, turning occasionally, for 5-7 minutes or until syrup thickens and lemon is translucent. Gently transfer lemon to a lined oven tray to cool.

5. To make icing, combine icing sugar and juice in a small bowl to form a runny paste. Pour over top of cake, allowing it to drizzle down the sides. Allow icing to set for 1 hour.

6. Top with lemon slices and serve, or store in an airtight container for up to three days. ( cup) caster sugar

1 tbsp fresh rosemary leaves 1-2 tbsp natural sliced almonds

Combine the banana, raspberries and maple syrup in a bowl and gently toss to combine. Set aside.

For the sugar bark, preheat oven to 220C/200C fanforced. Line a baking tray with baking paper. Spread the sugar over the paper in a thin, even layer. Bake for 20-25 minutes or until the sugar dissolves and is light golden. Scatter with the rosemary and almond. Set aside for 10 minutes to set and break into shards.

Layer the yoghurt, banana mixture and Anzac biscuit in serving glasses or jars and top with the sugar bark shards.

3 (600g) Granny Smith apples, peeled, cored, cut into wedges

3 (650g) Williams pears, peeled, cored, cut into wedges ¼ tsp ground cinnamon ¼ cup maple-flavoured syrup

up dried cranberries