DUTCH CAKE

Peach pie

Serves 8-10 Prep and cooking time: 2 hrs • 8 medium (1.24) peaches • 1cup (220g) castor sugar • 3 sheets shortcrust pastry, just thawed • 1 cup (120g) almond meal

(ground almonds) • 1 egg white • 1 egg, beaten lightly • 2 tsp castor sugar, extra • vanilla ice cream, to serve

1. Halve the peaches, and remove the pips. Peel the halves using a sharp potato peeler. Cut each half into four wedges. Place the wedges and half the sugar in a large bowl. Stand, covered, for about 1 hour or until the peaches are macerated. Drain.

2. Preheat oven to 180°C (160°C fanforced). Liberally grease a 22cm pie dish.

3. Cut 1 sheet of pastry in half. Join the two halves onto the two ends of a whole pastry sheet to form a larger piece. Place between two sheets of baking paper and roll the joins flat. Line the pie dish with the pastry and trim edges. Place on an oven tray. Line pastry with baking paper and fill with uncooked rice. Bake for 15 min. Remove paper and rice. Cool for 10 min.

4. Combine the almond meal, remaining sugar and egg white in a bowl; spread this mixture over the pastry.

5. Cut the remaining pastry sheet into 1cm-wide strips.

6. Spoon the peach mixture into the pastry case. Brush the edges of the pastry with beaten egg. Arrange strips of pastry over the top in a lattice pattern. Seal the edges by pressing firmly with your fingers. Brush the strips with a little egg and sprinkle with extra sugar. Bake for 1hr 15 min or until the pastry is golden and the filling is bubbling.

7. Serve with vanilla ice cream. SUITABLE FOR FREEZING. PEACH LIQUID SUITABLE FOR MICROWAVING.

Dutch cake

Serves 12 Prep and cooking time: 1hr 20 min (+cooling time) • 1 sheet shortcrust pastry, just thawed • ¼ cup (80g) plum jam • 200g butter • ½ cup (110g) castor sugar • 2 eggs • 2 cups (300g) self-raising flour • 2 tsp mixed spice

• 2/3 cup (160ml) milk For the lemon icing • 1 cup (160g) icing sugar • 1 tsp butter, softened • 1½ tbsp lemon juice

1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm springform cake tin and line the base with baking paper. Using the base of the tin as a guide, cut a circle in the pastry. Line the base with the pastry. Bake for 10 min, or until lightly browned. Press the pastry down with a tea towel to flatten. Leave to cool, then spread with jam, leaving a 2cm border.

2. Beat the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in half the sifted flour, then the mixed spice. Now add half the milk, plus the remaining flour and milk. Fold to incorporate.

3. Spread the batter over the pastry base; bake for 50 minutes or until cooked. Cool in the tin for 10 minutes. Remove the cake from the tin. Cool completely on a wire rack.

4. For lemon icing: Sift icing sugar into a medium bowl; stir in butter and enough juice to make a runny icing.

5. Pour the icing over the top of cake. Decorate with lemon zest, if desired. SUITABLE FOR FREEZING WITHOUT ICING. NOT FOR MICROWAVING.

Dark chocolate and raspberry tart

Serves 6-8 Prep and cooking time: 1 hour; (+ refrigeration and cooling time)

• 300g packet dark chocolate shortcrust pastry, thawed • 1 cup (150g) dark chocolate melts • 30g butter, chopped

• 2/3 cup (160ml) thickened cream • 2 eggs, beaten lightly • 360g fresh raspberries • 2 tbsp castor sugar

1. Preheat the oven to 180°C (160°C fan-forced). Grease an 11,5cm x 34cm rectangular loose-based flan tin.

2. Roll the pastry between sheets of baking paper until large enough to line the tin. Lift the pastry into the tin, press into sides and trim the edges. Refrigerate for 30 minutes. Place the tin on an oven tray, line with baking paper, then fill with uncooked rice. Bake for 10 minutes. Remove paper and rice and bake, uncovered, for a further 10 minutes or until dry and crisp. Leave to cool.

3. Reduce the oven temperature to 160°C (140°C fan-forced).

4. Put the chocolate and butter in a large heatproof bowl. Bring the cream to a simmer in a small saucepan. Pour this over the chocolate in the bowl and stir until smooth. Leave to cool slightly, then stir in the egg.

5. Place one-third of the raspberries on the base of the tart. Pour the chocolate mixture carefully into the pastry shell. Bake for 25 min or until just set. Leave to cool to room temperature.

6. Blend half the remaining raspberries with sugar until smooth, adding 1-2 teaspoons of water, if needed.

7. Serve the tart with raspberry sauce and remaining raspberries. SAUCE SUITABLE FOR FREEZING. CHOCOLATE MIXTURE AND CREAM SUITABLE FOR MICROWAVING.

Lemon lime meringue tarts

Makes 6 Prep and cooking time: 1 hour 15 minutes (+ refrigeration and cooling time)

• 3 sheets shortcrust pastry, just thawed • ¼ cup (60ml) lemon juice and 1½ tbsp lime juice • ½ cup (110g) castor sugar

• 1/3 cup (80ml) thickened cream • 2 eggs, beaten lightly For the meringue topping • 6 egg whites • 1½ cups (330g) castor sugar

1. Preheat the oven to 180°C (160°C fan-forced). Grease 6 x 12cm round loose-based flan tins.

2. Cut the pastry sheets in half diagonally. Lift into tins; press into sides and trim edges. If you need to fill any gaps in the pastry, use the trimmings. Refrigerate for 15 min. Place the tins on an oven tray; line with baking paper, then fill with uncooked rice. Bake for 10 min. Remove paper and rice from tins; bake uncovered for a further 10 min or until light golden brown.

3. Combine juices, sugar and cream in a large bowl. Gradually whisk in the eggs until combined. Pour the mixture into pastry cases. Bake for about 12 min or until set. 4. For the meringue topping: In a bowl, beat the egg whites with an electric mixer until soft peaks form. Beat in the sugar, ¼ cup at a time. Ensure that it is entirely dissolved between additions and stiff peaks form. Spoon the mixture into a piping bag with a star-shaped nozzle.

5. Pipe meringue generously onto tarts. Bake tarts for 5 minutes or until the meringue has firmed up a little and browned lightly. NOT SUITABLE FOR FREEZING OR MICROWAVING.