Raspberry Chocolate Bombe Alaska

The Raspberry Chocolate Bombe Alaska is as delicious and confusing as it sounds, he is the complicated man. From the outside this cake is very outgoing and has a presence that stands out from other cakes.  

However, this baby’s got layers! Under the flashy, confident, competitive exterior there lays a tasty, uncomplicated, happy go-lucky very palatable chocolate sponge cake.  But wait there’s more!  The centre of this cake is stone cold, although bursting with intense flavour and sweetness this cake’s heart is frozen rock solid! 

He may not utter the words “I love you” and will often withdraw when dealing with personal struggles, but he will never intentionally hurt others. 

Life with this cake will be emotionally difficult, but guaranteed to never be boring!




400 ml good quality white chocolate ice cream, softened

60 grams of chopped white chocolate or white chocolate chips

250 grams frozen raspberries

Sponge Cake

Vegetable oil, to grease

1 cup castor sugar

10 egg yolks

6 egg whites

1/2 cup plain flour

40 g cornflour, sifted

4 tablespoons dark cocoa

80 g unsalted butter, melted and cooled



350 g castor sugar

5 egg whites

1 tablespoon brandy



1. Defrost frozen raspberries and puree in a blender.  Add puree to softened ice cream along with white chocolate chips/pieces. Mix together and place in freezer until firm.

2. To make sponge cake, preheat oven to 160C. Grease a 26cm x 38cm oven tray and an 18cm springform pan with oil, then line both with baking paper. Using an electric mixer, whisk egg yolks and 1/2 cup sugar until thick and pale.

3. Using an electric mixer, whisk egg whites and a pinch of salt to soft peaks. Add remaining sugar, 2 tablespoons at a time, whisking after each addition until combined, to stiff peaks. Using a metal spoon, fold in one-third of the egg white mixture into the yolk mixture, then gently fold in remaining egg white mixture. Fold in flours, cocoa then the butter.

4. Spoon 2 cups batter into the lined pan and spread the remainder into the tray. Bake for 15 minutes or until golden and centre springs back when pressed with your fingertip. Cool in the pan and tray, then turn out sponge onto a wire rack.

5. To assemble, lightly grease a 2.25L pudding basin and line base with baking paper. Cut sponge rectangle in half widthwise, then trim each half to make 2 x 18cm x 26cm rectangles. Cut each rectangle lengthwise into 4 x 4.5cm x 26cm rectangles, then cut each in half on the diagonal to make 16 long triangles.

6. Place 1 triangle in the pudding basin with the tip pointing towards the centre of the base. Repeat with the remaining triangles to make a snug sponge layer with no gaps, trimming the tips to fit. Trim sponge layer 2cm from the top of the basin. Freeze for 10 minutes to firm.

7. Remove from freezer and spoon ice cream into cavity and level.  Top with sponge cake, it should sit inside pudding basin. Cover with plastic and place in freezer for 4-5 hours or until firm.

8. To make meringue combine sugar and 60ml water in a saucepan over low–medium heat and stir until sugar dissolves. Brush down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium and cook, without stirring, for 4 minutes or until syrup reaches 115 degrees on a sugar thermometer.

9. Whisk egg whites and a pinch of salt to soft peaks, using an electric mixer. With mixer on low speed, gradually add syrup in a slow, steady stream, then increase speed to high and whisk for 10 minutes or until stiff and glossy.

10. Invert pudding basin onto a plate. To remove basin, wipe a hot tea towel over, then lift the basin. Working quickly, spoon the meringue over the bombe, then using an off-set spatula or palette knife, spread evenly in a swirl pattern.

11. To make spikes, use fingertips, lightly and quickly pull the meringue all over. Using a kitchen blowtorch, caramelise meringue evenly or bake in oven for 10-15 minutes or until brown.

12.Place brandy in a heatproof jug.  Using a long match to ignite the brandy then pour over the Bombe Alaska.




Apple and Rhubarb Pie

The Apple and Rhubarb Pie is a unique twist on the all time classic Apple Pie.  Sweet with a bite!

This guy possesses all the traditional characteristics of an Apple Pie, attractive, loveable, endearing with a heart of gold and big smile that would make him your nana’s favourite, but don’t be too quick to pigeonhole him as a “nice guy”.  This boy’s also got an edge to his sweetness.

When he’s not batting his eyelashes at your nana, he’s busy living an adventurous life, either doing extreme sports, travelling or just being outright crazy.

He is a nice fusion of good old fashion values meets fun.




  • • 250g plain flour, plus extra for dusting
  • • 50g icing sugar
  • • sea salt
  • • 1 lemon
  • • 125g cold butter, plus extra for greasing
  • • 1 large egg, preferably free-range or organic
  • • a splash of milk


  • 30 g unsalted butter
  • 6 large granny smith apples, peeled, cored, sliced
  • 150 g castor sugar, plus extra to sprinkle
  • 1 bunch rhubarb, washed, sliced
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon milk


1. Preheat the oven to 180ºC/350ºF/gas 4

2. To make pastry, sieve flour into a large mixing bowl.  Add the sugar, a pinch of salt, and finely grate over the zest of the lemon.

3. Cut the butter into cubes, then add to the bowl.  Use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs.

4. Crack the egg into the bowl with a tiny drop of milk and gently mix with hands until the dough comes together. Divide in two and wrap each in cling film and refrigerate for 30 minutes.

5. Meanwhile make the filling.  Melt butter in a large frying pan and add apples and sugar and cook for 2-3 minutes over low heat.

6. Add Rhubarb and cinnamon and cook for a further 2-3 minutes, until fruits start to soften. Transfer into a large dish and set aside to cool.

7. Ease one of the pastry dough balls into a pie dish, making sure to push it into all the side (don’t worry if it tears or breaks- just patch it up later).

8. Pack in apple and rhubarb mixture tightly into pie dish.

9. separate your remaining egg and beat the yolk with a splash of milk and brush over the pastry rim

10. Roll out the other piece of dough until ½cm thick.  Carefully roll the pastry around the rolling pin, then unroll it over the top of the pie.  Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb.

11. Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks.  Brush with milk and scatter sugar over the top.

12. Bake in the hot oven for 40 to 45 minutes until golden and firm to the touch. Serve with good-quality custard, thick cream or ice cream.

Red Velvet Cake

“Some what of a rarity and usually only found at more classier establishments, the Red Velvet cake is as beautiful on the inside as it is on the outside.  Its unusual and vibrant intense appearance immediately draws attention and its delicious flavour makes this cake as delightful to eat as it is to behold.

The Red Velvet cake is the type of man that you only meet once in blue moon.  He is not only striking in appearance, but also in personality.  He triggers the curiosity of all and not a bad word can ever be spoken about him.  A good choice of cake for either a romantic or platonic relationship.”

red velvet cake


2.5 cups of all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

1/4 cup unsweentend cocoa powder

1 teaspoon vanilla extract

60 ml red food colouring

1.5 cups castor sugar

120g unsalted butter

1.5 cup buttermilk (room temperature)

1 teaspoon white vinegar

2 large eggs


3/4 cups castor sugar plus 2 tablespoons of sugar

1 tablespoon of light corn syrup

4 large egg whites, room temperature


1. Preheat oven on 180 degrees and grease and flour three 20cm round cake pans.

2. Sift together flour, baking powder, salt into a medium bowl and set aside.

3. Using an electric mixer combine sugar and butter on medium speed until smooth.  Add one egg at a time beating well after each egg.  Then mix in vanilla, cocoa powder, red colouring, until well combined.

4. Using a spatula mix in dry ingredients mix and buttermilk, scraping the sides of the bowl as needed.

5. In a small bowl mix soda and baking soda and then add to the batter, mixing until well combined.

6. Pour cake mixture into pans (evenly distributed) and bake for approximately 30-35 minutes.  Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.  Allow cake to cool completely before icing.

7. Make frosting by combing sugar, corn syrup and water in a small heavy saucepan and stir over medium heat until sugar has dissolved.  Make sure there is no granules in the mixture.  Bring to the boil, do not stir, but wash down both sides of the saucepan with a pastry brush to prevent crystallisation.  Remove from heat once mixture reaches 250 degrees (using a candy thermometre)

8. Mix eggs whites using electric mixer until stiff peaks form.  Add the remaining sugar gradually to egg white mixture until mixture is glossy and soft peaks form. Remove syrup from heat and pour slowly into egg white mixture, while mixing on a low speed.

9.  Beat frosting on medium speed until cool.  Frosting should be thick and shiny.

10. Spread frosting on top of each cake and assemble in three layers.  Cover the outside of the cake with frosting and decorate as desired.  Recommend grated chocolate and strawberries.