If you don’t have any dietary restrictions, feel free to use large eggs and buttermilk and omit the vinegar. I used chickpea flour instead of eggs and oat milk instead of buttermilk. If you don’t have a bundt pan, you can bake this pan in a 23x33cm brownie pan too, just need to reduce baking time to 35 minutes! Is there anything not to love yet?!?!

The recipe below has notes and written as detailed as possible to help you get the best result. As usual, bundt cake baking best practices are recommended to prevent getting your cake stuck in the pan. Grease your pan well and dust with flour, or in this case cocoa powder because flour leaves white spots on the cake. If you’re not fussed about the white spots, please feel free to use flour as normal. Finally, use a plate to cover the pan for 10 minutes after removing it from the oven. Invert onto a cooling rack and cool completely before starting the glaze. The glaze was made from Valrhona Amatika, which is a vegan chocolate. The glaze is the same glaze I used for my sachertorte recipe. I made a sugar syrup then poured that into the chocolate. I then mixed it until it cools and thickens slightly then drizzle on top of cake. Let it set slightly before finishing with the chocolate shavings. Then you’re ready to serve.

If you make this recipe, tag me using @mrs.fancypants.recipes on social media or use #mrsfancypantsrecipes or #mrsfancypantsbakes so I can see them! If you have other questions or comments, please feel free to use the comments section below. Now time to get your whisk out and give this recipe a try! I promise you won’t regret it. Happy baking!!!

My recipe has been adapted from the recipe published on Hotel Sacher’s website, Hotel Sacher is a world famous hotel in Austria. It was built by Eduard Sacher, the son of pastry chef Franz Sacher who developed the cake recipe. The cake is made of a generous helping of apricot jam sandwiched between two sponge cakes and covered with a shiny chocolate glaze. There are plenty of recipes out there, most of them have almond meal, but I’m a stickler for tradition, so I went straight to the source and worked on that recipe.

The sponge cake is a chocolate genoise, meaning the recipe does not use a chemical leavener. Egg whites are used to give the cake height, so it’s important to gently fold them in. The generous apricot jam helps moisten this otherwise dry chocolate cake, and the chocolate glaze also protects it from further drying out. A word of caution, cool down the cake before even starting the glaze. The glaze sets quickly and will form a skin if left out too long, so it’s best to make it when the cake is ready to be glazed. You don’t need fancy piping techniques, just an offset spatula. Oh and try not to move the cake until the glaze is completely set, otherwise you will get cracks, just like mine below. The glaze should set in a couple of hours in room temperature or an hour if chilled.

Again, this is a very basic recipe, quite easy to follow and make at home, so please, if you are just starting off baking cakes, give this one a try. The cake is traditionally served with a big helping of whipped cream, but my recipe calls for white chocolate chantilly cream. However, vanilla ice cream also pairs well with this cake. Or just have it as is with coffee is great too.

 

 

 

 

 

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Finally, like I said, if you’re looking for a super moist chocolate cake, this is not the recipe for it. But this is delicious and easy to make with no frosting involved. Below is a photo of the original sachertorte that I had in Salzburg, and next to it is my homemade version, finished in 2 hours. I enjoy it by itself with coffee, and I didn’t find it too dry at all. Let me know what you think if you give this recipe a try. If you post photos, feel free to use #mrsfancypantsrecipes or tag @mrs.fancypants.recipes, this helps me see your creations and gives me feedback on what recipes I should post. If you also have any questions, comment below and I’ll make sure to respond. That’s it for my sachertorte recipe. Again, if you’re after a simple, delicious and quick cake recipe, don’t wait any longer. Preheat your ovens and bake away! Happy baking!

If you’re looking for an alternative flourless cake, try my hazelnut chocolate cake! I made this for a girlfriend’s birthday, I wanted something more “adult” if that makes sense. Less sweet, and easy to put together but still delicious, moist and pretty. Perfect with a cup of tea or an espresso martini!

When I make this cake, I like to use whole hazelnuts and roast them then grind them in a food processor. You can use store-bought hazelnut meal for your cake, if you can find it in your local grocery store. I use real hazelnut paste with no sugar added, these are sold in specialty baking stores, but I’ve also used Nutella and it worked too. If you don’t want to use alcohol, you can substitute 50 mL of strong coffee or espresso.

You can make this cake as simple or as special as you want, I recommend finishing it with the crunchy pearls or chopped hazelnuts for texture but a few ideas if you don’t want to bother with making a ganache:

• You can serve the cake by itself with just a dusting of cocoa powder.
• You can top with Chantilly cream then dust with cocoa powder.
• You can whip some cream and icing sugar together then fold in some cocoa powder to make a chocolate cream.

If you bake this cake, make sure you let me know what you think in the comments section below or tag @mrs.fancypants.recipes on your social media post! Happy baking everyone!

When I go down these baking rabbit holes, I have a base recipe I work with. And today I’m sharing my recipe for this Aussie beloved mini cake and bakery staple. I hope you give it a try. My base cake is a vanilla sponge, I use dark chocolate for the ganache and dust with fine desiccated coconut.

Make sure eggs, milk and butter are room temperature. And if you’re wondering where the jam is, that’s for another recipe, because if you’re new to making these beauties, it could be a little overwhelming. So I thought, best to keep it simple and you can move up to a different flavour after your first try! I am going to be honest before you move ahead, if you’re not an avid baker and cook, this is a bit of work.

So how do you make lamingtons?

First, you need a really good cake base. I use a sponge cake as my base and it’s buttery and yummy. Actual vanilla pods or a high quality vanilla paste will help you get the best vanilla taste.

Second, you need patience. There’s a lot of waiting around, because you should never work with a hot cake straight from the oven. Let it cool down completely before you do anything else with it, then when it’s cool enough, you cut it and freeze it for 30 minutes so the cake is easier to handle and doesn’t crumble when you start covering it in ganache.

Third, you need persistence. It takes a little practice to get into the groove, don’t give up on your first try because these are so much better than store-bought lamingtons. The extra effort will all be worth it in the end when you take that first bite!

Lastly, if you’re feeling overwhelmed by the recipe, feel free to spread the preparation time between two days, there is no pressure making everything in one day. You can bake the cake and cut the squares first then freeze it overnight and assemble the next day. Most of all, have fun! Baking is a lot of work, and if you don’t love it and have fun with it, it will feel like work. So just remember to smile and play some music while you make these scrumptious treats!

Another dairy-free ingredient is Nuttelex buttery, which I used in place of butter. Nuttelex is a vegan, lactose-free butter alternative here in Australia, but if you don’t have Nuttelex in your local store, you can use any dairy-free margarine or coconut oil. I prefer using coconut oil because it tastes great, but of course your cake will have a hint of coconut. So for this recipe, I decided to use Nuttelex buttery.

I love this chocolate cake because it’s easy to whip up and to decorate. It’s great to take to pot lucks and also a nice grown-up birthday cake. I love serving this with raspberry or coconut sorbet, and when I have time, I make my own using Gelato Messina’s recipe, which I will share here when I find extra time. It’s a great recipe and works so well! If you can have dairy, feel free to pair this with vanilla ice cream or whipped cream, and it’s absolutely delicious too. There’s only one thing you could do to mess up this super easy cake, and that is too leave it in the oven for too long. The last thing you want is to dry this out, so make sure you set a timer and check on the cake 10 minutes before it’s meant to be done, especially if you’re oven runs hot. Cool down on the kitchen bench for 15 minutes then transfer to the fridge to set completely for at least an hour.

If you try this recipe, let me know how you went by leaving a comment below or tagging me on social media. I’m always excited to see your work and always keen to answer any questions.

Happy new year everyone and thank you for all your support last year, cheers to the future of Mrs.Fancypants!