Hem’s First Furniture Collection

Hem's First Furniture Collection - House & Home

read more

Cosy Seating

Cosy Seating - House & Home

read more

Rebecca Atwood Debuts Fabric Line

Rebecca Atwood Debuts Fabric Line - House & Home

read more

Patterned Headboard

Patterned Headboard - House & Home

read more

Lamington’s With Passion Fruit Filling Recipe

Lamington's With Passion Fruit Filling Recipe - House & Home
Yield: 
16 servings
Ingredients: 

Cake
2-1/2 sticks unsalted butter, softened
1-2/3 cups caster/granulated sugar
6 eggs, beaten
4-3/4 cups self-raising/rising flour
2 tsp baking powder
1-1/3 cups whole milk
2 tbsp pure vanilla extract
6 tsp salt

Filling
3/4 cup passion fruit pulp
1 stick plus 2 tbsp unsalted butter, cut into cubes
2 whole eggs
2 egg yolks
3/4 cup plus 2 tbsp caster/granulated sugar
1 tbsp cornflour/cornstarch

Icing
10 oz. dark/bittersweet chocolate
1-1/4 cups whole milk
3/4 cup icing/confectioners' sugar, sifted
3-1/2 cups desiccated/shredded coconut
A 10" square cake pan, greased

Instructions: 

Step 1: Preheat the oven to 350°F.

Step 2: To make the cake, cream the butter and sugar together in a large mixing bowl until light and fluffy, before gradually whisking in the eggs. Sift together the flour and baking powder into a small mixing bowl. Whisk in one third of the flour mixture into the creamed mixture. Next, whisk in a third of the milk and continue to alternate between flour and milk until everything is fully combined. Whisk in the vanilla extract and salt and pour the batter into the prepared pan.

Step 3: Level the top with a palette knife and bake for 40 minutes to 1 hour, or until an inserted skewer comes out clean. Leave the cake to cool in the pan for 10 minutes before turning out to cool completely on a wire rack.

Step 4: For the passion fruit curd, blitz the pulp in a food processor to help loosen the flesh from the seeds and pass it all through a fine sieve/strainer. Put the passion fruit juice and butter in a saucepan set over a gentle heat. Stir until the butter is melted.

Step 5: Whisk the whole eggs, yolks, sugar and cornflour/cornstarch together in a large mixing bowl until pale and fluffy. Pour the hot passion fruit mixture into the egg mixture and whisk together, before pouring it all back into the saucepan. Continue to whisk gently for several minutes until the curd has thickened enough to coat the back of a spoon. If you are not going to use the curd immediately, pour the hot mixture into a sterilized jar and, once cool, the curd can be left in the fridge for up to 10 days.

Step 6: For the chocolate icing, melt the chocolate with the milk in a heatproof bowl over a pan of barely simmering water. Take off the heat and whisk in the sifted icing/confectioners' sugar.

Step 7: To assemble, carefully trim off the darker edges of the cake and slice the cake horizontally in half. It may be easier to cool the cake in the fridge for 30 minutes beforehand to firm up. Spread one half of the cake liberally with the cold passion fruit curd and place the other half on top to sandwich the halves together.

Step 8: Put the cake in the freezer for 20-30 minutes so it is firm enough to cut. Once chilled, slice the cake into 16 equal squares. Put the dessicated/shredded coconut on a plate. Put a cake square on a fork and dunk it into the chocolate icing then roll it in the coconut. Place on a clean sheet of baking parchment to set.

Reprinted with permission from Victoria Glass's Deliciously Vintage (2014 Ryland Peters & Small).

read more

Black & White Cookies Recipe

Black & White Cookies Recipe - House & Home
Ingredients: 

1 stick plus 2 tbsp unsalted butter, softened
3/4 cup plus 2 tbsp caster/granulated sugar
2 eggs
2-1/2 cups plain/all-purpose flour
1 tsp bicarbonate of soda/baking soda
1 tsp salt
1 tbsp pure vanilla extract
Finely grated zest of 1 lemon
3/4 cups buttermilk

Icing
1 egg white
1-2/3 cups icing/confectioners' sugar, sifted
2 tsp pure vanilla extract
5 oz. dark/bittersweet chocolate, melted and cooled
3 baking sheets, lined with parchment paper

Instructions: 

Step 1: Preheat the oven to 350°F.

Step 2: To make the cookies, cream together the butter and sugar in a large bowl, then whisk in the eggs.

Step 3: Sift together the flour, bicarbonate of soda/baking soda and salt in a separate bowl.

Step 4: Stir the vanilla and lemon zest into the buttermilk in a glass measuring cup/jug. Alternately whisk in 1/3 of the dry ingredients, then 1/3 of the buttermilk mixture into the butter mixture. Repeat until all the ingredients are fully incorporated.

Step 5: Drop 1 rounded tablespoon of batter in a mound on to one of the prepared baking sheets, before flattening it into a neat circle with a palette knife. Repeat, leaving a 2" gap between each cookie. Bake for 15-20 minutes or until the cookies have slightly coloured. Transfer to a wire rack to cool.

Step 6: For the icing, whisk the egg white, icing/confectioners' sugar and vanilla extract together until you have a thick, glossy icing. You may need to make the icing thinner with a few drops of water, but add only a little at a time.

Step 7: Use a palette knife to spread half of each cookie with the icing on one side and leave to set. Once the icing is set, spread the other half of each cookie with the melted chocolate. Leave the cookies to set before serving.

Reprinted with permission from Victoria Glass's Deliciously Vintage (2014 Ryland Peters & Small).

read more

Photo Gallery: How To Decorate With Bull’s-Eye Mirrors

Photo Gallery: How To Decorate With Bull's-Eye Mirrors - House & Home

read more