Latest news with #Anzac
Spectator
6 days ago
- Entertainment
- Spectator
The magic of Danish dream cake
I am, for the most part, a rule follower and a people pleaser. It's one of the reasons I love baking, which essentially amounts to a set of instructions designed to make something to be shared and bring joy. But if someone recommends something to me, I can be resistant to it for ages. The farcical element is that once I capitulate and try out the novel, TV show, restaurant or biscuit recipe, I inevitably discover that my tastes are extremely mainstream, and I love whatever it is. It took me years to listen to Taylor Swift before immediately accepting her greatness and becoming her no. 1 fan. There's no good reason for this. It drives my husband and my best friend mad: their recommendations falling on wilfully resistant ears until suddenly one day I am newly evangelical about whatever they've been recommending for the past six months. I not infrequently recommend their recommendation back to them. All this is why it's taken me so long to understand the magic of drømmekage, or Danish dream cake. Danish dream cake is a vanilla sponge with a caramelised coconut layer on top. It sounds great, that's not the problem. The name is the problem: it tells you how good it is. A dream cake, you say? Don't threaten me with a good time. Anyway, eventually Danish dream cake came into my life. I'm so glad it did. Unlike most classic dishes, where the origin is either shrouded in mystery, claimed by a dozen different places, or simply an outrageously implausible story, we know exactly where Danish dream cake came from. It originated in the 1960s in the village of Brovst in Jutland. Jytte Andersen, then a young girl, followed her grandmother's special cake recipe and won a baking competition with the results. The recipe was printed in the town's cookbook, and soon became a national favourite. Once you've tried it, it's easy to see why. It's a two-part bake, with a simple vanilla sponge on the bottom and then, for the final ten minutes of cooking, a coconut-laden butterscotch spooned on top. This caramelises as it cooks in the oven and then, as the cake cools, the sweet buttery syrup sinks down and penetrates the top of the sponge, as the very top layer crisps. The texture is part flapjack, part syrup sponge, part plush, lush cake, with flavour echoes of treacle tart and Anzac cookies. But it's also something all of its own. It's a dream. Despite the original recipe being committed to paper, there are still small variations found today. A generous amount of topping is essential, not just for the greed-ier and sweeter-toothed among us, but to ensure that it sinks into the sponge as it cools, rather than wicking away into a mere memory of caramel as it cooks. I like lots and lots of coconut in the topping, which gives a superior flavour and texture. A judicious pinch of fine salt takes the edge off the sweetness in both the cake and the topping, and using buttermilk (rather than milk) makes for a tender sponge that is still robust enough to hold the topping halfway through baking. And once the topping is spooned on to the sponge, I favour a slightly longer, hotter bake than many, until the entire surface is bubbling, which ensures that the very top of the cake is completely crisp, almost crackly, once it has cooled. The cake will keep well for several days, but the coconut topping will soften and mellow; to enjoy it at its absolute peak of crisp caramelisation, it's best eaten on the day of baking. And I cannot possibly tell you how I know this, but if somehow there are still slices of this cake left in your house after a couple of days, and they're starting to become a little tired or soggy, you can microwave them, drown them in thick cream, and enjoy one of the best puddings of your life – a sort of coconut-drenched steamed pudding. I imagine. I simply wouldn't know. Serves: 8 Hands-on time: 20 minutes Cooks: 30 minutes For the vanilla sponge 165g caster sugar 2 large eggs 1 tsp vanilla paste 165g plain flour 1 tsp baking powder ½ tsp fine salt 60g butter 100ml buttermilk For the coconut topping 140g butter 140g dark brown sugar ½ tsp fine salt 80ml milk 120g shredded coconut Line a 20x20cm cake pan with greaseproof paper, and preheat the oven to 200°C/180°C fan. Melt the butter and set to one side to cool. Whisk together the eggs, caster sugar and vanilla in a large bowl till the mixture is pale and thick. Sift together the flour, baking powder and salt, then fold this through the egg mixture. Next combine the buttermilk and the butter, and fold this through the mixture too. Pour into the cake tin, and bake for 20 minutes, until the top is set and beginning to turn golden. Meanwhile, make the coconut topping: heat together the butter, sugar, salt and milk until the mixture comes to a simmer, then allow to bubble for 2-3 minutes more. Stir through the coconut. When the cake has baked, spoon the coconut topping on to it, easing it into a level layer. Return to the oven for another ten minutes, by which point the topping should be bubbling across the surface of the cake. Leave to cool for five minutes, then use a knife to edge the sticky topping away from the sides of the pan while it is still warm. Allow to cool completely, then remove from the pan.
Time Out
09-07-2025
- Time Out
One beloved Australian biscuit has been named among the world's 50 best cookies
Cookie or bikkie? Chewy or crisp? Choc chips or raisins? Maybe even a cheeky sprinkle of sea salt? No matter how you like yours, we can all agree that cookies are the ultimate afternoon pick-me-up. Sure, Tim Tams are our nation's favourite biscuit, but an underrated Aussie treat has just been named on a fresh list of the top 50 cookies in the world. That sweet, sweet victory goes to the Anzac biscuit, which snagged 36th spot on the global list. There were no blind tastings involved in the results – TasteAtlas crunched data from more than 10,000 user ratings on their site, ranking the top 50 cookies by those with the highest average five-star scores. Most commonly baked for Anzac Day, these golden bikkies are believed to have been sent to Australian soldiers fighting overseas during World War I. They're surprisingly simple to make from flour, oats, golden syrup, butter, sugar and bicarb soda, with extra sweetness from desiccated coconut setting them apart from your average oatmeal cookie. Anzac bikkies scored an average of 3.9 out of five stars, which puts them on par with US snickerdoodles, French florentines and Italian amaretti in the cookie hall of fame. According to the food experts, the best Anzac biscuits are served during morning tea on The Riverboat Postman cruise along the Hawkesbury River in Brooklyn, NSW. The next two top-rated bakeries for a batch include Flour and Stone and Berkelo Bakery in Sydney. View this post on Instagram A post shared by San Telmo (@santelmomelbourne) Boasting 4.4 stars, the alfajore – an Argentinian shortbread cookie sandwiched with dulce de leche – took the crown as the best cookie globally. The coolest part is that San Telmo, an Argentinian restaurant in Melbourne, was named as the fourth top-rated spot for alfajores in the world. Perhaps it's the addition of sweetened condensed milk that makes theirs so irresistible. During your next snack break, you can explore TasteAtlas' list of the world's 50 best cookies here.
Mint
07-07-2025
- Entertainment
- Mint
Lounge Loves: ‘Madhobilota', an Italian spice mix and more
The thing with vines is they like to sprawl, some elegantly, others messily. Sometimes they need a helping hand, in the form of a rope, a ledge or a stick to give them a headstart. The Bengali word for a vine plant is lota: like madhobilota, or Rangoon creeper. Somehow, the name conjures up visions of a woman drying her long, flowing hair on a buttery-warm day. The flowers were apparently christened madhobi by RabindrananthTagore himself; there's also a poem by him which evokes the flower: Madhobi hothat kotha hote elo (Where did Madhobi come from suddenly)? He was perhaps referring to the sweet whiff of the flowers catching you by surprise. That is exactly how I felt the presence of this madhobilata. I had to cross over to the other side of the road to see it in all its glory, climbing up the house like the beanstalk in Jack and the Beanstalk. —Nipa Charagi I had been a fan of MasterChef Australia until George Calombaris, Matt Preston and Gary Mehigan stepped down as judges in 2019. I resumed watching the reality cooking show only recently. The series is currently in its 17th season, with a theme that sees contestants from the previous seasons fighting for the coveted title. What I am enjoying the most is the spotlight on native Australian ingredients, and food traditions, and the recurring homage to the land. I recently came to know about Anzac biscuits, which were given to Australian and New Zealand Army Corps soldiers during World War I as part of their rations; it seems the ingredients did not spoil easily and had a long shelf life. I am all up for biscuits that come with a dash of history. During a recent trip, I noticed three women rummaging through aisles at Milan airport's duty-free shop. 'It's not here,' shouted one across the room. Another shouted back, 'I found it!' Intrigued, I asked what they were searching for. An Italian spice that will 'change your life', one smiled, showing her haul of 15 tin boxes. It was a mix of garlic, parsley and hot pepper spice mix. I thought she was exaggerating. Still, I still bought three. Two months in, I add that spice to everything, from eggs to raita. Its subtle chilli-ness with a sharp garlic taste hasn't changed my life but has certainly added a different kind of spice to it. —Pooja Singh
Sydney Morning Herald
21-06-2025
- Business
- Sydney Morning Herald
RSL ‘powerless' to stop billboard beside Sydney war memorial
A large billboard across the street from a commemorative garden that honours Australia's war veterans has been labelled a 'visual eyesore' by critics in the latest row over public advertising signs placarding Sydney's suburbs. A surge in outdoor advertising material – including on the sides of bus stops, rail bridges and buildings — is sparking concerns from community groups and councils over impacts to public amenity, road safety and the 'commercialisation' of public areas. On Sydney's north shore, Willoughby Council says it has been left 'disappointed and deeply concerned' after losing a long-running fight to stop Transport for NSW from installing the electronic billboard on the side of a railway bridge close to the Garden of Remembrance in Chatswood. While Transport for NSW has pledged to turn off the digital billboard during Anzac and Remembrance Day ceremonies, Willoughby Mayor Tanya Taylor wants the sign to be relocated, saying the council will 'not tolerate' the site 'being marred by the neon lights of advertising'. Chatswood RSL sub-branch president Barney Flanagan said committee members had been 'powerless' to stop the billboard's installation from going ahead due to its location on a state government-owned site. Willoughby Council is not the only council embroiled in a billboard battle. The City of Sydney last year was forced to spend $325,000 removing large street advertising signs in response to community concerns over the size of the signs and impacts on pedestrians. Similar billboards proposed on footpaths in the North Sydney Council area have also faced community backlash, with public submissions calling the signs 'visual pollution'.
The Age
21-06-2025
- Business
- The Age
RSL ‘powerless' to stop billboard beside Sydney war memorial
A large billboard across the street from a commemorative garden that honours Australia's war veterans has been labelled a 'visual eyesore' by critics in the latest row over public advertising signs placarding Sydney's suburbs. A surge in outdoor advertising material – including on the sides of bus stops, rail bridges and buildings — is sparking concerns from community groups and councils over impacts to public amenity, road safety and the 'commercialisation' of public areas. On Sydney's north shore, Willoughby Council says it has been left 'disappointed and deeply concerned' after losing a long-running fight to stop Transport for NSW from installing the electronic billboard on the side of a railway bridge close to the Garden of Remembrance in Chatswood. While Transport for NSW has pledged to turn off the digital billboard during Anzac and Remembrance Day ceremonies, Willoughby Mayor Tanya Taylor wants the sign to be relocated, saying the council will 'not tolerate' the site 'being marred by the neon lights of advertising'. Chatswood RSL sub-branch president Barney Flanagan said committee members had been 'powerless' to stop the billboard's installation from going ahead due to its location on a state government-owned site. Willoughby Council is not the only council embroiled in a billboard battle. The City of Sydney last year was forced to spend $325,000 removing large street advertising signs in response to community concerns over the size of the signs and impacts on pedestrians. Similar billboards proposed on footpaths in the North Sydney Council area have also faced community backlash, with public submissions calling the signs 'visual pollution'.
