I baked a big batch of granola a few weeks ago. It was so delicious that I made a second batch with nuts and then another one with dried fruit. I was baking granola again after two years and suddenly I was hooked. The boys also wanted to add new things to their baking repertoire (how long can you bake cookies and brownies) so I introduced them to the world of granola.

We ate them over yoghurt and custard and smoothies and then they got bored. I was left with 2 jar-fuls of granola and a head full of ideas how to use them. I made a delicious crumble that I will share later but this cake was pure delight. The top is so crunchy, the texture so beautiful encasing a layer of jammy berries and deliciously soft cake.
Honestly, the cake is really easy to make but it involves a two step process. Make the granola first and then use it on the cake. You can make the granola ahead in time to keep it quick or even use store bought if that helps.

Berry Streusel Cake
Makes a 7 inch round cake

3/4 cup caster sugar
150 g butter, softened
2 teaspoons vanilla extract
2 eggs
1/2 cup milk
1 1/3 cups self-raising flour
1/3 cup plain flour
1 apple, cored, peeled, chopped

For the topping
1/2 cup fresh or frozen raspberries
3/4 cup granola home-made (recipe below) or you could use store bought
25 g unsalted butter

Preheat oven to 180C (160 degrees C forfan-forced). Grease a 7 inch round cake pan. Line base and sides with baking paper.

Beat butter, vanilla and caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift over flours and fold until combined. Fold in the apples. Spread cake mixture into prepared pan. Bake for 20 minutes.
Meanwhile make the streusel by rubbing the butter into the berry granola

Remove cake from oven. Scatter raspberries over cake. Sprinkle granola evenly over raspberries. Bake for further 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. Gently remove cake. Slice and enjoy!

Berry Granola
Makes approx 4 cups

3 and 1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 cup dried blueberries
1/4 tsp powdered cinnamon
a pinch salt
1/3 cup coconut oil
1/4 cup honey
1 tsp vanilla extract

Preheat oven to 180 degrees C. Line a large baking tray with baking paper.

In a large bowl, toss together oats, brown sugar, blueberries, cinnamon and salt. Leave aside.

In a small saucepan over low heat, combine oil, honey, and vanilla. Bring to a simmer, then remove from heat.

Pour honey mixture over oat mixture and use a wooden spoon to evenly coat oat mixture. Make sure all of the oats are covered. Use your hands if necessary.

Spread onto prepared baking tray and bake for 25-30 minutes, stirring every 10 minutes. Remove from oven, let granola cool completely. It gets crunchier upon cooling. Break up granola and store in an air-tight container at room temperature for up to 3 weeks.

During this phase of lock down and uncertainty, one of the ways to remain calm is to create. Creating not only gives you a sense of direction and channelizes your energy into something positive, but it also gives you hope. I find baking immensely rewarding but now accompanied by family in the kitchen, the joy is ten-folds. We are baking a lot of cookies.

If you always wanted your kids to start baking, there is no better time than now. Children are scared and lonely just like adults even though they may not know how to express it. Baking distracts them, teaches them a new skill and the allows them to use their hands and their minds to be creative.

These caramel choc chips cookies are not only super easy, they can be adapted to add nuts, seeds, dried fruits. What’s more, they are eggless! I hope you enjoy baking them with your family.

Caramel Choc Chip Cookies
Makes 30 medium sized cookies

200 g unsalted butter, softened
1 cup brown sugar
4 tbsp golden syrup
2 cups self raising flour
1 cup dark chocolate chips

Preheat oven to 180 degrees C. Line 2 baking sheets with baking paper.
Beat butter and sugar until fluffy. Add golden syrup and beat until combined.
Mix in the flour, then add the chocolate chips.
Taking one teaspoon at a tie, roll into balls and place on the baking sheets, leaving room for cookies to spread. Bake for approx 15 minutes or until edges turn golden brown.
Repeat with remaining dough.

Blackberries are so beautiful and affordable at this time of the year. As soon as I bought a sheet pan, that has been on my list for a while, I knew I had to inaugurate with an easy and divine tasting blackberry and rose sheet cake.

Blackberries not only look stunning on their own but the purple-pink hue they leave behind when pureed or cooked is phenomenal. Hence, the highlight of this cake is the colour of frosting. Otherwise, it is a simple cake put together in one bowl and infused with rosewater.

We are at the tail end of summer in Australia and it’s sad to say goodbye to all the berries and stone fruits. I would love to squeeze in a few more summery recipes if I can. Meanwhile enjoy the season at your end of the world.

Blackberry and Rose Sheet Cake
Serves 16

4 eggs, lightly whisked
3/4 cup canola oil
1 cup milk
1/2 tsp rosewater
3 cups self raising flour
1 and 1/2 cup castor sugar
1/2 cup blackberries (fresh or frozen)

Blackberry Buttercream
250 g unsalted butter, softened
3 cups icing sugar
3 tbsp fresh blackberry puree, strained
1/2 tsp vanilla bean paste

Preheat oven to 180 degrees C. Grease the base and sides of a sheet pan and line the base with baking paper.

Whisk the eggs, oil, milk, rosewater together. Add the flour and sugar, beat until smooth Fold in the blackberries.
Pour mixture into the sheet pan. Bake for 20-25 minutes or until cake is lightly browned and springs back when gently pressed with a finger.

Remove from oven. Allow to cool in pan or turn on to a wire rack. Once cooled completely, frost with blackberry buttercream. Decorate with edible rose petals and fresh blackberries.

To make the frosting, using an electric mixer, beat butter in a bowl until pale. Add 1 cup icing sugar and beat till smooth. Add the blackberry puree and remaining icing sugar and beat slowly until well combined.