A sticky, tender date cake studded with tangy feijoas and finished with a caramelised coconut topping. Click here to jump straight to the recipe.
You might have guessed from the rolling sets of ocean waves and far-too-green, far-too-hilly terrain on my instagram last weekend that I did not spend Easter in Melbourne. The family holiday in New Zealand was far more tempting. The boys worked up appetites chasing the surf, while we made a daily climb up Mt Maunganui before returning for my new favourite porridge and home-roasted coffee. Yes, Dad is crazy enough about his brew that he not only roasts his own green beans, but brings his grinder and espresso machine away with us – it’s why, along with the multiple surf boards, mountain bikes and my far less space-consuming baking equipment, we generally need a trailer. We ate salted caramel & banana crumpets at the Little Big Markets, made double batches of warmly spiced hot cross buns – generously smeared with melting butter, and I reluctantly spend afternoons catching up on university notes. We biked to the supermarket, where I remembered how in beach-town NZ everyone shops in jandals or bare feet, and borrowed electric hand beaters from friends because I refused to cream my butter and sugar with a wooden spoon, as Mum suggested.