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Modern Classics: Book 2

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Paperback / softback
Modern Classics: Book 2 by Donna Hay
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46% of people buy Modern Classics: Book 2 and Modern Classics : Book 1 ~ Paperback / softback ~ Donna Hay.

Buy together: $49.36


The pies, tarts, cakes, puddings and delicious slices of our childhood, as well as the tiramisu and creme brulee of today, all feature in Donna Hay's "Modern Classics: Book 2". Jam drops, lamingtons, vanilla slice, apple pie, scones, sky-high sponges and more are redefined with modern ingredients, outlook and style. Get ready to bake and enjoy plenty of your old favourites and a few great new ones which are bound for the sweet treats hall of fame.

SAMPLE RECIPES (pictured) Copyright © by Donna Hay.


* 1 quantity basic sponge cake
* 3 cups (480g) icing (confectioner's) sugar
* ¾ cup (75g) cocoa powder
* ⅓ cup (80ml) boiling water
* 75g butter, melted
* dessicated coconut, to coat

Make 1 quantity basic sponge cake in an 18cm-square cake tin and cool on a wire rack. Cut into 6cm squares. Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack. Makes 9.


classic chocolate cake

* 300g dark chocolate, chopped
* 250g buttter
* 5 eggs
* ½ cup (110g) caster (superfine) sugar
* 1¼ cups (185g) plain (all-purpose) flour
* 1¼ teaspoons baking powder
* ¾ cup (90g) almond meal (ground almonds)

chocolate fudge icing

* 250g dark chocolate, chopped
* ½ cup (125ml) pouring (single) cream
* 70g butter, chopped

Preheat oven to 150°C (300°F). Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.
Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture. Add almond meal and gently fold through the chocolate mixture. Line the base of a 23cm-round cake tin with non-stick baking paper. Pour in the mixture and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin.
For the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove and set aside to cool completely. Beat in an electric mixer until thick and fluffly. Spread icing on the cooled cake. Serves 10.
Release date Australia
September 27th, 2017
  • General (US: Trade)
Country of Publication
2nd edition
HarperCollins Publishers (Australia) Pty Ltd
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