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The Great New Zealand Baking Book

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The Great New Zealand Baking Book

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4.7 out of 5 stars Based on 34 Customer Ratings

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"Love this book"
5 stars"
Purchased on Mighty Ape

I have had this book for 2 weeks I've already made two cakes. Easy to follow recipes

1 out of 1 people found this review helpful.
"Great gift for someone who loves baking"
5 stars"
Purchased on Mighty Ape

Bought this as birthday gift for expat New Zealander. She was over the moon and couldn't wait to start baking.

1 out of 1 people found this review helpful.
"Excellent"
5 stars"
Purchased on Mighty Ape

Bought this as a gift. It was very well received.

1 out of 1 people found this review helpful.

Description

The follow-up to the number one bestseller The Great New Zealand Cookbook, The Great New Zealand Baking Book is the ultimate collection of kiwi baking.

Over 60 of our finest bakers share their sweet and savoury favourites, from beloved classics by legendary bakers such as Jo Seagar, Lauraine Jacobs, Tui Flower, and Dame Alison and Simon Holst, through to the latest offerings from rising stars such as Hannah Horton, Sam Mannering and Eleanor Ozich.

Including the best from The Great New Zealand Cookbook and with over 100 new recipes, The Great New Zealand Baking Book is divided into seven sections – ‘Muffins & Scones’, ‘Baked Desserts’, ‘Sweet Treats’, ‘Cakes & Loaves’, ‘Savoury Snacks’ and ‘Biscuits & Slices’ – plus a wholesome ‘Not-So-Naughty’ section with a range of healthy treats from nutrition gurus such as Nadia Lim and Megan May.

The Great New Zealand Baking Book benefits kiwi charity KidsCan, which will receive a portion of the proceeds to fund their ‘Food for Kids’ programme

SAMPLE RECIPES

Hummingbird baked alaska (gluten-free)
Recipe by Andrew and Julia Clarke,Victoria Street Bistro,Photography by Lottie Hedley

Cake
5 or 6 medium-sized bananas (2 cups when crushed)
3 cups gluten-free flour
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1 cup white sugar
1 cup brown sugar
1 Tbsp vanilla extract
3 eggs
½ cup canola oil
½ cup olive oil
1 cup (100g) chopped pecan nuts
1 cup crushed pineapple (drained well)

Raw-sugar meringue
1 cup (about 7) egg whites
2 cups raw sugar
1 Tbsp vanilla extract

To assemble
¼ cup (50g) roughly chopped pecan nuts
¼ cup (35g) pumpkin seeds
¼ cup (35g) poppy seeds
¼ cup (35g) sunflower seeds
1 litre good-quality vanilla bean or mascarpone icecream

  1. Heat oven to 180C. Place whole bananas on a baking tray and roast for 10 minutes, then cool. When cool enough to handle, peel and crush using the back of a fork.
  2. Turn oven down to 170C. Line a baking tray with baking paper.
  3. Sift together flour, salt, baking soda and cinnamon. In a separate bowl beat together sugars, vanilla and eggs until thick and creamy. Whisk oils into egg mixture. Add dry ingredients all at once and stir to incorporate, then add pecans, pineapple and banana and stir until combined.
  4. Spread mixture about 3cm thick on a lined baking tray and bake for around 20 minutes until done. Cool on the tray for 15 minutes, then transfer to a wire rack and place in the fridge to chill.
  5. For the meringue: Place all ingredients in a large metal bowl, place over a pan of simmering water and whisk continuously until sugar dissolves (around 5 minutes). Transfer to a cake mixer with whisk attachment and whisk on high for around 4 minutes, until meringue is rich and velvety. Place in a piping bag in the freezer until needed.
  6. To assemble: Heat oven to 200C fan-bake (230C regular). Mix nuts and seeds together. Cut chilled cake in half. Cover one half with a layer of icecream 3cm thick and place the other cake half on top. Press down firmly. Cut into 4 cm squares or logs (or whatever shape you like) and place on a tray lined with baking paper. Pipe meringue neatly all over the cakes, sprinkle with nut/seed mix and fan-bake for about 3 minutes, until meringue is cooked but icecream is not melted. Serve immediately.

Tips

  • The bombes can be flambeed at the table for a dramatic effect. Turn down the lights, gently warm a shot or two of cointreau, set it alight and pour over the top of the dessert (best to use something with a handle for this).
  • We serve this dessert with poached stonefruit, but it is great on its own or with a simple creme anglaise.
  • Feel free to mix up the flavours of the icecream, meringue, liqueur or cake — have fun with it.

Afghan yo-yos
Recipe by Shaun Clouston, Logan Brown, Photography by Lottie Hedley

Afghans, makes 12
170g butter
¼ cup coconut sugar
¼ cup sugar
1 cup plain flour
1 Tbsp dutch cocoa powder
1 cup cornflakes

Milk chocolate caramel
240g milk chocolate
240g sugar
240ml cream
1 tsp salt
100ml milk

To finish
¼ cup chopped walnuts (preferably New Zealand ones)

  1. Heat oven to 160C fan-bake or 180C regular. Grease and line a baking tray.
  2. Cream butter and sugars together until fluffy. Sift flour and cocoa together and add to creamed mixture. Stir in cornflakes.
  3. Place 24 heaped teaspoonfuls of mixture on the tray and bake for 10–12 minutes. Cool on a wire rack.
  4. Place chocolate in a medium-sized bowl. Heat sugar, without stirring, in a medium-to-large pot on a medium heat until it becomes a light golden caramel colour. Slowly pour cream in and whisk until smooth — be careful, as the sugar can spit as you pour it in. Pour caramel over chocolate and whisk until smooth, then whisk in salt and milk. Set aside to cool.
  5. Once everything is cooled, sandwich biscuits together with milk caramel and roll the sides in chopped walnuts.
Release date NZ
March 18th, 2016
Collection
Audience
  • General (US: Trade)
Dimensions
210x265x40
ISBN-13
9780473339630
All-time sales rank
Top 2000
Product ID
24862046

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