One of our all-time FAVOURITE columns on TDF is our monthly recipe from the legendary Julia Busuttil Nishimura!
Julia is known for her super simple recipes using seasonal ingredients as the star, and they’re a hit every time. During lockdown this year you guys went absolutely nuts for her cake recipes in particular – so here they are, all in one place for you to peruse!
Photo – Julia Busuttil Nishimura.
Photo – Julia Busuttil Nishimura.
Is it possible for a cake to be Instagram famous? This one certainly made a case for it back when we published it July!
Tried and tested by the entire TDF team (and heaps of you guys too), this heartwarming ginger cake is topped with a deliciously nostalgic brown sugar cream cheese icing and a scattering of pistachios. This is your ‘take-anywhere’ cake – trust us!
Photo – Julia Busuttil Nishimura.
Photo – Julia Busuttil Nishimura.
Photo – Julia Busuttil Nishimura.
Using raspberries as the star ingredient, this was another cake that was made by many TDF readers. The delicious (and easy!) recipe perfectly balances delicate berries with heady tropical ingredients like coconut and lime to make a buttery, pillowy cloud of a cake. The taste of summer holidays!
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Laced with cinnamon, sugar and tart cooked apples, this buttery tea cake is the perfect rustic confection. We first published it in March, just after the first round of stay-at-home orders were issued in Melbourne – maximum comfort food vibes going on here.
Photo – Julia Busuttil Nishimura.
Photo – Julia Busuttil Nishimura.
Photo – Julia Busuttil Nishimura.
Back in May we initially spruiked this as the perfect sweet to celebrate restrictions easing. LOL! Hilarious. How wrong we were about what was to come!
What we weren’t wrong about is how good this pear and polenta tart is, based on a treat Julia first tried in a tiny restaurant in Turin. This is a great dessert to make in stages if you don’t have big block of time, and it can also sit intact in the fridge overnight in its entirety ready to be baked.
Julia brought it home for her final recipe of the year, and knocked it out of the park with this epic pav! A twist on the more traditional berry toppings, here Julia has used mango, passionfruit, coconut and lime for a tropical vibe. Have you ever seen something more celebratory? YUM!
ps. There’s still time to grab these ingredients before New Year’s Eve… tomorrow!
