The Australian Women’s Weekly Food

Cake stall classics



¾ cup (165g) brown sugar
¾ cup (120g) coarse semolina
¾ cup (110g) self–raising flour
¼ teaspoon baking powder
150g butter, melted
¼ cup (80g) raspberry jam
¼ cup (20g) moist coconut flakes


1 cup (220g) caster sugar
1 cup (250ml) water
1½ tablespoons powdered gelatine
½ teaspoon vanilla extract
Few drops rose pink food colouring

1 Preheat the oven to 170°C/150°C fan. Grease a 20cm x 30cm slice pan. Line the base and long side with baking paper, allowing the paper to come 3cm above the top of the pan.

2 Combine sugar, semolina, flour and baking powder in a large bowl. Stir in melted butter; mix until well combined. Press mixture firmly over base of prepared pan. Bake on lower shelf for 25 minutes until browned. Cool completely.

3 Meanwhile, make Pink Marshmallow.

Lift the base from the pan

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