A simple, fresh cake, perfect for lazy evenings with a cup of tea or coffee. The raspberries and peaches can be substituted with almost any fruit, so this can be made any time of year with whatever is in season.


180 gm sour cream, plus extra to serve
¾ tsp bicarbonate of soda
180 gm plain flour
150 gm caster sugar
120 gm softened butter
90 gm hazelnut meal
1 tsp vanilla bean paste
1 tsp baking powder
1 egg + 1 yolk
Finely grated rind and juice of 1 orange
1 punnet raspberries
1 peach, cut into thin wedges
120 gm firm ricotta
Coarsely chopped roasted hazelnuts, for scattering
Icing sugar, for dusting (optional)
Serves 6–8

1. Preheat oven to 180°C and butter a Mud Baker Small and line it with baking paper, letting the paper overhang the sides by a couple of centimetres. Combine sour cream and bi-carbonate of soda in a bowl and set aside.

2. Process flour, sugar, butter, hazelnut meal, baking powder and a good pinch of salt in a food processor to combine, add sour cream mixture, egg, yolk, rind, juice and vanilla and process until smooth. Spoon half the batter into prepared baker, smooth the top and scatter with half the fruit and half the ricotta. Spoon over the remaining batter, smooth top and finish with remaining fruit and remaining ricotta. Scatter over the chopped nuts and bake until golden brown and centres spring back when lightly pressed with your fingertip (20–25 minutes). Cool for 5 minutes, then turn out of baker, dust with icing sugar and serve warm or at room temperature.


2019 marks Mud Australia’s 25th year. We kicked off the celebrations with two beautiful events in the US – in LA & NY. The LA event was held in the mid-century Garcia House, designed by the American Modernist John Lautner. This mid-century Hollywood Hills classic home, generously provided by John McIllwee (Mud Australia lover), created the perfect atmosphere to celebrate our quarter of a century milestone.   The menu for the evening was designed and prepared…

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Walnut Oatcakes and Apple Crisps Recipe

These two recipes are delicious as they are easy;  the perfect addition to a cheeseboard and an afternoon beverage.   Apple Crisps 1⁄2 cup (110 gm) caster sugar 1⁄2 cup (125ml) water 2 granny smith apples, sliced paper-thin Serves 4 Preheat oven to lowest possible setting — 100°C (212°F) is ideal. Combine sugar and water in a small saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook for 1 minute and…

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