We've asked the eliminated contestants from MasterChef: Back to Win to share with us the dish that made them fall in love with cooking — because even world-class chefs had to start somewhere. And we've all got plenty of time — and the reality TV inspiration — to put our culinary skills to the test.
"I could make four slabs of this and I would sell four slabs a day," she says. "I actually make it for people for their birthday cake. People will say, 'Can you make me a slab of that cake for my birthday cake?' I'm like, 'It's just a bar cake, it's not very pretty.' 'We don't care, we want it.'
"I just love that it means so much to my locals — they love it so much — so I just want to share this with people. It is such a humble and simple cake, but it's just really representative of who we are as a business and who I am as a cook. Just really simple, fresh, delicious, and really heartwarming, comforting food."
You can change the flavours up — you don't have to use berries, you can try other fruit if you wanted.
- For the cake:
½ cup vegetable oil
2 cups Greek yoghurt
Zest and juice of 2 lemons
2¼ cups self-raising flour
1 cup caster sugar
2 cups frozen mixed berries
- For the icing:
1 cup icing sugar
2-3 tsp milk (you may need more)
¼ tsp vanilla bean paste
- Preheat oven to 170°C.
- Combine eggs, vegetable oil, lemon juice and Greek yoghurt together and mix until well combined.
- Add in self-raising flour, caster sugar and lemon zest and mix until well combined.
- Line a loaf tin with baking paper and pour batter into tin.
- Place berries on top of batter.
- Bake for 45-50 minutes, checking halfway through.
- Once a skewer comes out clean then allow to chill on a cooling rack.
- To make the glaze, combine all ingredients together.
- Pour glaze over the top of the cake and allow to set in the fridge for 30 minutes before serving.
- Serves 8
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Total Time
- 54 minutes, 59 seconds