Now we’re cooking!

Inspired by all that lovely food and drink at the market? We asked stallholders and local chefs for their favourite recipes. Keep coming back. We’ll be adding more over the coming weeks…
Lallapolosa's Vanilla Buttercup Cake

Rich and buttery and bursting with vanilla flavour, this lovely cake from Adam and Elyse at Lallapolosa Baking Company is easy to make and tastes divine. No wonder it won a Gold Star at the 2012 Great Taste Awards.

  • 10 oz (1 1/4 cup) unsalted butter, softened at room temperature, more for the pan
  • 11 oz plain flour (2 1/3 cups), more for the pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups of granulated sugar
  • 2 large egg yolks at room temperature
  • 3 large eggs at room temperature
  • 2/3 cup whole milk at room temperature
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract

Position a rack in the middle of the oven and heat to 160°C. Butter a 12 cup (standard size) bundt pan (available from Main Kitchen Supplies on Brighton Road) and dust with flour, knocking out the excess. In a small bowl, whisk together the flour, baking powder and salt until evenly combined.

In a bowl beat the butter and sugar together until light and fluffy. On low speed, mix in the 2 egg yolks until smooth. Scrape down the bowl. Add the whole eggs, one at a time, mixing for at least 20 seconds after each egg.

Add half the flour mixture to the egg mixture and stir until just combined. Add the milk and oil and vanilla and mix until combined. Add the remaining flour and mix until combined.

Scraping the sides of the bowl down one last time, beat for about 20-30 seconds until light and fluffy.

Scrape the mix into the prepared bundt pan and spread evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air.

Bake until golden brown and a toothpick inserted in the centre comes out with moist crumbs attached to it. It should take 50-60 minutes depending on the oven.

Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely. When the cake is cool, brush or pour glaze all over cake and let set. 

  • 4 cups icing sugar
  • 2 tablespoons vanilla syrup with seeds or 1 teaspoon vanilla seeds
  • 5 tablespoons of water

Mix the icing sugar, vanilla and water to make a glaze the consistency of double cream. Pour over the cake, brushing to cover the cake completely. Allow the glaze to set. Finally, slice and enjoy with a cup of tea or coffee,

To see Lallapolosa’s delicious range of brownies, cookies and cakes visit