Get ready to embark on a delicious journey with ALISHA HENDERSON, the mastermind behind the viral Co.Bake Space and Sweet Bakes. Her new book, Everybody Loves Cake, is not just a collection of recipes but a celebration of life, love, and the irresistible joy of baking!
ABOUT THE BOOK
Alisha Henderson has spent over a decade perfecting the art of cake baking. Her passion shines through in every recipe, making each cake not only a treat for the taste buds but also a heart-warming experience.
Everybody Loves Cake features her very best recipes, from timeless classics to jaw-dropping showstoppers, all beautifully photographed and accompanied by uplifting stories about the people closest to her and their favourite cakes.
Inside Everybody Loves Cake, you will find over 80 meticulously perfected recipes, each one a testament to Alisha’s love for baking. These cakes are crafted for you to enjoy, whether you’re a seasoned baker or just starting out.
Join Alisha Henderson on this delightful journey and discover why everybody loves cake …
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Almond Croissant Cake
MAKES A 20 CM (8 IN) CAKE
TO SERVE 12
Cake
225 g (8 oz) unsalted butter, softened
250 g (9 oz) caster (superfine) sugar
Zest and juice of 3 lemons
5 eggs
1 teaspoon vanilla bean paste
1 teaspoon salt
180 g (6 oz) self‑raising (self‑rising) flour
1 cup (155 g/5 oz) almond meal (ground almonds)
Icing (confectioners’) sugar, to serve
Almond frangipane
170 g (6 oz) unsalted butter, melted
170 g (6 oz) caster (superfine) sugar
170 g (6 oz) almond meal (ground almonds)
1 cup (35 g/1 oz) plain (all‑purpose) flour
2 eggs
1 teaspoon salt
50 g (1 oz) flaked almonds
To make the cake, preheat the oven to 160C (320 F) fan-forced and line the base and sides of a 20 cm (8 in) round cake tin with baking paper.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, scraping down the sides of the bowl. Add the lemon zest and juice and beat for a further 2 minutes. Add the eggs, vanilla and salt and beat for a further 2 minutes, scraping down the bowl once more. Add the
flour and almond meal and mix on low until well combined.
Scoop the batter into the cake tin, cover with foil and bake for 40 minutes.
Meanwhile, prepare the frangipane by adding all of the ingredients except the flaked almonds to a medium bowl. Mix to combine and form a smooth, thick paste.
After the cake has baked for 40 minutes, open the oven door, remove the foil and pour the frangipane across the surface of the cake.
Scatter the flaked almonds over the frangipane.
Increase oven temperature to 180C (355F) fan-forced and bake for a further 22–25 minutes until the top is lightly golden. The frangipane should still have a wobble in the centre. Take the cake from the oven and let it cool for 30 minutes before removing it from the tin. Allow to cool on a wire rack.
This cake is delicious served a little warm with a dusting of icing sugar.
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ABOUT THE AUTHOR
Alisha Henderson is the creative force behind Sweet Bakes, a successful cake business launched in 2013. A former journalism student and professional cheerleader, Alisha discovered her passion for baking at 19, quickly gaining a following online. Completely self-taught, she has become a leading figure in the Australian pastry scene, known for her vibrant and innovative cakes.
Her Cake Mail Club, introduced during the pandemic, delivers unique monthly cake tastings across Australia. Alisha is also a published children’s author and illustrator, and collaborates with brands to create inspiring content. In 2023, she co-founded Co.Bake Space in Melbourne, offering workshops and events. Alisha joined the cast of Dessert Masters in 2024, aiming to ‘edu-cake’ bakers everywhere with her infectious joy and creativity.
Photo copywright © Hugh Davison
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