Best Mother’s Day Desserts

Best Mother's Day Desserts

Mum’s deserve the best, and since they can’t go out this year to celebrate, they deserve to have the best Mother’s Day desserts at home!

These desserts can be made in advance and delivered to mum, or if you are a mum, they are fun to make with the kids.

Best Mother’s Day Desserts

  • Save
Huda Al Sultan’s Basbousa recipe

Basbousa (semolina and coconut cake)


By Huda Al Sultan – @huda__alsultan

Basbousa is a Middle Eastern semolina and coconut cake. It’s one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over.

Rating

 1 cup Coarse semolina
 ½ cup Desiccated coconut
 ½ cup Raw sugar
 ¼ tsp Salt
 ½ tsp baking powder
 ¾ cup butter or canola oil
  cup Greek yoghurt
 ½ tsp Vanilla extract
 1 tsp Rose water
 1 tsp Orange blossom water
 Tahini to grease the base of the baking tray
 Sugar syrup or condensed milk to glaze
 Blanched almonds, crushed pistachio and pecans to garnish

1

In a bowl add all the dry ingredients and mix.

2

Add in the yoghurt, vanilla and rose & orange blossom water and stir to combine.

3

Pour in melted butter and stir, cover and let to rest for 20 mins.

4

Pre-heat oven 160°C

5

Prepare a baking tray by coating bottom and sides with tahini.

6

Pour in the batter. Wet hands with water and distribute evenly.

7

Using a sharp knife, cut into desired shape. Place a blanched almond in the centre of each slice (or as you like to design it).

8

Bake for 18-20min until slightly risen and golden.

9

When done and while hot, garnish with crushed pistachio and pecans, then pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. (Note: If using condensed milk, cover cake for 10 mins after drizzle)

10

Allow to cool completely before serving.

TweetSaveShareShareBigOven

Ingredients

 1 cup Coarse semolina
 ½ cup Desiccated coconut
 ½ cup Raw sugar
 ¼ tsp Salt
 ½ tsp baking powder
 ¾ cup butter or canola oil
  cup Greek yoghurt
 ½ tsp Vanilla extract
 1 tsp Rose water
 1 tsp Orange blossom water
 Tahini to grease the base of the baking tray
 Sugar syrup or condensed milk to glaze
 Blanched almonds, crushed pistachio and pecans to garnish

Directions

1

In a bowl add all the dry ingredients and mix.

2

Add in the yoghurt, vanilla and rose & orange blossom water and stir to combine.

3

Pour in melted butter and stir, cover and let to rest for 20 mins.

4

Pre-heat oven 160°C

5

Prepare a baking tray by coating bottom and sides with tahini.

6

Pour in the batter. Wet hands with water and distribute evenly.

7

Using a sharp knife, cut into desired shape. Place a blanched almond in the centre of each slice (or as you like to design it).

8

Bake for 18-20min until slightly risen and golden.

9

When done and while hot, garnish with crushed pistachio and pecans, then pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. (Note: If using condensed milk, cover cake for 10 mins after drizzle)

10

Allow to cool completely before serving.

Basbousa (semolina and coconut cake)
Mini Lemon Meringue Tarts
  • Save
Mini Lemon Meringue Tarts

Mini Lemon Meringue Tarts

By Danielle Wolter – Went Here 8 This

When I was young, my mom used to make us lemon meringue pie on a regular basis, and my sister and I just loved it! My favourite part was sneaking fingers of uncooked meringue out of the mixing bowl. It was so good (still is). My mom and I have always been huge fans of citrus desserts and have had many tastes of lemon curd, lime, curd and other sweet citrus recipes. We don’t live close anymore, so don’t see her for Mother’s Day, but these mini Lemon Meringue Tarts are a homage to those days in the kitchen.

Rating

 2 Egg whites (room temperature)
  cup Granulated sugar
 ¼ tsp Cream of tartar
  cup Lemon curd
 15 Mini phyllo pastry shells

1

Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the
edges.

2

Add the egg whites to a glass bowl and use a mixer to beat until frothy.

3

Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.

4

Fill the pastry shells to the top edge with the lemon curd.

5

Use a piping bag to top the pastry shells with the meringue.

6

Use a kitchen torch to toast the outside of the meringue. Don't get the kitchen torch too close or the meringue will burn.

Notes:
7

If you don't have a kitchen torch, you can toast the meringue under the broiler, just be sure to watch it closely so it doesn't burn.

8

The recipe can be easily adjusted to make as many tarts as you need.

9

You can substitute brown sugar for the granulated sugar.

10

You can substitute white vinegar or lemon juice for the cream of tartar to help stabilize the egg whites.

Tips for Making Meringue
11

Make sure there are no pieces of shell or yolk in your egg whites - this can cause the meringue to not whip up properly.

12

Separate the whites from the yolks when the eggs are still cold - it is easier this way and they separate cleaner

13

Let them whites come to room temperature

14

Use cream of tartar

15

A clean, dry glass or ceramic bowl will work the best.

TweetSaveShareShareBigOven

Ingredients

 2 Egg whites (room temperature)
  cup Granulated sugar
 ¼ tsp Cream of tartar
  cup Lemon curd
 15 Mini phyllo pastry shells

Directions

1

Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the
edges.

2

Add the egg whites to a glass bowl and use a mixer to beat until frothy.

3

Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.

4

Fill the pastry shells to the top edge with the lemon curd.

5

Use a piping bag to top the pastry shells with the meringue.

6

Use a kitchen torch to toast the outside of the meringue. Don't get the kitchen torch too close or the meringue will burn.

Notes:
7

If you don't have a kitchen torch, you can toast the meringue under the broiler, just be sure to watch it closely so it doesn't burn.

8

The recipe can be easily adjusted to make as many tarts as you need.

9

You can substitute brown sugar for the granulated sugar.

10

You can substitute white vinegar or lemon juice for the cream of tartar to help stabilize the egg whites.

Tips for Making Meringue
11

Make sure there are no pieces of shell or yolk in your egg whites - this can cause the meringue to not whip up properly.

12

Separate the whites from the yolks when the eggs are still cold - it is easier this way and they separate cleaner

13

Let them whites come to room temperature

14

Use cream of tartar

15

A clean, dry glass or ceramic bowl will work the best.

Mini Lemon Meringue Tarts
Coffee Layer Cake
  • Save
Coffee Layer Cake

Coffee Layer Cake

By Elizabeth Waterson – Confessions of a Baking Queen

Growing up a cake that our whole family loved was this Coffee Layer Cake, my Nan started this love affair with this cake and my mum followed the tradition. I have fond memories of standing on a chair in the kitchen so I could reach the counter and help my mum make the cake, and of course, licking the spoon after!

Rating

 3 cups All-Purpose Flour/ Plain Flour
 1 ½ tsp Teaspoons Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 4 Large Eggs, at room temp.
 1 ½ cups Granulated Sugar/ Caster Sugar
 ¾ cup Unsalted Butter, at room temp.
 ¼ cup Vegetable Oil
 1.50 Tablespoons instant coffee (adjust the amount to your preference less or more)
 1 fl oz Hot water (more or less depending on how strong you want the coffee flavor)
 1 cup Buttermilk, at room temp.
Assembly Ingredients
 ½ cup Apricot Jam/ Preserves
 ½ cup Roasted Walnuts

Coffee Cake
1

Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.

2

In a large bowl whisk together the flour, baking powder, baking soda, and salt.

3

In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.

4

Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.

5

In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.

6

Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.

Assembly
7

Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.

8

Spread jam within that frosting dam and place the remaining cake layer on the top, bottom face up- this helps create a flat top.

9

Spread frosting on the top layer and decorate with roasted walnuts.

TweetSaveShareShareBigOven

Ingredients

 3 cups All-Purpose Flour/ Plain Flour
 1 ½ tsp Teaspoons Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 4 Large Eggs, at room temp.
 1 ½ cups Granulated Sugar/ Caster Sugar
 ¾ cup Unsalted Butter, at room temp.
 ¼ cup Vegetable Oil
 1.50 Tablespoons instant coffee (adjust the amount to your preference less or more)
 1 fl oz Hot water (more or less depending on how strong you want the coffee flavor)
 1 cup Buttermilk, at room temp.
Assembly Ingredients
 ½ cup Apricot Jam/ Preserves
 ½ cup Roasted Walnuts

Directions

Coffee Cake
1

Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.

2

In a large bowl whisk together the flour, baking powder, baking soda, and salt.

3

In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.

4

Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.

5

In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.

6

Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.

Assembly
7

Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.

8

Spread jam within that frosting dam and place the remaining cake layer on the top, bottom face up- this helps create a flat top.

9

Spread frosting on the top layer and decorate with roasted walnuts.

Coffee Layer Cake
Swiss Caramel Walnut Tart
  • Save
Swiss Caramel Walnut Tart

Engadiner Nusstorte – Swiss Caramel Walnut Tart

At Swiss brand Victorinox, family has been the core of our story since 1884, so we understand how important it is to spoil our mums on Mother’s Day. While we may not be able to surprise her with a big adventure this year, we can bring a slice of Switzerland to her – from our home to yours. 

Rating

Pastry:
 350 g Flour
 250 g Cold butter
 200 g Sugar
 1 Lemon (zest)
 1 Egg
 1 pinch Salt
Nut Filling:
 500 g Sugar
 500 g Walnuts
 500 g Cream
 1 tbsp Honey
 1 Egg yolk

1

Add flour, sugar and a pinch of salt in a bowl. Add lemon rind by using the Victorinox zester and mix together. Slice your cold butter with a Victorinox Butter & Cheese Knife and work it in the mix to form a crumbly dough. Add one egg and knead until a consistent dough is formed. Cover in plastic wrap and refrigerate for 30 minutes.

2

In a saucepan, bring sugar, honey and a dash of water to a boil whilst stirring. Keep boiling until caramelised to a light brown colour. Heat the cream and add to the caramel whilst stirring swiftly.

3

Add walnuts to your saucepan and stir well until the mix forms a thickness. Leave to simmer until it reaches a dark golden consistency, keep stirring occasionally. Take off heat and leave to cool.

4

Take ⅔ of your chilled dough and place in a greased springform. Cover the base and sides (2-3cm high) with dough using a Victorinox Spatula. Pour in the cooled filling and spread evenly.

5

Roll the remaining dough to form the lid for the dish. Carefully place the circular dough on top of the filling. Join the edges well by pressing the circumference with a Victorinox Cake Fork. Whisk the last egg yolk and brush lightly on top.

6

Place in the oven at 180 degrees Celsius for 50-60 mins. When the tart is cooked, place in the fridge to completely cool. Once the filling has chilled, dislodge the tart from the tin with help from the Victorinox Spatula.

7

Serve your Swiss Engadiner Nusstorte to perfection with the Victorinox Pastry Knife. Take a slice to mum in bed, enjoy together with a cup of tea or indulge in a second and third serving.

TweetSaveShareShareBigOven

Ingredients

Pastry:
 350 g Flour
 250 g Cold butter
 200 g Sugar
 1 Lemon (zest)
 1 Egg
 1 pinch Salt
Nut Filling:
 500 g Sugar
 500 g Walnuts
 500 g Cream
 1 tbsp Honey
 1 Egg yolk

Directions

1

Add flour, sugar and a pinch of salt in a bowl. Add lemon rind by using the Victorinox zester and mix together. Slice your cold butter with a Victorinox Butter & Cheese Knife and work it in the mix to form a crumbly dough. Add one egg and knead until a consistent dough is formed. Cover in plastic wrap and refrigerate for 30 minutes.

2

In a saucepan, bring sugar, honey and a dash of water to a boil whilst stirring. Keep boiling until caramelised to a light brown colour. Heat the cream and add to the caramel whilst stirring swiftly.

3

Add walnuts to your saucepan and stir well until the mix forms a thickness. Leave to simmer until it reaches a dark golden consistency, keep stirring occasionally. Take off heat and leave to cool.

4

Take ⅔ of your chilled dough and place in a greased springform. Cover the base and sides (2-3cm high) with dough using a Victorinox Spatula. Pour in the cooled filling and spread evenly.

5

Roll the remaining dough to form the lid for the dish. Carefully place the circular dough on top of the filling. Join the edges well by pressing the circumference with a Victorinox Cake Fork. Whisk the last egg yolk and brush lightly on top.

6

Place in the oven at 180 degrees Celsius for 50-60 mins. When the tart is cooked, place in the fridge to completely cool. Once the filling has chilled, dislodge the tart from the tin with help from the Victorinox Spatula.

7

Serve your Swiss Engadiner Nusstorte to perfection with the Victorinox Pastry Knife. Take a slice to mum in bed, enjoy together with a cup of tea or indulge in a second and third serving.

Engadiner Nusstorte – Swiss Caramel Walnut Tart
Gooey Lemon Squares
  • Save
Gooey Lemon Squares

Gooey Lemon Squares

RatingDifficultyIntermediate

I love Gooey Lemon Squares because not only are they quick and easy to make, but they satisfy those with a sweet tooth, and those who like their desserts a bit more tart. My grandma would make these squares each time we visited her, making these treats a tasty memory as well.

Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
For the base
 1 ¾ cups plain flour
 ½ cup icing sugar
 185 g softened butter
For the lemon filling
 3 eggs
 2 cups caster sugar
 2 tbsp plain flour
 3 tbsp lemon juice
 5 tbsp icing sugar for decoration

Gooey Lemon Squares Directions
1

Preheat the oven to 190 degrees C, and grease a 20cm x 30cm x 10cm deep baking pan (or similar).

2

Combine the base ingredients and pat dough softly into prepared pan.

3

Bake in the preheated oven for 20-22 minutes, until slightly golden.

4

While the crust is baking, whisk together the eggs, caster sugar, flour and lemon juice until the mixture becomes frothy.

5

Pour this lemon mixture over the hot base.

6

Return pan to the preheated oven for an additional 20 to 25 minutes, or until light 7. golden brown.

7

Cool on a wire rack.

8

Dust the top with icing sugar and cut into squares.

TweetSaveShareShareBigOven

Ingredients

Ingredients
For the base
 1 ¾ cups plain flour
 ½ cup icing sugar
 185 g softened butter
For the lemon filling
 3 eggs
 2 cups caster sugar
 2 tbsp plain flour
 3 tbsp lemon juice
 5 tbsp icing sugar for decoration

Directions

Gooey Lemon Squares Directions
1

Preheat the oven to 190 degrees C, and grease a 20cm x 30cm x 10cm deep baking pan (or similar).

2

Combine the base ingredients and pat dough softly into prepared pan.

3

Bake in the preheated oven for 20-22 minutes, until slightly golden.

4

While the crust is baking, whisk together the eggs, caster sugar, flour and lemon juice until the mixture becomes frothy.

5

Pour this lemon mixture over the hot base.

6

Return pan to the preheated oven for an additional 20 to 25 minutes, or until light 7. golden brown.

7

Cool on a wire rack.

8

Dust the top with icing sugar and cut into squares.

Gooey Lemon Squares

Vegan Ginger Pancakes

A recipe from Naturally Nina and Califia Farms

Rating

 ½ cup Buckwheat flour
 1 tsp Baking powder
 1 tsp Apple cider vinegar
 2 tbsp Vanilla plant-based protein powder (optional)
  cup Califia Farms Unsweetened Almond Milk
 ½ tsp Cinnamon
 ½ tsp Ground ginger
 ¼ tsp Ground cloves

1

Combine all ingredients with enough milk to make a thick batter.

2

Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.

3

Layer with banana and berry slices and top with vegan yoghurt and walnuts.

4

Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.

TweetSaveShareShareBigOven

Ingredients

 ½ cup Buckwheat flour
 1 tsp Baking powder
 1 tsp Apple cider vinegar
 2 tbsp Vanilla plant-based protein powder (optional)
  cup Califia Farms Unsweetened Almond Milk
 ½ tsp Cinnamon
 ½ tsp Ground ginger
 ¼ tsp Ground cloves

Directions

1

Combine all ingredients with enough milk to make a thick batter.

2

Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.

3

Layer with banana and berry slices and top with vegan yoghurt and walnuts.

4

Tip: Add more of the gingerbread spices to your homemade or store-bought yoghurt for extra festive flavour.

Vegan Ginger Pancakes

Nina Gelbke is an Australian clinical Nutritionist (BHSc) specialising in sports nutrition and eating disorders. Follow her Instagram here: @naturally_nina_

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms / #califiafarmsau

Jennifer May’s Choc-Tumeric Healthy Hot Chocolate

Rating

 1.50 cups Califia Farms Unsweetened Vanilla Almond milk
 2 tbsp Raw cacao or organic cocoa (for magnesium, polyphenols and extra happy hormone support)
 2 tsp maple syrup or raw honey (for sweetness with added minerals)
 1 tsp cinnamon (anti-inflammatory and assists with balancing blood sugar)
 1.50 tsp turmeric (anti-inflammatory, immune boosting and mood boosting)
 1 Pinch black pepper (helps with better absorption of turmeric)
 1 Tiny pinch of good quality salt such as Himalayan rock salt or Celtic sea salt (improves the richness of taste whilst also adding important electrolytes)
 1 tsp coconut oil (adds MCT oils which are quickly converted to energy on a cellular level. Also contains lauric and caprylic acids which have an antimicrobial effect - killing nasty bacteria and yeast. Also makes it taste more creamy and delicious).

1

Whisk all ingredients together in a bowl and then add to a saucepan over low to medium heat. Continue to whisk to allow a gentle foam to develop. Allow to warm to your desired heat. Serve topped with a light dash of cacao/cocoa.

2

Tip: If you have a sweet tooth then try sprinkling 1/4 of a tsp of sugar over the top of the drink once poured. This way, you drink a small amount of sweet liquid with every mouthful which can make the drink feel more heavily sweetened than it is. This trick also works for children.

For particularly sugar-addicted kids (or adults) as a rule of thumb, start with a sweetened recipe to gain 'trust' in the recipe. Then gradually reduce the sugar each time you make it until you find the lowest level that is tolerated. This often results in enjoying a much lower level of sweetness in just days to weeks.

TweetSaveShareShareBigOven

Ingredients

 1.50 cups Califia Farms Unsweetened Vanilla Almond milk
 2 tbsp Raw cacao or organic cocoa (for magnesium, polyphenols and extra happy hormone support)
 2 tsp maple syrup or raw honey (for sweetness with added minerals)
 1 tsp cinnamon (anti-inflammatory and assists with balancing blood sugar)
 1.50 tsp turmeric (anti-inflammatory, immune boosting and mood boosting)
 1 Pinch black pepper (helps with better absorption of turmeric)
 1 Tiny pinch of good quality salt such as Himalayan rock salt or Celtic sea salt (improves the richness of taste whilst also adding important electrolytes)
 1 tsp coconut oil (adds MCT oils which are quickly converted to energy on a cellular level. Also contains lauric and caprylic acids which have an antimicrobial effect - killing nasty bacteria and yeast. Also makes it taste more creamy and delicious).

Directions

1

Whisk all ingredients together in a bowl and then add to a saucepan over low to medium heat. Continue to whisk to allow a gentle foam to develop. Allow to warm to your desired heat. Serve topped with a light dash of cacao/cocoa.

2

Tip: If you have a sweet tooth then try sprinkling 1/4 of a tsp of sugar over the top of the drink once poured. This way, you drink a small amount of sweet liquid with every mouthful which can make the drink feel more heavily sweetened than it is. This trick also works for children.

For particularly sugar-addicted kids (or adults) as a rule of thumb, start with a sweetened recipe to gain 'trust' in the recipe. Then gradually reduce the sugar each time you make it until you find the lowest level that is tolerated. This often results in enjoying a much lower level of sweetness in just days to weeks.

Jennifer May’s Choc-Tumeric Healthy Hot Chocolate

About Jennifer:

Jennifer May is a Nutritionist, author and health speaker based in Sydney CBD. Jennifer is the Director of Food Intolerance Australia and Sydney City Nutritionist where she works both with patients directly and supporting large organisations in their corporate wellbeing initiatives. In her spare time, Jennifer also mentors students and new graduates of Nutrition and Dietetics and volunteers her time for numerous charities. Follow Jennifer on @sydneycitynutritionist and @foodintoleranceaustralia or check out her book Pure Health and Happiness.

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms / #califiafarmsau

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Share via
Copy link
Powered by Social Snap