Chicken Banh Mi
Turn your leftover chicken into a tasty Asian-inspired filled roll with pickled carrots.
Stone Fruit Sponge
Make the most of summer stone fruit with this stone fruit sponge cake which is perfect for an afternoon treat.
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Ingredients
- 125g butter, softened
- 3/4 cups sugar
- 3 eggs
- Pinch of salt
- 3/4 cups flour
- 1.5 tsp baking powder
- 8 stone fruit, halved with stones removed (eg plums, nectarines)
- Icing sugar to dust
Method
- Preheat the oven to 180°C (fan-forced) or 200°C (conventional).
- Beat butter and sugar for several minutes.
- Add the salt then add the eggs one at a time, beating for a minute in between each egg.
- Fold in sifted flour and baking powder.
- Spread batter into a lined square baking tin. Gently press the halved plums into the batter, cut side up.
- Bake for 25 minutes or until cooked.
- Cool and dust with icing sugar before serving.