I am an avid watcher of master chef and had to buy Julie’s recipe book, the first winner of Master chef Australia as soon as it came out. It’s great. Simple honest food. And it’s true, it never fails to amaze me how lush and moist this cake turns out every time. I added grated orange zest and sliced almonds to the mixture. It’s the sort of cake you can add flavours to if you want.
I’m planning to plant some flower seeds in the garden soon, while it’s still spring. 
I love sweet peas and cornflowers especially, so old fashioned and beautiful. Recently I bought a coriander seed pot which I have planted and have on the window sill. I am waiting for the seeds to sprout, fingers crossed.
Here’s the recipe:
Preheat the oven to 180degrees C. Lightly grease a 26cm spring-form tin and line the base with non-stick baking paper. Using electric beaters, beat the butter and sugar until light and creamy. 
Add the eggs one at a time, beating well in between each addition, then add the vanilla essence.
Stir in 1 cup (150g) of flour, then 1/2 cup (125ml) of milk. Repeat until all the flour and milk is used, and make sure there are no lumps in the batter. 
At this point you can add your different flavour combinations, of coconut, grated orange rind, sliced almonds, berries, you choose 🙂 Transfer to the prepared tin.
Bake for about 45 minutes, until the cake springs back when gently touched in the middle and comes away from the edges of the pan. Cool in the tin for 5 minutes, then release the sides and cool on a wire rack before icing with butter frosting, or dust with icing sugar.
It makes a very big cake. I will tell you a little secret, I didn’t have enough butter so had to do a half recipe and it still turned out to be a substantial sized cake. 🙂 For more Julie Goodwin recipes check out https://juliegoodwin.com.au/RNnVZ/
