White Chocolate and Cherry cake

• 200g butter, at room temperature
• 1 cup caster sugar
• 2 teaspoons vanilla essence
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1 cup frozen cherries, halved
• 90g white eating chocolate, cut into 1.5 cm pieces

1. Preheat oven to 180 C. Grease and line bar cake pans with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and creamy. Add eggs, one by one, beating well after each addition. Fold in sifted flour until combined.
3. Stir in cherries and chocolate. Spread mixture in prepared pans; smooth surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Remove cakes from oven. Stand for 5 minutes, transfer cakes to a wire rack to cool completely.

Tips

Add grated orange or lemon zest for extra flavour.

Serves 16

Source: recipes+

Lumberjack cake

This cake comes with a distinct topping which makes it interesting and unquestionably delicious.

• 2 large apples(400g), peeled, cored, chopped finely
• 1 cup finely chopped seeded dried dates
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 125g butter, softened
• 1 teaspoon vanilla essence
• 1 cup caster sugar
• 1 egg
• 1 1/2 cups plain flour

TOPPING

• 60g butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup milk
• 2/3 cup shredded coconut

1. Preheat oven to moderate. Grease 23cm square pan, line with baking paper.
2. Combine apple, dates and soda in large bowl, add the water, cover bowl with plastic wrap, stand 10 minutes
3. Meanwhile, beat butter, essence, sugar and egg in small bowl until light and fluffy
4. Add creamed butter mixture to apple mixture, using wooden spoon stir in flour well. Pour mixture into prepared pan. 
5. Bake cake in moderate oven 50 minutes.
6. Remove cake carefully from oven to bench. close oven door to maintain the temperature. Using metal spatula, carefully spread warm topping evenly over cake, return cake to oven, bake about 20  minutes or until topping has browned.
7. Stand cake 5 minutes, then cool on wire rack.

Topping

Combine ingredients in saucepan, using wooden spoon stir topping mixture over low heat until butter melts and sugar dissolves.

Serves 12

Source: Australian Women's Weekly

Jam Roll

This is the perfect recipe for a really tasty jam roll.

• 3 eggs, separated
• 1/2 cup caster sugar
• 3/4 cup self-raising flour
• 2 tablespoons hot milk
• 1/4 cup caster sugar, extra
• 1/2 cup jam, warmed

1. Preheat oven to moderately hot. Grease 25cm x 30cm swiss roll pan, line base and sides with baking paper.
2. Beat egg whites until soft peaks form, gradually add sugar 1 tablespoon at a time, beating until dissolved.
3. With motor operating, add egg yolks, one at a time,until mixture is pale and thick, this will take about 10 minutes.
4. Pour hot milk down side of bowl; add triple-sifted flour.Working quickly, use plastic spatula to fold in flour. Pour mixture into prepared pan, spreading mixture evenly.
5. Bake about 8 minutes or until top feels springy when touched lightly.
6. Meanwhile place a baking paper the size of the cake, on the bench, sprinkle evenly with caster sugar. When cooked, immediately turn cake onto sugared paper, peeling away the lining paper. Working rapidly, cut away crisp edges from sides of cake.
7. Using hands, gently roll cake loosely from one of the short sides; unroll , spread evenly with jam.
8. Roll cake again, by lifting paper and using it to guide the roll into shape.
9. Either serve immediately, or cool.

Serves 10 


Tip
Jam can be warmed for about 20 seconds in a microwave oven on HIGH. 
Storage
Cake  must be made the day it is served.


Source: Australian Women's Weekly

Caramel Mud Cake

This cake is a twist on the normal dark or white chocolate mud cake, but is just as delicious.

It is really easy to make and requires minimum expertise. 

• 185g butter, chopped coarsely
• 150g white chocolate, chopped coarsely
• 1 cup firmly packed brown sugar
• 1/3 cup golden syrup
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 2 eggs, beaten lightly

1. Preheat oven to moderately slow. Grease and line deep 22 cm round cake pan.
2. Combine butter, chocolate, sugar, golden syrup and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool for 15 minutes.
3. Whisk in flours, then egg; pour mixture into prepared pan.
4. Bake cake in moderately slow oven about 1 1/2 hours.
5. Stand cake in  pan 10 minutes, then turn onto wire rack, cool.

Serves 12

Storage

Cake will keep for up to 1 week in an airtight container at room temperature.

Source: The Australian Women's Weekly

Swiss Apricot Tart

Shortcrust pastry

• 6ozs flour
• 3 ozs butter
• 1 egg
• 3/4 teaspoon baking powder
• pinch of salt
• 1 tablespoon sugar (fine)

Rub butter into flour which has been sifted with salt, sugar and baking powder. Add beaten egg and a little water to make a soft dough. Roll and line round cake tin with the dough and blind bake lightly in oven at 200 C. 

Filling

• 4 tablespoons butter
• 4 tablespoons sugar(powdered)
• 4 eggs
• 3 level tablespoon flour
• 1/4 teaspoon baking powder
• 1 large tin apricots, well drained

1. Cream butter and sugar. Add egg yolks one at a time and beat well. Add flour which has been sifted with baking powder. Add apricots and mix well.
2. Fill the baked pie crust with the above mixture and bake for 3/4 hour.
3. Beat the egg whites to a stiff froth with 4 teaspoons sugar.
4. When pie is cool, spread egg whites over the top and bake in cool oven till the top is browned lightly.

Serves 4-6

Lemon Cream Tart

This tart has got a lovely soft melt-in-your-mouth filling with a citrusy tang to it. 

• Marie Biscuits 100 gm
• Butter 60 gm, melted
• Eggs 2
• Sugar 1/4 cup + 2 dsp*
• Grated lime rind of one lime
• Lime juice 2 dsp
• Milk 1/2 cup
• Cream 1/2 cup
• Gelatin 1 dsp

* 1 dsp(dessert spoon) = 2 teaspoon

1. Soak the gelatin in the milk and heat it till melted.
2. Pulse the biscuits together with the melted butter till it comes together. Press it to cover the bottom and sides of a pyrex dish.
3. In a bowl,beat the yolks and 1/4 cup sugar together. Add the rind and juice and mix well with the cream and milk.
4. In a separate clean bowl, whisk egg whites till peaks form, adding in between the 2 dsp of sugar.
5. Fold this egg white into the cream mixture and pour into the prepared dish.
6. Set it in a refrigerator.

Serves 6

Note: This recipe has uncooked egg in it. 

Source: Recipes for All Occasions 

Apple Tarte Tatin

The high note of the apple tarte tatin , is the caramelised sugar and butter, which gives it a rich taste and the soft cooked apples on a crisp crust lends it a rustic look.

• 1 sweet shortcrust pastry 
• 4 apples(or more)
• 125g caster sugar
• 100 ml water
• 25g butter
• 1 egg, beaten

1. Make pastry , allow to chill.
2. Preheat oven to 200 C. 
3. Peel apples, quarter them. Do not cover them with water to prevent from going brown.
4. In an ovenproof saucepan, place sugar and water, set over low-medium heat, stir until it dissolves. Increase heat, boil syrup until it caramelises around edges- for 5 minutes. Do not stir when it boils,otherwise the syrup will crystallise. Once the syrup starts to turn golden, you may need to swirl the pan slightly to even out the caramelisation.
5. Once the syrup is golden, add butter and swirl pan again to distribute it through the caramel.
6. Remove pan from heat. Place the apple quarters in concentric circles around the outside and any remaining pieces in centre . The apples MUST completely cover the base of the pan. 
7. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry.
8. Roll the pastry out on a lightly floured work surface to a round wider than the pan.Remove pan from heat and place the pastry on top of the almost cooked apples.
9. Tuck the pastry in around the edge of the apples, using the base of a spoon or fork. Brush the pastry with beaten egg, then using a skewer prick a few holes in the pastry.
10. Bake in the oven for 25 minutes or until the pastry is golden, and the apples feel cooked when you insert the skewer through the centre.
11. Allow to stand a few minutes before placing a plate on top of the pan, and carefully but quickly flipping it out. Use a plate with slight lisp to catch the delicious juices. Cut into slices to serve.

Serves 4-6

Tip

Try adding a generous teaspoon of ground cinnamon either to the pastry or to the apples.

Tastes best when eaten slightly warm or at room temperature. Not suitable to be eaten cold. 

Source: Rachel Allen:Bake!

Orange-Chocolate Swirl Cheesecake Bars

This cheesecake has got wonderful contrasting flavours and the swirl makes it a pleasure to look at.

Crust

• Crackers
• 1 tablespoon butter
• 1 egg white

Filling

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup + 2 tablespoon sugar
• 2 large eggs
• 1/4 cup orange juice
• 2 teaspoon finely grated orange peel
• 3 tablespoon unsweetened cocoa powder

1. Heat oven to 180 C. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. Coat with non-stick spray.
2. Crust  Process crackers in food processor until fine crumbs form. Add butter and egg white, pulse until crumbs are moistened. Press this evenly over bottom of pan. Bake 10 minutes until set. Cool.
3. Filling  Whisk cream cheese, sour cream, sugar, eggs orange juice and peel in a large bowl until smooth. Remove 1/4 cup of this mixture and pour remaining batter over the cooled crust.
4. Stir cocoa, one tablespoon water and two tablespoon sugar in a cup to mix. Stir into reserved 1/4 cup batter until blended. 
5. Spoon over the filling onto the previous layer without disturbing it too much. Then drag a toothpick or skewer through the entire filling in a spiral motion to create a marbled effect.
6. Bake 30 minutes or until firm around edges but slightly jiggly in the centre.
7. Cool in refrigerator for at least 3 hours until firm.
8. To serve, holding foil by ends, lift to cutting board.

Fudge

• 1 1/2 cups sugar
• 6 teaspoon cocoa (more if you like a darker fudge)
• 6 teaspoon golden syrup
• 1 cup evaporated milk (undiluted)
• 4 teaspoon butter
• pinch of salt
• 1 teaspoon vanilla
• 1/4 teaspoon baking powder
• 1 cup chopped walnuts (any dry fruit will do)

1. Put in deep pan sugar, cocoa , golden syrup, milk and salt. Stir well with wooden spoon and place pan on very small fire. Do not stir before sugar is dissolved, but with the spoon gently move sugar at the bottom of the pan once in a while to prevent burning.
2. When mixture begins to boil, stir, add butter and keep on stirring.
3. Increase flame a little till mixture thickens. When tiny bubbles appear on edge of spoon and at the bottom of pan as you stir, test drops of fudge in a cup of cold water, and if they form soft balls in your fingers, add vanilla and baking powder.
4. Remove pan from fire.After five minutes of cooling beat mixture till it begins to harden. Add walnuts or dried fruits and QUICKLY pour onto greased square tin.
5. When cool, cut into squares.

Makes 12-18 medium sized squares

Tip

After removing from fire, the mixture begins to harden rapidly. Make sure to pour it into the greased pan quickly before it hardens.Then smooth the surface of the mixture.

The cocoa in the recipe can be substituted with Hershey's chocolate syrup.

Warm molten-centred chocolate cupcakes

Also popular as choco-lava cake, this cupcake has a molten gooey chocolate centre.Yum...

• 4 tablespoon soft margarine
• 55g caster sugar
• 1 large egg
• 85g self-raising flour
• 1 tablespoon cocoa powder
• 55g plain chocolate
• icing sugar, for dusting

1. Put 8 paper baking cases in a muffin tin, or place 8 double-layer paper cases on a baking sheet.
2. Put the margarine, sugar,egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.
3. Spoon half of the batter into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.
4. Bake the cupcakes in a preheated oven, 190 C, for 20 minutes, or until well risen and springy to the touch. Let stand for 2-3 minutes before serving warm, dusted with sifted icing sugar.

Makes 8

Source: Essential Chocolate

Tips

Place a thick layer of chocolate pieces in each indentation to get a generous molten centre.

Bake till the top of the cake is cooked, but slightly moist. Do not bake too long till the crust on top is hard.

Citrus Delicious Pudding

This  magic pudding, as it cooks, separates to give a layer of fluffy sponge over a tangy citrus sauce. And is delicious when served hot with cream or ice cream. This is one of those puddings where you end up having it all in a go! 

• 1 cup caster sugar
• 125g butter softened
• 1/2 cup self-raising flour
• 1 tablespoon finely grated lemon rind
• 1 tablespoon finely grated orange rind
• 3 tablespoons orange juice
• 1 tablespoon lemon juice
• 2 eggs, separated
• 1 cup milk

1. Place sugar and butter in a bowl. Beat until light and fluffy. Stir in flour, lemon and orange rinds and lemon and orange juices.
2. Place egg yolks and milk in a bowl and whisk to combine. Stir into citrus mixture.
3. Place egg whites in a bowl and beat until stiff peaks form, then fold into batter.
4. Spoon batter into a greased 1 litre capacity oven proof dish.
5. Place dish in a baking pan with enough boiling water to come halfway up the sides of dish. Bake at 180 C  for 45 minutes until cooked. 

Serves 6

Source: Grandma's Cooking

Dutch Apple Cake

This is one of my all time favourite cakes. The recipe is simple, and the cake ALWAYS comes out perfect. 

• 2 eggs
• 175g castor sugar, plus 15g extra for sprinkling
• 1/2 teaspoon vanilla extract
• 85g butter
• 75 ml milk
• 125g plain flour
• 1/2 teaspoon ground cinnamon
• 2 1/4 teaspoon baking powder
• 2 small (or 1 large) cooking apples, peeled, cored & thinly sliced

1. Preheat oven to 200 C. Line sides and base of 20 x 20 cm square tin with parchment paper.
2. Using an electric whisk, whisk the eggs, castor sugar and vanilla extract in a large bowl until mixture is thick and mousse-like, and the whisk leaves a figure of 8 pattern (this will take about 5 minutes)
3. Melt the butter in a saucepan with the milk, then pour onto the eggs whisking all the time. 
4. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour mixture into the prepared tin and smooth the surface.
5. Quickly arrange the apple slices over the batter. They might sink into the batter.
6. Sprinkle on top a tablespoon or more of sugar and bake in oven for 10 minutes , then reduce the oven temperature to 180 C and bake for further 20-25 minutes or until well risen and golden brown.
7. Remove cake from oven and allow to cool in the tin.
8. Cut into squares and serve warm with cream or custard. 

Makes 12-16 squares

Source: Rachel Allen: Bake!

Rich Fruit Cake

A traditional blend of fruits soaked in rum and orange produces a moist cake which is ideal as a Christmas cake if covered with marzipan and royal or fondant icing, or with a selection of exotic glace fruits.

• 675g mixed dried fruit
• 85g glace cherries, cut in half
• 5 tablespoons rum
• grated zest and juice of one unwaxed orange
• 150g butter, softened
• 150g soft dark brown sugar
• 3 eggs
• sieve together: 175g self-raising flour and 1 teaspoon ground mixed spice and 50g ground almonds

1. In a bowl, place the dried fruit, glace cherries, rum and zest and juice of the oranges. Stir well, cover and leave overnight.
2. Cream together the butter and sugar until soft. Beat in the eggs, then stir in flour, ground mixed spice and ground almonds, combine well.
3. Gradually stir in the fruit mixture, ensuring it is thoroughly mixed.
4. Place in a greased and lined 20cm(8 inch) round cake tin, smooth the top.
5. Bake at 140 C for 2 1/2 - 3 hours until dark golden and firm to the touch.
6. Leave the cake in the tin for at least 30 minutes before removing it to a wire rack to cool completely.

Makes 16-24 slices

Source: Cakes and Biscuits

Tip

After spreading mixture evenly into pan, the cake can be decorated with blanched whole almonds, pecans and walnuts. The cooked cake when hot, can be brushed with a little melted orange marmalade to give a glace. 

Carrot Cupcake

• 1 cup vegetable oil
• 3/4 cup caster sugar
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 cups (about 2 carrots) finely grated carrot

1. Preheat oven to 180 C. Line a 12-hole muffin tray with paper cases. Using an electric mixer, beat oil, castor sugar and eggs in a medium bowl until light and creamy.
2. Sift flour, bicarbonate of soda and spices over mixture.Fold into mixture until just combined. Stir in carrot.
3. Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool completely.

 Frosting

• 250g cream cheese, at room temperature
• 1 cup icing sugar
• 1 tablespoon finely grated orange zest
• 2 tablespoons freshly squeezed orange juice

Using an electric mixer, beat cream cheese, sifted icing sugar, zest and juice in a small bowl until light and creamy. Spread frosting on cooled cupcakes.


Freeze un-iced cakes for upto 3 months.


Source: recipes+

Lemon Drizzle Cake

The lemon juice and sugar poured over the cooked cake produces a crunchy glaze and gives it a tangy flavour.

• 175g butter, softened
• 175g caster sugar
• 2 eggs
• 4 tablespoons milk
• 175g self-raising flour, sieved
• grated zest and juice of 1 unwaxed lemon
• 1 tablespoon icing sugar

1. Cream the butter and sugar together until light in colour and fluffy. Gradually beat in the eggs and milk.
2. Fold the flour into the mixture with the grated lemon zest.
3. Spoon the mixture into a greased and lined 900g loaf tin
4. Bake at 180 C for 50-65 minutes until the cake is golden brown and firm to the touch.
5. Mix the lemon juice and icing sugar together and pour over the cake as soon as it is removed from the oven. Allow the glaze to be set before removing the cake from the tin. Set on a wire rack to cool completely.

Makes 10-12 slices

In the pictures, I have used castor sugar instead of icing sugar for the lemon drizzle.

The lemon in the recipe can be substituted with orange juice and orange zest & an orange juice and sugar mixture can be poured over the cake.

Orange Drizzle Cake

Apple & Date Muffins

• 2 1/4 cups self-raising flour
• 2/3 cup firmly packed brown sugar
• 75g butter, melted
• 3/4 cup buttermilk
• 1 egg
• 1 medium carrot, grated
• 1 medium green-skinned apple,peeled, grated
• 1/3 cup finely chopped pitted dried dates

1. Preheat oven to 180 C. Line a 12-hole (1/3 cup) muffin tray with paper cases.
2. Combine flour and sugar in a large bowl. Whisk butter, buttermilk and egg in a jug; pour into dry ingredients. Stir until just combined (dont overmix). Fold in carrot, apple and dates.Spoon mixture into prepared holes.
3. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Cool in tray for 5 minutes; transfer to a wire rack to cool completely.
4. Top cooled muffins with orange icing.

Orange Icing

Makes for 12 muffins

• 1 1/2 cups icing sugar
• 20g butter, melted
• 2 tablespoons freshly squeezed orange juice, approximately

Sift icing sugar into medium bowl. Stir in butter and enough juice to make a smooth icing. Spread icing on cooled muffins. 

• You will need 3/4 cup grated carrot and 1/2 cup grated apple.
• You can replace apple with 1/2 cup grated pear; replace dates with 1/3 cup chopped sultanas
• To store, keep in an airtight container for up to 3 days or in a freezer for up to 3 months.

Makes 12

Source: recipes+

Chocolate & Cinnamon Mousse Cake

You must not worry if this moist mousse-like cake sinks. It is delicious eaten warm with ice cream.For the most intense chocolate flavour, use a plain chocolate with at least 70% chocolate solids. 

• 300g plain chocolate
• 150g unsalted butter
• 6 eggs, separated
• 50g caster sugar
• 2 teaspoons ground cinnamon

1. In a bowl over a pan of water, melt the chocolate and butter together
2. Beat the egg yolks and 25g sugar for about one minute, and then beat in the cinnamon.
3. With the chocolate and butter mixture still over the pan of water, stir in the egg yolk mixture and mix together thoroughly. Then remove the bowl from the heat.
4. In a clean, grease-free bowl, whisk the egg whites until they are very stiff. Beat the remaining sugar into the egg whites.
5. Gradually fold the egg whites into the chocolate mixture
6. Spoon the mixture into a greased and lined 20 cm (8 inch) round cake tin.
7. Bake at 180 C for 30-40 minutes until the cake is dark golden in colour, well risen and springy to the touch.
8. Having removed the cake tin from the oven, place a sheet of foil over the top and allow to cool. This ensure that the steam from the cake produces a soft crust. Dont worry when the cake sinks, this is normal. Leave it in the tin to cool for 10 minutes before transferring it onto a wire rack to cool completely, unless you decide to eat it warm, which is also delicious.

Makes 12-16 slices

Source: Cakes and Biscuits

Lemon Meringue Pie

This high rise pie is sure to impress. The lemon gives it a wonderful tang. The crust is easy to make and the chocolate compliments the lemon.

For the Crust

One packet chocolate biscuits

One egg white

Process biscuits in food processor until fine crumbs form. Add the egg white and pulse until crumbs are moistened. If they still do not come together, add one tablespoon of melted butter and pulse.
Press this evenly over bottom and sides of pan, and bake at 175 C for 10-15 minutes, until firm. Set aside to cool.

For the Filling

1 cup caster sugar

1/3 cup flour, sifted

1/3 cup cornflour, sifted

2 tsp finely grated lemon rind

11/4 cups water

3/4 cup lemon juice

90g butter, chopped

4 egg yolks, lightly beaten

To make filling, mix sugar, flour, cornflour,rinds, water and juices in a saucepan.
Cook over medium heat, stirring constantly for 3-4 minutes, until mixture boils and thickens.
Reduce heat and cook, stirring contantly, for 3 minutes. 
Remove pan from heat and whisk in butter and egg yolks. Set aside to cool completely.
Spread filling evenly over pastry shell and set aside.

For the Meringue topping

4 egg whites

3/4 cup caster sugar

To make topping, beat egg whites until soft peaks form. Gradually beat in castor sugar and continue beating until glossy and stiff peaks form. Spoon topping over filling. Bake at 180 C for 5-10 minutes until meringue is lightly browned. Set aside to cool.

Serves 8


Tips

• To make the Meringue topping, the egg whites can also be beaten with 1/4 tsp of Cream of Tartar to get stiff peaks.
• Refrigerate it if it is not going to be consumed immediately, otherwise the meringue will start 'weeping' and slip off the filling below it.

Source: Grandma's Cooking, slightly tweaked! 

Beetroot Cake

Moist and fresh, and earthy-tasting, this cake owes all of its finer points to the inclusion of the beetroot.

• 3 small fresh beetroot(250g)
• 250 g butter, softened
• 3 teaspoons finely grated lemon rind
• 1 cup( 220g) caster sugar
• 4 eggs
• 1 cup(150g) dried currants
• 1 cup(150g) plain flour
• 1 cup(150g) self-raising flour

1. Position oven shelves; preheat oven to moderate. Grease deep 20-cm round cake pan, line base and side with baking paper.
2. Using vegetable peeler, peel beetroot thinly;coarsely grate beetroot
3. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Mixture might curdle at this stage, but will come together later.
4. Transfer butter mixture to large bowl. Using wooden spoon, stir in beetroot, currants and flours. Spread mixture into prepared pan.
5. Bake cake in moderate oven about 1and 1/2 hours.
6. Stand cake 10 minutes, then turn onto wire rack. Dust with sifted icing sugar, if desired.

Serves 22,  per serving:10.5g fat, 852 kJ

Tips

• The same amount of coarsely grated carrot or zucchini can be substituted for beetroot

Storage

Cake can be kept in an airtight container for up to one week, or in a refrigerator for up to 3 weeks.

Source: The Australian Women's Weekly