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The Cooking Company is based in Noosa on Queensland’s Sunshine Coast. Our retail shop and deli has long been a favourite for locals, cooking professionals and visitors to Noosa. We stock everything from cookware, tableware, bakeware, glassware, home linens and the best deli selection in town.

Our Shipping options are simple and easy to understand. Most single products cost only $5, Multiple lightweight products cost $11 anywhere in Australia, and if you have any super heavy items in your order then $24

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Baking this beauty on the weekend ! Apple, raisin, walnut and cider cake....

50g each sultanas and raisins
6 tbsp medium-sweet cider
215g plain flour
15g cornflour
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp freshly grated nutmeg
300g golden caster sugar, plus extra for sprinkling
175g butter, softened
2 medium free-range eggs
750g eating apples (about 6), peeled, cored and cut into 1cm pieces
100g lightly toasted walnuts, broken into small pieces

Put the sultanas and raisins into a small bowl, cover with 3 tbsp of the cider and set aside for at least 2 hours or overnight.
Heat the oven to 180°C. Grease and line a 23cm round, loose-bottomed cake tin. Tie a thick band of folded newspaper around the outside of the tin, so it projects about 8cm above the edge of the tin, and secure it in place with string (this will stop any over-browning).
Sift the flour, cornflour, baking powder, salt and ground/grated spices into the bowl of a stand mixer or a large mixing bowl. Add the sugar and butter and beat on a medium speed for 1 minute, stopping and scraping the mixture down the sides of the bowl, if necessary, until well mixed.
Add the eggs and mix on low speed for a few seconds, then increase the speed and beat for 1 minute until light and fluffy. Beat in the remaining 3 tbsp cider.
Fold in the prepared apples, sultanas/raisins and walnuts. The mixture will look too thick and too appley, but don’t worry. Spoon the mixture into the prepared tin and gently level the surface.
Bake for 1 hour 25 minutes, covering loosely with foil or a double sheet of baking paper once it’s richly browned on top, until it is firm to the touch and a skewer pushed into the centre comes away clean. Leave to cool in the tin on a wire rack. Remove from the tin to a plate, sprinkle with caster sugar and serve.
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