Fast times

Australia's most-loved home cook, Donna Hay, is back with a new book jam-packed with time-saving, flavour-forward recipes that will help you shake up your repertoire. We picked our favourite cake, pasta and curry from The Fast Five.

- DONNA HAY

EARL GREY, LEMON AND BLUEBERRY CAKE

SERVES 12

1 Preheat oven to 160°C. Line a 10 cm x 24 cm loaf tin with non-stick baking paper.

2 Place the tea leaves and milk in a small saucepan over medium heat. Bring to a gentle simmer, then remove from the heat and allow to infuse for 10 minutes.

3 Strain and reserve the milk. Discard the tea leaves.

4 Place the infused milk, eggs, egg whites, lemon rind, sugar, almond meal and baking powder in a large bowl and whisk to combine.

5 Add the blueberries and fold through.

6 Pour the mixture into the prepared tin and bake for 45 minutes or until golden and cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

7 Place the cake on a serving plate and top with the yoghurt frosting, to serve. Tip: This cake is just as delicious served warm without the frosting.

Yoghurt frosting: Place 1 cup (250 g) mascarpone, 1 cup (250 g) plain thick yoghurt, 1 tablespoon honey and 1 teaspoon vanilla extract in a bowl and whisk until thick and fluffy. Makes 2 cups.