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A red velvet twist on the classic marble cake

Perfect for a Sunday morning, or if you want to make a final impression at your next dinner party, the options are endless. Serves: 8 Prep and cooking time: 1 hour, 20 minutes INGREDIENTS Cake 320g plain flour 40g cornflour 2 tsp baking powder ½ tsp salt 225g butter, softened 500g caster sugar 100g Greek-style yoghurt 1 vanilla bean pod 5 large eggs 120ml milk Red velvet swirl 30g unsweetened cocoa powder 75g milk 1 tbsp red food colouring Lemon drizzle icing Juice of 1 lemon 225g icing sugar, sifted METHOD <ol> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, whisk together flour, cornflour, baking powder and salt. </li> <li dir="ltr" aria-level="1"> In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined. </li> <li dir="ltr" aria-level="1"> Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl. </li> <li dir="ltr" aria-level="1"> Add eggs one at time, mixing well after each addition. </li> <li dir="ltr" aria-level="1"> Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined. </li> <li dir="ltr" aria-level="1"> In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined. </li> <li dir="ltr" aria-level="1"> Add 1/3 cup plain batter and then 1/3 cup red velvet batter on top. Continue alternating batters, working your way around the tin, until batter is finished. </li> <li dir="ltr" aria-level="1"> Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean. </li> <li dir="ltr" aria-level="1"> Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely. </li> <li dir="ltr" aria-level="1"> To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve. </li> </ol> Image: Better homes & Gardens

Food & Wine

Dean Stockwell, star of Quantum Leap and Blue Velvet, dies at 85

Actor Dean Stockwell has passed away at the age of 85. According to a family spokesperson, Stockwell died of natural causes at home over the weekend, leaving behind a legacy that includes an early career as a child actor before quitting the industry at the age of 16, only to be drawn back into it in his 20s, where he would go on to star in films such as Quantum Leap, Blue Velvet, Dune, and Married to the Mob. His family said in a statement, "Dean spent a lifetime yo-yoing back and forth between fame and anonymity," his family said in a statement. Because of that, when he had a job, he was grateful. He never took the business for granted. He was a rebel, wildly talented and always a breath of fresh air." Stockwell, born to actor parents, grew up in North Hollywood, and started his career as a child actor during Hollywood’s Golden Age, making his Broadway debut in 1943 before being signed to a contract with MGM that saw him starring alongside Gregory Peck in The Valley of Decision and Gene Kelly and Frank Sinatra in Anchors Aweigh, both when he was just nine years old. In 1947, at the age of 11, he starred alongside Peck once more in Elia Kazan’s Gentlemen’s Agreement, playing Peck’s son. The 1950s saw him move back and forth between film and the emerging medium of television, before taking a break in 1951 and not acting again until 1956. The late 50s, 60s, and 70s saw Stockwell primarily appearing in countless television shows such as Alfred Hitchcock Presents, Dr Kildare, Bonanza, and Wagon Train, although there were a few memorable forays into film, including a role in Psych Out alongside Jack Nicholson and Bruce Dern. <blockquote class="twitter-tweet"> 🎶 In Dreams 🎶 The late Dean Stockwell in David Lynch’s BLUE VELVET (1986) 💙🎙 <a href="https://t.co/H3wZmmyvMC">pic.twitter.com/H3wZmmyvMC</a> — Criterion Collection (@Criterion) <a href="https://twitter.com/Criterion/status/1458130558584774656?ref_src=twsrc%5Etfw">November 9, 2021</a></blockquote> The 80s saw him star in some of his most memorable roles, such as Walt Henderson in Paris, Texas, and Ben in David Lynch’s 1986 film Blue Velvet, after previously working with Lynch in his 1984 adaptation of Dune. For his role as Tony “the Tiger” Russo in the 1988 film Married to the Mob, Stockwell was nominated for an Oscar. Another memorable role of Stockwell’s was that of Admiral ‘Al’ Calavicci in the sci-fi series Quantum Leap, which ran for five seasons between 1989 and 1993 and for which he was nominated for four Emmy Awards. Co-star Scott Bakula, who played Dr. Sam Beckett, said of Stockwell, “He became a dear friend and a mentor and we grew very close over the next five, very intense years… In spite of having a career that came and went several times during his seventy plus years in the business, he was always grateful and delighted to have the chance to keep working.” Image: Jim Russell/Toronto Star via Getty Images

Caring

Aldi shoppers go crazy for stylish $99 velvet chair

Aldi’s new budget homewares range just launched on Wednesday and fans have already picked the “must-have” item. Part of the “Style Your Room” Special Buys range, the $100 Diana Velvet Slipper chair has fans raving. <img src="https://cdn.newsapi.com.au/image/v1/adedb265d6b34ec5314e717926397f63" alt="" width="650" height="366" /> <img id="i-c0d0703a4e80bc8a" class="blkBorder img-share b-loaded" src="https://i.dailymail.co.uk/i/newpix/2018/09/05/06/4FB704C100000578-6133029-But_it_was_one_product_in_particular_that_had_people_rushing_int-a-16_1536126035448.jpg" alt="But it was one product in particular that had people rushing into their closest store: a $99 Diana Velvet Slipper chair (pictured)" width="634" height="458" /> The luxe-looking chair, which comes in grey and green velvet, looks exactly like a $650 chair from popular homewares store Temple & Webster. <img src="https://cdn.newsapi.com.au/image/v1/7e2dd18adadc29886b15be92efe0a495" alt="The $650 velvet chair from Temple &amp; Webster." width="650" height="366" /> “Absolutely crushing on the Diana chair,” one person wrote. “OMG has my name all over it! I need the teal chair!!” another wrote. “That green chair is lush,” another person commented. One woman added: “I just brought it in the green. Just put it together. Beautiful chair.” Special Buys can only be purchased in Aldi stores and not online.

Money & Banking

Red velvet cake roll

Taking the delicious tradition of a jam roll and combining it with the trendy, rich, and delicious red velvet cake, this is a dessert you’ll love. Ingredients: <ul> <li>¼ cup icing sugar</li> <li>4 eggs</li> <li>¼ cup cocoa powder</li> <li>½ cup sugar</li> <li>⅓ cup sugar, extra</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon bicarb soda</li> <li>1/8 teaspoon salt</li> <li>2 tablespoons red food colouring</li> <li>⅔ cup plain flour</li> </ul> Filling <ul> <li>250g cream cheese (softened)</li> <li>1 cup icing sugar</li> <li>6 tablespoons butter (softened</li> <li>1 teaspoon vanilla extract</li> </ul> Method: <ol> <li>Preheat your oven to 190°C. Line a 26 by 40cm baking tray with foil and generously grease the foil. Lay a clean, thin tea towel flat and sprinkle lightly with the a quarter cup of icing sugar.</li> <li>In a large bowl, beat the egg whites until soft peaks form. To this, gradually add the half a cup of a sugar and continue to beat until stiff peaks form.</li> <li>In a separate bowl, beat the egg yolks with the vanilla extract for three minutes (on a medium speed with electric beaters). Gradually add the remaining one-third cup of sugar to the yolks and beat for a further two minutes.</li> <li>Place the food colouring in a measuring cup and add water to make one-third of a cup.</li> <li>Combine the flour, cocoa powder, baking powder, bicarb soda and salt. Alternate adding the egg yolk mixture and water to the flour mixture, beating on a low speed until it is just combined and smooth.</li> <li>Gradually fold the chocolate/flour/egg yolk mixture to the egg whites until well blended. Gently spread this mixture out evenly on the prepared tray.</li> <li>Bake for 12 to 15 minutes, or until the top springs back when touched in the middle.</li> <li>Immediately loosen the cake from the pan and invert onto the sugared tea towel. Carefully peel away the foil and roll the cake and towel together, starting at a narrow end. Place the cake on a wire rack to cool completely.</li> <li>In the bowl of your electric mixer, beat the softened cream cheese with the icing sugar, butter, and vanilla extract until smooth.</li> <li>Once the cake is cool, carefully unroll and remove the towel. Spread the filling over the cake and reroll without the towel. Wrap a piece of baking paper around the cake, then wrap the whole thing with plastic wrap. Refrigerate seam-down for at least an hour.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">These mini lemon tarts are to die for</a> <a href="/lifestyle/food-wine/2015/06/carrot-cake-cookies/">These cookies are what you get when you combine carrot cake with biscuits</a> <a href="/lifestyle/food-wine/2015/06/mini-fruit-tarts/">Mini fruit tarts are a delicate, decadent dessert</a>

Food & Wine

Princess Charlene stuns in royal blue velvet

Princess Charlene looked very stylish as she kicked off the annual National Day of Monaco celebrations. The 39-year-old looked sophisticated in a blue velvet coat dress paired with a black wide-brimmed hat. The Princess joined Prince Albert for the celebrations and posed with twins Prince Jacques and Princess Gabriella on the balcony. <img width="500" height="388" src="https://oversixtydev.blob.core.windows.net/media/45991/4_500x388.jpg" alt="4 (12)"/> Jacques wore a smart grey suit for the celebrations and Gabriella wore a pretty flower dress. The royals were joined by Princess Stephanie of Monaco and Princess Caroline of Hanover as the festivities commenced. Caroline’s children Andrea, Charlotte and Pierre Casiraghi were also present. The National Day of Monaco, also known as the Sovereign Princes’ Day, is celebrated on November 19. The annual holiday commemorates the day Prince Albert of Monaco ascended to the throne. The holiday typically begins with fireworks over the harbour the evening before and a mass in the St Nicholas Cathedral the next morning. Earlier this week, Charlene and Albert attended a charitable gift-giving event in aid of the Monaco Red Cross. The royals spent time chatting to visitors, shaking their hands and hearing stories about their lives. The Red Cross is a charity very close to Charlene and Albert’s hearts, with the couple hosting a gala ball in aid of the charity each July. Recently, Charlene shared a picture of her <a href="http://www.oversixty.com.au/lifestyle/family-pets/2017/11/monaco-twins-get-first-haircut/" target="_blank">twins at their first visit to the hairdressers</a> on Instagram. Jacques and Gabriella looked adorable as they admired each other’s new looks.

Beauty & Style

Gluten-free red velvet cake

Red velvet will always hold a special place in my heart. This was the flavour and inspiration for my wedding cake. My creation uses beetroot (beet) powder and raspberry purée, which add a rich natural food colouring. Serves: 12 Ingredients: For the cake <ul> <li>180 ml (6 fl oz) plant-based milk</li> <li>30 ml (1 fl oz) apple cider vinegar</li> <li>400 g (14 oz) gluten-free plain</li> <li>(all-purpose) flour</li> <li>280 g (10 oz) rapadura sugar</li> <li>1 tablespoon cacao powder</li> <li>2 teaspoons baking powder</li> <li>1 teaspoon cream of tartar</li> <li>1 teaspoon ground sea salt</li> <li>100 g (3 ½ oz) coconut oil, melted</li> <li>240 g (8 ½ oz) frozen raspberries, warmed and mashed to a purée</li> <li>110 g (4 oz) unsweetened apple-sauce</li> <li>40 ml (1¼ fl oz) lemon juice</li> <li>40 g (1 ½ oz) beetroot powder</li> <li>1 tablespoon vanilla extract</li> <li>100 g (3 ½ oz) fresh strawberries to garnish</li> </ul> For the icing/frosting <ul> <li>130 g (5 oz) vegan white chocolate,</li> <li>melted</li> <li>50 g (1 ¾ oz) coconut butter, melted</li> <li>200 ml (7 fl oz) coconut cream</li> <li>200 g (7 oz) dessicated coconut</li> <li>1 tablespoon arrowroot starch</li> <li>1 teaspoon vanilla extract</li> </ul> Tip: You can substitute 100 g (3 ½ oz) raw beetroot purée for the beetroot powder. If you take this option, you will have to reduce the raspberry purée to 140 g (5 oz) instead of 240 g (8 ½ oz). Method: <ol> <li>Line the base and sides of two 20 cm wide x cm deep (8 in 2 ¾ in) round springform cake tins with baking paper. Preheat the oven to 180°C (160°C fan forced/350°F). </li> <li>Mix the milk and apple cider vinegar in a small bowl. Set aside for 10 minutes.</li> <li>In a large bowl, sift flour, sugar, cacao powder, baking powder, cream of tartar and salt.</li> <li>To the milk mixture add the melted coconut oil, raspberry purée, apple-sauce, lemon juice, beetroot powder and vanilla. Mix well. Add the wet mixture to the dry and mix to combine.</li> <li>Evenly distribute the batter into the prepared cake tins. Bake for 25–35 minutes or until a skewer inserted into the centre of the cakes comes out clean.</li> <li>Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.</li> <li>For the icing (frosting), mix all the ingredients in a high-speed blender or food processor until the icing is smooth and thick.</li> <li>Sandwich the two cakes together using a third of the icing between the layers. Smooth the remaining icing over the entire cake and garnish with fresh strawberries.</li> <li>Slice and serve! Can be stored in an airtight container in the fridge for up to 3 days or sliced, wrapped in plastic wrap and frozen for up to 1 month.</li> </ol> <img width="166" height="230" src="https://oversixtydev.blob.core.windows.net/media/36389/the-healthy-convert-cvr_166x230.jpg" alt="The Healthy Convert CVR (1)" style="float: right;"/> This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Red velvet beet cupcakes

These delicious cupcakes have a major point of difference. While most sprinkle covered creations are heavy in artificial food colouring, this recipe uses a quarter of the usual amount and all natural roasted beets. A great option for the grandchildren and yourself. Makes: 18-24 Ingredients: <ul> <li>2 large beetroots</li> <li>¼ tsp. salt</li> <li>1 tablespoon olive oil</li> <li>2½ cups all-purpose flour</li> <li>1½ cups granulated sugar</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon salt</li> <li>2 tablespoons unsweetened cocoa powder</li> <li>½ cup coconut oil, melted</li> <li>¾ cup low-fat buttermilk</li> <li>2 eggs</li> <li>1 tablespoon red food colouring</li> <li>1 teaspoon white vinegar</li> <li>1 teaspoon vanilla extract</li> <li>Cream cheese or vanilla frosting recipe</li> <li>Chocolate shavings</li> </ul> Method: <ol> <li>Preheat oven to 200ºC. Slice off beet leaves close to the stem and scrub the beets clean. Place each beet on a large square of foil and sprinkle with the salt, olive oil and a splash of water. Wrap each beet loosely with the foil.</li> <li>Place foil-wrapped beets on a baking sheet and roast until a knife or fork comes out with ease when inserted into the beet, about 30 minutes or so (smaller beets will cook quicker than large beets so it really depends). Remove the beets and set aside to cool just enough to handle.</li> <li>Preheat oven to 180ºC. Line two 12-cup muffin tins with paper liners.</li> <li>In a large mixing bowl, combine the flour, sugar, baking soda, salt and cocoa powder.</li> <li>Peel the cooled beets and place in a blender or food processor. Blend until pureed.</li> <li>Add coconut oil, buttermilk, eggs, food colouring, vinegar and vanilla to the beet puree and blend. In two parts, mix the wet ingredients into the dry ingredients, until just combined. Do not over mix. Scoop batter into lined cupcake tins, filling about ⅔ full.</li> <li>Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean.</li> <li>Let cool and then frost with your favourite frosting (I used a store-bought sugar-free kind). Top with chocolate shavings or red sprinkles.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/macadamia-raspberry-heart-friands/">Macadamia raspberry heart friands</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/blueberry-pie/">Blueberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/%20">Lemon blueberry muffins</a>

Food & Wine

Red velvet cheesecake bars

Do you love red velvet? What about cheesecake? Well, we’ve combined the two for one delicious, extraordinary dessert. Ingredients: <ul> <li>113g of unsalted butter</li> <li>1 cup of sugar</li> <li>¼ cup of unsweetened cocoa powder</li> <li>½ teaspoon of vanilla extract</li> <li>⅛ teaspoon of salt</li> <li>1 tablespoon of red food colouring</li> <li>2 eggs</li> <li>¾ cup of flour</li> <li>½ teaspoon of white vinegar</li> </ul> Filling <ul> <li>225g of cream cheese</li> <li>½ teaspoon of vanilla extract</li> <li>1 egg yolk</li> <li>3 tablespoons of sugar</li> </ul> Method: <ol> <li>Line a 20 by 20cm baking pan and grease with extra butter. Preheat oven to 175°C.</li> <li>Melt butter. Combine in a large bowl with sugar, cocoa powder, food colouring, vanilla, and salt and stir. Add white vinegar. Stir.</li> <li>In a separate bowl, whisk together eggs. Stir into batter.</li> <li>Pour in flour and fold until combined.</li> <li>Pour batter into baking pan, leaving half a cup behind.</li> <li>Filling: Using a mixer, mix all four filling ingredients together.</li> <li>Pour on top of batter in pan. Top with reserved batter. Swirl the cream cheese and extra batter together.</li> <li>Bake for 30 minutes. Remove from oven and let cool.</li> <li>Cut, top with whip cream if desired and serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/red-velvet-roll/">Red velvet cake roll</a> <a href="/lifestyle/food-wine/2015/03/red-velvet-cupcakes/">Red velvet cupcakes</a> <a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">Mini lemon tarts</a>

Food & Wine

Red velvet cupcakes

Easy to whip up for when the grandkids are visiting, these red velvet cupcakes are simply delicious when finished with a cream cheese icing.Ingredients:<ul><li>2 ½ cups plain flour, sifted</li><li>2 tablespoons cocoa powder</li><li>1 teaspoon salt</li><li>1 ½ cups caster sugar</li><li>1 ½ cups vegetable oil</li><li>2 large eggs, at room temperature</li><li>1 to 2 teaspoons red food colouring</li><li>1 teaspoon pure vanilla extract</li><li>1 cup buttermilk</li><li>1 ½ teaspoons bicarbonate soda</li><li>2 teaspoons white wine vinegar</li><li>Red sprinkles, optional</li></ul>Cream cheese icing<ul><li>200g unsalted butter, at room temperature</li><li>2 x 250g packets cream cheese, at room temperature</li><li>4 cups icing sugar, sifted</li><li>¾ teaspoon pure vanilla extract</li><li>24 cupcake cases</li></ul>Method:1. Preheat oven to 180°C degrees. Line two muffin tins with paper liners.2. Whisk together flour, cocoa, and salt.  3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food colour and vanilla. 4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the bicarbonate soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. 5. Divide batter evenly among lined cups, filling each three-quarters full.6. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.7. To make icing, beat butter and cream cheese with a mixer on medium-high speed until fluffy, two to three minutes. Reduce speed to low. Add sugar, one cup at a time, and then vanilla; mix until smooth.8. To finish, use a small spatula or piping bag to spread cupcakes with frosting. If desired, top with cake crumbs.Related links: <a href="/lifestyle/food-wine/2014/06/cake-decorating-101/" target="_blank">Cake decorating 101</a><a href="/lifestyle/food-wine/2014/10/lime,-coconut-and-poppy-seed-cake/" target="_blank">Lime, coconut and poppy seed cake</a> <a href="/lifestyle/food-wine/2014/11/recipe-jam-roly-poly/" target="_blank">Jam roly-poly</a>

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A red velvet twist on the classic marble cake

Dean Stockwell, star of Quantum Leap and Blue Velvet, dies at 85

Aldi shoppers go crazy for stylish $99 velvet chair

Red velvet cake roll

Princess Charlene stuns in royal blue velvet

Gluten-free red velvet cake

Red velvet beet cupcakes

Red velvet cheesecake bars

Red velvet cupcakes

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