Master planner also master baker

Capital works project managers Erek Sudhakar and David Dam, Westmead Redevelopment project co-ordinator Kirstin Shepherd, capital works planner Marleen Moraza, asset service online administrator Benson Goh, project manager Rajiv Kapoor and capital works architectural officer Latifi Farah.

Western Sydney Local Health District (WSLHD) capital works health facility planner Marleen Moraza sketches out blue print plans for new hospitals and in her spare time spends time in her kitchen creating ‘Masterchef’ quality cakes for her colleagues.

Having worked at Westmead Hospital for 33 years, she has had plenty of nursing and capital works volunteers to taste her delicious sweets.

The mother of two started baking for staff birthdays and due to popular demand, the cakes became a regular monthly treat for her colleagues. Nutella, chocolate fudge, carrot cake and cupcakes are always in demand, but Marleen said there are two clear favourites.

“My colleagues in the capital works team love my chocolate cake and lemon yoghurt cake – they never complain which one I bake,” Marleen said.

“If I had to guess the number of cakes I’ve made I imagine it would fill two levels of the new Central Acute Services Building.

“I enjoy baking for my colleagues and friends and it gives me enormous pleasure to satisfy their tastebuds.”

Marleen has shared her lemon yoghurt cake recipe with The Pulse:


¾ cup vegetable oil

2 eggs

1 tablespoon finely grated lemon rind

¼ cup lemon juice

1 cup plain Greek yoghurt

1/3/4 cups caster sugar

2 cups self-raising flour

Lemon icing: 1 cup of icing sugar (sifted)

1 tablespoon lemon juice

½ tablespoon boiling water

Method: 1. Preheat oven to 160 C Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine. Sift over the flour until smooth 2. Pour into a well-greased 24cm non-stick tin and bake for 50 minutes or until skewer inserted comes out clean . Allow the cake to stand in the tin for 5 minutes. 3. To make the icing, mix to combine the sugar, lemon juice and boiling water. 4. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. 5. Allow to set for 10 minutes before serving

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