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Ginger-carrot cake with salted butterscotch frosting

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Chocolate baklava


You'll need

250 gm slivered almonds 150 ml honey (see note) 125 gm dark chocolate (72% cocoa solids), finely chopped 2 tsp ground cinnamon 6 sheets of filo pastry 50 ml clarified butter To serve: vanilla ice-cream   Greek coffee soil 260 gm ground almonds 150 gm caster sugar 70 gm plain flour 20 gm finely ground fresh coffee 100 gm unsalted butter, melted and cooled

Method

  • 01
  • For Greek coffee soil, preheat oven to 150C. Sift dry ingredients through a coarse sieve into a bowl, add butter and mix to combine. Roll between sheets of baking paper to 5mm thick, transfer to an oven tray and bake until dry (20-25 minutes). Cool, then crumble with your hands. Set aside.
  • 02
  • Increase oven to 200C. Combine almonds, honey, chocolate and cinnamon in a bowl, stir to combine and set aside.
  • 03
  • Lay one sheet of filo pastry on a clean work surface. Brush liberally with butter, fold in half to form a square and brush again with butter. Spread one sixth of almond mixture along edge closest to you, fold in sides to cover filling, then roll up tightly, placing seam-side down on a lightly greased oven tray. Repeat with remaining pastry, butter and filling. Bake until crisp and golden (5-6 minutes). Serve immediately scattered with coffee soil and vanilla ice-cream.
Note George prefers to use Attiki honey.

At A Glance

  • Serves 6 people
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Drink Suggestion

1987 Domaine Argyros Vin Santo from Santorini, which has fig and date characters from 17 years in a barrel.

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