The Paris issue

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

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Flourless apple, almond, raisin and ginger cake


You'll need

2 Granny Smith apples 1 royal gala or golden delicious apple 30 gm unsalted butter 50 gm raw caster sugar 2 cloves 75 gm (½ cup) raisins 260 gm almond meal 220 gm almonds 2½ tsp ground ginger 2 tsp baking powder 4 eggs 230 gm raw caster sugar 145 ml organic maple syrup To serve: yoghurt or vanilla ice-cream   Apple and almond topping 2 royal gala or golden delicious apples, cored and thinly sliced 50 gm almonds, coarsely chopped 50 gm butter, melted 25 gm each of demerara and maple sugar (see note)

Method

  • 01
  • Peel and core apples, then cut each into 8 wedges. Melt butter in a frying pan (large enough to fit apple in a single layer) over medium heat. Add apple, caster sugar and cloves and toss to combine. Cook, stirring occasionally, until apples are well coated, soft and starting to colour (5-7 minutes). Remove cloves, add raisins and cook for another minute to soften raisins. Remove from heat and cool.
  • 02
  • Preheat oven to 160C. Using a food processor, pulse almond meal, almonds, ginger and baking powder until coarsely chopped. Set aside. Using an electric mixer, whisk eggs, raw caster sugar and maple syrup until pale and fluffy. Add nut mixture and cooled apple mixture and fold to combine. Pour into a greased and baking paper-lined 26cm-diameter springform pan.
  • 03
  • For apple and almond topping, arrange apple slices over cake batter overlapping slightly. Scatter with almonds, drizzle with butter, then scatter with sugars. Bake until cooked through and a skewer withdraws clean (60-75 minutes). Cool completely in pan, serve at room temperature with yoghurt or vanilla ice-cream.
Note Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to produce maple syrup. It is available from The Cooks Larder. If unavailable, substitute with demerara sugar.

“I experienced the most delectable cake in years last week at The Cooks Larder in Avalon – gosh it was good. Their apple, almond and ginger cake transports one away from the ordinary. Would you please ask Dugal Mackie for this recipe?”
Lindy Kingsford, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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