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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Flourless apple, almond, raisin and ginger cake

Lemon cheesecake with citrus salad and limoncello syrup


You'll need

500 gm cream cheese, at room temperature 120 gm caster sugar Juice and finely grated rind of 1½ lemons, or to taste 150 ml thickened cream 125 gm mascarpone   Almond bread 180 gm eggwhite (about 9 eggs) 225 gm caster sugar 250 gm plain flour, sieved 150 gm natural almonds 130 gm pistachios Scraped seeds of ½ vanilla bean   Citrus salad with limoncello syrup 150 gm caster sugar 40 ml limoncello 2 oranges, segmented, and 2 pieces of orange rind, pith removed, thinly sliced 1 pink grapefruit, segmented 1 lime, rind zested, segmented

Method

  • 01
  • For almond bread, preheat oven to 180C. Whisk eggwhite and sugar in a bowl over simmering water until sugar dissolves (3-4 minutes). Transfer to an electric mixer, whisk until soft peaks form, fold in flour, nuts and ½ tsp sea salt flakes, pour into an 8cm x 20cm loaf tin greased and lined with baking paper and bake until bread is golden and springs back when touched (35-40 minutes; if bread browns too quickly, cover with foil). Cool slightly in tin, turn onto a rack, cool completely. Freeze until firm (1 hour), thinly slice, place on oven trays lined with baking paper, bake until crisp (4-6 minutes), then cool on a rack.
  • 02
  • Meanwhile, beat cream cheese and sugar in an electric mixer until smooth (3-4 minutes). Mix in half the lemon juice and rind, then mix in cream and mascarpone until just combined (do not over-whisk). Add remaining lemon juice and rind to taste, spoon into a 1-litre non-reactive container and refrigerate until firm (1-2 hours).
  • 03
  • For citrus salad with limoncello syrup, stir sugar and 60ml water in a saucepan over low heat to dissolve, bring to the simmer, cool, stir in limoncello and set aside. Combine orange, grapefruit and rinds in a bowl, drizzle with a little limoncello syrup and stir to combine.
  • 04
  • To serve, top slices of almond bread with a quenelle of cheesecake, spoon citrus salad over and drizzle with extra limoncello syrup.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

“I would love the recipe for the lemon cheese­cake served at Fraser’s in Perth, please.”
Lyn Loughman, 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 8 people
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At A Glance

  • Serves 8 people

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