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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Marion's olive oil cake with pumpkin-seed ice-cream and candied orange


"There's something comforting about Marion's olive oil cake. Would the kitchen share the recipe?"

Anna Yiannakis, St Kilda, Vic

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.

You'll need

80 gm unsalted butter, softened 265 gm caster sugar 80 ml (1/3 cup) extra-virgin olive oil 2 eggs 90 ml milk 40 ml Amaro Montenegro 200 gm (1 1/3 cups) self-raising flour, sieved 50 ml buttermilk mixed with 25ml pumpkinseed oil (optional), coarsely chopped pepitas, to serve   Pumpkin-seed ice-cream 150 gm (1 cup) pepitas, plus extra to serve 1 tbsp pumpkin-seed oil (see note) 500 ml (2 cups) milk 75 gm (1/3 cup) caster sugar 35 gm liquid glucose 200 gm eggwhites (about 6 whites)   Candied orange and Montenegro syrup 500 gm caster sugar 1 navel orange, washed well, sliced 2mm thick 60 ml Amaro Montenegro

Method

  • 01
  • For pumpkin-seed ice-cream, preheat oven to 160C, and roast pepitas on an oven tray, stirring occasionally, until light golden (10-15 minutes). Place pepitas and pumpkin-seed oil in a jug and blend with a stick blender until puréed. Stir milk, sugar and glucose in a saucepan over low heat until warm (1-2 minutes), remove from heat and stir until sugar dissolves, then whisk in pumpkinseed purée and a pinch of salt. Whisk eggwhites in a heatproof bowl until just frothy (20-30 seconds) then, whisking continuously, pour milk mixture over whites. Place bowl over a large saucepan of simmering water and stir continuously until mixture thickens and reaches 82C (6-10 minutes). Cool over ice, mixing every few minutes, until chilled (30-40 minutes). Churn in an ice-cream machine, cover and freeze until firm (3-4 hours).
  • 02
  • Meanwhile, for candied orange and Montenegro syrup, stir sugar and 500ml water in a saucepan over medium heat until sugar dissolves (1-2 minutes), then add orange slices, cover directly with a round of baking paper and heat over very low heat (90C) until slices are translucent but retain shape (2 hours). Combine 160ml syrup with Montenegro. Leave orange slices to cool in remaining syrup (1-2 hours).
  • 03
  • For olive oil cake, preheat oven to 180C and line a 12cm x 20cm cake tin with baking paper. Beat butter and sugar in an electric mixer until creamy (1-2 minutes). With motor running, slowly pour in oil and beat until well incorporated (2-3 minutes). Add eggs one at a time, beating well and scraping down sides of bowl after each addition, then add milk and Montenegro and combine. Add flour and mix until just combined, taking care not to overwork mixture. Spoon into prepared tin, smooth top and bake until a skewer inserted withdraws clean (40-50 minutes; the cake may sink a little in the middle because of the olive oil; this is fine). Set aside to cool (30-40 minutes).
  • 04
  • Serve thick slices of cake with candied orange, Montenegro syrup, with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.

Pumpkin-seed oil, made from pressed roasted pumpkin seeds, is available from select grocery stores including Harris Farm.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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May 2016

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