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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Baby lime cakes with passionfruit syrup and cream


You'll need

  Lime cakes 125 gm soft butter 165 gm (¾ cup) caster sugar 2 tbsp finely grated lime rind 3 eggs 120 gm (½ cup) sour cream 150 gm (1 cup) self-raising flour   Passionfruit syrup 110 gm (½ cup) caster sugar 80 ml (1/3 cup) lime juice 3 passionfruit, pulp only   Passionfruit cream 300 ml thickened cream 1 passionfruit, pulp only 30 gm pure icing sugar, sieved

Method

  • 01
  • Preheat oven to 170C. Beat butter, sugar and rind using an electric mixer until light and fluffy, add eggs and beat to combine, then add sour cream and beat to combine. Fold in flour, then spoon mixture among 10 greased and floured 150ml-capacity dariole moulds and bake for 15 minutes or until golden. Cool for 5 minutes then turn onto a wire rack to cool completely.
  • 02
  • For syrup, combine all ingredients and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and simmer for 10 minutes or until syrupy. Makes about 1 cup.
  • 03
  • For cream, combine ingredients and whisk until soft peaks form. Refrigerate until required.
  • 04
  • To serve, pour half the warm syrup over cool cakes and serve with passionfruit cream and extra syrup passed separately.

At A Glance

  • Serves 10 people
Easter
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At A Glance

  • Serves 10 people

Featured in

Mar 2007

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