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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.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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

Italian cherry cake


Vin santo, polenta and mascarpone... true Italian flavours feature in this lush cake. Make the cake the day before, if desired, but make the frosting and candied cherries on the day of serving.

You'll need

250 gm (1 1/3 cups) semolina 200 gm polenta ½ tsp baking powder 6 eggs 330 gm (1½ cups) caster sugar 1 tsp finely grated lemon rind 1 tsp vanilla extract 400 ml olive oil 125 ml (½ cup) Vin Santo (see note)   Candied cherries 250 gm caster sugar 1 tbsp liquid glucose 300 gm cherries, stems attached   Mascarpone frosting 60 gm pure icing sugar, sifted 600 gm mascarpone cheese 1 tsp finely grated lemon rind 80 ml (1/3 cup) Vin Santo (see note)

Method

  • 01
  • Preheat oven to 150C. Combine semolina, polenta, baking powder and a pinch of salt in a bowl, stir to combine and set aside.
  • 02
  • Using an electric mixer, beat eggs, sugar, lemon rind and vanilla extract for 5 minutes or until thick and pale. With motor running, gradually add semolina mixture in a slow, steady stream until incorporated. With mixer on high speed, add olive oil and Vin Santo in a steady stream and beat well until incorporated. Pour mixture into a greased and baking paper-lined 27cm-diameter cake pan and bake in centre of oven for 1½ hours or until a skewer inserted withdraws clean. Cool in pan on a wire rack to room temperature, then carefully invert onto a serving plate and set aside.
  • 03
  • Meanwhile, for candied cherries, combine sugar, glucose and ¼ cup water in a heavy-based saucepan, bring to the boil over medium heat, stirring occasionally to dissolve sugar, then brush down sides of pan using a clean, wet pastry brush. Cook for 8-10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Working quickly, with one cherry at a time, dip cherry into caramel, coating completely, place onto a baking paper-lined tray and repeat with remaining cherries and caramel. (If caramel becomes too thick, gently reheat, stirring continuously, over low heat until caramel melts.) Set cherries aside.
  • 04
  • For mascarpone frosting, beat all ingredients using an electric mixer for 10 seconds or until firm peaks form. Using a spatula, spread frosting evenly over cake. Scatter candied cherries over and serve.

Note Vin Santo is a traditional Tuscan dessert wine made from trebbiano and/or malvasia grapes. If unavailable, substitute with Sauternes, Samos or another sweet white dessert wine.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2007

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