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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.

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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.

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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

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Sugary sugar cake


Spun sugar and crystallised rose petals add a real wow factor to this cake. Begin the petals a day ahead, but, the cake itself is best made and iced on the day of serving, and the spun sugar just before serving.

You'll need

210 gm plain flour 16 eggwhites 1½ tsp cream of tartar 370 gm (1 2/3 cups) caster sugar ½ tsp rosewater To serve: whipped cream   Crystallised rose petals 1 organic red rose, petals only 1 eggwhite, lightly beaten 60 gm caster sugar   Sugar icing 350 gm soft icing mixture 2 eggwhites 2 tsp lemon juice   Spun sugar 150 gm caster sugar 10 gm liquid glucose

Method

  • 01
  • For crystallised rose petals, brush each petal with eggwhite, then sprinkle with caster sugar, place on a baking paper-lined tray and set aside for 12 hours or overnight to dry.
  • 02
  • Preheat oven to 170C. Double sieve flour and ¾ tsp salt into a bowl and set aside. Using an electric mixer, whisk eggwhites and cream of tartar until soft peaks form. With motor running, gradually add sugar in a slow and steady stream until incorporated, then whisk for another 3-4 minutes or until smooth and glossy. Add rosewater and sift flour, in small batches, over, folding in between each addition to incorporate. Spoon into a 2-litre tiffin mould (see note), then, using a spatula, level top (if you have extra batter, discard) and bake on lower rung in oven for 50-60 minutes or until cake springs back when pressed gently with a fingertip and a skewer inserted withdraws clean. Stand on a wire rack for 20 minutes, then using a serrated knife, trim cake flush with pan, discarding excess. Using your hands, gently pull cake away from sides of pan, invert onto a plate (you may need to shake pan) and set aside to cool.
  • 03
  • For sugar icing, using an electric mixer whisk all ingredients for 2-3 minutes on high speed or until smooth and doubled in volume, then, using a palette knife, immediately ice cake and stand for 10 minutes or until icing firms.
  • 04
  • For spun sugar, combine sugar, glucose and ¼ cup water in a small saucepan, bring to the boil, stirring occasionally to dissolve sugar, then brush down edges of pan using a clean, wet pastry brush. Cook over medium heat for 10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Stir occasionally, using a fork, for 1 minute or until slightly thick. Holding a long-handled wooden spoon horizontally in front of you, dip fork into caramel and flick backwards and forwards over spoon handle to create long, thin threads of toffee. Repeat with remaining caramel. (If caramel becomes too thick, reheat gently and stir with fork until melted.)
  • 05
  • Slide spun sugar from spoon handle and roll to form a cylinder big enough to fit over cake. Place over cake, scatter petals on top and serve immediately with whipped cream.

Note Tiffin moulds are available from speciality cake stores such as Iced Affair.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2007

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