The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Shirni Parwana's masala carrot cake

"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.

Ginger and cherry cake


You'll need

8 eggs 250 gm caster sugar 250 gm plain flour 25 gm (¼ cup) Dutch-process cocoa powder, plus extra for dusting 30 gm butter, melted   Cherry syrup 330 gm (1½ cups) caster sugar 500 gm pitted cherries (about 750gm unpitted)   Cherry mousse 900 gm pitted cherries (about 1.4kg unpitted) 120 gm caster sugar 2 cm piece ginger, finely grated For brushing: sweet sherry 3 gelatine leaves (titanium strength), softened in cold water 500 ml (2 cups) pouring cream

Method

  • 01
  • Preheat oven to 165C. Whisk eggs and sugar in a heatproof bowl placed over a saucepan of simmering water until mixture reaches 40C. Transfer to an electric mixer and whisk until pale and tripled in size (5-10 minutes). Combine flour and cocoa, then sift over egg mixture in batches, folding between additions until just incorporated. Fold in melted butter, then pour into a buttered and floured 20cm x 30cm retractable-base lamington pan (see note). Bake until golden and cake springs back when lightly pressed (20-25 minutes). Cool on a wire rack, turn out and set aside. Line pan with plastic wrap and set aside.
  • 02
  • Meanwhile, for cherry syrup, combine sugar and 500ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, add cherries, bring to boil again, reduce heat and simmer until tender (3-5 minutes). Remove from heat, set aside.
  • 03
  • For cherry mousse, heat cherries, sugar and ginger over low heat until liquid seeps from cherries (5-10 minutes). Remove 2 cups cherries with a slotted spoon (reserve), then strain cherry liquid through a fine sieve (you should have 430ml). Transfer 180ml cherry syrup to a small saucepan and heat over medium heat until simmering (1-2 minutes). Squeeze excess liquid from gelatine, add to pan, stir to dissolve, then transfer to a bowl placed over ice. Leave to set (5-10 minutes).Meanwhile, whisk cream to stiff peaks and, when cherry mixture is almost set, fold through cream a third at a time. Set aside.
  • 04
  • Cut cake horizontally into thirds. Line lamington pan with plastic wrap, with 30cm overhang either side. Place one cake layer into pan, brush liberally with cherry syrup and sherry, scatter over half the reserved cherries, then evenly spread over half the mousse with a palette knife. Place another layer of cake on top and repeat with remaining cherries and mousse. Place last cake layer on top, then cover with plastic wrap, weight down and refrigerate until set (6 hours-overnight). Dust with cocoa before serving.
Note Retractable-base lamington pans are available from Iced Affair.

At A Glance

  • Serves 14 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 14 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×