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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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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.

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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

Australia's best take-away

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

Little fondant-iced Christmas cakes


You'll need

360 gm each raisins and currants 240 gm each dried sour cherries and dried cranberries 240 gm pitted prunes, coarsely chopped 180 gm fresh dates, seed removed, coarsely chopped 120 gm glacé orange or clementine, finely chopped 1 orange, juice and thinly peeled rind only 400 ml Irish whiskey 400 gm plain flour 2 tsp each ground ginger and ground cinnamon ½ tsp each ground cloves and finely grated nutmeg ¼ tsp bicarbonate of soda 390 gm softened butter 330 gm raw caster sugar 1 vanilla bean, scraped seeds only 5 eggs 1 kg fondant (see note) For icing: red and green food colouring (optional)

Method

  • 01
  • Preheat oven to 150C. Combine dried fruits, glacé orange, juice, rind and 300ml whiskey in a large saucepan and stir occasionally over low heat until alcohol is absorbed (4-5 minutes). Cool to room temperature, then discard orange rind.
  • 02
  • Sieve flour, spices and bicarbonate of soda into a bowl and set aside.
  • 03
  • Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (4-5 minutes). Add eggs, one at a time, beating well after each addition. Transfer to a large bowl, stir in dry ingredients alternately with macerated fruit until just combined. Butter six 10cm-square cake tins and line the bases with baking paper. Spoon batter into tins, cover with baking paper and tie securely with kitchen string, then cover with foil and bake until golden and a cake tester withdraws clean (1 hour 15 minutes-1 hour 20 minutes). Drizzle remaining whiskey over hot cakes, cool in tins, then turn out.
  • 04
  • Divide fondant in half, wrap one half in plastic wrap and set aside. Divide remaining fondant in half. Starting with one piece, knead on a work surface dusted with icing sugar until smooth and pliable (1-2 minutes), then add red food colouring gradually, kneading until smooth and evenly coloured to the desired shade. Roll out to 4mm thick, cut out three 10cm squares and set aside. Repeat with reserved quarter of fondant, kneading in green food colouring. Brush tops of cakes with a little water and lightly press a square of coloured fondant onto each cake. Roll out remaining white fondant to 4mm thick and cut out six 7cm-squares with a fluted cutter. Brush lightly with water and place in centre of coloured fondant, water-side down, pressing lightly to adhere. Store cakes in an airtight container until required. Cakes will keep for up to 1 month.

Note Fondant is available in 500gm packets from the baking section of select supermarkets and from specialist cake decorating suppliers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2009

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