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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.

Plum and ricotta crumble cakes


The beauty of these cakes lies in their adaptability. You can use almonds or pistachios instead of hazelnuts. And if you can't get plums, scatter the cakes with frozen berries or with slivers of apple instead. These little cakes are perfect served warm with a pot of tea.

You'll need

90 gm softened butter 225 gm raw caster sugar ½ an orange, finely grated rind only 2 eggs 50 ml milk 100 gm (2/3 cup) plain flour 80 gm hazelnut meal 1 tsp baking powder 350 gm ricotta 1 egg yolk 2 blood plums, thinly sliced 20 gm hazelnuts, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Beat 80gm butter, 165gm sugar and orange rind in an electric mixer until pale and creamy (3-4 minutes), then add eggs one at a time, beating well after each addition. Scrape down sides of bowl, add milk and beat to combine. Stir in flour, hazelnut meal and baking powder, then spoon into 12 buttered and floured 165ml-capacity metal moulds. Smooth tops and set aside.
  • 02
  • Process ricotta, egg yolk and 40gm sugar in a food processor until smooth, divide among moulds. Top with plum slices and set aside.
  • 03
  • Combine chopped hazelnuts with remaining butter and sugar in a small bowl, rub together with your fingertips then scatter over plums. Bake until risen and golden and a skewer withdraws clean (25-30 minutes). Cool cakes in moulds for 5 minutes, run a small knife around sides of moulds and carefully remove cakes. Cool on a wire rack. Cakes will keep for up to 3 days stored in an airtight container.

Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.

* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.

* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.

* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.

* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.

* Fill moulds to 5mm below tops, unless otherwise specified.

* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).

* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.

* Be patient and let cakes cool before icing or filling.

At A Glance

  • Serves 12 people
Easter
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At A Glance

  • Serves 12 people

Featured in

Apr 2009

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