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Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

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Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Spiced honey cakes


Use a single-blossom honey, such as leatherwood or chestnut, for a distinct flavour.

You'll need

180 gm plain flour 1¼ tsp baking powder 1 tsp ground cinnamon Pinch each of ground cloves and freshly grated nutmeg ¼ tsp bicarbonate of soda 110 gm (½ cup) raw caster sugar 40 gm (2½ tbsp) brown sugar 120 gm honey 80 ml (1/3 cup) almond oil or vegetable oil 100 ml milk 1 egg 20 ml Scotch whisky For greasing: butter   Honey butter icing 80 gm honey 50 gm softened butter 200 gm pure icing sugar, sifted 1 tsp lemon juice

Method

  • 01
  • Preheat oven to 180C. Sift together flour, baking powder, spices and bicarbonate of soda, add sugars and mix to combine. Make a well in the centre, add honey, oil, milk, egg and whisky. Stir until smooth, spoon into 18 buttered and floured 1/3-cup-capacity cake tins (see note) and bake until dark golden and cakes spring back when centres are lightly pressed with fingertip (15-20 minutes). Stand in tins for 15 minutes, then remove from tins and cool completely on a wire rack.
  • 02
  • For honey butter icing, beat honey and butter in an electric mixer until fluffy and very pale. Add icing sugar and lemon juice, beat until smooth then spread on tops of cooled cakes. Cakes best eaten on day of making.

Note For this recipe we used a set of hexagonal cake tins available from Iced Affair, mimicking the shapes of fresh honeycomb. If you can't find these, you can use any 80ml-capacity cake tins, but you may need to adjust the cooking time accordingly.


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 18 people
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At A Glance

  • Serves 18 people

Featured in

Apr 2009

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