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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.

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.

First look: Cirrus, Sydney

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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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Cornersmith Annandale opens

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Philippe, Melbourne review

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Melbourne's best late-night bars

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Chocolate and almond simnel cake


Traditional simnel cake contains no chocolate, and is decorated with eleven balls of marzipan to represent the twelve Apostles minus the traitor Judas. But what's Easter without chocolate? We've added some to the cake batter, and finished with a rich chocolate glaze. The marzipan balls have been replaced with almonds.

You'll need

380 gm marzipan For dusting: pure icing sugar 110 gm softened butter 110 gm (½ cup) brown sugar 1 vanilla bean, scraped seeds only 3 eggs 150 gm (1 cup) plain flour 1 tsp each ground cinnamon and finely grated nutmeg 100 gm dark chocolate (65% cocoa solids), coarsely chopped 100 gm each dried cherries and muscatels 50 gm currants 50 gm candied orange peel, coarsely chopped To decorate: natural almonds For dusting: Dutch-process cocoa   Chocolate glaze 90 ml pouring cream 125 gm dark chocolate (65% cocoa solids), coarsely chopped 20 gm butter

Method

  • 01
  • Knead marzipan on a surface lightly dusted with icing sugar until smooth and pliable (1 minute), then halve and roll out each piece to 4mm-thick. Cut an 18cm-diameter circle from each, place on a tray lined with baking paper and set aside.
  • 02
  • Preheat oven to 140C. Beat butter, sugar and vanilla seeds in an electric mixer until pale and creamy (3-4 minutes), then add eggs one at a time, beating well and scraping down sides of bowl after each addition. Sift in flour, spices and a pinch of salt, fold to combine, then add chocolate, dried fruit and candied peel. Stir to combine, then spoon half the batter into a buttered and floured 18cm-diameter cake tin. Smooth top, place one marzipan circle on top, then spoon over remaining cake batter. Smooth top, make an indentation in centre (to prevent cake from doming), bake until an inserted skewer withdraws clean (1-1¼ hours). Cool in tin, then turn out onto a wire rack.
  • 03
  • Place remaining marzipan circle on top of cake, set aside.
  • 04
  • For chocolate glaze, bring cream just to the boil in a small saucepan over medium-high heat, add chocolate, remove from heat, stir until smooth, stir in butter to combine. Pour over cake, allowing chocolate to spill down sides. Arrange almonds on top, stand until set (1-1½ hours). Dust with cocoa and serve, cut into wedges. Cake will keep, stored in an airtight container, for 3 days, but is best glazed on the day of making.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Apr 2010

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