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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

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Walnut and espresso cake


This cake is adapted from a recipe in The Silver Spoon, the Italian cooking bible. The batter has an unusual consistency but you'll be pleasantly surprised by the result. The candied walnuts aren't essential, but they add great texture.

You'll need

220 gm (1 cup) raw caster sugar 4 eggs, separated, plus 1 extra eggwhite 130 gm walnuts, finely chopped 100 gm plain flour, sieved   Candied walnuts 40 gm walnut halves 30 gm pure icing sugar, sieved 20 ml walnut liqueur, such as nocino   Walnut cream 60 gm pure icing sugar, sieved 50 gm softened butter 30 ml walnut liqueur, such as nocino   Espresso glaze 200 gm pure icing sugar, sieved 2 tbsp espresso, at room temperature 20 ml walnut liqueur, such as nocino

Method

  • 01
  • Preheat oven to 180C. Whisk sugar and yolks in an electric mixer until very thick and pale and mixture resembles frosting (4-5 minutes). Transfer to a large bowl, stir in walnuts, then flour, a little at a time, to combine (mixture will be very stiff). Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (2-3 minutes), then stir half into walnut mixture. Fold through remaining eggwhite and spoon into a 17cm x 22cm cake tin lined with baking paper. Bake until light golden and firm to touch (20-25 minutes). Cool in pan, turn out, trim sides and halve horizontally.
  • 02
  • Meanwhile, for candied walnuts, combine ingredients in a bowl, mix well, then spread on a baking tray lined with baking paper. Bake until walnuts are golden and caramelised (4-5 minutes), cool, then coarsely crumble.
  • 03
  • For walnut cream, beat ingredients in an electric mixer until pale and fluffy (6-8 minutes). Spread bottom half of cake with walnut cream, sandwich with top half and set aside to set (20-30 minutes).
  • 04
  • For espresso glaze, place icing sugar in a bowl, gradually add espresso and liqueur, mixing until smooth and combined. Spoon glaze over cake, allowing it to drizzle down sides, and scatter with candied walnuts. Cake is best eaten on day of making.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

May 2010

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