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Mango recipes

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

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Apple and mascarpone torta


You'll need

70 gm softened butter 110 gm (½ cup) raw caster sugar Finely grated rind of 1 lemon 1 egg 90 gm self-raising flour 50 gm (1/3 cup) plain flour 175 ml milk 150 gm mascarpone   Mascarpone filling 350 gm mascarpone 40 gm raw caster sugar ½ egg, lightly beaten Finely grated rind of 1 lemon   Apple topping 1 small Granny Smith apple, thinly sliced widthways Juice of ½ lemon For brushing: melted butter For scattering: demerara sugar For dusting: icing sugar

Method

  • 01
  • Preheat oven to 170C. Beat butter, caster sugar and lemon rind in an electric mixer until pale and fluffy (2-3 minutes), scrape down sides of bowl and beat in egg. Sift in flours, fold to combine, stir in milk and mascarpone, spoon into a 23cm-diameter springform tin, buttered and dusted with flour, smooth top.
  • 02
  • For mascarpone filling, whisk ingredients in a bowl until smooth, then spoon over cake batter and smooth top.
  • 03
  • For apple topping, toss apple slices in lemon juice and arrange, overlapping slightly, on top of mascarpone mix. Brush with melted butter, scatter with demerara sugar, bake until golden and risen (50 minutes-1 hour). Cool in tin for 20 minutes, then run a sharp knife around sides of tin to loosen cake, remove sides of tin, cool cake to room temperature and dust with icing sugar. Torta will keep stored in an airtight container for 2 days.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2010

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