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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chocolate and beetroot cake


This cake is adapted from a recipe in Neil Perry's The Food I Love. Beetroot contributes to a moist result and is a perfect flavour match for chocolate. You'll be surprised at just how good this cake tastes.

You'll need

400 gm dark chocolate (60% cocoa solids), coarsely chopped 6 eggs, separated 150 gm caster sugar 200 gm beetroot (1 large), very finely grated 100 ml pouring cream, whisked to soft peaks 75 gm almond meal For greasing: butter To serve: Dutch-process cocoa powder, double cream or ice-cream

Method

  • 01
  • Preheat oven to 175C. Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth (3-5 minutes). Set aside.
  • 02
  • Meanwhile, whisk yolks and two-thirds of sugar in an electric mixer until pale and creamy (3-5 minutes). Add melted chocolate and grated beetroot, stir to combine and set aside.
  • 03
  • Whisk eggwhite in an electric mixer to soft peaks, add remaining sugar and whisk until smooth and glossy. Fold cream and eggwhite through chocolate mixture, then fold through almond meal, spoon into a 20cm-square watertight cake tin, buttered and lined with baking paper. Place in a roasting pan, pour in enough boiling water to come halfway up sides of tin and bake for 45 minutes, then reduce oven to 150C and bake until cake springs back when lightly pressed (30 minutes). Turn off oven, cool cake in oven for 20 minutes, then run a knife around sides and cool in pan for another 15 minutes before turning out. Dust with cocoa powder and serve with cream or ice-cream.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jun 2010

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