The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Middle Eastern fruit cakes with orange-blossom meringue


You'll need

325 gm softened butter 280 gm brown sugar 4 eggs Finely grated rind of 2 oranges Scraped seeds of 1 vanilla bean 335 gm (2¼ cups) plain flour ¼ tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon ¼ tsp ground cloves 1.8 kg light fruit mixture 6 ripe apricots, coarsely chopped 100 ml golden rum, plus extra (see note) To serve: thinly shaved cedro (see note), glacé clementines cut into wedges and slivered pistachios   Orange-blossom meringue 200 gm caster sugar eggwhites 200 gm softened butter, coarsely chopped 2 tsp orange-blossom water, or to taste

Method

  • 01
  • Preheat oven to 150C. Beat butter and sugar in an electric mixer until light and fluffy (10-12 minutes), add eggs one at a time, beating well after each addition and scraping down sides of bowl, then add orange rind and vanilla seeds and beat to combine. Sieve in dry ingredients and ½ tsp sea salt, beat to just combine, then transfer to a large bowl and stir in light fruit mixture and apricots to combine. Divide among six 9cm-square cake tins, buttered and lined with baking paper, filling to 1cm below rim (there may be a little mixture left over). Cover tops tightly with a double layer of baking paper and tie with kitchen string, then cover with foil and bake until an inserted skewer withdraws clean (1-1½ hours). Stand in tins for 10 minutes then turn out and drizzle with rum. When completely cool, cakes can be wrapped in foil and stored in an airtight container for up to 3 months (see note).
  • 02
  • For orange-blossom meringue, stir sugar and 180ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 116C on a sugar thermometer (8-10 minutes). Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then, whisking continuously, gradually add sugar syrup and whisk on high speed until bowl is just warm to touch. Gradually add butter, whisking to combine before adding more, then beat until well combined (4-5 minutes; if mixture curdles, keep whisking until mixture comes back together). Add orange-blossom water and whisk to combine. Spoon meringue over tops of cakes and stand until set. Serve topped with cedro, clementine and pistachios.

Note Cedro is the fruit of the citron tree. Glacé cedro is available from select delicatessens, Simon Johnson and David Jones food halls. If it's unavailable, substitute candied orange peel or candied lemon peel. If you plan to make the cakes well in advance, you'll need to "feed" them with rum to keep them moist. Once a week, unwrap cakes and drizzle each with a tablespoon of rum, then re-wrap. Ice them just before serving.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Dec 2012

You might also like...

New Christmas recipes

recipes

Scottish Eggnog

Christmas mains, sides and drinks

recipes

Seafood paella with alioli

Caponata tartlets

recipes

Christmas roasts

Christmas fruit ice-cream

recipes

Panettone

Miso-cured beef with sesame rice and pickled ginger

recipes

Christmas in July recipes

Spiced nuts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×