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When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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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."

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.

Migliaccio Napoletano


You'll need

1 litre (4 cups) milk 125 gm fine semolina 50 gm unsalted butter, coarsely chopped Seeds scraped from ½ vanilla bean 350 gm ricotta Finely grated rind of 1 lemon 5 eggs 350 gm caster sugar For dusting: pure icing sugar, sieved

Method

  • 01
  • Preheat oven to 190C. Bring milk, semolina, butter, vanilla seeds and a pinch of sea salt just to the boil in a saucepan over medium-high heat, stirring continuously (4-6 minutes), then place in a sink of cold water to cool, stirring frequently to stop skin forming (20-30 minutes).
  • 02
  • Whisk ricotta and lemon rind in a bowl to a smooth cream and set aside. In another bowl whisk eggs and sugar until just combined, then add ricotta mixture and whisk to combine. Add semolina mixture and whisk until smooth. Generously butter a 25cm-diameter, 5cm-deep cake tin and line base with baking paper. Pour in batter, smooth top, and bake until top is golden (50-60 minutes). Cool to room temperature in tin, then turn out or serve in tin, dusted with icing sugar.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2010 Carlo Pellegrino Passito di Pantelleria, Sicilia.

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