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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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Mango recipes

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Sydney's best dishes 2016

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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."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Choc-coconut macaroon cake


There's a lot to love about the combination of coconut and chocolate - after all, it makes an appearance in several of our favourite chocolate bars (think Cherry Ripe and Golden Rough). This cake channels the finer points of a Bounty bar - coconut dacquoise rounds are layered with coconut-chocolate truffle filling and given a boozy hit of coconut liqueur for good measure. This cake keeps in the refrigerator for several days, making it an entertainer's do-ahead dream.

You'll need

100 gm coconut flakes (see note) 400 gm each milk chocolate and dark chocolate (56% cocoa solids), coarsely chopped 500 ml (2 cups) pouring cream 150 ml Malibu, plus extra for brushing 6 egg yolks Toasted shaved fresh coconut   Coconut dacquoise 165 gm coconut flakes, plus extra for scattering 150 gm pure icing sugar, sieved 90 gm almond meal 220 gm eggwhite (about 6) 150 gm caster sugar 2 tsp vanilla extract

Method

  • 01
  • Preheat oven to 180C. Spread coconut flakes on an oven tray and toast, stirring occasionally, until golden (3-4 minutes). Set aside.
  • 02
  • Combine chocolate, cream and half the Malibu in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes), then remove from heat. Whisk yolks and remaining Malibu in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Fold in toasted coconut and refrigerate until just beginning to firm (2-3 hours).
  • 03
  • For coconut dacquoise, combine coconut, icing sugar and almond meal in a bowl and set aside. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar, whisking continuously until glossy (2-3 minutes). Fold in coconut mixture, in batches, then transfer to a large piping bag fitted with a 1cm plain nozzle. Pipe five 21cm-diameter rounds on oven trays lined with baking paper, scatter with extra coconut and bake in batches, swapping trays halfway through cooking, until light golden and centre feels firm when lightly pressed (8-10 minutes). Cool completely on trays.
  • 04
  • Place a cake round on a serving plate and brush lightly with Malibu. Spread or pipe a little chocolate-coconut truffle mixture over cake, top with another cake round and brush with Malibu. Repeat layering, finishing with a layer of truffle mixture and refrigerate until set (1-2 hours). Serve topped with toasted coconut. Cake will keep refrigerated for 2-3 days.

Note Coconut flakes are sold in the baking section of most supermarkets and give this cake a great texture. If it's unavailable, substitute a 50-50 mix of shredded and desiccated coconut.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Apr 2014

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