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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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Sydney's best dishes 2016

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Summer feta recipes

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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."

Choc-malt and almond brownie


This ultra-fudgy brownie is perfect on its own, but if you want to up the luxe-factor, serve it with a warm chocolate sauce. 

You'll need

120 gm raw almonds 250 gm butter, coarsely chopped 250 gm dark chocolate (60 per cent -68 per cent cocoa solids), coarsely chopped 270 gm brown sugar 4 eggs 170 gm plain flour 40 gm Dutch-process cocoa 1/4 tspn baking powder 60 gm malted milk powder 150 gm milk chocolate, coarsely chopped 50 gm cacao nibs

Method

  • 01
  • Preheat oven to 180C, and butter and line a 22cm-square cake tin with baking paper, allowing paper to overhang sides. Spread almonds on a baking tray and roast until golden brown and fragrant (6-7 minutes). Cool, then coarsely chop.
  • 02
  • Melt butter and dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add sugar, then mix in eggs one at a time. Sieve flour, cocoa and baking powder over mixture, add malt powder and a pinch of salt and stir to combine (don’t overwork the dough or the brownie will become cakey), then stir in almonds, milk chocolate and cacao nibs, reserving a little of each to scatter on top.
  • 03
  • Spread batter in prepared tin, scatter with reserved almonds, chocolate and cacao nibs and bake until set around the edges but still a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture on it). Cool completely, then cut into pieces and store in an airtight container for up to 5 days.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Mar 2016

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