Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Egg and pisco syrup cake


This unusual cake is made without sugar, but the signature Latin American sweetness comes into play with the pisco-spiked sugar syrup poured over the warm cake after baking. Often this cake is baked in individual tins or in a large rectangular slab, but we like it in a ring tin - all the better for piling up softly whipped cream in the centre. Pisco-soaked raisins are traditionally served alongside this cake, too, if the fancy takes you.

You'll need

Softened butter, for greasing 15 egg yolks 25 ml pisco (see note) 1 1/3 tsp baking powder Whipped cream, chopped roasted almonds and finely grated lime rind, to serve   Pisco syrup 220 gm (1 cup) caster sugar 125 ml pisco 3 cinnamon quills Juice of ½ lime

Method

  • 01
  • Preheat oven to 170C, and butter and line a 23cm watertight ring tin with baking paper, then lightly butter the baking paper. Place a roasting pan large enough to hold the cake tin in the oven and fill with 5cm hot water. Whisk yolks with a pinch of salt in an electric mixer on high speed, gradually adding pisco and baking powder, until fluffy and tripled in volume (6-8 minutes). Pour batter into prepared tin, smooth top, place in roasting pan and bake until a skewer inserted withdraws clean (18-20 minutes; do not open oven in the first 10 minutes of cooking).
  • 02
  • Meanwhile, for pisco syrup, bring ingredients and 125ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then reduce heat to medium and simmer until slightly thickened (8-10 minutes).
  • 03
  • When cake is cooked, cool in tin for 10 minutes, then pierce all over at regular intervals with a skewer. Pour syrup on cake, then stand to soak for 15 minutes. Carefully turn cake out onto a rimmed serving platter and refrigerate until chilled. Serve with whipped cream in the centre, and scattered with roast almonds and lime rind.

At A Glance

  • Serves 8 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Additional Notes

Pisco, a grape brandy, is available from select bottle shops. If it’s unavailable substitute a light brandy or white rum.

Featured in

Jul 2016

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×