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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Apple tea cake


You'll need

4 (about 630gm) granny smith apples 30 gm unsalted butter, softened 330 gm (1½ cups) golden caster sugar 5 eggs 1 tsp vanilla paste 300 gm (2 cups) self-raising flour 2 tsp mixed spice

Method

  • 01
  • Peel, core and quarter apples, then thinly slice lengthways. Heat butter in a large frying pan over medium-high heat, add apples, sprinkle with 2 tbsp sugar and sauté for 8 minutes or until golden brown. Cool to room temperature.
  • 02
  • Preheat oven to 180C. Using an electric mixer, beat butter until pale, add sugar and whisk until well combined and doubled in volume. Add eggs one at a time, whisking to incorporate before adding next. Add vanilla and whisk to combine.
  • 03
  • Sift flour, 1 tsp of sea salt and mixed spice over batter and gently fold until combined. Spoon half the mixture into a buttered and floured 26cm diameter cake pan. Spread apples evenly over batter and top with remaining batter.
  • 04
  • Bake for 20 minutes or until an inserted metal skewer withdraws clean. Stand for 10 minutes then transfer cake to a wire rack to cool.

English mixed spice
Also known as pudding spice, this is an aromatic, warming blend of sweet spices used in cakes, biscuits, gingerbread and, of course, puddings. The combination of spices usually includes cinnamon, cloves, mace, nutmeg, coriander and allspice. It is indispensable at Christmas time, used in the ubiquitous pudding and fruit mince pies, and the following recipe is testament to its affinity with apples.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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