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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.

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

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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.

Momofuku's steamed buns

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.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 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.

Tipsy raspberry trifle


You'll need

500 gm frozen raspberries 400 gm caster sugar Juice of 1 orange and 1 lemon 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes 750 gm crème fraîche 300 ml thickened cream 80 gm pure icing sugar, sieved 50 ml brandy, plus extra for drizzling Scraped seeds of 2 vanilla beans 500 gm (about 4 punnets) fresh raspberries For dusting: pure icing sugar, sieved   Madeira cake 200 gm softened butter 165 gm (¾ cup) caster sugar 3 eggs 150 gm (1 cup) plain flour 30 gm almond meal ¾ tsp baking powder 50 ml buttermilk 300 gm dark fruit mixture 30 ml brandy

Method

  • 01
  • Bring frozen raspberries, sugar, citrus juices and 600ml cold water to the boil in a large saucepan over medium-high heat, stirring until sugar dissolves. Cook until fruit is pulpy (10-15 minutes), then strain through a muslin-lined sieve into a bowl (do not press on solids). Transfer 250ml raspberry liquid to a clean pan over low heat, squeeze gelatine to remove excess water, add to pan and stir until gelatine dissolves (1-2 minutes). Return gelatine mixture to remaining raspberry mixture, stir to combine then transfer to a 1.5-litre container and refrigerate until set (overnight).
  • 02
  • For Madeira cake, preheat oven to 160C. Beat butter and sugar in an electric mixer until pale and creamy (4-5 minutes), scrape down sides of bowl and add eggs one at a time, beating well after each addition. Combine flour, almond meal, baking powder and ½ tsp salt in a separate bowl, add to butter mixture with buttermilk and beat to just combine. Add fruit mixture and brandy, beat to combine, then spoon into a 25cm x 11cm loaf tin buttered and lined with baking paper. Smooth top, bake until golden and an inserted skewer withdraws clean (50 minutes-1 hour), cool in tin for 10 minutes, then cool completely on a wire rack.
  • 03
  • Whisk crème fraîche, cream, icing sugar, brandy and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), then refrigerate until required.
  • 04
  • Scatter one-third of the fresh raspberries in a large serving bowl, then spoon half the jelly over. Thickly slice cake, crumble half over the jelly and drizzle with brandy. Spoon half the crème fraîche mixture over, then repeat layering. Cover and refrigerate for flavours to develop (overnight). Serve topped with extra raspberries and dusted with icing sugar.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2012

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