Caramel Easter friands

KULICH is a fruit-filled yeast cake baked in a tall cylindrical pan. The rounded top of the cake was said to resemble the domes of Russian Orthodox churches. It’s an Easter tradition to carry the kulich to the church and have it blessed by the priest.

SERVES: 6

PREP: 4 hours 25 minutes COOK: 35 minutes 2 tsp finely grated lemon rind 1 cup (150g) icing sugar mixture 1 tbsp milk

Method

Combine sherry, sultanas, raisins, currants and saffron in a small saucepan. Place over low heat and cook for 1 minute or until just heated through. Set aside for 30 minutes to infuse.

Combine milk, yeast and 1 tablespoon of the sugar in a small bowl. Set aside for 5 minutes or until frothy.

Place flour and remaining sugar in a large bowl. Add sherry mixture, milk mixture, egg, butter and lemon rind, and stir with a wooden spoon until just combined. Turn on to a lightly floured surface and gently knead for 5 minutes or until smooth and elastic. Place in a greased bowl and cover with plastic wrap. Set aside in a warm draught-free place for

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2 hours or until dough doubles in size.

Preheat oven to 200C. Grease a 10cm round (base measurement) cake pan and line the base with baking paper. Line the side with a double layer of baking paper, extending 15cm above the top of the pan. Turn dough on to a lightly floured surface and gently knead for 2 minutes or until smooth. Roll into a ball. Place in lined pan and set aside for 1 hour or until doubled in size. Bake in oven for 10 minutes. Reduce oven to 180C and bake for a further 20 minutes or until golden brown and loaf sounds hollow when tapped. Turn on to a wire rack to cool.

Combine icing sugar and extra milk in a bowl to form a smooth paste. Pour over the kulich and set aside to set. Cut into wedges and serve.

4. 5. Recipe by Sarah Hobbs Photo by Scott Hawkins

SERVES: 6

PREP: 5 hours 20 minutes COOK: 15 minutes Ingredients

500g good-quality dark chocolate, chopped 125g unsalted butter, chopped

¼ cup (55g) caster sugar 4 eggs

1 tbsp plain flour Coloured chocolate Easter eggs, to serve (optional) CHOCOLATE GANACHE: 200ml pure (thin) cream 200g good-quality dark chocolate, chopped

Method

Preheat oven to 200C. Grease and line the base of a 20cm springform cake pan. Place the chocolate, butter

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GOOEY caramel in the middle of these chocolate friands makes a surprise treat in the run-up to Easter.

MAKES: 9

PREP: 20 minutes COOK: 20 minutes Ingredients

½ cup rice flour or plain flour

½ cup ground almonds 3 egg whites

¼ cup cocoa powder

1 cup icing sugar

1/3 cup canola oil or light olive oil

1/3 cup milk

6 small caramel Easter eggs

Method

Preheat oven to 180C. Grease 9 friand pans. Combine rice or plain flour, ground almonds, cocoa powder and icing sugar in a large bowl. Make a well in the centre.

Pour in canola or light olive oil and milk. Stir until smooth. Use an electric beater

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and 1 tablespoon sugar in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until the chocolate has melted and the mixture is well combined, then remove the bowl from the pan and set side to cool slightly.

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Beat the eggs and remaining sugar in an electric mixer for 10 minutes on medium-high until very thick and pale. Using a metal spoon, gently fold in the flour, then the chocolate mixture, trying to retain as much air as possible.

Pour into the prepared pan and bake in the oven for 12 minutes (the cake won’t be completely set at this stage).

Remove the cake from

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to beat egg whites until soft peaks form. Fold into the almond mixture until just combined. Spoon into the friand pans.

Scatter over caramel Easter eggs, roughly chopped. Bake for 15-20 minutes until spongy to the touch. Cool in the pans. Remove and dust with extra icing sugar to serve. the oven and run a knife around the edge of the pan. Set aside to cool in the pan, then place in the freezer for 4 hours or until set.

Remove the cake from the freezer 1 hour before serving and leave at room temperature to soften.

For the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chocolate in a bowl and pour over the hot cream. Stir together until melted and smooth. Allow to cool for 15 minutes before pouring over the cake.

Cut the cake into slices and serve with Easter eggs, if desired.

6. 7. 8. 3. Recipe by Michelle Southan Photo by Louise Lister Recipe by Valli Little Photo by Mark Roper