Better Homes and Gardens (Australia) - - Foodinaflash -


Prepa­ra­tion time 25 mins Cook­ing time 40 mins Makes 650g

300g pecans 500ml pure maple syrup 500ml golden syrup 600ml thick­ened cream / tsp salt flakes

1 /Š tsp ground cin­na­mon /Š tsp ground nut­meg / tsp ground cloves

STEP 1 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Scaˆer pecans on an oven tray and bake for 10 minutes, un­til toasted. Chop roughly. STEP 2 Put maple syrup, golden syrup and cream in a heavy-based saucepan over medium heat. Cook, stir­ring reg­u­larly, for 30 minutes, un­til mix­ture reaches 116°C on a candy ther­mome­ter. Trans­fer to an elec­tric mixer and beat with pad­dle aˆachment on low-medium speed for 15 minutes. STEP 3 Fold in pecans, salt and spices,


Prepa­ra­tion time 30 mins Cook­ing time 35 mins Serves 12

8 free-range eggs, room tem­per­a­ture 1kg un­salted bu™er, room


800g caster sugar

1.2kg self-rais­ing flour

750ml milk

1 /Š Tbsp vanilla paste

Pink and yel­low food colour­ing

1kg ic­ing sugar, sižed

Pastel sprin­kles, to dec­o­rate

Figs and rasp­ber­ries, to serve

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Grease and line 4 x 22cm round cake tins. Com­bine eggs, half the buˆer and caster sugar in a food pro­ces­sor and purée un­til smooth. Trans­fer to a large bowl and whisk in flour, milk and 1 ta­ble­spoon of the vanilla. Tint half the baˆer pale pink and half pale yel­low.

STEP 2 Di­vide pink baˆer be­tween 2 cake tins and yel­low baˆer be­tween other 2 tins. Bake for 30-35 minutes, un­til you can insert and re­move a skewer cleanly. Let cool.

STEP 3 Mean­while, put re­main­ing buˆer and vanilla with ic­ing sugar in the bowl of an elec­tric mixer and beat with pad­dle aˆachment on medium speed for 10 minutes, un­til very light.

STEP 4 Place cooled cake rounds on a clean bench and trim tops to level. Use a 13cm round cuˆer to re­move a large cir­cle from cen­tre of each round and place on bench (also re­serv­ing outer rings). Next, use a 4cm round cuˆer to re­move a cir­cle from cen­tre of each 13cm piece, giv­ing 3 con­cen­tric pieces from each round (12 in to­tal).


Prepa­ra­tion time 20 mins plus chill­ing Cook­ing time 10 mins

Serves 12

Ÿ/ cup caster sugar

/ cup corn­flour

3 Tbsp co­coa pow­der

1 cup dou­ble cream

1 /Š cups very strong cof­fee 8 free-range egg yolks

2 tsp vanilla paste 200g un­salted bu™er, room


26cm pie crust 600ml cream

/ cup ic­ing sugar Choco­late cof­fee beans and

choco­late curls, to gar­nish

STEP 1 Put sugar, corn­flour and co­coa in a bowl, then whisk in dou­ble cream and cof­fee. Trans­fer to a medium saucepan over medium heat and bring to a gen­tle boil to lightly thicken.

STEP 2 Whisk yolks and half of the vanilla in a bowl, add —/™ cof­fee mix­ture and stir to com­bine. Re­turn to pan and sim­mer for 1 minute, un­til yolks cook (or tem­per­a­ture is 72°C on a candy ther­mome­ter). Re­move from heat, cool slightly and whisk in buˆer, 1 ta­ble­spoon at a time.

STEP 3 Press cof­fee cream through a fine sieve into pie crust. Chill un­til firm, about 30 minutes. Whisk cream, ic­ing sugar and re­main­ing vanilla into stiff peaks. Spoon over pie. Gar­nish with choco­late beans and curls. Serve.

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