SPICED MAPLEPECAN FUDGE
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 / tsp ground cinnamon / tsp ground nutmeg / tsp ground cloves
STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Scaer 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 aachment on low-medium speed for 15 minutes. STEP 3 Fold in pecans, salt and spices,
PASTEL CHEQUERBOARD CELEBRATION CAKE
Preparation time 30 mins Cooking time 35 mins Serves 12
8 free-range eggs, room temperature 1kg unsalted buer, room
800g caster sugar
1.2kg self-raising flour
1 / Tbsp vanilla paste
Pink and yellow food colouring
1kg icing sugar, sied
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 buer 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 baer pale pink and half pale yellow.
STEP 2 Divide pink baer between 2 cake tins and yellow baer 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 buer and vanilla with icing sugar in the bowl of an electric mixer and beat with paddle aachment 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 cuer to remove a large circle from centre of each round and place on bench (also reserving outer rings). Next, use a 4cm round cuer 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
/ cup caster sugar
/ cup cornflour
3 Tbsp cocoa powder
1 cup double cream
1 / cups very strong coffee 8 free-range egg yolks
2 tsp vanilla paste 200g unsalted buer, 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 buer, 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.