Stone Fruit & Raspberry Ricotta Cake

Stone Fruit & Raspberry Ricotta Cake

Course Dessert
Cuisine Italian, Modern Australian
Servings 12 serves

Ingredients
  

  • 80 g unsalted butter soft but not melting
  • 180 g sugar split 90/90
  • Zest from 1 lemon
  • 1/3 tsp ground cardamom
  • 500 g Ricotta cheese @ room temperature
  • 85 g plain flour
  • 1/2 tsp baking powder
  • 5 large eggs separated
  • 1/4 tsp Sea salt flakes
  • 100 g raspberries
  • 1 peach coarsely chopped
  • 2 apricots coarsely chopped
  • icing sugar to decorate

Instructions
 

  • Preheat oven to 180C (160C fan forced). Line the bottom of the tin with grease proof paper and brush sides with butter.
  • Mix flour with baking powder and sift. Set aside.
  • Prepare batter: Mix sugar with lemon zest and cardamom. Using palms of your hands rub zest into sugar to release flavour. Beat soft butter for 1 minute until fluffy. Add 90g of zesty sugar to butter (in 3 lots) and beat until fluffy - about 2-3 minutes. Start adding egg yolks - one at a time, mixing well after each addition. Then start adding Ricotta - 2 Tablespoons at a time - mix well after each addition (paddle attachment, low-medium speed, or handheld mixer - low speed). Add flour - in 2 turns and mix gently (lowest speed) only until combined and no flour pockets remain. Set the mixture aside. In a separate bowl beat egg whites until fluffy (1 minute) then add remaining part of sugar (90g) and beat until firm (2-3 minutes), at the end add coarse salt and beat for few seconds. Fold beaten egg whites into the Ricotta mixture. Pour the batter into the tin, gently place fruit on top (make sure there are some spaces in-between so that the cake has a chance to puff up).
  • Bake at 180C (160C fan forced) for 50 minutes. When baked, open oven door and let the cake cool in the oven for 10 minutes then take out and give the tin a little bang. The cake is going to deflate around 1 - 2cm when cooling. Run thin knife around the edges to loosen, let it cool for 15-20 minutes, sprinkle with icing sugar and serve. It tastes great when still warm or chilled in the fridge for few hours.
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Honey Roast Peach Slab Pavlova With Honeycomb

Honey Roast Peach Slab Pavlova With Honeycomb

Course Dessert
Cuisine Modern Australian
Servings 12

Ingredients
  

Slab Pavlova Base

  • 6 egg whites room temperature
  • 1/2 teaspoon salt
  • 330 g caster sugar 1 1/2 cups
  • 2 teaspoons white vinegar
  • 1 tablespoon cornflour

Honey Roast Peaches

  • 6-8 small ripe loose-stone yellow peaches
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1/3 cup water
  • 1 teaspoon vanilla paste or essence

Honey Comb

  • 125 g white sugar 1/2 cup + 2 tablespoons
  • 100 g golden syrup 1/4 cup
  • 2 teaspoons baking soda

Mascarpone Cream

  • 250 ml cream 1 cup, heavy cream in US
  • 200 g mascarpone
  • 250 g creme fraiche
  • 30 g icing sugar
  • 2 teaspoons vanilla essence

Instructions
 

Honey Comb

  • Line a small baking tin with baking paper (we used 20 x 20 but the exact size doesn’t matter)
  • In a medium heavy based pan, heat the sugar and golden syrup over low heat until the sugar dissolves. Meanwhile, measure the baking soda into a small container, ready to use quickly, and have the baking tin nearby.
  • Increase the heat and bring the sugar to the boil. Boil for 2 minutes, stirring occasionally so it doesn’t burn. you’ll see it turn a slightly darker caramel colour.
  • Add the baking soda and quickly stir to fully combine - the honeycomb will froth up and lighten.
  • Quickly pour into prepared tin. Don’t worry about spreading it out evenly.
  • Leave to set until cold and then break into pieces. If it has been a very humid day, you might find that it gets a bit sticky - just keep it in the freezer until you need it and it will much easier to snap and crumble
  • You will probably have extra left over after using it for the pavlova - dip leftovers in melted chocolate to make them even better!

Slab Pavlova Base

  • Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
  • Preheat the oven to 180°C (not fan bake).
  • Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
  • Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
  • Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
  • Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
  • Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
  • Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.

Honey Roast Peaches

  • Preheat the oven to 180°C
  • Halve and stone the peaches and place cut side up in a single layer in a rectangular roasting tray or baking tin with sides. In a small bowl, combine the honey, brown sugar, water and vanilla. Pour over the peaches.
  • Roast for 30-40 minutes, basting the peaches with the honey syrup occasionally, until the peaches are tender and starting to caramelise around the edges.
  • Set aside in a bowl to cool, including the honey syrup. Use at room temperature - if they are still hot they will start making the mascarpone cream runny.

Mascarpone Cream

  • Whip the cream to soft peaks.
  • In a separate bowl, mix together the mascarpone, creme fraiche, icing sugar and vanilla. Fold in the softly whipped cream.

To assemble

  • Spoon the mascarpone cream over the cooled pavlova base.
  • Top with the cooled caramelised peaches and shards of hokey pokey.
  • Serve immediately
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Easy Italian Peach Crumb Cake

Easy Italian Peach Crumb Cake

Course Dessert
Cuisine Italian
Servings 8

Ingredients
  

CRUMB CRUST2.5 cups flour

  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg

PEACH FILLING

  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar

Instructions
 

  • Pre-heat oven to 180° celsius.
  • Grease and flour an 20cm. A spring form pan best.
  • In a medium bowl mix together peaches and sugar, set aside.
  • In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
  • Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
  • Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.
  • Serve with vanilla ice cream if desired. Enjoy!

Notes

Notes An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a crumbed mixture.
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Cherry, Roasted Chilli & Herb Salad

Cherry, Roasted Chilli & Herb Salad

Course Entree, Platter
Cuisine Modern Australian
Servings 4 as a side

Ingredients
  

  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste

Instructions
 

  • Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  • Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  • Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  • Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  • Serve chilled or at room temperature.

Notes

You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.
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Nectarine and peanut chicken salad

Nectarine and peanut chicken salad

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 2

Ingredients
  

  • 1  skinless chicken breast
  • 50 g watercress
  • 2 nectarines
  • 8 g asparagus spears
1/2 cucumber
2 tomatoes or 10 cherry tomatoes
50sugar snaps
2 tablespoons chopped fresh corinader
  • 1/2 red chilli peppers chopped
  • 2 tablespoons roasted peanuts
  • 2 tablespoons oil

marinade

  • 40 ml soy sauce
  • 2 tablespoons fish sauce
  • tablespoon juice and lemon zest of 1/2 lime
1honey
  • 1 clove garlic finely chopped

peanut sauce

  • 1 clove garlic  minced
  • 1/2 teaspoon chopped chilli pepper
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut oil
  • juice and zest of 1/2 lime
  • 200 ml coconut milk
  • 100 g peanut butter
  • 2 tablespoons Thai red curry paste
  • black pepper and salt

Instructions
 

  • Combine all the ingredients for the marinade in a bowl.
  • Cut the chicken into thin strips, put in a clean bowl and toss with 3/4 marinade. Place in the fridge.
  • Cut the nectarines into small pieces and toss with the rest of the marinade.
  • Heat the coconut oil in a small saucepan, sauté the garlic and the ginger over low heat. Add the chili pepper and stir, pour coconut milk and bring to a boil. Combine with the rest of the ingredients and cook over low heat until the peanut butter has melted and the sauce is smooth. Season with salt and pepper.
  • Cook the sugar snaps in salted water. Cut the tomatoes and the cucumber into small pieces.
  • Preheat your grill pan to high heat. Rinse the asparagus under cool water and remove the woody stems. Drizzle with oil and grill for 10 minutes until soft.
  • Grill the nectarines for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.
  • Thread your chicken onto the skewers. Grill until the chicken is cooked through and light grill marks appear, turn from time to time so the meat doesn’t burn.
  • Arrange the watercress on the plates, add cucumber, tomatoes and sugar snaps. Add the grilled asparagus and nectarines and top with the chicken. Drizzle generously with peanut sauce, add the chopped peanuts, chili pepper and fresh corinader. Enjoy!
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Peach Curd With Meringue Clouds

Peach Curd With Meringue Clouds

Course Dessert
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 3 large eggs separated, room temperature
  • 1/2 cup plus 1/3plus 1 tablespoon sugar
  • 3 medium peaches 1 pitted and chopped, 2 cut into 1/4-inch wedges, about 500g total
  • 1/2 cup plus 1 teaspoon fresh lime juice
  • 3 tablespoons white rum
  • 5 tablespoons chilled unsalted butter cut into pieces

Instructions
 

  • Preheat oven to 90°C. Using a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy, about 1 minute. With the motor running, add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, about 5 minutes. Continue to beat until stiff, glossy peaks form, 10–12 minutes.
  • Transfer meringue to pastry bag and cut off tip so opening is 1/4" wide. Pipe four 3 1/4" rounds onto a grease proof-lined rimmed baking sheet. Bake meringues until dry, firm, and peel easily off of baking sheet around 90–105 minutes. Turn off oven and let cool in oven with door slightly ajar.
  • Meanwhile, pulse chopped peach in a food processor until smooth. Transfer peach purée to a small bowl.
  • Toss peach wedges with 1 Tbsp. sugar and 1 tsp. lime juice. Let sit, tossing occasionally, until peaches release their juices.
  • Bring a medium pot of water to a simmer. Whisk rum, egg yolks, and remaining 1/3 cup sugar and 1/4 cup lime juice in a medium bowl. Place bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is foamy and thickens slightly, around 5 – 6 minutes. Whisk in butter a few pieces at a time, incorporating completely before adding more. Stir in peach purée and let cool slightly.
  • Strain through a fine-sieve into a small bowl. Press plastic wrap directly onto surface and chill until cold, at least 2 hours.
  • Gently break each meringue and divide among bowls. Spoon peach curd over and top with macerated peaches.

Notes

Do Ahead: Peach curd can be made 2 days ahead. Cover and chill.
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Plum Galette

Plum Galette

Course Dessert
Cuisine Modern Australian
Servings 2

Ingredients
  

For the pastry

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold unsalted butter cut into small pieces, 1 stick
  • 2 tablespoons to 4ice water

For the plum filling

  • 1 tablespoon all-purpose flour plus more for dusting
  • 2 tablespoon whole raw almonds toasted
  • 1/4 cup caster sugar
  • 3-4 cm plums halved, pitted, and sliced 1/2thick (keep sliced halves together)
  • 1 tablespoon thickened cream for brushing

Instructions
 

  • Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).
  • Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
  • Preheat oven to 180 C. On a lightly floured piece of grease proof paper, roll out dough into an approximate 20cm oval, around 1/2 cm thick. Transfer dough (on paper) to a baking sheet or tray.
  • Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 5cm border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
  • Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep golden, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.
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