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Flourless chocolate
beetroot cake
Tips
Use a mandoline or V-slicer to slice the beetroot into thin rounds for candying.
They are available from kitchen stores and Asian supermarkets.
DO-AHEAD: The cake and candied beetroot can be made a day ahead. Store
separately in airtight containers in the refrigerator.
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Gluten-free
Moderate
Other
Cake
Beetroot
Afternoon tea
300 g(91/2 ounces) beetroot (beets), peeled, cut in 3cm (11/4-inch) pieces
6eggs
1 tspvanilla extract
Candied beetroot
1 cup(250ml) water
1 tbsplemon juice
1 tspvanilla extract
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Serves 10
5 minutes prep
Triple-ginger loaf
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Ingredients
Triple-ginger loaf
1 cup(250ml) milk
3 tspground ginger
20 g( ounce) butter
3 tsplemon juice
Recipe by
Steps
Triple-ginger loaf
1. Preheat oven to 160C (140C fan-forced). Grease a 15cm x 23.5cm x 9cm (6inch x 9-inch x 3-inch) loaf pan; line base and sides with baking paper,
extending the paper 5cm (2 inches) over the sides.
2. Stir butter, sugar, treacle, syrup and milk in a large saucepan over medium heat
until butter melts and sugar dissolves. Bring to the boil (mixture may look slightly
curdled). Remove from heat; stir in soda.
3. Sift flour and ground spices into a large bowl; stir in butter mixture and
crystallised ginger until just combined. Stir in egg until just combined. Pour
mixture into pan; cover with a piece of pleated foil (see note).
4. Bake loaf for 1 hour. Remove foil; bake a further 30 minutes or until a skewer
inserted into the centre comes out with a few moist crumbs attached (the cake
will have a crack along the top). Cool loaf in pan.
5. To make ginger ale icing; bring ginger ale to the boil in a small saucepan over
medium heat; boil 6 minutes or until reduced to 2 tablespoons. Remove from
heat; stir in butter until melted. Transfer mixture to a small bowl; whisk in sifted
icing sugar and 2 teaspoons of the juice until combined. Gradually stir in enough
of the remaining juice, if needed, until icing is pourable.
6. Pour immediately over cooled cake. Stand cake until icing sets.
7. Serve loaf dusted with extra ground ginger.
Tips
Pleating the foil allows the cake to expand as it cooks. Use a piece of foil slightly larger
than the pan. Fold the foil to create a pleat down the centre.
We used a loaf pan with a capacity of 3 litres (12 cups). The uniced cake can be made a
day ahead; store in an airtight container at room temperature. The uniced cake is also
suitable to freeze.
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Serves 12
50 minutes cook
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With a texture this silky and a flavour this heavenly, you'll not be able to resist
a second helping of this decadent chocolate orange mousse cake. It really is
that good.
Ingredients
Chocolate orange mousse cake
6eggs, separated
2 tbsporange-flavoured liqueur
1 cup(250ml) milk
5egg yolks
180 g(5 1/2 ounces) milk chocolate (33% cocoa), chopped finely
Recipe by
Steps
Chocolate orange mousse cake
1. Preheat oven to 180C/350F. Grease a deep 20cm (8-inch) springform pan; line
base and side with baking paper.
2. Stir chocolate and butter in a small heavy-based saucepan over low heat until
smooth. Cool for 10 minutes. Beat egg yolks and sugar in a small bowl with an
electric mixer for 5 minutes or until thick and pale. Beat in chocolate mixture until
combined. Transfer mixture to a large bowl. Beat egg whites in a small bowl with
an electric mixer until soft peaks form; fold into chocolate mixture, in two batches.
Pour mixture into pan.
3. Bake cake for 20 minutes or until cake is just firm to touch. Cool in pan.
4. Meanwhile, make chocolate orange mousse.
5. Remove cake from pan. Wash and dry pan; grease then line base and side of
pan with baking paper. Remove lining paper from cake; place cake, top-side
down, back in pan. Press down firmly on cake to ensure it completely covers the
base of the pan. Brush liqueur on cake; pour mousse over cake. Refrigerate 6
hours or overnight until set.
6. Make milk chocolate sauce
7. Sprinkle cocoa nibs on cake, pour a little warm sauce over the top. Serve cake
immediately with remaining sauce.
Tips
You will need to start this recipe the day before.
Cocoa nibs are created in the early stage of chocolate production. Cocoa beans are
dried then roasted, after which they are crushed into what are termed nibs. Next, the
nibs are ground to separate cocoa butter and cocoa solids. Nibs are both textural and
chocolatey with no sweetness. They can be found at health food stores and specialist
food stores.
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Moderate
Modern Australian
Cake
Dessert
Chocolate
Nut-free
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Serves 8
3 hours cook
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Fragrant basil and zesty lime turn this strawberry cheesecake into something
really rather special.
Ingredients
Basil, lime and strawberry cheesecake
cooking-oil spray
75 gbutter, melted
2 tbspwater
1 tbsplime juice
Recipe by
Steps
Basil, lime and strawberry cheesecake
1. Spray a 20cm (8-inch) (base measurement) springform pan with oil (don't use
butter as this hardens in the fridge); line base with baking paper.
2. Process biscuits until fine. Add butter; process until combined. Press mixture
firmly over base of pan. Refrigerate 30 minutes.
3. Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small
saucepan of simmering water, stir until gelatine dissolves. Cool.
4. In a medium bowl, beat cream cheese, sugar and rind with an electric mixer until
smooth. Add cream; beat until smooth. Add juice, the cooled gelatine mixture and
finely chopped basil; beat until combined. Pour filling over biscuit base. Cover;
refrigerate about 3 hours or overnight until set.
5. Make basil-infused strawberries.
6. Just before serving, top the cheesecake with strawberries and syrup; sprinkle
with basil leaves.
Basil-infused strawberries
1. In a small saucepan, stir the water, jam, juice and basil over low heat until jam
melts. Bring to the boil. Remove from heat; stir in strawberries. Cool; discard
basil.
Tips
The cheesecake can be made a day ahead; store, covered, in the fridge. Use the
bottom of a glass to firmly and evenly press the biscuit crumbs over the base of the pan.
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Moderate
Modern Australian
Cake
Cheese
Dessert
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Cake
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