recipes_Australia_Issue_129_April_2017

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APRIL 2017 recipes+ 81

RECIPES, PHOTOGRAPHY, STYLING & FOOD PREPARATION

GEORGIE GUNN

TOP TIP

My grandma, Helen,

says the best desserts

have a generous

topping of fresh fruit

2 cups plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

2 teaspoons ground cinnamon

1½ cups caster sugar

3 eggs, at room temperature

125g butter, melted, cooled

1 cup honey

300g cream cheese, at room temperature

¼ cup icing sugar

⅓ cup bought passionfruit curd

3 passionfruit, pulp removed

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease a 22cm (top measurement) bundt

cake pan. Sift the flour, baking powder,

bicarbonate of soda, salt and cinnamon

into a large bowl. Stir in caster sugar.

Make a well at the centre.

2 Whisk eggs, melted butter and honey

in a jug until combined. Add to dry

ingredients; mix well. Pour cake batter

into prepared pan; level surface. Bake for

50 minutes or until a skewer inserted at

centre comes out clean. Stand in pan for

5 minutes, then turn out onto a wire rack

to cool completely.

3 Combine cream cheese, icing sugar

and passionfruit curd in a bowl. Dollop

passionfruit cream over cooled cake.

Serve drizzled with passionfruit pulp.

Peanut Caramel

Brownies

MAKES 16 PREP 15 minutes + cooling

COOK 1 hour 5 minutes

200g dark eating chocolate,

finely chopped

250g butter, finely chopped

1¾ cups firmly packed brown sugar,

plus 2 tablespoons extra

⅓ cup cocoa powder

1¼ cups plain flour

¼ teaspoon baking powder

4 eggs, lightly whisked

¾ cup sweetened condensed milk

¼ cup smooth peanut butter

1 Preheat oven to 160ºC/140ºC fan-forced.

Grease and line the base and sides of a

20cm (base measurement) square cake

pan with baking paper. Place chocolate,

butter and sugar in a heavy-based

saucepan; cook and stir over low heat for

5 minutes or until melted and smooth. Cool.

2 Sift cocoa, flour and baking powder over

chocolate mixture. Add egg; mix well. Pour

into prepared pan; level surface.

3 Combine extra sugar, condensed milk

and peanut butter in a heavy-based saucepan;

cook and stir over low heat for 5 minutes or

until melted and smooth. Increase heat;

simmer, stirring occasionally, for 4 minutes

or until caramel thickens. Cool slightly.

4 Drizzle caramel mixture over brownie

batter in pan. Using a bamboo skewer, swirl

mixture to create a marbled effect. Bake for

50 minutes or until a skewer inserted at

centre comes out with crumbs clinging to it.

Remove from oven. Cool completely in pan

(brownie will firm). Cut into pieces to serve.

Honey Cake with Passionfruit Cream

SERVES 10 PREP 15 minutes + cooling COOK 50 minutes