6 minute read
Mango magic
PHOTOGRAPHY by JOHN PAUL URIZAR STYLING b MICHELE CRANSTON
PG
Advertisement
Peaches & cream meringue cake
Divine summer sweets
From juicy mangoes to the sweetest cherries and stone fruit, you’ll find them in abundance. Enjoy them just as they are or make one of our dreamy summer show-off cakes.
PHOTO CHEF: DIXIE ELLIOTT. PG
Lemon, lime & mangono-bake cheesecake the Test Kitchen
For easy removal of cheesecakes and delicate cakes cooked in a springform pan, turn the base of the pan upside down before locking it in place. It’s the slight ridge on the base that can make removing the cheesecake difficult. The reverse side does not have a ridge.
the Test Kitchen
Swap out the cherries in this cake for Montague CROC EGGS™ plums. They are at their sweetest and most plentiful right now. Visit montague.com.au
PG
Cherry & pine nut crumble cake
In season Lemon, lime & mango no-bake cheesecake
SERVES 12 PREP & COOK TIME 1 HOUR (+ REFRIGERATION TIME)
200g Anzac biscuits 100g macadamias, toasted lightly, coarsely chopped 100g butter, melted 4 eggs, separated 1 cup (220g) caster sugar 2 teaspoons finely grated lemon rind 2 teaspoons finely grated lime rind 1/2 cup (125ml) lemon juice 1/2 cup (125ml) orange juice 3 level teaspoons gelatine 1/3 cup (80ml) water 500g cream cheese, softened 450ml thickened cream 1 teaspoon vanilla bean paste fresh mango and passionfruit for decorating
1 Invert the base of a 24cm springform pan, lightly spray with cooking oil spray. Line side with a strip of baking paper. 2 Process the biscuits until fine and transfer to a medium bowl. Stir in the macadamias and butter then press mixture evenly over the base of the prepared pan; chill while preparing the filling. 3 Combine the egg yolks, ¾ of the sugar, rinds and juices in a large heatproof bowl. Whisk over a pan of simmering water for about 8 minutes, or until thickened slightly. Remove from heat. 4 Sprinkle the gelatine over the measured water in a small heatproof jug, then stand jug in the same pan of simmering water. Stir until gelatine dissolves; remove from pan and cool for 5 minutes. Whisk into egg mixture. 5 Beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually add egg yolk mixture, beating well between additions, until well combined. Place in the refrigerator 30 minutes, or until mixture starts to thicken and set slightly around edges. 6 Whip the cream and the vanilla bean paste until soft peaks form. 7 Beat the egg whites and remaining sugar in a clean bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture in two batches, then fold in ²/₃ of the vanilla whipped cream (reserve remaining cream for decorating). 8 Pour the filling over the biscuit base, smooth top. Cover cheesecake loosely with plastic wrap; refrigerate for at least 6 hours or overnight. 9 Just before serving, give the remaining vanilla cream a whisk if needed. Decorate with dollops of cream and fresh mango wedges and passionfruit pulp. Undecorated cheesecake suitable to freeze.
Peaches & cream meringue cake
SERVES 8 PREP & COOK TIME 1 HOUR
Can’t decide whether you want to cook a butter cake or a meringue? Well, why not enjoy both in one cake. It starts with a butter cake base, which we’ve topped with a meringue layer, cooked the two together, then sandwiched with pillows of dreamy mascarpone cream and braised peaches, for a textural treat.
The braised peaches can be made 3 days ahead. The cakes can be made a day ahead. Assemble the cake several hours before serving. Store in the refrigerator. Add cream and peaches to top of cake just before serving.
125g butter, at room temperature 1 teaspoon vanilla extract 1¾ cups (385g) caster sugar 2 eggs ¾ cup (110g) self-raising flour 2 tablespoons plain flour ⅓ cup (80ml) milk 4 egg whites ½ teaspoon cream of tartar 2 teaspoons icing sugar, for dusting BRAISED PEACHES 10 firm peaches, quartered, stones removed ½ cup (110g) caster sugar 2 tablespoons Cointreau or Grand Marnier CREAM FILLING 250g mascarpone 1 teaspoon finely grated lemon rind 300ml thickened cream, whipped
1 Preheat oven to 180°C (160°C fan-forced). Grease 2 x 20cm round springform pans; line bases and sides with baking paper. 2 Beat butter, vanilla and ¾ cup of the caster sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flours and the milk, in two batches. Spread the mixture evenly into pans. 3 Beat the egg whites and cream of tartar in a clean bowl with electric mixer until soft peaks form. Gradually add the remaining 1 cup of caster sugar, beating after each addition until the sugar is dissolved and the mixture is thick and glossy. Spoon meringue over the cake mixture in both pans. In one pan, smooth the meringue surface; in the other pan, use the back of a spoon to peak the meringue. 4 Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans. 5 BRAISED PEACHES Meanwhile, place peaches and sugar in a heavy-based frying pan over very low heat. Cook, covered, shaking the pan occasionally, for about 8 minutes or until the sugar starts to dissolve and the peaches release their juices. Remove lid, add Cointreau and cook, over medium heat for a further 3 minutes, tossing gently or until tender. Refrigerate until cold 6 CREAM FILLING Whisk the mascarpone, lemon rind and 2 tablespoons of the peach syrup in a medium bowl until smooth and thickened slightly. Fold in the whipped cream. 7 Place the flat meringue-topped cake on a stand or plate; spread with ¾ of the Cream Filling. Top with half the drained peaches. Place other cake, meringue-sideup, on top. 8 Just before serving, decorate with remaining Cream Filling and some of the remaining peaches, if desired. Dust with sifted icing sugar. Not suitable to freeze.
Cherry & pine nut crumble cake
SERVES 8 PREP & COOK TIME 1 HOUR 35 MINUTES (+ STANDING & COOLING TIME)
150g butter, softened 2 teaspoons finely grated lemon rind 1 cup (220g) caster sugar 2 eggs ¾ cup (110g) self-raising flour ½ cup (75g) plain flour ½ cup (60g) almond meal (ground almonds) ½ cup (125ml) milk 400g fresh cherries, pitted 2 teaspoons icing sugar CARDAMOM CRUMBLE ½ cup (75g) plain flour ½ cup (110g) firmly packed brown sugar 1 teaspoon ground cardamom 50g butter, chopped ½ cup (80g) pine nuts SAUTÉED CHERRIES 20g butter 350g fresh cherries, pitted 2 tablespoon caster sugar
1 Preheat oven to 160°C (140°C fanforced). Grease a 22cm springform pan, line base and side with baking paper. 2 Beat butter, rind and sugar until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and almond meal alternately with milk. Spread mixture into pan; smooth the surface. Place cherries on cake mixture. 3 CARDAMOM CRUMBLE Combine flour, sugar and cardamom in a medium bowl. Rub in butter until mixture resembles coarse crumbs. Stir in pine nuts. Sprinkle over cake mixture. 4 Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 15 minutes before transferring to a wire rack to cool. 5 SAUTÉED CHERRIES Melt butter in a medium frying pan. Add cherries and sugar; cook for 5 minutes over medium heat, stirring occasionally. 6 Serve cake with Sautéeed Cherries and dusted with sifted icing sugar. Cake suitable to freeze.
