THE PIECE MAKERS

IF THERE WAS ever a time for a slice of cake, this is it. In a climate where comfort is in short supply (along with some pantry staples more recently), the sweet ritual of baking provides solace. And that’s where Matt Moran comes in. “I love flourless cakes because they’re wholesome,” he says. “They have a bit more protein in them because you’re using nut meals. They also tend to be more dense which, for me, makes them very comforting.” All that’s left to do is add some seasonal produce such as rhubarb, apples and mandarins, and you have a cake that’s up to the task. “I like using some different sweeteners, too, like native honey for its floral tones, molasses for richness, and rapadura for the maltiness it brings. And, of course, some autumn spices: fennel, cinnamon, cloves. It gives these cakes a real warmth.”

RICOTTA AND POLENTA LOAF CAKE WITH ROAST RHUBARB

SERVES 8-10

60g unsalted butter, softened
1/4 cup (60ml) extra virgin olive oil
185g caster sugar
1 tsp vanilla bean extract
4 eggs, separated
300g firm ricotta, drained
Finely grated zest and juice of 1 orange and 1 lemon
140g each almond meal and fine polenta
1/4 tsp baking powder

ROAST RHUBARB

280g rhubarb stems1/2 cups (330g) caster sugarThinly peeled zest and1 tsp vanilla bean extract