Redwinepear,polentaandricottacake

Redwinepear,polentaandricottacake
Serves1012
Preparationtime:20minutes
Cookingtime:1hour30minutes
2packhampears,peeled,cutintowedges
11/2cups(375ml)redwine
1/2cup(100g)castersugar
11/2cups(225g)selfraisingflour
1/2cup(75g)plainflour
1cup(200g)castersugar,extra
3/4cup(140g)polenta(cornmeal)
125gbutter,melted
2eggs
1tspbakingpowder
1cup(250g)freshricotta
1tbsfinelygratedorangerind
1/2cup(125ml)orangejuice
Doublecream,toserve

1. Placepears,redwineandsugarinalargesaucepanovermedium
heat.Cutapieceofgreaseproofpaperintoadisctofitthetopof
thesaucepan.Bringpearmixturetoasimmer.Reduceheattolow
andcook,coveredwithgreaseproofpaper,for30minutesoruntil
tender.Removefromheatandsetasidetocoolcompletely.
2. Preheatovento160C.Greaseandlinethebaseandsideofa22cm
round(basemeasurement)cakepanwithbakingpaper.Place
flours,extrasugar,polenta,butter,eggs,bakingpowder,ricotta,
orangerindandjuiceinalargebowl.Useanelectricmixertobeat
untilwellcombined.
3. Useaslottedspoontotransferpearstothebaseofpreparedcake
pan.Pourovercakemixtureandsmooththesurface.Bakein
preheatedovenfor1houroruntilaskewerinsertedinthecentre
comesoutclean.Removefromovenandsetasideinthepanto
coolcompletely.
4. Meanwhile,placethepearsyrupoverhighheatandbringtothe
boil.Cook,stirringoccasionally,for5minutesoruntilsyrup
thickens.Removefromheatandsetasidetocool.
5. Turnthecakeontoacleansurface.Cutintowedges.Drizzlewith
syrupandservewithdoublecream,ifdesired.

Marbledjaffacheesecake
BySarahHobbs
clickimagetoenlarge


Serves12
250gplainsweetbiscuits(suchasNiceorMorningCoffeeBiscuits)
125gbutter,melted
500gcreamcheese,softened
1cup(215g)castersugar
3eggs
300gctnsourcream
300mlthickenedcream
1/4cup(60ml)GrandMarnier
1tbsfinelygratedorangerind
100g70%cocoadarkchocolate,melted
Glacorangeslices,toserve
1. Preheatovento160C.Linethebaseofaround20cm(base
measurement)springformpanwithbakingpaper.
2. Placethebiscuitsinthebowlofafoodprocessorandprocessuntil
theyresemblefinebreadcrumbs.Addthebutterandprocessuntil
wellcombined.Placeinthepreparedpananduseastraightsided
glasstospreadandpressthebiscuitmixtureonthebaseandside.
Placeinthefridgefor30minutestochill.

3. Meanwhile,placethecreamcheeseandsugarinafoodprocessor
andprocessuntilsmooth.Addtheeggs,oneatatime,processing
wellbetweeneachaddition.Addthesourcreamandthickened
creamandprocessuntilcombined.Pourevenlyamongtwo
mediumbowls.AddtheGrandMarnierandorangerindtoone
portionandstirtocombine.Addthechocolatetotheremaining
portionandstirtocombine.
4. Pourhalfofthechocolatemixtureinthepreparedbase.Pourhalf
overtheorangemixtureoverthetop.Continuelayeringwith
remainingchocolateandorangeportions.Useabambooskewerto
gentlyswirlthemixturestocreateamarbledpattern.
5. Bakefor45minutesoruntiljustset.Turnofftheovenandset
asidefor2hourstocool.*Transfertothefridgetochill
completely.Topwithglaceorangeslices,ifdesired.Cutinto
wedgestoserve.
*Leavingthecheesecaketocoolinanoventhathasbeenturnedoffletsit
coolgradually,whichhelpspreventcracking.
Tip:Tomakeglaceorange,gentlysimmerorangeslicesinapanofsugar
syrup.Turnoccasionallyuntiltherindsoftensandbecomestranslucent.
Orange Chiffon Cake
Ingredients
serves 8-10
5 egg whites (at room temperature is best)
1/2 tsp cream of tartar
75g caster sugar
5 egg yolks
7 tbs coconut milk
5 tbs vegetable oil
75g caster sugar
5 tbs orange juice
1 tbs orange zest
150g self raising flour, sifted
400ml full cream
2 tbs icing sugar
1 tsp vanilla paste or extract
150g hazelnuts
150ml full cream
200g good quality dark chocolate chopped or broken
into small pieces

Method
1. Preheat oven at 160C fan forced/180C regular.
2. Beat egg whites and cream of tartar with an electric
mixer till soft peaks. Add sugar one tablespoon at a
time a beat thoroughly after each addition till you
achieve stiff peaks. Set aside.
3. In a separate bowl whisk egg yolks with caster sugar
till fluffy. Add coconut milk, vegetable oil, orange
juice, zest and self raising flour and whisk until
combined. Gently fold the egg whites into the yolk
mixture 3 batches.
4. Pour into a 22cm baba cake tin (do not use non-stick
and do not grease). Bake 25 mins at 160C fan forced
or 30 mins at 180C, or till skewer comes out clean.
Leave oven on to roast hazelnuts.
5. When cake is out of the oven, immediately invert the
cake still in the tin, and place on a cooling rack and
leave to cool completely (about 1 1/2 hours).
6. Meanwhile, place hazelnuts on a shallow baking tray
and roast until the skins are easily flaking off when
rubbed, about 7 mins. Remove from the oven and
pour onto the middle of a clean tea towel. Fold sides
over the nuts and rub till all the skins have flaked off.
Transfer the nuts onto a chopping board and chop to
desired texture.
7. To make filling, whip the cream, sugar and vanilla till
stiff but do not overbeat as cream will split. Cover
with cling film and refrigerate until required.
8. When cake is cooled and ready to be assembled, run
a knife around the edges of the tin and invert. Slice
cake with a serrated knife into 3 equal layers. Spread
a layer of the chantilly cream on each layer and
sprinkle with chopped hazelnuts.
9. To make ganache, bring cream to the boil in a small
saucepan. Remove from heat, add chocolate pieces
and whisk till chocolate has melted and emulsified
with cream. Using a spatula spread evenly over cake
and sprinkle with additional chopped hazelnuts. For a
tidier outcome, its best to ice the cake over a cooling
rack so the extra ganache drips away.
Orange Almond Cake no Flour or margarine addedd

Ingredients

2oranges
6eggs
250gcastersugar
250galmondmeal
1tspbakingpowder
Extracastersugarfordustingbeforebaking
Icingsugarfordustingafterbaking
Margarineoroilspray(forgreasingthepan)

Preparation
Washorangesandplaceunpeeled,inapotofboilingwaterfor2hours.
Drainthewaterandallowtheorangestocool.Thiscanbedoneaheadof
time.
Preheatovento190C.
Break6eggsintoamixingbowlorblender.Addcastersugarandbeator
blendtogether.
Placethetwoorangesintotheeggmix.Breakuptheorangesandthen
blendtogethertoasmoothconsistency.Addthealmondmealandbaking
powderandblend.
Greasea20cmspringformbakingpanwithmargarine(orvegetableoil
spray)anddustwithcastersugar.
Pourbatterintothepanandsprinklecastersugarontopandbakefor1
hourtoanhourandahalforuntilthetopisgoldenbrown.
Dustwithicingsugartoserve.