This fabulous dessert has been developed by the head chef, Michael Robinson, at Margan Restaurant. Margan is an award winning restaurant in Broke Fordwich, a region of the Hunter Valley, and has recently been named as one of the top 10 Regional NSW restaurants by Gourmet Traveller Restaurant Guide 2014.
125 g self raising flour
1/2 teaspoon powdered ginger
½ teaspoon of mixed spice
1/2 cup brown sugar, firmly packed
2/3 cup light olive oil
2 free range eggs
2 cups grated carrot
1/2 cup chopped dates
½ cup chopped pistachio nuts
- Preheat oven to 180 degrees Celsius.
- Line an 18cm spring form bake tin with Gladbake (or similar).
- Sift flour, spices and sugar together.
- Lightly beat oil and eggs together and add to flour.
- Beat with an electric beater for about a minute until smooth.
- Fold in dates, nuts and carrots.
- Pour into tin and bake for an hour. Cool.
In the Margan Restaurant, it is served with fried carrot ribbons (shredded carrot – do this with a peeler – deep fried in clean oil, drained and cooled); vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.
Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
You would never guess this pistachio and apple cake is gluten free. It’s moist and the perfect afternoon tea treat to serve with a dollop of mascarpone. Recipe from Gluten Free and Easy, by Robyn Russell. This is one of the delicious healthy cakes served at Sydney’s Brioche the Bakery. Serves: 8 Ingredients 100g (2/3 cup) shelled, unsalted pistachio nuts 30g (1/4 cup) white rice flour 1/2 teaspoon baking flour 150 g (1 1/2 cups) ground almonds 6 eggs, separated 115g (1/2 cup) caster sugar 115g (1/2 cup) caster sugar, extra 50g apple, such as Fuji, unpeeled and grated 50g butter, melted To serves Pure icing sugar Mascarpone Shredded mint Method 1. Preheat oven to 180C. 2. Grease and line the base of a 26 cm spring-form tin. 3. Place the pistachio nuts and flour in a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse until just combined. 4. Using an electric mixer, beat the egg yolks and the first lot of sugar on high speed until the mixture is very thick. Add the nut and flour mixture, apple and butter and stir well. The mixture will be quite stiff at this stage. 5. In a separate bowl, beat the egg whites to soft peak stage then add the extra sugar and beat to firm peak stage. Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared tin and bake for 50-60 minutes or until cooked through. Allow the cake to set in the tin for 10 minutes then turn out onto a wire rack to cool. 6. To serve, dust the cake with pure icing sugar and serve slices with a dollop of mascarpone and a little mint. Isn’t this a great idea? Local foodie Fiona Wilkinson has just opened Brioche the Bakery, in Sydney’s Balmain, serving delicious low-GI, gluten-free, organic and dairy-free foods that contain no artificial additives and over-processed ingredients.