b'The Great Eastern Mail NOVEMBER 4, 2022 13food & wineserves8-10Walnut Cake Spring Greens Carbonara(Karidopita) ingredients2 tbsp olive oil 350g spaghettiingredients 200g pancetta cubes or slices 125g asparagus, woody ends removed, 250g softened butter 1 teaspoon ground cinnamon small bunch of parsley, roughly chopped cut into 3-4cm pieces1 cup caster sugar 1 x 25g packet vanillin sugar 2 small bunches of basil, leaves picked 125g long-stemmed broccoli, trimmed 1 tablespoon grated orange zestcup full cream milk 4 large mint sprigs, leaves picked andand cut into 5cm pieces4 eggs, separated 2 cups coarsely chopped walnuts roughly chopped 125g fresh or frozen peas1 cup plain flour (plus extra for sprinkling on top,4 egg yolks extra virgin olive oil, for drizzling 1 cup fine semolina optional) 50g parmesan, grated, plus extra to(optional)4 teaspoons baking powder serveSYRUP method2 cups caster sugar juice oforange 1.Heattbsp oil in a large, deep frying pan or saucepan over a low-medium heat and sizzle the 1 cinnamon stick 3 slices thinly peeled orange zest pancetta until crisp, about 5 mins. Once crisp, reduce the heat to as low as it will go to keep method warm.1.Preheat oven to 170C. Grease a 33cm x 23cm (13in x 9in) baking dish. 2.Meanwhile, put the parsley, basil, mint and remaining oil in a small food processor and blitz until finely chopped. Or, finely chop the herbs using a sharp knife and omit the oil. Whisk the egg 2.Cream butter and sugar with grated orange zest until light and fluffy. Add egg yolks, one at ayolks and parmesan together in a separate bowl.time, beating well. 3.Fill a large saucepan with boiling water, season well with salt and bring to the boil, cook the 3.In a bowl, mix together the sifted flour, semolina, baking powder, cinnamon and vanillin sugar. spaghetti for 10 mins until al dente. Add the asparagus and broccoli for the final 3 mins of 4.Fold a third of the flour mix into the creamed mixture, followed by a third of the milk. Fold in halfcooking time, and the peas for the final 30 seconds.the remaining flour and then half the remaining milk. Lastly, fold in the remaining flour and milk.4.Lift the spaghetti into the pan with the pancetta using tongs, allowing a little water to be added Gently mix in the walnuts. with each addition of pasta. Drain the boiled veg but reserve a cup of the cooking water, then add 5.Beat egg whites until stiff. Fold into the batter using a metal spoon. the veg to the pan with the spaghetti and pancetta. Keep the heat set as low as possible.6.Pour mixture into prepared dish and bake for 45 minutes or until cooked through. Test with a5.Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use metal skewerif it comes out clean, the cake is ready. tongs to toss everything together, ensuring each strand of spaghetti is well-coated. Continue 7.To make the syrup, place all ingredients in a heavy based saucepan with 2 cups water and bringtossing the pasta through the sauce for a few minutes, turning the heat up slightly if needed until to the boil over high heat. Once syrup boils, reduce to medium heat and simmer for 10 minutes. the sauce thickens and clings to the spaghetti. 8.Score a diamond pattern into the top of the hot cake and pour hot syrup over it, and sprinkle6.Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of with the chopped walnuts on top (if using). Serve the cake hot or cold. extra virgin olive oil, if you like.You cant resistB A K I N GF R E S H-6D AY SAW E E KGREAT RANGE OF BREAD VARIETIES, PIES, PASTIES, BISCUITS & SLICES, QUICHE AND SAUSAGE ROLLS + MORE! WE ALSO HAVE COFFEE, HOT CHOCOLATE AND CHAI LATTEVISIT ONE OF OUR 2 BAKERIESGIPPSLANDS BAKEHOUSE BAIRNSDALES BAKEHOUSE235 THE ESPLANADE,75 NICHOLSON ST, LAKES ENTRANCE BAIRNSDALE 5152 5312'