On the BEAT
WE BAKE SWEET to celebrate birth, birthdays and unions, and to mark life passing. We don’t bake sweet to survive or to simply sustain. It is a gift, a powerful elixir of pleasure, connection, generosity and joy.
In a world of ‘fast’ and oversimplification, where we seem to be losing the art of making nice things, I hope I can inspire you to fall in love with baking from scratch. Like making your own pasta, relish the ritual of making and rolling pastry from its basic ingredients. A well-crafted, baked-from-scratch cake made from good things (cultured butter, free-range eggs and seasonal produce) is a perfect sometimes treat, far better than mass-produced, over-processed products every time.
A final crucial note of advice before you start on your baking adventure. Always read a recipe thoroughly before you start, as it will give you more understanding and confidence in the method, especially if it’s your first time.
This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).
@beatrixbakes
RICOTTA CROSTATA WITH SPICED QUINCE
MAKES 8-12
This keeps up to 4 days chilled, and spiced quinces can be kept refrigerated in an airtight container for up to 2 months. You can also keep the polenta crust refrigerated for 3 days, or frozen for up to 3 months. Begin this recipe 1 day ahead.
1 egg yolk, lightly beaten, for egg wash (add the egg white to the egg yolk in the filling)
50g pure icing sugar, sifted
1 tsp ground cinnamon
SPICED QUINCES (TAKES APPROX. 4 HOURS)
500g caster sugar
1 cinnamon stick
1 whole star anise
2 bay leaves
1 vanilla bean, split
4 (approx. 1kg total weight) quinces
40ml good-quality red wine vinegar
POLENTA CRUST
240g plain flour, sifted
100g fine yellow polenta
100g caster sugar
150g cold unsalted butter, chopped
2 egg yolks
20ml pouring cream
1/2 tsp vanilla paste
Finely grated zest of 1 lemon
FILLING
500g firm buffalo (or cow’s milk) ricotta, drained
250g cream cheese, room temperature
2 eggs, plus the egg white from above
60g caster sugar
1 tsp vanilla paste
125g mascarpone
Preheat the oven to 200°C.
