Luke Mangan

Renowned chef, Luke Mangan, is making sure every cup counts in the fight against cancer by sharing his Apricot Ricotta Cake recipe with supporters of Australia’s Biggest Morning Tea.

Australia’s Biggest Morning Tea is one of Cancer Council’s leading fundraising events to help reduce the impact of cancer in the community through research, prevention and support and education services. It also gives supporters, their friends and colleagues an opportunity to get together and support loved ones affected by cancer.

More than 1 million Australians will come together in offices, homes, schools and community centres to help the fight against cancer all throughout May (and even June), culminating on the ‘official’ day of 27 May.

To take part, or find out more, visit www.biggestmorningtea.com.au or call 1300 65 65 85.

Ingredients

Butter and raw sugar for greasing the cake tin

75 g (2 ½ oz) caster sugar

7 free-range eggs, separated

500 g (1 lb) ricotta cheese

Juice and rind of 3 oranges

125 g (4 oz) plain flour

200 g (6 ½ oz) dried apricots, chopped

2 tbsp flaked almonds

Icing sugar for dusting

Method

Preheat the oven for 180 C (350 F). Grease a 20 cm (8 in) cake tin with butter and sprinkle over some raw sugar, tipping out the excess.

Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, four and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture.

Pour into the cake tin, sprinkle with flaked almonds and bake for1 hour. Let the cake cool in the tin for about 10 minutes before turning out.

To serve

Dust with icing sugar and serve with crème fraiche.

Luke did his apprenticeship with Hermann Schneider at Two Faces in South Yarra, Melbourne, and later at Delgany Country House, Portsea, Victoria. After qualifying, Luke left for Europe where he worked at the Waterside Inn, the world-famous 3 Michelin star restaurant in Bray, Berkshire. From the Waterside Inn Luke went to work at Kensington Place, run by another Roux-trained chef, Rowley Leigh. Leigh taught Luke how to adapt his classically French training to suit the modern palate.

In July 2001, Luke was appointed Guest Food Editor for two major newspapers in Australia. Luke's column 'eat in' drew on his experience of writing recipes for the home cook, and shared insider tips from the professional kitchen. The column proved so successful, Luke was appointed Food Editor in January 2002 until March 2004. Luke has also written 3 cookbooks, 'Live Alongside the Saucepans and Wooden Spoons', 'Luke Mangan Food' and 'Luke Mangan Classics'.

glass brasserie at Hilton, Sydney, Luke’s most recent Sydney venture opened mid July 2005. glass brasserie features a 13-metre floor to ceiling glass wall, which frames a captivating view of the Queen Victoria Building. The spectacular room provides guests with an unprecedented dining experience in the heart of the city. The menu is simple and elegant, prepared using classical French techniques, ever-changing to make use of Sydney’s fresh local produce. At glass you can enjoy an experience like no other in Sydney with quality and consistency in all aspects of food, wine and service making glass brasserie a truly memorable experience. In September 2007 glass brasserie earned a sought after chef’s hat in the 2008 SMH.

Luke’s has developed his own Mangan product line of food, wine & pots & pans, as well as a restaurant in Japan, and a food and South wine bar in San Francisco.