delicious Australia - May 2020

MATT MORAN.
IF THERE WAS ever a time for a slice of cake, this is it. In a climate where comfort is
in short supply (along with some pantry staples more recently), the sweet ritual of
baking provides solace. And that’s where Matt Moran comes in. “I love flourless
cakes because they’re wholesome,” he says. “They have a bit more protein in them
because you’re using nut meals. They also tend to be more dense which, for me,
makes them very comforting.” All that’s left to do is add some seasonal produce
such as rhubarb, apples and mandarins, and you have a cake that’s up to the task.
“I like using some different sweeteners, too, like native honey for its floral tones,
molasses for richness, and rapadura for the maltiness it brings. And, of course, some
autumn spices: fennel, cinnamon, cloves. It gives these cakes a real warmth.”
@chefmattmoran