Archive | September, 2013

Triple berry pavlova

12 Sep

wpid-IMG_20130812_173919.jpgWith all the egg whites from my Key Lime Pie I made a while ago, I made a bucketload of meringues (hate anything going to waste!)

And so, a wonderfully crisp yet chewy inside pavlova base was created, and subsequently popped in the freezer to keep.

A few egg white’s and a bit of sugar expand to huge volumes when whipped a little. It’s surprising! I used a little less sugar than recommended as I don’t like them too sweet and sickly. They still come out with a great texture though. It’s important that they are whisked to as stiff as possible – do the upside down bowl on the head test! When cooking, ensure you resist the temptation to open the oven door whilst they’re cooking. In fact, leave them in the oven until the oven has completely cooled after you have turned it off.

Served with freshly whipped cream and fresh summer berries is a super quick amazingly fresh yet indulgent pudding.

 

 

wpid-IMG_20130812_173740.jpgMeringue:
Egg whites from 2 large or 3 medium eggs

75g caster sugar

1tsp white wine vinegar

To decorate:
3 small punnets blueberries, raspberries and strawberries

Small pot of double cream, whipped (or as much as you like really!)

Method:
1. Preheat the oven to 110C. Line a baking sheet with greaseproof paper. Whip egg whites until very very stiff, add the sugar and vinegar and whisk again until just as stiff.

2. With a dessertspoon, put generous portions into a circular shape on the baking tray. There should be peaks around the edge of the circle, and it should be flat in the middle, which is where laden with cream and fruit!

3. Bake for about 3 hours. Wait to cool completely and then decorate

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Soaked Coffee and Walnut cake

7 Sep

wpid-IMG_20130812_174323.jpgNow, I must emphasise here that this is dedicated to my aunty Lynne. I had been meaning to make my coffee and walnut cake when she visioned for a good year or more (I know, bad niece). Anyway I finally made and and I would say it was definitely worth the wait eh 😉

I used a classic all in one method by Delia Smith, then created a coffee syrup to pour over the two sandwich cakes as soon as they came out of the oven. When they’re still warm, it soaks into the sponge and is deeelishhhh. It was finished off with an indulgent coffee buttercream.

Ingredients:

220g Self raising flour
220g Butter, soft
200g Golden castor sugar
60g Walnuts, roughly chopped
1.5 tbsp Instant coffee mixed with 1 dessertspoon boiling water
4 Eggs
2tsp Baking powder

For the buttercream and syrup:
200g Icing sugar
125g Butter
35gSugar
1tbsp Instant coffee

Method:
1. Cream the butter and sugar together with an electric whisk until the sugar starts to integrate itself into the butter and it’s looking nice and creamy. Add all the dry ingredients and eggs and whisk to combine. Add the walnuts and coffee and whisk briefly to combine.

2. Pour the mixture into two greased and lined baking tins (a lot easier than into one and having to cut the cake in half!) and bake for approx 30mins at 180C.

3. Just before the cake is ready, make the syrup by dissolving the sugar and coffee with 45ml boiling water in a heatproof jug. Pour over equally when the cake is still in the tin pretty soon after it comes out of the oven (it will soak up a lot better)

4. Once cooled, make the buttercream by combining all ingredients and spread with a large knife. Decorate with a few walnut halves and enjoy for a pudding or an indulgent afternoon (or morning) tea.

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