I was a little unsure how this would turn out but I need not have worried. It was delicious - just like out of a cafe display case. Pretty posh and very yummy.
The recipe calls for 'golden caster sugar', I just used ordinary caster sugar so the cake turned out a little paler than the piccie they had in the book...
*Taken from BBC Books 'Good Food Magazine 101 Tempting Desserts' published 2006* - a UK mini cookbook
Ingredients
-for the cake-
100g butter, at room temperature
plus extra for greasing
100g golden caster sugar
1 large egg, plus 2 egg yolks (keep the whites for the meringue)
85g self-raising flour
25g shelled pistachios, finely ground
2 tbs milk
-for the meringue-
2 large egg whites
100g golden caster sugar
-for the topping-
284ml carton double cream, softly whipped
200g strawberries hulled, sliced or left whole
Method
Preheat the oven to 180C/160C fan forced. For the cake, butter and lime the bottom of a 20cm/8in round, loose bottomed sandwich tin with greaseproof paper. Beat the butter and sugar together for 3-4 minutes until pale and creamy. Beat in the egg and egg yolks. Gently stir in the flour and ground nuts alternately with the milk. Spoon into the tin and level it smooth.
Make the meringue. Whisk the egg whites until stiff. Whisk in the sugar, a couple of spoonfuls at a time, until smooth and glossy. Spoon into the tin and spread it. Bake for 45 minutes until the meringue feels crisp.
Leave in the tin to cool, then loosen the edges with a knife and remove. Peel off the paper and leave until cold. Spoon the cream over the meringue, then the strawberries.
Serves 8
The recipe calls for 'golden caster sugar', I just used ordinary caster sugar so the cake turned out a little paler than the piccie they had in the book...
*Taken from BBC Books 'Good Food Magazine 101 Tempting Desserts' published 2006* - a UK mini cookbook
Ingredients
-for the cake-
100g butter, at room temperature
plus extra for greasing
100g golden caster sugar
1 large egg, plus 2 egg yolks (keep the whites for the meringue)
85g self-raising flour
25g shelled pistachios, finely ground
2 tbs milk
-for the meringue-
2 large egg whites
100g golden caster sugar
-for the topping-
284ml carton double cream, softly whipped
200g strawberries hulled, sliced or left whole
Method
Preheat the oven to 180C/160C fan forced. For the cake, butter and lime the bottom of a 20cm/8in round, loose bottomed sandwich tin with greaseproof paper. Beat the butter and sugar together for 3-4 minutes until pale and creamy. Beat in the egg and egg yolks. Gently stir in the flour and ground nuts alternately with the milk. Spoon into the tin and level it smooth.
Make the meringue. Whisk the egg whites until stiff. Whisk in the sugar, a couple of spoonfuls at a time, until smooth and glossy. Spoon into the tin and spread it. Bake for 45 minutes until the meringue feels crisp.
Leave in the tin to cool, then loosen the edges with a knife and remove. Peel off the paper and leave until cold. Spoon the cream over the meringue, then the strawberries.
Serves 8
5 comments:
YUM! That sounds fantastic. Another one to add to the 'must make' list.
Is this still here! You just doing to to tease aren't you!? It looks so lovely and makes my mouth water every time I see it - and then I get annoyed that I can't make it in my awful oven.
www.charliemckillop.blogspot.com
Aargh! I can´t take this for much longer.
HI Melody. Thanks for stopping by my blog to say hello, via Michele's. I was so excited that an Aussie dropped by that I thought I would come and check out your stuff - yummo!
And how bizarre - we used to live in Cairns. My Mum and sister still live their, as so my soul sister and Goddess Daughter.
I'm going to give that gorgeous meringue cake a burl before Christmas ....
Shall mark this and be back often.
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