• Category Archives Cakes
  • Whether it’s a special occasion, a treat or just cos…

  • Clementine/Satsuma/Orange Cake

    2014-06-27 19.30.53

    This is based on a Nigella recipe…love the great flavours…I’ve made this a couple of times with different types of oranges successfully every time…just a slightly different taste. And it’s gluten free..all the rage right now…as long as you use gluten free baking powder.

    400g oranges about 3-4 medium sized
    6 eggs
    225 g caster sugar
    275 g ground almonds
    1 t baking powder…again for this to be a gluten free cake then you must use gluten free baking powder.

    Pop the oranges into a fairly large pan and fill with water….for about 2 hours. Keep an eye on the pan….the first time I tried this I let it run dry. Mmmmmm burnt oranges…not! Drain the oranges, then let the oranges cool…they will be rather soft and squishy. When cool, split them open and take the seeds out then pop the whole thing…yup peel and all into a food processor and whip away! Preheat the oven to 190c. Prepare an 8″ pan. After you have pureed your oranges add the rest of the ingredients and whip until smooth. Pour into the prepared pan and pop into the oven for about an hour or until a knife comes out clean. I served this with fresh orange segments and double cream whipped with a bit of Cointreau…you can add orange juice to the cream if you want a non alcoholic cream :}

  • Gooey Guinness Brownies

    2014-05-17 18.20.15

    So one of my first baking requests upon landing in Vancouver was Guinness brownies. So me and my mini assistant got cracking to make a pan for her Daddy…and Mummy (Mommy for the North American contingent)…and Aunty Chelsea and Uncle Chris and Uncle Clark….which is why we ended up making a second pan rather quickly!

    2014-05-13 12.56.34

    So ingredients

    1 c plain flour
    3/4 c cocoa powder
    1/2 t salt
    6 T butter cut into cubes
    1 c dark chocolate chips
    1 c white chocolate chips
    4 eggs
    1 c sugar
    1 c Guinness or Chocolate Stout (room temperature)
    1 c milk chocolate chips

    Pour the Guinness and let settle, as you need to make sure you don’t use the foam…and yes there will be some leftover for testers! Preheat the oven to 180c. Prepare a 9×13 pan…line with baking paper. In a medium bowl put the flour, salt and cocoa and whisk together. In a medium bowl over a pan of simmering water melt the butter and white and dark chocolate chips. Stir constantly, don’t let it burn! Put to one side. Get, yet another, bowl and whip the butter and eggs and sugar on high speed until light and fluffy…this will take about 3 or 4 minutes. Then mix in the chocolate mixture until all combined. Next beat in the dry mix until combined the lastly pour in the Guinness..now don’t panic that the batter is thin…these are damn gooey, chewy brownies! Pour into the baking pan and then sprinkle the last cup of chocolate chips evenly over the batter. pop in the oven for about 25 – 30 minutes or until a toothpick inserted comes out clean. These definitely need no frosting as they are really rich with chocolate. They go very well with vanilla ice cream 🙂

    2014-05-22 20.47.08

  • Chocolate Mousse Cake

    2014-04-10 13.53.01

    Not surprisingly this cake takes some doing…it requires a few different tasks…but trust me…it’s worth it!!! We’ve watched quite a few of the series Anna Olson Bakes and seen this cake made a couple of times and thought…man we really need to make that…sooooooo…here it is!

    And of course this is adapted from an Anna Olson recipe.

    Round One:

    Make the cake!

    1/2 c boiling water
    50 g plain chocolate chopped
    1/4 c butter, cut into pieces
    1 large egg
    1/2 cup sugar
    2 t vanilla extract
    1 1/4 c plain flour
    1 t baking powder
    3/4 t baking soda
    1/4 t salt
    1/2 c hot, strong brewed coffee

    Preheat the oven to 160c
    Prepare the 8″ pans by lining with parchment and dust with flour.

    Get that water boiling and put the chopped chocolate into a bowl and pop the butter in as well and then pour that boiling water over the chopped chocolate and butter and put to one side.

    Whip the egg, sugar and vanilla until it doubles…takes a couple of minutes but whip away!

    Then fold in the chocolate mixture by hand, don’t be tempted to use the mixer as it will whip out all the air that you’ve whipped in!

    Sift the remaining dry ingredients over the batter and then fold in and then stir in the hot coffee…and pour yourself a cup too to enjoy!

    Split evenly between two pans, pop in the oven for about 25 minutes…I’d check after 20! As per usual it’s done when a toothpick comes out clean. Let the cakes cool completely…now you’ll only be using one so you can freeze the other one of just nibble away!

    Round Two:

    Make the mousse:

    3 c double cream
    300g plain chocolate chopped
    3 egg yolks
    1/2 c sugar
    1/3 c water

    Whip up 1 1/2 c of the cream and chill….not you…the cream!

    Heat the other 1 1/2 c of cream to just below simmering and pour it over the chopped chocolate…leave for a minute, stir, and pop to one side.

    Now…this is the technical part…whip the egg yolk on high speed. Put the sugar and water in a small saucepan…boil until it reaches 250c on a jam thermometer….be patient as this takes a while!

    Start whipping the egg yolks on medium in a stand mixer…now slowly and carefully pour the hot sugar down the side of the bowl to stop splashing and then whip on high until it cools to just above body temp. It should have doubled in volume.

    Check the temperature of that chocolate mixture to make sure it’s about the same temperature as the egg yolk mixture.

    Fold the two together…then let it cool for about 15 minutes.

    Fold in the whipped cream in two separate additions.

    Round Three:


    Get a 9″ inch springform pan…I lined it with cling film to make it easier to remove and pour half the mousse into the bottom.

    Very carefully…slice the layer of cake in half and place half into the mousse.

    Pour the remaining mousse into the pan and then put the remaining half of cake on top and gently press it down so it’s level with the top.

    Carefully wrap the whole pan in cling film and pop it in the freezer for at least 4 hours…I was patient…unbelievable I know….and left it overnight.

    Round Four:

    Chocolate Glaze:

    1/2 c water
    1c sugar
    1/2 c double cream
    1/2 c cocoa
    1 1/2 T gelatine powder

    Bring the water, sugar and cream to a boil.

    Once it’s boiling whisk in the cocoa.

    Simmer for about 4-5 minutes.

    Soften the gelatine with 1/4 c water and whisk into the cocoa mixture until it’s dissolved and let cool to room temp and then chill for at least 3 hours….patience is needed again!

    Final Round!!!


    Remove the cake from the freezer and remove from the tin. Helpful hint….use a hairdryer to gently heat the edges and pop the outside ring off.

    Place the cake on a cooling rack with a baking tray underneath.

    Warm the glaze slightly and slowly pour the glaze over the top and spread gently with a spatula.

    Chill for an hour and then take it off the tray and place carefully onto your presentation plate….and finally…..serve it!

    Enjoy…it goes really well with a chilled glass of Prosecco!

  • Vanilla Cake

    So…everyone needs a “go to”…reliable….guaranteed tasty white cake. White cakes are so flexible they can be grand…

    2013-07-26 11.45.19

    or simple

    2014-04-04 23.28.34

    The wedding cake is the four tier wedding cake I made for my daughter last year. It is this vanilla cake recipe made numerous times over…by the time I was done I could quote this recipe and make it in my sleep! Each layer is split and filled with Swiss Meringue Buttercream and strawberry jam then crumb iced (the base layer to make the cake smooth) covered with marzipan and then covered in fondant and then decorated….what a challenge but it was worth every minute of stress! The simple cupcakes are topped with Swiss Meringue Buttercream and sugar baby feet. Hope this shows you that this in ONE versatile cake. I found this on a site called Sweetapolita…check it out…the cakes she has on there are amazing! Her cakes are to die for…I get fat just looking at them.

    1 1/2 c whole milk
    7 …yes 7…large egg whites
    1 whole egg
    1 T vanilla extract
    1 t almond extract
    380 g plain flour
    450 g of caster sugar
    50 g cornflour
    25 g baking powder
    1 t salt

    170 g butter ….cubed
    85 g vegetable shortening

    Preheat the oven to 180 c. Prepare the pans by greasing, lining the pans with parchment and flouring. Now….one batch of this will make 4 8″ pans with a cake about 1″ deep. Perfect for a 4 layer cake…or I can do a 6″ and 8″ and 6 cupcakes. As I use it for lots of different sizes you just have to play about with how much you need to make.

    In a large measuring cup put 1/2 c of the milk, the egg whites and whole egg and both the extracts….mix the whole thing together. Pop it to one side.

    Sift the flour and cornflour into your mixing bowl, add the sugar, baking powder and salt and mix with the paddle attachment on low to make sure it’s all evenly combined.

    Add the butter and shortening and mix for about 30 seconds then add the left over 1 c of milk and mix on medium for about 90 seconds.

    Scrape the side of the bowl and add the mixture you have in the measuring jug in 3 separate additions. Mix for about 30 seconds inbetween each addition.

    You should have lovely silky batter. Pour into whatever size pans you have prepped.

    Pop into the oven on a middle shelf…now no peeping for at least 20 minutes! I find that cupcakes take about 18 minutes…a 6″ cake that is about 3 inches deep when risen takes about 40 minutes….8″ pan that is 1″ takes about 20 minutes. If you are making anything larger than about 9 inches will need a flower nail popped into the middle to help convect the heat and help it cook more evenly…also a baking tray over the top of the pan works as well.

    Cool on a wire rack and then decorate and top as you wish. Of all the times I have made this cake not one person has said they don’t like it!

  • Ginger and Pear Bundt Cake

    2014-03-05 21.05.29

    So I finally bought a bundt pan, wanted one for years and considering the baking I’ve done over the years it’s truly surprising I have never owned one. Next task…decide what to make in it…and it couldn’t be anything plain. I had some pears in the fruit bowl that needed using up and we have a serious love for ginger in our house so when I found the recipe for a pear and ginger bundt cake it had to be done.

    This is done in two parts first make the caramelised pears.

    4 pears cored and sliced fairly thinly
    100g butter
    125g dark brown sugar
    2 balls of stem ginger sliced
    1 t cinnamon
    1T syrup from the stem ginger

    Preheat the oven to 160c.

    Get a heavy frypan and melt the sugar and butter in the pan over a medium heat. Add the sliced pears and stem ginger to the melted butter and sugar, sprinkle the cinnamon over the mix and stir to mix. Let it simmer for about 10 minutes and take off the heat and set to one side.

    Now to make the cake batter.

    300 g plain flour
    1t baking powder
    125g butter
    100 g dark brown sugar
    25 g demerara sugar
    380 g black treacle
    250 ml buttermilk
    2 T ground ginger
    3 large eggs
    2 balls of stem ginger sliced
    2 T syrup from the stem ginger
    1 t cinnamon
    1 T all spice
    1/4 t nutmeg

    Sift the dry ingredients into a bowl. Get a stand mixer and cream the butter and sugar until light fluffy and pale. Turn the mixer off and pour in the treacle and mix together. Beat the eggs in a bowl and add the buttermilk and beat them as well. Add the dry ingredients bit by bit to the mixer so you don’t end up with mix everywhere. When the mix is all together add the stem ginger and syrup and mix again.

    Grease the bundt pan heavily! Using a slotted spoon take the pears out of the frypan and layer them around the bottom of the bundt pan. Arrange them as best you can so they look nice when the cake is turned out. Then carefully pour in the batter trying not to disturb your masterpiece of pear arranging. Level the batter and put into the oven for about an hour. Let cool for a bit and then place a plate over the pan and tip it over. Now right now you’ll have a lovely sugary, buttery, gingerly syrup in the frypan with nothing to do…we tipped some double cream in and whisked it up to make the most decadent sauce! How much double cream you use is up to you…you can make it as creamy as you like…it’s all personal!

    Adapted from a pinterest pin from A little bit of heaven on a plate.

  • I Love You More than a fat kid loves cake…cake!

    2014-02-15 18.59.232014-02-15 18.59.17

    As previously stated…don’t get all pc on me over the name…it just fits and it’s not slagging off anyone who is fat, or chubby, or portly, or slightly overweight, or obese, or children….the list goes on and on…it’s a term of endearment? well kinda. It just seems to fit. I was a chubby kid who loved cake and as stated before I’m no skinny minnie and I still love cake! And what a cake this one is….it’s a months calorie intake in one slice! but what the hell…it’s Valentines 🙂

    This is another one that’s a 4 act play!

    Act One….deep dark chocolate brownies!

    Now as it was for Valentines I decided to break out my heart shaped springform pan. Such a romantic! You can use your favorite brownie recipe or you can be lazy and use a box…sacriledge I know…mix. I had a box of the Ghirardelli Brownie mix that most American’s will know and love, but most of our UK fans won’t know it. Ghirardelli is chocolate made in San Francisco and they sell the Ghirardelli Brownie mix in Costco….or if you aren’t anywhere near the US or a Costco you can pay a ridiculous price for it on Amazon! Or just buy something from you local grocery store.

    Make 2 batches of brownie in whatever shape you fancy….let cool and freeze!

    Act 2….getting saucy

    I made the 2 sauces that I used but you can be lazy and use store bought chocolate sauce and caramel sauce. Now it is a kind of ice cream cake in the way that it is frozen but once thawed it keeps in the fridge for a couple of days and doesn’t become a great big puddle of goo! The peanut butter “ice cream” mix is made as follows!

    300 g plain full fat cream cheese
    1/4 cup milk
    1 cup double cream
    1/2 c caster sugar
    1 c peanut butter

    Whip all this loveliness up in a stand mixer until light and fluffy. Don’t eat too much of this because you need it for filling but it’s is light and creamy and oh so good!

    Act 3….coming together

    Take your springform pan and line it with parchment. Make sure the sides are smooth and slip in one layer of frozen brownie. Lovingly pour equal amounts of chocolate sauce and caramel sauce and then sprinkle some salted peanuts over. I used about 2 oz of dry roasted salted peanuts. You can get creative here and put whatever type of nuts you like, but to me, nothing like salted peanuts! Then spread gently half of the peanut butter mixture. Then the next layer is the next frozen brownie…push down gently and repeat the chocolate and caramel and peanuts.Then the rest of the peanut butter mix and smootht the top. Then back in the freezer!

    Final Act….topping it all off!

    Take the cake out of the freezer and remove the pan and parchment and put the cake on whatever plate you are planning on serving it on. Pour a generous amount of both the chocolate and the caramel sauce over the top letting it drip lovingly down the sides and pool along the edges 🙂 Then for the finishing touch I chopped up 3 Snickers bars into small chunks and sprinkled them over the top…..and voila! Sugar coma on a plate!

    We had some of this on Saturday night and we both have a sweet tooth…but it was so sweet that he went and got a bag of crisps (potato chips)to eat to counteract the sweetness!

    Adapted from a recipe by Life Love and Sugar

  • Cinnamon Buns with and Apple and Walnut Twist

    2014-02-06 11.12.10

    These take some time as they need to rise but it’s worth it! Prep these and then when they are rolled up pop them in the fridge overnight and voila you have breakfast!

    Ok…ingredients….for the buns

    1 c whole milk
    8 T butter
    1 pkg instant yeast…7 g….2 1/2 t
    3 1/2 c plain flour
    1/2 c sugar
    1 egg
    1 t salt
    1 c dark brown sugar…maybe a bit more…if you have a sweet tooth 😉
    2 T cinnamon…more if ya like it
    3 medium apples of your liking grated…I kept the peel on for texture
    1 c walnut pieces

    Now the technical and part where it can all go wrong…I know…happened to me 🙁 Heat the milk and butter together and put the yeast in and let it proof (go foamy) for 5 minutes. You can not… I repeat…can NOT let the milk get too hot or it will kill the yeast. Keep the temp under 115 degrees c…now what I did was to pop the milk in a bowl, cut the butter into bits and pop in the microwave.I pinged it until the butter was leaving those little greasy pools but not completely melted and then stirred it until the butter melted then put the yeat in and that worked.

    Get your stand mixer…put 1 c…yup just 1 of the flour in with the sugar, egg and salt. Mix on medium for about 3 minutesadd the next 2 c of flour and mix until the dough pulls away from the edge of the bowl and forms a ball of dough on your beater…mines called a k beater as I have a wicked Kenwood Chef…awesome piece of kit I must say…I’ll review it one day…promise!
    I digress…..when the dough has come together ( there’s a song in that) turn it out onto a floured counter top and beat the crap out of it….or knead it til smooth takes about 5 minutes if you know what you are doing…a bit longer if you are a newbie. Be patient…the results are worth it. Like my Kenwood review I’ll do a tidbit on kneading! The dough must be smooth and not too sticky. Oil up a big bowl and pop the dough in and put come cling film (saran wrap…for my North American friends) and a tea towel and put in a warm spot for about 2 hours or until doubled in size. While you are waiting you can go listen to some kick ass music or play guitar or some video games or have a nap…read a book…

    Now I buttered a 9 x 13 pan…but if ya don’t have one of those 2 8×8 will work too.

    Now when you have been patient and the dough has doubled…turn out onto a lightly floured surface and roll it out into a big ass rectangle about 18″ x 12″….ish…but it need to be rectangular.

    Now the fun part where you have a bit of carte blanche…the amounts I have given you are guidelines…everyone has different tastes.

    Now you have your rectangle of doughy goodness…spread butter or spread over it evenly, don’t skimp 🙂 but leave the longest edge the farthest away from you stuff (butter, apple, nuts, spice free so you can seal the buns!

    Now spread the brown sugar evenly over the dough….srinkle the grated apple and the walnut pieces the sprinkle the cinnamon over and I added some nutmeg too!

    Now the tricky part…start on the edge closest to you and roll it up as tightly as possible. This forms a great big long roll

    Here’s where you use the math skills you never thought you’d use…divide into 12 equal pieces (well I did 12 for a 9″x12 ” pan. Put the pieces into the pan as evenly as possible…not to be condescending but put them in so you can sww the swirls..so on the cut side…gotta try to be specific as you know SOMEONE will try it the other way!

    Now, cover with cling film and…. the choices….pop in the frige overnight to slowly rise for the next morning…or….let rise in a warm spot for about 45 minutes and then heat the oven to about 200 c and then when risen bake for about 45 minutes…if you have left them in the fridge I’d let them warm up to room temperature before putting in the oven. When done…hint…the tops look a lovely golden brown…take them out and while they are cooling you have another decision…yup another one…let them be eaten plain…BORING…top with cream cheese icing..my choice…or a simple icing glaze.

    Cream Cheese topping:

    8 oz (250g) cream cheese…go on go full fat…I dare ya!
    1/2 c butter
    2 cups icing sugar
    2 t vanilla extract
    2 t whole milk

    Beat cream cheese and butter together…beat in icing sugar. Now I’d use a stand mixer and use the plastic cover or your kitchen will be covered in icing sugar dust! When beaten together add the vanilla and add the milk a bit at a time until it’s the consistency you like. Spread liberally over the cooled buns.

    Icing Glaze:

    1 1/2 c sifted or superfine icing sugar (if you’re lazy like me….sifting add washing up!)
    5 T milk

    Basically, beat together until smooth and then drizzle over the cooled buns.

    Whichever topping you use….these are kick ass with a hot cup of Americano!

  • Blood Orange or Normal Orange or Lemon or any damn fruit Loaf

    2014-02-06 11.09.48

    Ok…so I made this as a blood orange loaf but after discussion it was decided that it could be made from any fruit that you can manage to squeeze juice from. But for this exercise we’ll say orange juice. Saves me typing! It’s made in 3 parts….the loaf…the syrup and the glaze…then I put candied oranges on top but they aren’t necessary really, but rather yummy!


    1 1/4 c plain flour
    1/4 c corn flour
    1 t baking powder
    1/4 t baking soda
    1/2 t salt
    1 c sugar
    4 medium eggs
    1 orange….zested and juiced
    1/2 c melted butter
    1/2 c sunflower oil
    1/4 c plain greek yogurt
    1 T vanilla flavouring

    Preheat the oven to 180c. Grab a loaf tin and line with baking paper or grease and flour.

    Grab a decent size bowl, pop the first 5 dry ingredients in to the bowl…stop….not the sugar…I repeat NOT the sugar! Get a whisk and give it a quick whisk to mix and aerate the dry stuff.

    Now grab a smaller bowl, get the sugar and crack those eggs in throw in the zest and juice, give it a good mix up, make sure it’s all evenly blended together.

    Grab a measuring cup and melt 1/2 c butter into it….top up to 1 c with sunflower oil and stir them together.

    Now the fun part….pour the eggy, sugary mix into the big bowl of dry stuff…don’t thrash it….just mix it until blended. Now pour in the cup measure full of buttery goodness and again….don’t thrash it…just mix until blended. Pop in the yogurt and vanilla and mix til they are blended in and you’ll have a lovely tasty mix.

    Pour this orangey goodness into the prepared loaf pan and pop in the oven for about 40 minutes or until a toothpick comes out clean.

    Let cool in the pan for about 15 minutes then pop it onto a rack until cool….keep your mitts off as it’s not ready yet.


    3 tsbp caster sugar
    3 tbsp fresh squeezed orange juice

    Get a small saucepan and put the sugar and juice in and over a medium heat….patience is a virtue here…heat until the sugar has dissolved and you have a lovely orangey syrup.

    When the cake is cool…poke holes all over the top of it and slowly, gently, evenly pour the syrup….you need to do this slowly so the cake sucks up all that syrupy goodness!

    While the cake is in absorbing mode prepare the glaze…

    1 c superfine icing sugar….if you can’t get superfine then you need to sift it as lumps in icing sugar are a bitch to get out after you’ve added any liquid. Trust me on this one!
    3 T orange juice

    This part is really tough….mix them together to make a lovely thick glaze….now if your glaze is too thin…add more icing sugar….if it’s too thick add more juice…simples!

    Now lovingly, pour the glaze over the loaf…the bakers trick here to make it look pretty is make your glaze to a consistency where you can pour it but it doesn’t go sprinting down the sides of the loaf all over the place. Also put the cake on a cooling rack and the rack on top of a cookie sheet then it will catch the excess that drips off…the you can either scrape it off and pour it back over….or eat it. I did the latter!

    Now if ya wanna get fancy….slice an orange very thinly and place to one side. Get a frying pan and put in 1/2 c caster sugar and 1/2 c water and heat like the syrup…this time put the slices in and reduce the heat until its low and let the oranges simmer for about 20 minutes or so…make sure you turn them so they get that sugary goodness on both sides….

    When done go all artistic and pop them on the top of the loaf and voila! It is a moist and flavour filled loaf and it definitely won’t stick around for long!


    2014-02-05 08.56.37

    Amazing what can happen when something doesn’t turn out quite the way you expected. These started out life as batch of quick and easy cookies that didn’t end up quite as expected. Still, a tweak here and there and before you know it the next batch turn into the perfect accompaniment to a steaming mug of fresh coffee (or tea, or hot chocolate). The Chunky Chocolate Dippers.

    You will need:
    225g (8oz) of softened butter. Here’s a tip, after getting it out of the fridge and weighing it, cut it up into small cubes and leave it on a plate until the oven reaches temperature. You will find the butter soft enough to work with then.
    140g (5oz) caster sugar
    1 egg yolk – lightly beaten
    2-3 tsp vanilla extract
    225g (8oz) plain flour
    55g (2oz) cocoa powder
    pinch of salt
    85g (3oz) milk chocolate chips
    85g (3oz) plain chocolate chips – you know what, if you want to use one type of chocolate chip and double it up, that’s fine with us
    115g (4oz) plain choclate coarsely chopped

    Get that oven heating to 190°C/375°F/Gas Mark 5. Get two baking sheets prepared, lined with baking parchment.

    Get your, by now softened, butter and put it in a large bowl, then add the caster sugar and mix or cream it well with a wooden spoon. When your arm is too tired to mix any more (it’s not just me, right?), beat in the egg yolk and vanilla (feel free to add another splash for good luck – you can never get too much vanilla).

    All mixed in? Good, on with the next step. Sift the flour, cocoa powder and salt together into the mix. Add the chocolate chips (mixed, all one type or however you want it) and stir the lot (or cheat and throw it in a mixer for a few seconds) until thoroughly combined.

    Now the fun bit. Grab a handful of the mix and shape it how you want the final Dippers to come out – round, flat, square, amphibious landing craft… whatever shape you want to dunk. You should have enough for about 12-15. Place them on the baking sheets with space between them as they will spread a little. If you have the optional coarsely chooped chocolate now is the time to press it into the Dippers before they go in the oven.

    Place the baking sheets in the oven for about 15 minutes (check, and if they need a little longer, make sure you check frequently after the 15 mins, they will burn quickly if you’re not careful).

    When you’re happy with them, take them out of the oven and leave to cool for at least ten minutes. Place them onto a wire rack to cool off completely (they will also firm up during this time).

    Now next time you have a coffee/tea/hot chocolate on the go and need something a little more satisfying than a digestive to dunk in it, you have the perfect Dipper.

  • Rockin Rhubarb and Ginger Meringue

    2014-02-02 18.10.31

    This is a three parter…meringue making…filling making….putting the whole thing together!

    4 large eggs separated…room temperature is best
    1 cup caster sugar
    Pinch of salt

    Heat up the oven to 180c. Line a couple of baking trays with parchment…if you want to get fancy then you can draw a circle on the parchment.
    Beat the egg whites to within an inch of their life! or until stiff peaks form. Add the sugar slowly and keep beating until stiff….mix in the pinch of salt.
    Spread the meringue so you have 2 circles the same size. Bake for 5 minutes and then drop the temp to 130c and bake for about an hour…it need to be golden and crisp. Cool completely. This can be prepped up to a week in advance and kept in an airtight container. I made mine the day before.

    700 g Rhubarb…cut into inch long pieces
    1/2 c sugar
    3 tbsp crystalized ginger…chop into tiny pieces.
    1/2 tsp ground ginger
    1 piece of stem ginger and a couple of tbsp of the stem ginger syrup
    2 tbsp if rhubarb and ginger jam
    1 c double cream

    Take the rhubarb, ginger(all of the kinds), sugar and throw in a couple of tbsp water…cook for about 20 minutes until tender…let cool. Whip up the If too liquid the drain it off….whip up the double cream and fold in the rhubarb and the jam.

    Final stage:
    Now…a lesson I learned…do not assemble in advance! i put it together in advance and put it in the fridge to keep the cream cold….so when we went to cut it…not pretty….looked liked a dogs dinner but man it tasted good!