Rhubarb Meringue Cake
Ingredients:
Sponge Cake:
350g rhubarb, cleaned and and chopped into 1cm slices
1 tbsp sugar
125g sugar, white or brown
100g butter, softened
1 tsp vanilla essence
1/8 tsp salt
200g flour
10g (2tsps) baking powder
100ml milk
2 whole eggs
Meringue:
3 egg whites
1/8 tsp salt
1 tsp lemon juice
120g sugar
Method:
Put the rhubarb in a colander, sprinkle with 2tbsps sugar and leave to macerate for 30 minutes.
Set the oven to 180C and grease and line a cake tin - I used a rectangular spring-form one which is 28 x 18cm
For the Sponge:
Mix the dry ingredients in a large mixing bowl then whisk in the softened butter, eggs, milk and vanilla. Pour this mixture into the prepared tin and level off. Pat the rhubarb dry with kitchen paper and scatter evenly over the cake mix. Bake at 180C for 35 minutes.
While the cake is baking, prepare the meringue. Making sure your bowl is perfectly clean, whisk the egg whites until they begin to foam. Add the salt and lemon juice and beat until soft peaks begin to form. Then gradually add the sugar beating until the meringue is stiff and glossy.
Spread the meringue over the almost baked sponge (or pipe it) and place back in the oven to bake for another 12 - 15 minutes until golden.
Remove from the oven and leave for a couple of minutes to shrink back from the edges of the tin then remove to a wire rack. Allow to cool completley before cutting.
First made: 12th May 2018
Sponge Cake:
350g rhubarb, cleaned and and chopped into 1cm slices
1 tbsp sugar
125g sugar, white or brown
100g butter, softened
1 tsp vanilla essence
1/8 tsp salt
200g flour
10g (2tsps) baking powder
100ml milk
2 whole eggs
Meringue:
3 egg whites
1/8 tsp salt
1 tsp lemon juice
120g sugar
Method:
Put the rhubarb in a colander, sprinkle with 2tbsps sugar and leave to macerate for 30 minutes.
Set the oven to 180C and grease and line a cake tin - I used a rectangular spring-form one which is 28 x 18cm
For the Sponge:
Mix the dry ingredients in a large mixing bowl then whisk in the softened butter, eggs, milk and vanilla. Pour this mixture into the prepared tin and level off. Pat the rhubarb dry with kitchen paper and scatter evenly over the cake mix. Bake at 180C for 35 minutes.
While the cake is baking, prepare the meringue. Making sure your bowl is perfectly clean, whisk the egg whites until they begin to foam. Add the salt and lemon juice and beat until soft peaks begin to form. Then gradually add the sugar beating until the meringue is stiff and glossy.
Spread the meringue over the almost baked sponge (or pipe it) and place back in the oven to bake for another 12 - 15 minutes until golden.
Remove from the oven and leave for a couple of minutes to shrink back from the edges of the tin then remove to a wire rack. Allow to cool completley before cutting.
First made: 12th May 2018
Maple Pear Cake
Ingredients:
50g butter, melted and cooled
3 very ripe pears, peeled, cored and roughly chopped
juice 1/2 lemon
1 1/2 tbsps maple syrup
1/2 tablespoon vanilla essence
90g plain flour
1tbsp baking powder
2 eggs, beaten
To glaze: 2tbsps maple syrup
To dust: golden icing sugar
Method:
Heat the oven to 160C (fan).
Place the prepared pears in a bowl with the lemon juice maple syrup and vanilla essence to stop them turning brown.
In a separate bowl, sieve the dry ingredients then beat in the eggs and melted butter.
Fold in the pears and juices.
Pour into a buttered, lined cake tin and bake for 35 minutes until golden brown and firm to touch.
Cool on a wire tray then transfer to a serving plate.
Gently heat the maple syrup and brush all over the top.
Dust the top with the icing sugar and serve.
First made: 29th May 2013
50g butter, melted and cooled
3 very ripe pears, peeled, cored and roughly chopped
juice 1/2 lemon
1 1/2 tbsps maple syrup
1/2 tablespoon vanilla essence
90g plain flour
1tbsp baking powder
2 eggs, beaten
To glaze: 2tbsps maple syrup
To dust: golden icing sugar
Method:
Heat the oven to 160C (fan).
Place the prepared pears in a bowl with the lemon juice maple syrup and vanilla essence to stop them turning brown.
In a separate bowl, sieve the dry ingredients then beat in the eggs and melted butter.
Fold in the pears and juices.
Pour into a buttered, lined cake tin and bake for 35 minutes until golden brown and firm to touch.
Cool on a wire tray then transfer to a serving plate.
Gently heat the maple syrup and brush all over the top.
Dust the top with the icing sugar and serve.
First made: 29th May 2013