Sunday, November 22, 2015
This cake is one I saw on a great cooking show, Good Chef, Bad Chef , I recommend using both almond extract and amaretto (Yum). I think another good combination would be rose water and vanilla.
You must check the cake with a skewer and make sure it comes out clean, mine takes a little longer than the recipe says. I also put the juice of a half a lime over the cake when it came out of the oven - make it taste even better. I also used almond slivers instead of flakes as they are a bit crunchier, seem to match the pistachios better.
Its an easy, gluten free cake that tastes wonderful!
Wednesday, November 18, 2015
I do not often take a recipe and not change it, but this one I saw on TV from Bens Menu is a definite winner. Perfect for Christmas time, and serves a few more than 4 I would say! I really like Ben's show as it is showcases Australian food, and has recipes that any family would enjoy.
I also think this is the perfect recipe for when you are stuck, as all it takes is some eggs, you could top it with any cream and seasonal fruit, or try lemon or lime curd. Thanks Ben, I hope you don't mind me reproducing (ie copying) it here, it was originally his grandmothers recipe.
6 egg whites
9 ounces or 255 g sugar
2 tsp malt vinegar
1 tsp vanilla essence
150 g whipped cream, to serve
1 punnet strawberries
Mint, to garnish
Icing sugar, to dust
- Pre-heat the oven to 150 degrees celsius. Remove egg yolks from the eggs being careful not to get any yolk in the whites.
- Put all the ingredients into a mixing bowl and beat on high for around 12-14 minutes or until stiff peaks.
- Shape onto a large pavlova shape on round tray.
- Bake for approximately 1 and a 1/2 hours. The pavlova will rise up but collapse again as it cools. To serve top with whipped cream and strawberries. Garnish with mint and a light dusting of icing sugar