RECIPES:

Some SWEETS!

Chocolate Meringue Cake

INGREDIENTS
1 CUP DARK CHOCOLATE, CHOPPED
3/4 CUP UNSALTED BUTTER, CHOPPED
2 EGGS
4 EGGS, EXTRA, SEPARATED
½ CUP (90G) BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
⅓ CUP (50G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED
½ TEASPOON BAKING POWDER, SIFTED
⅓ CUP (40G) ALMOND MEAL (GROUND ALMONDS)
1 CUP (220G) CASTER (SUPERFINE) SUGAR
1 TEASPOON WHITE VINEGAR
3 TEASPOONS CORNFLOUR (CORNSTARCH), SIFTED
¼ CUP (25G) DUTCH COCOA, SIFTED, PLUS EXTRA, FOR DUSTING

METHOD
Preheat oven to 160ºC (325ºF). Lightly grease a 24cm-round springform cake tin, line the base with non-stick baking paper and set aside. Place the chocolate and butter in a medium saucepan over low heat and stir occasionally until melted and smooth. Allow to cool slightly.
Place the eggs, extra egg yolks, brown sugar and vanilla in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and thick. Add the chocolate mixture, flour, baking powder and almond meal and fold gently to combine. Pour the mixture into the prepared tin and bake for 35–40 minutes. Remove from the oven and set aside. Increase the oven temperature to 180°C (350°F).
Place the extra egg whites in the clean bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar, whisking until dissolved. Add the vinegar and whisk for a further 2–3 minutes or until the meringue is thick and glossy. Fold through the corn flour and cocoa and spoon the mixture onto the partially cooked cake. Spread evenly and return the cake to the oven for 20–25 minutes or until the meringue is golden and crisp. Allow the cake to stand at room temperature for 15–20 minutes before gently running a small knife around the edge and removing the ring. Allow the cake to cool at room temperature and refrigerate for 2 hours before serving. Dust with the extra cocoa to serve. Serves 8–10.
+ This cake is supposed to look rustic and uneven – don’t be alarmed if it cracks or collapses a little.

---

FERN nibbled on HER cake. The dog people in the room all thought it was adorable.

---

Pit of Dis Pear Cake by Jaimie Gruttadauria

INGREDIENTS:

5-6 pears, skinned and cored

12 Tbsp butter

Juice and zest of one lemon

90 g sugar, separated

1/8 tsp salt

2 eggs

220 g flour

2 tsp baking powder

2 Tbsp whole milk

1 tsp vanilla extract

Confectioners sugar for dusting

INSTRUCTIONS:

1. Cut 4 pears into 1-inch cubes. Add the pear cubes, lemon juice, 2 Tbsp butter, 40 g sugar, and the salt to a saucepan. Cook over medium heat, stirring occasionally, until the juices have disappeared and the pears have begun to caramelize. Puree the mixture and allow to cool fully.

2. Preheat the oven to 350F. Line the bottom of a 10-inch cake pan with parchment paper, pressing it down into the corners. Add the eggs and 50 g sugar to a bowl and whisk until combined.

3. Melt and cool the remaining 10 Tbsp butter.

4. Add the flour and baking powder to a separate bowl and whisk them with a dry whisk. Add half of the flour mixture to the egg and sugar mixture, whisking until smooth. Using a wooden spoon or rubber spatula, mix in the milk, vanilla, lemon zest. Fold in the remaining flour mixture. Fold in the pear puree. Fold in the melted butter until well combined.

5. Slice the remaining pear into ~1-cm slices. Pour the batter into the tin. Place the pear slices into the batter in some kind of starburst pattern. Bake about 45 minutes.

6. Cool the cake on a wire rack and dust powdered sugar on top (mainly for looks).

---

Jackie Dering's Peach Blueberry cake.

INGREDIENTS

. For pastry
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon vanilla

. For filling
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon quick-cooking tapioca
• 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
• 1 cup blueberries (1/2 pint)
• 1 tablespoon fresh lemon juice
• Special equipment: a 9- to 91/2-inch (24-cm) spring form pan; an electric coffee/spice grinder

---

Patricia Rivers' Italian Ricotta Cookies.

Patricia Rivers' Italian Ricotta Cookies

---

< previous page > <next page>