Thursday, 2 June 2016

Raspberry Orange Cake with Crusty Meringue Top

Raspberry Orange Cake with Crusty Meringue Top

2/3 cup  flour
½ cup ground almonds
½ tsp salt
  4 oz unsalted butter
4 oz white chocolate buttons
1 cup sugar
grated orange zest from 2 oranges
4 large eggs
1 tsp vanilla extract
1 cup fresh raspberries

Pre-heat oven to 170C

Butter a 10 x 10 inch pan, line the bottom with parchment paper.

Whisk together the flour, ground almonds and salt.
Set a heatproof bowl over a saucepan of only-just-simmering water. 
Put the butter and chopped chocolate in the bowl and stir frequently until the ingredients are just melted.
 Remove the bowl from the pan of water.

In a large bowl, rub the sugar and orange zest together until the sugar is moist and aromatic. 
Add the eggs and beat on medium-high speed until pale and foamy. 
Add in the vanilla. 
Reduce the mixer speed to low and blend in the melted butter and chocolate. 
Next, mix in the dry ingredients, stirring only until they disappear into the batter. 
Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter. 
Set aside while you make the meringue.

For the meringue:
3 large egg whites, at room temperature
Pinch of salt
½ cup sugar
  Beat the egg whites with the salt on medium speed until they are foamy. 
Increase the mixer speed to medium-high and add the sugar in a slow, steady stream. 
Whip the whites until they form firm but still glossy peaks.
Gently spread the meringue over the cake batter.

Bake for 30 to 35 minutes, or until the meringue is browned and crackly. 
Transfer the pan to a rack and allow to cool to room temperature in the pan.

No comments:

Post a Comment