Add a homemade touch to your Mother’s Day celebrations this year with one of these delicious cakes. They’ll be sure to keep all the family coming back for seconds, thirds and probably fourths…
fudgy flourless chocolate cake
Serves: 8 | Prep: 20 minutes, plus cooling and 2 hours chilling | Cook: 45 minutes
This wonderfully fudgy, moist and very easy-to-make cake is for all my gluten-intolerant friends who love their cake and want to be able to eat it, too. It is very rich, so a dollop of cream, ice cream or a handful of fresh berries is recommended when serving.
350 g dark chocolate (70% cocoa), broken up
250 g unsalted butter
300 g caster sugar
100 g almond meal
cocoa powder, to serve
crème fraîche or double cream,
Preheat the oven to 160°C. Grease and line the base and side of a 22 cm springform cake tin with baking paper.
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Add a small pinch of salt and set aside to cool to room temperature.
Whisk the eggs in the bowl of an electric mixer until frothy, then slowly
add the sugar, about 50 g at a time, and keep mixing until thickened to
the ribbon stage (when the beaters are lifted you can draw a ribbon in the mixture). Fold in the melted chocolate mixture with a metal spoon, then fold in the almond meal.
Pour the cake mixture into the prepared tin and place on a baking tray. Bake in the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out with only a few moist crumbs attached. Switch off the oven and let the cake cool completely in the oven with the door slightly ajar. The cake will collapse a bit – this is completely normal and the nature of a flourless cake.
Cover the cake and place in the fridge for 2 hours until cold and fudgy in the centre. Turn out onto a platter and dust with the cocoa powder and a small sprinkle of salt flakes. Serve each portion with a dollop of crème fraîche or double cream.
Recipe taken from Justine Schofield’s cookbook Dinner with Justine available online here.
berry & rose meringue cake
Serves 12 | Prep + cook time 4 hours (+ cooling & standing time)
cornflour (cornstarch), for dusting
6 egg whites
330g caster (superfine) sugar
3 teaspoons cornflour (cornstarch), extra
1 ½ teaspoons rosewater
600ml thickened (heavy) cream
40g icing (confectioners’) sugar
2 teaspoons rosewater, extra
500g strawberries, hulled, sliced thinly
Sugared Rose Petals
1 unsprayed rose, petals separated
1 egg white, beaten lightly
330g white (granulated) sugar
Preheat oven to 120°C/250°F. Line two oven trays with baking paper. Draw a 20cm circle on each piece of paper and invert the paper, marked-side down, onto trays. Lightly grease paper; dust with a little cornflour, shaking away excess.
Combine two of the egg whites and ½ cup of the caster sugar in a bowl. Beat on high with an electric mixer for 6 minutes or until thick and glossy. Fold 1 teaspoon of the extra cornflour and ½ teaspoon of rosewater.
Divide mixture between the two trays, spreading inside the circles. Bake for 1 hour or until firm, dry to touch and crisp. Cool in oven with door ajar.
Repeat steps 2 and 3 twice more with the remaining egg whites, caster sugar, cornflour and rosewater to make six meringue discs.
Meanwhile, make sugared rose petals.*
Beat cream, sifted icing sugar, and extra rosewater in a medium bowl with an electric mixer until firm peaks form.
Peel away paper from meringues. Place one meringue disc on a serving plate. Spread with a layer of cream and sliced Strawberries. Repeat with remaining meringues discs, cream and strawberries. Served topped with raspberries and sugared petals.
*Sugared rose petals – Using an artist’s paintbrush, paint petals, one at a time, with egg white, then sprinkle with sugar. Place sugared rose petals on a wire rack to dry.
Recipe is not suitable to freeze or microwave. If not too humid, meringue discs can be made three days ahead; store in airtight containers in a cool, dark place.
Assemble the cake close to serving.
Use unsprayed roses that are pesticide and herbicide free.
Recipe taken from The Australian Women’s Weekly Best Ever Recipes available online here.
boysenberry and apple shortcake
“Berries grow very well here in the Valley. I’m told it’s due to the intense cold of the winter, with its thick fog and frequent frosts. The flavour of the berries is stunning, so intense. It has always been this way – I remember as a child going on daytrips to the valley to pick raspberries and blackcurrants to make the year’s jam supply. In this recipe boysenberries are paired with apples. This berry is challenging to pick with its two varieties of needle-sharp thorns, but the end result is worth it. Boysenberries can be purchased frozen now, even at supermarkets, so this dessert is certainly worth a try.”
Ingredients for the pastry
125g butter, softened
60g self-raising flour190g plain flour
1 teaspoon finely grated lemon rind
a little lightly beaten egg white
Ingredients for the filling
400g diced apple
¼ cup water
½ cup sugar, approximately
300g fresh or frozen boysenberries
1 tablespoon cornflour mixed to a paste with 2 tablespoons cold water
To make the pastry, whisk the butter and sugar together, then whisk in the egg until well combined. Mix in the flours and lemon rind with a metal spoon to form a soft dough.
Wrap in cling film and refrigerate for at least 30 minutes. To make the filling, place the apple, water and sugar in a saucepan and bring to the boil over a low heat. Simmer for 5 minutes, taking care that the apple does not catch, then stir in the boysenberries. Bring back to the boil over a medium heat and stir in enough of the cornflour paste to thicken. Add extra sugar if needed. Cool.
Preheat the oven to 160°C. Grease a 18cm x 28cm tin.
On a lightly floured surface, roll out two-thirds of the dough to fit the base of the prepared tin. Press the dough into the tin and brush with the egg white. Spread on the fruit mixture. Roll out the remaining portion of dough to 6mm thick and cut into 1cm wide strips, then place in a lattice pattern over the fruit filling.
Bake for 30 minutes, or until the pastry is golden brown. Cool for at least 20 minutes. Cut into squares.
Recipe taken from Sally Wise’s cookbook A Kitchen in the Valley available online here.
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