WHERE TO BUY PAVLOVA NEAR ME RECIPES
EASY PAVLOVA RECIPE | ALLRECIPES
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by deleteduser
Categories Pavlova
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 pavlova
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, CarbohydrateContent 42.1 g, CholesterolContent 81.5 mg, FatContent 22.3 g, FiberContent 1.7 g, ProteinContent 3.7 g, SaturatedFatContent 13.7 g, SodiumContent 52.2 mg, SugarContent 36.6 g
NIGELLA LAWSON'S CHOCOLATE ORANGE CAKE | EASY BAKING REC…
This rich, moist, and fragrant bake is a chocolate version of Nigella Lawson's famous clementine cake. Leave out the leavening powders and this makes an ideal Passover dessert.
Provided by Nigella Lawson
Total Time 1 hours
Cook Time 1 hours
Yield Makes about 8 slices
Number Of Ingredients 1
Steps:
Note: You can leave out the baking powder and bicarb if dietary requirements make that desirable, but in that case, I'd use a 23cm tin instead and expect it to need slightly less cooking time.
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain and, when cool, cut the oranges in half and remove any big pips. Then pulp everything – pith, peel and all – in a food processor, or see below if you're proceeding by hand.
Once the fruit is cold, or near cold (though actually I most often cook the oranges the day before I make the cake), preheat the oven to gas mark 4/180°C. Butter and line a 20cm springform tin.
Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but still slightly knobbly with the flecks of puréed orange. Or you could chop the fruit finely by hand, and with a wooden spoon beat the eggs one by one into the sugar, alternating with spoons of mixed ground almonds and cocoa, then the oranges, though I have to say I've only ever made this the lazy way.
Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
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NIGELLA LAWSON VEGAN LEMON POLENTA CAKE | EASY VEGAN REC…
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan, and line and lightly grease the sides of a 20cm springform cake tin. Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb, and salt, and fork to mix.
2. Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the 2 lemons on top. Stir together for a minute, then beat in the yogurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.
3. Scrape into the prepared tin, and bake in the oven for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in the oven.
4. Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.
5. When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.
6. Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round the edges to help dislodge it where the syrup has stuck it to the tin. If you don’t feel confident of getting the cake off the base in one piece, don’t worry. Serve the cake plain, or with berries of your choice.
NIGELLA LAWSON VEGAN LEMON POLENTA CAKE | EASY VEGAN RECIPE
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan, and line and lightly grease the sides of a 20cm springform cake tin. Measure the ground almonds and polenta into a bowl, add the baking powder, bicarb, and salt, and fork to mix.
2. Pour the oil into a wide-necked large measuring jug, add the sugar and finely grate the zest of the 2 lemons on top. Stir together for a minute, then beat in the yogurt until completely incorporated. Then simply pour your jug of wet ingredients into your bowl of dry ingredients, making sure everything is completely mixed.
3. Scrape into the prepared tin, and bake in the oven for about 40 minutes, until the cake is beginning to nudge away from the sides of the tin, and a cake tester comes out clean. Make the syrup, though, as soon as the cake goes in the oven.
4. Put the icing sugar into a small saucepan and add 75ml of juice from your zested lemons. Heat, whisking gently to beat out any lumps, just until the sugar’s dissolved into the juice, and pour straightaway into a little jug to cool.
5. When the cake’s cooked, transfer it to a wire rack and, with your cake tester, prick it all over, going in deep, to help the syrup run down into the cake. Pour or spoon the syrup over, trying to be patient, so the syrup doesn’t just make a large pond on top.
6. Leave the cake, drenched with its syrup, to cool and, before unclipping, run a slim palette knife round the edges to help dislodge it where the syrup has stuck it to the tin. If you don’t feel confident of getting the cake off the base in one piece, don’t worry. Serve the cake plain, or with berries of your choice.
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