Use Locally - Issue 36 April 2016
Cake and C an nd Bake Rhubarb R hubarb & Coconut Coconut M eringue C ake Meringue Cake There’s plenty There’s plen nty of of ďŹ eld ďŹ eld grown grown rrhubarb huba arb abou aboutt pies, this time of of year year and it’s it’s perfect perfect for for pi es, and cakes. buying puddings an nd cak es. When bu ying choose avoid any thatt ďŹ rm plump plump sta sstalks lks of of rhubarb rhubarb – a void i an y tha orr bruised. are oppy oppy o 1. Preheat th the e oven to 180C, fan 160C, Gas s 4. Place a
IIngredients: ngredientss: • 100g butter butter,, softened so oftened • 100g light soft brown sugar • 2 medium egg eggs, gs, beaten • J VHOI UDLVLQ J VHOI UDLVLQJ à RXU J à RXU • 50g ground ha hazelnuts azelnuts • Zest of 1 orang orange ge • 300g rhubarb, trimmed and chopped • 2 tbsp caster sugar s FOR THE T TOPPING OP PPING • • • •
2 medium egg g whites 50g caster sug sugar gar 75g desiccated d coconut m or Greek Whipped crea cream serve yoghurt to ser yoghurt, rve
sheet Grease baking she eet in the oven to heat up. Grea ase a 20cm spring-form base round sprin ng-form cake tin and line the ba ase with paper. baking pap per.
2. T To o make th the he base, place the butter and br brown rown sugar creamy.. in a bowl and a beat together until pale and creamy *UDGXDOO\ EHDW LQ WKH HJJV WKHQ VLIW RYHU WKH Ă RXU *UDGXDOO\ E EHDW LQ WKH HJJV WKHQ VLIW RYHU WKH Ă RXU in.. Gently fold in the ground haze hazelnuts. and fold in elnuts. Spread the e mixture in an even layer in the e base of the tin. prepared ti in. Arrange the rhubarb over the e top and over sprinkle ov ver the 2 tbsp caster sugar and orange zest.
3. T To o make th the he topping place the egg whites s in a clean hand grease-free e bowl and, using an electric ha and held PL[HU ZKLVN XQWLO VWLIĂ \ SHDNLQJ :KLVN LQ WKH FDVWHU PL[HU ZKLV VN XQWLO VWLIĂ \ SHDNLQJ :KLVN LQ WKH FDVWHU coconut. sugar until glossy then fold in the coconut t.
4. Spread the e coconut meringue over the top p of the Place sheet heet and rhubarb. P lace the tin on the hot baking s 35-45 bake for 35 5-45 minutes or until the topping g is crisp and Serve golden. Se erve warm or cold with whipped cream or yoghurt. Greek yog hurt hurt.
Serves Serv es 6
TIP
R eady in 1 hour ho our Ready 15 min utes minutes
Placing the e cake tin on a hot baking sheett will help to ensure that t the hazelnut sponge base is i cooked through.
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