Cake recipe for the “Tazlova”

The ‘Tazlova’ with roasted figs and hazelnuts

One of our lovely café team members, Taz, hadn’t baked much until persuaded to try this foolproof recipe for pavlova. Her first attempt was a huge success, selling out immediately; since then she’s gone on to create lots for us. Now, they’re officially known as ‘Tazlovas’!

Serves 10

395kcal, 45g carbs per portion

INGREDIENTS

Cake:

5 large egg whites 1/4 tsp cream of tartar 275g caster sugar (55g per egg white) 3 tablespoons chopped toasted hazelnuts 1 tablespoon brown sugar 3 tablespoons runny honey 3 tablespoons wine or water 400ml double cream, whipped Chopped hazelnuts, toasted

Topping:

8 – 10 purple figs, halved lengthways

Top tips for successful meringues:

- Ensure all equipment is spotless, as grease will affect the whipping. - Separate each egg into a small bowl. If ANY yolk gets in the white, do not use it. - Use an electric whisk unless you’re a body builder!

METHOD

1. First, roast the figs. Preheat the oven to 200ºC. In an ovenproof dish, place the halved figs cut side up in the wine/water, drizzle with honey and sugar, then roast for about 45 minutes until slightly caramelised. Cool.

2. Make the pavlova. Preheat the oven to 120ºC. Cover a large baking sheet with baking parchment. In a large bowl, whisk the egg whites until combined, then add the cream of tartar and whip to soft peaks. Whisking slowly, add the sugar one tablespoon at a time, until thick and shiny. Fold in the hazelnuts.

3. Dollop into your preferred shape on the tray – these quantities will make a 23cm circle. Bake for 70 - 90 minutes until crisp on the outside and it just peels away from the paper. Cool in the oven. Top with whipped cream, the roasted figs and hazelnuts, then drizzle with the pink syrup from the roasting dish. Serve as soon as possible.

Variations:

Plain – omit the hazelnuts. Ginger and pineapple – fold 2 tablespoons of finely chopped crystallised ginger into the plain mix before baking and serve with pineapple scattered over the cream. Chocolate – fold 3 tablespoonfuls of cocoa powder into the plain mix. Top the cream with grated chocolate or chunks of your family’s favourite chocolate bars.

Tip: For a lighter topping, use 50/50 full fat Greek yoghurt and whipped cream

The Pennoyer Centre’s volunteer BakeForce make delicious cakes for sale in the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. The café is open Mon-Sat from 10am to 3pm.

www.pennoyers.org.uk 01379 676660

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