LO­CA­TION

It wouldn’t be our sweet 16 birth­day is­sue with­out plenty of cake! To set the scene for an el­e­gant birth­day gath­er­ing, we filled a ta­ble with an abun­dance of sweet delicacies, sur­rounded by masses of spring flow­ers. With im­pres­sive bundt cakes, del­i­cate m

donna hay - - CONTENTS - pho­tog­ra­phy CHRIS COURT styling STEVE PEARCE

Take a step in­side this mag­i­cal space and join our sweet 16 cel­e­bra­tion, filled with stun­ning, el­e­gant cakes

choco­late swirl meringues

300ml egg­whites+ 2 cups (440g) caster (su­perfine) sugar 2 tea­spoons white vine­gar 2 tea­spoons corn­flour (corn­starch) 200g dark choco­late, melted Pre­heat oven to 150°C (300°F). Place the egg­whites in the bowl of an elec­tric mixer and whisk on high speed un­til stiff peaks form. Grad­u­ally add the sugar, 1 ta­ble­spoon at a time, wait­ing 30 se­conds be­tween each ad­di­tion. Once all the sugar has been added, use a spat­ula to scrape down the sides of the bowl and whisk for a fur­ther 6 min­utes or un­til the mix­ture is stiff and glossy. Mix the vine­gar and corn­flour in a small bowl. Add to the meringue and whisk for 4 min­utes or un­til glossy and com­bined.

Place 12 x 10cm round spoon­fuls of the meringue onto 3 large bak­ing trays lined with non-stick bak­ing pa­per. Top each with a tea­spoon of choco­late and swirl. Re­duce the oven tem­per­a­ture to 120°C (250°F) and cook the meringues for 50 min­utes or un­til dry and crisp to the touch. Turn the oven off and al­low the meringues to cool com­pletely in the oven with the door closed. Serve. MAKES 12. + You will need about 8 eggs for 300ml egg­whites.

li­mon­cello bundt cake

1 cup (250ml) wa­ter ¼ cup (60ml) li­mon­cello 125g un­salted but­ter, chopped 2 cups (300g) plain (all-pur­pose) flour 1 tea­spoon bi­car­bon­ate of (bak­ing) soda 1¾ cups (210g) al­mond meal (ground al­monds) 2 cups (440g) caster (su­perfine) sugar 2 eggs ½ cup (125ml) but­ter­milk 1 tea­spoon vanilla ex­tract ¼ tea­spoon sea salt flakes Pre­heat oven to 160°C (325°F). Place the wa­ter, li­mon­cello and but­ter in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, bi­car­bon­ate of soda, al­mond meal and sugar in a large bowl and whisk to com­bine. Add the eggs, but­ter­milk, vanilla, salt and but­ter mix­ture and whisk un­til smooth. Pour into a well-greased 10-cup-ca­pac­ity (2.5-litre) Bundt tin. Place on a bak­ing tray and cook for 45–50 min­utes or un­til cooked when tested with a skewer. Place the tin on a wire rack for 10 min­utes to cool slightly be­fore turn­ing out onto the rack to cool com­pletely. Serve. SERVES 8–10.

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