Unexpected Deliveries, Exciting News

This week the postman has been kind. I have been lucky enough to receive TWO awesome packages in the mail and both were delivered much earlier than I expected.

The first is a new book, not quite a cookbook (though there are recipes in it) more like a design book. I was reading over one of Bakerella's blogs a few weeks ago and she was writing about her friend who had a book out - Amy Atlas - Sweet Designs. She previewed the book on her blog and something about it just hit me ka-pow! This is what I want my table to look like at every party I have. Sometimes I feel totally creative and in control of my food pursuits - things turn out exactly how I imagine them in my head.... and then other times, I am totally lost.

I decided this book would be a good investment for future parties. Something to inspire me in those lost moments... and I do have a first birthday party coming up to cut loose on... soooo watch this space!

BTW - I purchased this book on Amazon and it was really reasonably priced. About A$17 for the book and A$9 for postage from the US. Pretty happy with that.

My other delivery is very special. It came all the way from the Raspberry Butterfly in Stockton and consists of some very crucial cake decorating supplies. My number one son (I only have one) is turning one very soon and for his birthday my sister and I are attempting to make a monstrous circus train cake. To make the cake as bright and happy as we want it to be will require some particular colour products - oil based powders, edible black texta, silver dusting powder and bulk royal icing. I ordered this 2 days ago and its already arrived - I was in total shock when the delivery lady arrived early this morning and all for a flat shipping rate of A$8!!


Now I'm all set to start working on the components of my unique train creation.

If you have just read this blog and feel inspired, then... Go Get Your Bake On!!

Australia's Angel - Pavlova!

In response to a request from one of my lovely and talented readers (Ellie - you know who you are), I am posting my recipe for a never fail Pavlova. This recipe has been passed down to me from my mum, and both my sister and I now make it almost as well as she does.

Sometimes I opt for a traditional version....

........and sometimes I get a bit creative, this one was for Australia Day.













Actually, I make this quite a bit as it's one of my husbands favourite desserts, but because I hadn't planned to blog it so soon, I don't have many pics to load - just the two above. Next time I make it I will take progress shots to accompany the instructions.

If you want to impress your friends at the next dinner you host, but don't want a lot of last minute mucking around - then this is ABSOLUTELY the recipe for you. This is a hard shell Pavlova with a soft marshmallow centre. If you can swing it right, you can even get a nice chewy layer to the centre - just the way hubby likes it.


PAVLOVA

Ingredients

4 egg whites
1 cup castor sugar
1/2 tsp vanilla
3/4 tsp white vinegar


Method

1. Beat the egg whites until soft peaks form. Add 1/3 cup of the sugar, best until dissolved; gradually add remaining sugar, beating well after each addition.

2. When sugar has dissolved, add vanilla and vinegar, beat for 1 minute to just combine the mixture. Mixture should be very thick and glossy.

HOT TIP: to test if all the sugar has dissolved, rub a little bit of the mixture between your thumb and forefinger, if it feels grainy - keep beating. The grainy feeling is sugar that has not dissolved.

3. Line a baking tray with greaseproof paper. Mark a circle on the paper, approx 18cm in diameter. Spoon the meringue onto the tray in the middle of the circle and spread it out to the edges of the circle. Make sure you build up the sides where required, you should have a circle of meringue about 18cm in diameter and 8cm high.

4. Smooth the sides and top of the Pavlova. If you want a decorative finish, like my traditional one above, take a butter knife blade and make grooves around the side of the Pavlova, scraping the meringue that gathers on the knife back on to the top of the circle. Smooth the top again.

5. Bake in a very slow oven (100 degrees) for approx 1.5 hours. The Pavlova should be firm to touch. Turn off the oven and leave the Pavlova inside to cool, with the oven door ajar.

6. When the Pavlova has completely cooled, take a sharp knife and run it around the inside edge of the top of the Pavlova. The crisp top should fall slightly onto the soft centre. This creates room for your topping.

Pavlova is best topped with fresh whipped cream and a selection of fruits. You can also substitute the fruit with broken up chocolate covered honeycomb - mmmmm delish!!!


Now..... Go Get Your Bake On!!


Recipe first published in the Australian Women's Weekly The Great Dessert Cookbook, 1974.

Persian Love Cake

Yes, you read correctly. This week I baked love.

The recipe for Persian Love Cake was given to me this week by an adorable friend that I have had for many years, the delightful Miss Kel. We caught up for a long overdue lunch and discussed, among other things, the..... 'Go Get Your Bake On' blog. She mentioned she had in her possession a fabulous gluten free recipe for a cake that, was.. well...love. Even better, the recipe didn't involve chocolate. Finally, when she told me the name.... I was IN!!

So Miss Kel, this blog is dedicated to you and your Persian Love Cake.

Personally, the jury is still out for me on this cake. I love the concept, a love cake - aphrodisiac in cake form - does life get any better??? But the aphrodisiac qualities come from nutmeg (believed by the Arabic, Chinese and Hindu cultures), more than a tablespoon of nutmeg, which I find to be a really strong flavour. The cake is yum, it has a crispy crunch in the base that comes from the raw sugar which then combines with an interesting tang in the creamy cheesecakey filling, but I am not sure that I am that sold on nutmeg.

I made this cake and took it to a very special party today, the collective first birthday party for all the babies in my mothers group. With all the brightly coloured yummies on the table, the old love cake looked a little boring, but those that took a piece said they enjoyed it and asked for the recipe, soooo I'll let you be the judge.

Its also supposed to be served with honey and vanilla spiked greek yoghurt. When I sampled mine with the suggested accompaniment I found it to be too tart and over powering. Next time I would probably skip the side serve of yoghurt and just have it solo.


PERSIAN LOVE CAKE

Ingredients

3 cups almond meal
1 cup raw sugar
3/4 cup brown sugar
3/4 tsp salt
120gm unsalted butter, cubed and softened to room temperature
2 eggs
250gm greek yoghurt, plus 250gm for serving (optional)
1 heaped tbsp ground nutmeg
1 tsp ground cinnamon
45gms pistachios
Seeds from 1 vanilla bean
2 tbsp honey


Method

1. Preheat oven to 180 degrees and grease and line a 23cm springform cake pan with baking paper.

2. Combine almond meal, sugars, salt and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.

3. Spoon half of this mix into the springform pan and using the back of a spoon, smooth out so that the mixture evenly covers the base of the pan.

4. Add eggs, yoghurt, nutmeg and cinnamon to the remaining crumb mix and pulse until just combined. Pour this mix over the prepared base. Scatter the pistachios over the top of the cake (they should not sink) in any patter or design you like.

5. Bake for apporx 30-35 minutes, or until golden (need to watch this as mine got a little toasty). Leave the cake to cool in the pan and serve with the extra greek yoghurt mixed with the vanilla seeds and honey.





HOT TIP: I was unable to remove the baking paper from the bottom of my cake without the cake breaking at the sides. In case you have the same problem, make sure you cut the paper for the bottom of the pan to the exact size and that way you won't even see it when its on a serving plate.

Apparently this cake freezes really well and the flavours intensify by day 2 or 3. I've only just made the cake so I can't comment on that.



NOW...... Go Get Your Bake On!!

p.s. apologies loyal readers for the quality of photos in this blog. Something has happened to my camera and these are all I was able to salvage.