Ingredients
- Servings: 8
- for cake:
- 1 1/4 cups self-rising flour
- 1 teaspoon baking powder
- 3/4 cup sugar
- 1/4 cup water
- 1 egg
- 2 tablespoons golden syrup or corn syrup
- for mixed fruits:
- 5 cups granny smith apples - cored, peeled and chopped
- 1/2 cup sugar
- 1/2 pint fresh or frozen blueberries
- 1/2 pint fresh or frozen raspberries
- 1/2 pint fresh or frozen blackberries
- for fruit syrup:
- 1/2 cup blueberry nectar
- 2 tablespoons cherry preserves
- 2 tablespoons golden syrup or corn syrup
- for jam spread:
- 1 1/2 tablespoons raspberry jam
- for meringue:
- 3 egg whites
- 1 pinch salt
- 1 cup sugar
Recipe
-
Cook Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c). grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.
- sift together the flour and baking powder. in a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. add the sifted dry ingredients. beat with an electric mixer at medium speed until smooth, about 1 minute. pour mixture into prepared loaf pan.
- bake for 45 minutes until a toothpick inserted into the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely.
- place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. drain. stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.
- in a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. set aside.
- cut cake into 8 slices, about 1 inch thick. spread each slice with 1/2 teaspoon raspberry jam. arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. drizzle the fruit syrup over the slices. spoon the mixed fruit over the top. set aside.
- reduce oven temperature to 300 degrees f (150 degrees c).
- add egg whites to a large glass or metal bowl and whisk until foamy. add a pinch of salt. while continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. spread the meringue over the fruit to the edges of the pan.
- bake for 30 minutes until meringue is golden brown.
Ready Time: 2 hrs 40 mins
No comments:
Post a Comment