Persimmon Pomegranate Eton Mess Cake –

Name: Persimmon Pomegranate Eton Mess Cake –
Ingredients: 3 whole eggs; 1 egg yolk; 100g caster sugar; 1/2 tsp vanilla extract; 90g plain flour; 1/4 tsp baking powder; 1/4 tsp bicarbonate of soda; Pinch of salt; 1 tsp lemon juice; 75ml rapeseed oil; 500ml double or whipping cream; 50g caster sugar; 1 tsp vanilla extract; 1 pomegranate, seeds removed or 50g fresh pomegranate seeds; 3 ripe persimmons (Sharon fruit); 1 pack meringue shells; 3.5oz caster sugar; 3.15oz plain flour; 2.63fl. oz rapeseed oil; 17.5fl. oz double or whipping cream; 1.75oz caster sugar; Step 1 Select Bake and set temperature to 170 ° C. Press START/STOP to begin preheating. G rease and line an 18cm spring form cake tin .; Step 4 Pour in the lemon juice and oil and fold together until just combined – take care to not deflate the batter as much as possible.; Step 5 When the unit beeps to signify it has preheated, insert the spring form tin into the unit. Close lid and set cook time for 30 minutes.; Step 6 When cook time is finished, check the cake is baked. A skewer should come out clean from the centre of the cake. If needed, cook an additional 5 minutes.; Step 7 When the cake is done baking, remove it and allow cooling on a wire rack.; Step 9 Insert the Grill Plate into unit and close the lid. Select Grill and set temperature to HI, then press START/STOP to begin preheating.; Step 10 While the unit is preheating, using a sharp knife cut the persimmons into approx. ½cm-1cm thick slices.; Step 13 Enjoy your cake! This cake is best made and served on the same day, as the crunchy meringue will soften over time or if placed in the refrigerator.

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Tip: Use this same recipe in the summer months using local berries.

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Ingredients

3 whole eggs
1 egg yolk
100g caster sugar
1/2 tsp vanilla extract
90g plain flour
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
1 tsp lemon juice
75ml rapeseed oil
500ml double or whipping cream
50g caster sugar
1 tsp vanilla extract
1 pomegranate, seeds removed or 50g fresh pomegranate seeds
3 ripe persimmons (Sharon fruit)
1 pack meringue shells
3.5oz caster sugar
3.15oz plain flour
2.63fl. oz rapeseed oil
17.5fl. oz double or whipping cream
1.75oz caster sugar
Step 1 Select Bake and set temperature to 170 ° C. Press START/STOP to begin preheating. G rease and line an 18cm spring form cake tin .
Step 4 Pour in the lemon juice and oil and fold together until just combined – take care to not deflate the batter as much as possible.
Step 5 When the unit beeps to signify it has preheated, insert the spring form tin into the unit. Close lid and set cook time for 30 minutes.
Step 6 When cook time is finished, check the cake is baked. A skewer should come out clean from the centre of the cake. If needed, cook an additional 5 minutes.
Step 7 When the cake is done baking, remove it and allow cooling on a wire rack.
Step 9 Insert the Grill Plate into unit and close the lid. Select Grill and set temperature to HI, then press START/STOP to begin preheating.
Step 10 While the unit is preheating, using a sharp knife cut the persimmons into approx. ½cm-1cm thick slices.
Step 13 Enjoy your cake! This cake is best made and served on the same day, as the crunchy meringue will soften over time or if placed in the refrigerator.