Nourish Cakes by Marianne Stewart

Author:Marianne Stewart
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2017-12-26T05:00:00+00:00

FOR THE GANACHE FILLING

200g (7oz/⅔ cup) coconut cream

20g (¾oz/2¼ tbsp) maple syrup

large pinch of sea salt

140g (5oz) dark chocolate (70% cocoa solids), roughly chopped

20g (¾oz/2 tsp) coconut oil

Preheat the oven to 190°C/fan 170°C/375°F. Grease a Swiss (jelly) roll tin or a shallow baking tin with a little coconut oil and line with baking parchment.

Whisk the egg whites with the salt until light and foamy; they should hold a firm peak. Sprinkle on one-quarter of the sugar and whisk for 20 seconds until incorporated, then add the next quarter of sugar and whisk again. Repeat with the remaining sugar, then whisk for a minute until the meringue is firm and glossy.

In a separate bowl, sift together the flour and ground almonds and gently fold into the meringue. Make sure there are no lumps. Scrape the mix into the tin and spread out as evenly as possible. Sprinkle with the chopped pistachios and bake for 12–15 minutes, or until it has puffed up, slightly browned and springs back when pressed. Cool in the tin on a wire rack.

For the filling, place all the ingredients in a heatproof bowl set over a pan of gently simmering water and melt for 10 minutes, stirring occasionally. Remove from the heat and cool for 1 minute, then stir with a balloon whisk until the ganache is smooth. Cover the top directly with clingfilm (plastic wrap) and leave at room temperature until cooled, but still pliable.

To assemble, place the sponge upside down onto a fresh piece of baking parchment and peel off the backing paper. Trim the sponge at the edges and slice into 3 pieces that will fit snugly into a 900-g (2-lb) loaf tin. Line the base and sides of the tin with baking parchment.

Whisk the ganache until aerated and paler, but still spreadable. Working quickly, lay a piece of sponge on the bottom of the tin and top with one-third of the ganache. Spread out evenly, then top with the next piece of sponge. Repeat the process, finishing with a layer of ganache. Smooth the top and sprinkle with extra pistachios. Cover with clingfilm and chill until ready to serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.