Chocolate Meringue Cake with Drunken Fruit and a new blog home…

Hello all, my blog has a new home on my brand new website!

www.sweetpeadarlingheart.com

Please come and check it out, and if you would like to keep on receiving my recipes, enter your email address using the pink subscribe box on the right hand side of the site, I’d love to keep sharing with you!

Head on over to find out the recipe for this Chocolate Meringue Cake with Drunken Fruit; I made it for my own ‘Friendsgiving’, it’s a rich and delicious thing to share with your nearest and dearest. A definite recipe for the upcoming festive season.

Hope to see you at my new site

x

Amber

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Thanks to my lovely friends Sarah from Love Katie and Sarah for her beautiful photography, and Rita from Blooming Brides for her gorgeous home grown flowers xxx

 

Jewelled Orange Blossom Florentines

Inspiration. It comes from all around. A word here, a picture there, even perhaps a smell snatched whilst en route.

Florentine

Florentines. Why did you pop into my head and consume my thoughts? Perhaps it’s the Christmas decorations that have started to adorn the streets; an invitation to dinner; a flick through some cookbooks?  I’m sure it’s a combination of all these things and probably more.

Traditionally florentines are flavoured with either orange peel (of which I am not particularly fond) or orange zest. Neither of these did I have. But what I did have was inspiration! Hurrah. So I took a more middle eastern route and flavoured mine with sour cherries, cranberries (okay, maybe that’s just Christmas inspiration) and orange blossom. Dark chocolate drizzled on top, of course.

Crunchy, tangy, sweet and delicately fragrant. And festive, oh yes, definitely festive.

Cranberry

Jewelled Orange Blossom Florentines

Makes 30 – 40 biscuits
  • 75g unsalted butter
  • 100g sugar
  • 1/4 cup milk
  • 1 tablespoon orange blossom honey, or 1 tablespoon honey plus 3/4 teaspoon orange blossom water
  • 1/4 cup dried sour cherries
  • 1/4 cup dried cranberries
  • 100g flaked almonds
  • 20g flour
  • pinch of salt
  • 70g dark chocolate, melted

almonds

Preheat your oven to 180 degrees C. Line two baking trays with aluminium foil, matte side up.

In a small saucepan, place your butter, sugar, milk, honey and orange blossom water over a low heat until the butter has melted. Once the butter has melted, turn the heat up just a little and cook, stirring occasionally to prevent it from catching on the bottom of the saucepan, until the mixture reaches 115 degrees celcius on a sugar thermometer, or soft-ball stage.

Remove the saucepan from the heat, then stir in the flour, salt, almonds and dried fruit.

Place scant teaspoons of the mixture on the lined trays. Allow lots of room between the drops of mixture, as the mixture spreads tremendously while it bakes! See before, and after baking…

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You may need more than two trays, in which case you can bake in two batches.

Bake in the oven for 6 – 8 minutes, or until the florentines are deep golden brown and smell like sweet buttery heaven. If they are not baked enough they will stay sticky, so check on them and give them an extra minute if needs be.

Transfer the florentines still on the foil to a cooling rack and allow to cool completely.

While they are cooling, melt your chocolate in a heatproof bowl over a pan of simmering water. Drizzled the melted chocolate over your florentines.

Allow to cool completely before gently peeling the florentines from the foil. They are quite fragile, but this is part of what makes them so delicate and delicious. They will keep in an airtight container for up to one week.

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a birthday is always a good place to start.

finished

There’s nothing more fun and creative for me than baking, and when you’re making one of your best friend’s birthday cakes, it’s even better. I have this running deal with one of my best friends; because we are the bakers in our families, we make each other a birthday cake each year (because everyone knows, you can’t make your own birthday cake). This year’s effort was taken from ‘Babycakes Covers the Classics’, with a few filling twists of my own (I can’t ever leave a recipe just be!). I took Erin’s classic German Chocolate Cake, and layered it up with organic rainbow raspberry jam (my kid’s favourite because of it is made from three colours of raspberries), coconut frosting and coconut flakes.

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Admittedly, the frosting is definitely not (!) vegan, I just couldn’t grab those ingredients at that moment in time, but next time I make one I will give a vegan frosting recipe a go.

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Thanks to little hands who are always eager to help. And according to my kids, licking the bowl is still the best bit.

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Happy birthday P, you’re one special lady.