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delicious. Persian Pavlova

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I’ve managed to salvage a small piece of what was left of this ‘Pavlova’, although the name is rather misleading! Almost dessert-like and cakey in texture, this cake can’t be bad for you with the addition of 6 egg whites and ground almond! Either way, its a superb celebration cake to take over to a large gathering.

Ingredients

  • 6 eggwhites, at room temperature
  • 200g caster sugar
  • 500g plain halva, cut into 1cm pieces
  • 200g pitted dates, chopped
  • 200g dried cranberries
  • 1 1/4 cups (125g) almond meal (which is essentially ground almonds)
  • 1/3 cup (50g) pistachios, roughly chopped, plus extra to serve
  • 1/3 cup (50g) blanched almonds, roughly chopped (Or pecan nuts, I used both)
  • 120g white chocolate chips
  • 1 tsp rosewater
  • Pomegranate seeds or rose petals dusted with sugar (optional), to garnish

White Chocolate Glaze

  • 1/3 cup (80ml) pure (thin) cream
  • 150g white chocolate, roughly chopped

Method

Preheat the oven to 160°C. Grease a 24cm springform cake pan with butter and line the base with baking paper. I often skip the greaseproof paper step, but it’s essential in being able to slide your cake off the base of the tin.

Using an electric mixer, whisk the eggwhite on high speed until soft peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly until the mixture is firm and glossy. Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared pan. Bake for 1 hour-1 hour 10 minutes until firm to the touch. Cool completely in the pan set on a wire rack. (*Do this in the day! I made a mistake of baking mine in the evening and I had to wait forever for it to cool off. Don’t get impatient and release the cake too soon as it might crack)

To make the glaze, place the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.

When ready to serve, remove the springform ring and spoon the glaze over the pavlova. Scatter over the extra chopped pistachios, and pomegranate seeds or rose petals, if using. (Or Turkish delight).

If you have the dried rose petals, don’t use it with the hard green stem. Rather snip that off and carefully remove the petals and sprinkle that over instead.

Link to the recipe here: Persian Pavlova