When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month. Then turn off the oven and leave to cool completely. Put in the oven and immediately reduce the heat to 120☌/gas mark 1/2. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides. Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it I pencil round a cake tin that size. Billowing meringue combines perfectly with whipped cream and tangy fruit. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.Ī magnificent pavlova recipe from Nigella Lawson, that will provide a stunning finish to any dinner party. When the cake is cold you can take it out of the tin. Leave the cake to get cool in the tin, on a cooling rack. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour it all depends on your oven. Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean.
Or you could chop the fruit finely by hand, and with a wooden spoon beat the eggs one by one into the sugar, alternating with spoons of mixed ground almonds and cocoa, then the oranges, though I have to say I've only ever made this the lazy way. Run the motor until you have a cohesive cake mixture, but still slightly knobbly with the flecks of puréed orange. Butter and line a 20cm springform tin.Īdd the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Once the fruit is cold, or near cold (though actually I most often cook the oranges the day before I make the cake), preheat the oven to gas mark 4/180☌. Then pulp everything – pith, peel and all – in a food processor, or see below if you're proceeding by hand. Drain and, when cool, cut the oranges in half and remove any big pips. Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Note: You can leave out the baking powder and bicarb if dietary requirements make that desirable, but in that case, I'd use a 23cm tin instead and expect it to need slightly less cooking time. I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.I think this is better a day after it's made, but I don't complain about eating it anytime. When the cake is cold, you can take it out of the pan. Remove from the oven and leave to cool, in the pan on a rack. Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning.I don't like using the processor for this, and frankly, you can't balk at a little light stirring. Mix well, adding the chopped clementines. Add the sugar, almonds, and baking powder. Butter and line an 8-inch springform pan with parchment paper.Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Drain and, when cool, cut each clementine in half and remove the seeds. Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.
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