Festive Healthy Almond Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 6 h.
Ready in
Ingredients
for
8
- Ingredients
- 4 egg whites
- 1 cup caster sugar
- 2 Tbsps Corn starch
- 2 tsps White vinegar
- 2 Peaches (skinned and chopped)
- 2 Tbsps Muscat wine (or dessert wine)
- ⅞ cup Soy cream
- 0.333 cup white Vegetable fat
- Ice (for chilling)
- ¼ tsp xanthan gum
- 1 cup toasted slivered almonds
- powdered sugar
How healthy are the main ingredients?
PeachPreparation steps
1.
Heat the oven to 140°C (120° fan) 275°F gas 1. Line 2 baking trays with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour and vinegar.
3.
Spoon into a piping bag and pipe half the meringue mixture onto 1 baking tray, making a large round. Repeat with the remaining meringue on the second baking tray.
4.
Place the baking trays in the oven and bake for 1 1/2- 2 hours until dry, firm and crisp. Cool completely in the switched off oven with the door slightly open.
5.
Soak the peaches in the wine for 2 hours.
6.
Put the soya cream and vegetable fat in a heatproof bowl over a pan of simmering (not boiling) water
7.
until the vegetable fat melts.
8.
Place the bowl of soya cream in a larger bowl filled with ice and whisk continuously until blended.
9.
Add the xanthan gum, a pinch at a time, whisking until thick. Chill for 1 hour.
10.
Spread 1 meringue round with the cream and arrange the soaked peaches on top. Place the remaining meringue round on top.
11.
Press the toasted almonds into the cream on the sides of the cake. Sprinkle toasted almonds on top.
12.
Sift icing sugar over the top and serve immediately.
