Lifestyle
Persian meringue cake recipe
This beautiful gluten-free celebration cake is part Persian love cake, part pavlova. Think of it as a mighty marriage of flavours.
By Michael Rantissi & Kristy Frawley
An unconventional pavlova that’s perfect as a celebration cake, this was created accidentally one day at Kepos Street Kitchen when we were trying to make a unique gluten-free cake for a customer.
It is a versatile recipe so you can change the type of nuts and berries you use – don’t be afraid to put your own stamp on it. You can also make it look more like a regular pavlova by omitting the glaze and adding cream, fresh nuts and pomegranate seeds.
It can be made up to 5 days in advance – just glaze it on the day you want to eat it.
Serves 8-12
Ingredients for Persian meringue cake recipe
6 egg whites, at room temperature
200 g (7 oz) caster (superfine) sugar
500 g (1 lb 2 oz) plain halva, diced into 1 cm (½ inch) cubes
200 g (7 oz) pitted dates, chopped
200 g (7 oz) dried barberries or cranberries
125 g (4½ oz/1¼ cups) almond meal
50 g (1¾ oz) pistachio nut kernels, coarsely chopped
50 g (1¾ oz) blanched whole almonds, coarsely chopped
120 g (4¼ oz) white chocolate chips
1 teaspoon rosewater shaved halva, chopped pistachio nut kernels, pomegranate seeds or rose petals dusted with sugar, to garnish (optional)
WHITE CHOCOLATE GLAZE
75 ml (2¼ fl oz) thin (pouring) cream
150 g (5½ oz) white chocolate, coarsely chopped
Steps to make this Persian meringue cake recipe
Preheat the oven to 160°C (315°F). Grease a 24 cm (9½ inch) springform cake tin with butter and line the base with baking paper.
Using an electric mixer with the whisk attachment, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar, whisking until the mixture is firm and glossy as you would with a meringue.
Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared tin.
Bake for 1 hour, or until the cake is firm to the touch. Set aside to cool completely in the tin on a wire rack.
To make the glaze, put the cream and chocolate in a small saucepan over low heat and stir 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 a Middle Eastern garnish, such as shaved halva, chopped pistachio nut kernels, pomegranate seeds or rose petals dusted with sugar, if desired.
Images and text from Middle Eastern Feasts by Michael Rantissi & Kristy Frawley, photography by Alan Benson. Murdoch Books RRP $39.99.
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