HELEN'S RECIPE From editor to reader: A traybake-take on a classic British pud...
RASPBERRY & LEMON MERINGUE TRAYBAKE Makes 12 slices
220g unsalted butter, extra for greasing 220g caster sugar 1 tsp vanilla extract Half a lemon, juice and zest 170g self-raising fl our 50g ground almonds 1 tsp baking powder 4 large eggs 150g fresh raspberries, extra for serving
FOR THE TOPPING 3 egg whites 175g caster sugar
200g lemon curd
1 Preheat the oven to 180C/gas 4. Grease and line a 30cm traybake tin.
Place the butter, caster sugar, vanilla, lemon juice and zest into a food mixer, and beat until the mixture is light and pale in colour.
2 Combine the fl our, almonds and baking powder in a separate bowl. Add one egg to the butter mixture along with 1 tbsp of the fl our mixture and beat on high until the egg is incorporated. Repeat this process until all the eggs are combined.
3 Tip in the remaining fl our mixture and fold into the butter and eggs gently using a metal spoon. If the mixture is a little thick, loosen with 1 tbsp of milk.
4 Pour the mixture into the greased tin and top with the fresh raspberries, pressing them gently into the batter. Bake for 20–25 mins, or until the cake is golden and a skewer inserted into the centre of the cake comes out clean.
5 Remove the cake from the oven and allow to fully cool in the tin while you make the meringue topping.
6 Place the egg whites in a very clean bowl and whisk until it forms a fi rm peak. Slowly add 1 tbsp of sugar at a time while continuing to whisk, allowing all of the sugar to be combined. Once all the sugar has been whisked in, you should have a glossy
66 | THE WEST COUNTRY FOODLOVER
meringue that holds its structure. Set aside until the cake has completely cooled.
7 Once the cake has cooled, spread the lemon curd over the top using a palette knife. Carefully spoon on the meringue, making sure not to mix it into the lemon curd, so that they remain two separate layers.
8 Using a blowtorch, or by simply placing under a hot grill, gently toast the meringue topping until golden. Carefully slice and serve with extra raspberries.
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