By Flahavan’s (www.flahavans.co.uk)PUDDING HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 61
Date &
meringue tourta
SERVES 8
melted butter, for greasing
250g (9oz) dried dates, pitted and
roughly chopped, plus a few
whole dates to decorate
250g (9oz) walnuts, roughly
chopped, plus a few whole
walnuts to decorate
2 tbsp plain flour
10 free-range egg whites
scant 1 tsp cream of tartar
240g (8½oz) caster sugar
400ml (14fl oz) double cream
½ vanilla pod, split lengthways
and seeds scraped out, or 1 tsp
vanilla extract
1 Preheat the oven to, ideally, 195°C/
Gas Mark 5½, or 200°C/Gas Mark 6.
Brush a springform cake tin about 25cm
(10in) in diameter with but ter and line
the base with baking parchment.
2 Mix the chopped dates and walnuts
and the flour together in a bowl.
3 Put the egg whites and cream of
tartar in the bowl of a stand mixer fitted
with the whisk attachment and whisk
on medium speed, or whisk with a
hand-held electric whisk in a large,
grease-free bowl, until stiff peaks form.
4 Increase the speed and whisk in the
sugar, a spoonful at a time, whisking
well between additions, until the
mixture is thick and glossy. Gently fold
in the date and walnut mixture.
5 Add the mixture to the prepared tin and
bake for 45 minutes until firm to the touch.
Remove from the oven and leave to cool
in the tin for 5-10 minutes. Then release
the cake from the tin, transfer to a serving
platter and leave to cool completely.Raspberry & banana
crumble
SERVES 1
50g (1¾oz) Flahavan’s Organic
Porridge Oats
1 banana, peeled
100g (3½oz) raspberries
2 tbsp maple syrup
15g (½oz) desiccated coconut
15g (½oz) ground almonds
10g (¼oz) chia seeds
35g (1¼oz) coconut oil, melted
yoghurt, to serve
1 Preheat the oven to 180°C/Gas
Mark 4.
2 Slice the bananas into small chunks
and add to an ovenproof dish along with
the raspberries. Drizzle with 1 tbsp
maple syrup and place in the oven for
10 minutes.
3 In the meantime, make the crumble
topping by mixing Flahavan’s Organic
Porridge Oats, desiccated coconut,
ground almonds, chia seeds, coconut oil
and 1 tbsp maple syrup.
4 When the fruit has finished cooking,
top with an even layer of the crumble
mix and place back in the oven for a
further 15-20 minutes, or until golden
brown on top.
5 Spoon into bowls and serve with a
dollop of yoghurt on the side.6 Whip the cream with the vanilla seeds
or extract in a bowl until thick. Spread
some of the vanilla cream around the
sides of the meringue, then pipe the
remainder on top of the cake and onto
the plate around it. Decorate with the
whole dates and walnuts.