For a moment, I thought I would have to give this month’s challenge a miss but we made it! I’ll keep the words short on this occasion and let the photos do their job (as well as they can given the photographer…).
This month’s challenge was hosted by Ria and Jamie (from Ria’s Collection and Life’s a Feast respectively) and Ria’s recipe for this marvelous cake here.
I initially didn’t know what to make of the description and it wasn’t until I started on the recipe that I realised that there is literally meringue in this cake. Excitement! As I was still enduring Movida fever, I knew I wanted to incorporate some Pedro Ximenez sherry into my filling so decided on some sherry soaked raisins and dried figs, walnuts and dark Lindt chocolate.
I had good practice with the Stollen challenge so forming the cake wasn’t too scary but I didn’t heed the warning about keeping the meringue and filling more in the centre so we did make a bit of a mess :| Still, the outcome was a delicious cake and I have to agree that it was best eaten freshly baked and still warm :)
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6 Comments
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Ashlea
March 30, 2011 at 5:02 pm
I make a similar meringue (no cake on the outside though!) but it has dates, dark choc and toasted almonds. I will have to try figs and walnuts next time!
Monica
March 30, 2011 at 6:43 pm
Wow… Dates would make it all cake-y I would think :D Do try figs and walnut but bathe them in Pedro Ximenez! :D
Lorraine @ Not Quite Nigella
April 1, 2011 at 3:48 pm
That looks wonderful! Like a beautifully rich, moist bun! :D
Monica
April 2, 2011 at 6:48 pm
Thank you! Most enjoyable with tea/coffee but admittedly best eaten within day of baking. (Not hard…)
Lisa
April 3, 2011 at 1:05 am
Wow yours came out so fluffy and the filling I could smell! Great job.
Monica
April 4, 2011 at 11:29 am
Thank you! :) I can’t resist dark chocolate as a filling! Yours came out picture perfect! :D