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07.10:2015- Adventures in Baking: Greengage and Pomegranate Pavlova

With the grand final of The Great British Bake Off airing tonight (!), I'm convinced that there couldn't be a better time to whisk up a celebratory feast in the kitchen. Whilst this series has been notably incident free (no 'bin-gate' far!!), I think it's been one of the best, and I've got a definite favourite- although I won't jinx it by sharing! It's also encouraged me to get back in the kitchen and bake some old classics, as well as trying some new recipes, and if I'm being honest I'd forgotten just how relaxing cracking on with making a cake could be. Whilst I'm already planning some festive cooking, today seemed like the perfect opportunity to share one of my recent kitchen adventure- which saw me get a little bit experimental with a new twist on an old favourite...

Greengage and Pomegranate Pavlova


4 large egg whites, 250g caster sugar, 350ml double cream, 6 greengages (sliced), 1 pomegranate (seeded)

1) Set the oven to 130 degrees fan, and line a baking tray with greaseproof paper.
2) Whisk the egg whites with an electric mixer until they form soft peaks, then whisk in the sugar a tablespoon at a time. Take care not too overmix- you should end up with a nice glossy mixture which forms stiff peaks and doesn't budge when you turn the bowl upside down.
3) Once mixed, gently spoon the meringue mixutre on to the baking tray- you can be as precise as you like with this depending on what sort of shape you're after. I usually find it helps to make the sides a little higher just so you've got a little bit more structure to work with.
4) Bake the meringue in the oven for one hour, and once cooked turn the oven off and leave to cool inside completely.
5) Whilst waiting for the meringue to cool, wash and slice the greengages- they are quite watery anyway so I found it really helpful to pop them on a piece of kitchen paper just to absorb the excess moisture. Once you've done this, seed your pomegranate- this can be a little bit on the messy side so best done over the sink, or if you want something really hassle free, pick up a pre-seeded packet from the supermarket!
6) Gently whisk the cream.
7) Once completely cool, remove the meringue base from the oven and pop onto your serving plate.
8) Spread the cream evenly across the meringue- try not to worry too much about any breaks as this adds to the overall effect once finished.
9) Complete the decoration with the fruit.
10) Serve and enjoy!

Although this takes a little bit longer to whip up than the average cake, it's well worth the wait. It's also really light on the ingredients front too, so perfect if you're trying to use up bits and bobs from the cupboard- and the fruit combination is one which you can experiment with depending on what's in season too!

Have you tried any new bakes recently?

(Image credit: Sarah Farrell, please do not reproduce without permission.)


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