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Monday, 18 August 2014

Peach and Bramble Meringue Slice

At the end of the summer, peaches, nectarines and foraged berries, like blackberries, are sweet and full of flavour.  I'm lucky living on the farm, that I can simply step out of my back door and down our lane to pick some 'brambles'.  Here in Scotland there are not quite enough ready to make jam or jelly, but there were just the right amount to add to a tray baked cake.

It all started with the two egg whites I had left over from another recipe.  I didn't want to make a pavlova or meringues, much though I love them.  I could have frozen the egg whites for another day, but there was no cake in the tin so my thought was to make a cake and top it with meringue.  This recipe is adapted from a plain vanilla tray bake sponge, but I didn't add any milk to the mix as I knew the fruit would add moisture.

Peach and Bramble Meringue Slice
For the cake
2 peaches or nectarines
approximately 75g of blackberries (brambles)
175g butter or soft margarine
225g self-raising flour
1 1/2 level teaspoons baking powder
175g caster sugar
3 eggs
1 tsp vanilla extract

For the meringue
2 egg whites
100g caster sugar

1. Heat the oven to 180 C, Gas 4.  Grease and line a roasting tin 30 x 22.5 cm.
2. Skin and chop the peaches or nectarines.
3. Place the butter or margarine, flour, baking powder, sugar, eggs and milk together in a large roomy bowl and beat well for about 2 minutes until well blended. Gently fold in the chopped peach or nectarine pieces.
4. Turn the mixture into the tin and smooth the top, press the brambles into the mixture, distributing them evenly across the mixture.
5. Bake for about 35 minutes until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with you fingertips. Don't let it get too dark as you will be returning it to the oven.
6. Turn the oven down to 160C, Gas 3.
7. Place the egg whites in a bowl and beat with an electric mixer until they form soft peaks.  Add the sugar a spoon at a time whisking well until all the sugar has been used.
8. Spread the meringue over the cake and bake for 10 minutes until the meringue is firm to the touch and pale golden brown.
9. Leave to cool in the tin and when cold, cut into squares.

The cake is moist and delicious with the sweet fruit pieces adding a soft lusciousness and the meringue a light crispy texture.  You can make the cake without the meringue and it would be almost as good, but the meringue really enhances it. 

I submitted this recipe to The Guardian Cook - Reader's Recipe Swap and was thrilled when it was accepted and published.




I'm entering my Peach and Bramble Meringue Slice for this month's Alpha Bakes which is asking for bakes which include the letter P.  Alphabakes is a monthly challenge run by Caroline Makes and The More than Occasional Baker 

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18 Comments:

At 18 August 2014 at 22:01 , OpenID bangers-and-mash.com said...

What a lovely bake. I love the addition of the meringue topping - delicious!

 
At 18 August 2014 at 22:48 , Blogger Choclette said...

Lovely photo Janice. Sounds delicious with blackberries and meringue - it reminds me of my mother's Queen of Puddings.

 
At 18 August 2014 at 23:13 , Blogger Janine said...

Looks delicious, and the meringue topping is so innovative! For some reason I never thought to put those fruits together, but now I think about it they would go well together.

 
At 19 August 2014 at 02:42 , Blogger Christina Conte said...

Not only is the cake amazing, but I LOVE the photo! I'm salivating over my keyboard!

 
At 19 August 2014 at 21:50 , Blogger Deena Kakaya said...

Janice your picture is beautiful! I really like the idea of peaches, blackberries and meringue...that is a real treat x

 
At 19 August 2014 at 21:53 , Blogger Janice Pattie said...

Thank you, the meringue worked really well.

 
At 19 August 2014 at 21:53 , Blogger Janice Pattie said...

Thanks Janine, yes they do go well together.

 
At 19 August 2014 at 21:54 , Blogger Janice Pattie said...

Thank you Christina, I've been doing an online Food Photography course and have learned so much.

 
At 19 August 2014 at 21:55 , Blogger Janice Pattie said...

Thank you Deena, it's a nice easy cake to make and I am working hard to get good photos.

 
At 20 August 2014 at 10:55 , Blogger Jean said...

That looks and sounds delicious, Lovely photo too.

 
At 21 August 2014 at 22:54 , Blogger Heidi Roberts said...

I love fresh peaches and they are in their element at this time of the year. Glad you put them in your cake.

 
At 22 August 2014 at 18:10 , Anonymous Fiona @ London-Unattached said...

that photo looks like a still life. Really beautiful. And it sounds like a great cake/pud too

 
At 24 August 2014 at 14:27 , Blogger Caroline Muspratt said...

A lovely way to use up fruit that you've picked yourself - the meringue topping on a cake is really interesting too, I might have to try it! Thanks for entering Alphabakes.

 
At 24 August 2014 at 21:39 , Blogger Janice Pattie said...

Thanks Jean

 
At 24 August 2014 at 21:59 , Blogger Janice Pattie said...

Thanks Heidi, I do love peaches and nectarines

 
At 24 August 2014 at 21:59 , Blogger Janice Pattie said...

Thanks Fiona, I was rather pleased with both the cake and the photograph

 
At 24 August 2014 at 22:13 , Blogger Janice Pattie said...

Thanks Caroline, it's good to be able to enter again.

 
At 31 August 2014 at 13:58 , Blogger Laura Denman said...

This looks yummy and the perfect accompaniment to a cup of tea for a breaktime =)

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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