I first posted this Coconut Cake recipe 6 years ago and have made it several times since. It is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious. Decadent pastry cream full of coconut layered between coconut cake. It just seems to have the right balance of whimsy and sophistication. Liz Banfield is a photographer I have long admired on Instagram and she came over to capture the making and baking of the cake. I have the honor of using Liz’s gorgeous photos for this post. I first became familiar with her work when I did a wedding cake she photographed for Martha Stewart. Her work is stunning and she is a delight. (more…)
There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous. (more…)
These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who have raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and have loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation.
Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.
I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.
As a Mother’s Day gift to all of you, I teamed up with Lékué* (Lee-quay) to give away FOUR of the rectangular silicone springform pans I made this cake in. I’ve used it for baking cheesecakes and breads, but it is also excellent for making chilled or frozen desserts. For a chance to win all you have to do is sign up for my newsletter. You probably saw something pop up on your screen when you came to the site. If you passed by the pop up without filling it out, no worries, you can find it on the right hand side of the website, where it says SUBSCRIBE TO MY NEWSLETTER. I think you’ll enjoy getting updates about what I am up to and I’ll be using my newsletter to do giveaways, like the one today. If you’ve already joined my newsletter (many of you have, Thank YOU!), there is nothing else to do, you are automatically entered to win. Keep an eye out for my emails, since it is all very new, they may end up in folders you don’t expect. This giveaway is only available to folks in the USA and Canada.
My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1
These may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. This is a simpler twist on the classic, but all the same tangy-sweet allure. The best part is there is no crust to deal with, which makes them lighter and faster to make. The meringue shell is whipped until it is as light as air, spooned into little clouds and baked just until they are set, but still slightly soft in the middle. Once cooled they’re topped with lavender scented lemon curd. The tartness of the curd is always a perfect match for the sweet meringue, and a bit of lavender creates a gentle floral touch, without going overboard. It tastes like spring, which I am desperately in need of on this April day, when we’re anticipating a snow storm.
A brief meringue primer…because so many desserts call for them and it can be just a touch confusing which type to use. There are three different types of meringue, with three distinct characteristics and three countries laying claim to them:
1. The simplest is the French meringue, which is just egg whites with sugar sprinkled over them as you whip them to peaks. If consuming raw egg whites makes you nervous, the French meringue needs to be baked to make the egg whites perfectly safe and keeps them from deflating. There are also pasteurized eggs whites on the market that eliminate any fear, but I find they don’t whip up quite as well. It is the least stable and most likely to be over whipped, but the fastest and easiest to prepare of the three types. It helps to create a lofty, shiny French meringue by starting with room temperature egg whites.
2. The Swiss meringue is made by heating the egg whites and sugar together over a double boiler until all the sugar melts. This process cooks the eggs enough to make them edible without having to bake them and gives the meringue great strength. It CAN be baked (its what I used for these tartlettes) or used to make buttercream, mousse or toasted meringue topping.
3. An Italian meringue is the most stable of the three types, but also requires the most effort to create. A sugar syrup is heated to about 242°F on a candy thermometer and then very carefully poured over whipping egg whites. This creates a very stable meringue, which will hold up in a buttercream, toppings for pies and folded into mousses or Baked Alaska.
You could make these tart shells using any of the three techniques, and it may be interesting to try them each way. For this particular go of it, I chose a Swiss meringue and here’s how… (more…)
Passion Fruit tastes like a combination of lemon, peach, pineapple and kiwi. It can be quite sour on its own, but adding it to a sweet and creamy ice cream is like biting into an exotic creamsicle, only way better. The tart ice cream matches beautifully with meringue and makes a simple dessert look fancy and festive.
If you are lucky enough to have access to fresh passion fruit, by all means use it, pulp and all. You may have best luck finding it in Asian or Latin American markets. But, I made due with juice concentrate and it worked great. You can find pure passion fruit juice at some co-op freezers or from Perfect Puree on the web. The shipping is expensive, because they pack it in dry ice and ship it overnight, but for a worthy occasion you may want to splurge. (more…)