Midway between a cake, a tart and a slice, these slab cakes are the perfect way to sweeten a crowd.
Midway between a cake, a tart and a slice, these slab cakes are the perfect way to sweeten a crowd.
RASPBERRY MERINGUE CAKE
Prep and Cook 1 hour | Serves 12 to 15
125 g unsalted butter, softened
1 cup (200 g) caster sugar
3 eggs, beaten lightly
¼ tsp salt
2 cups (300 g) self-raising flour 1 cup (250 ml) natural yoghurt 2 cups (300 g) frozen raspberries, lightly thawed fresh raspberries, to serve
ITALIAN MERINGUE
1 cup (220 g) caster sugar
4 egg whites
Pinch of cream of tartar
1. Preheat oven to 180 C (160 C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, and extend paper by 3cm over the sides.
2. Beat butter and sugar in a medium bowl with electric mixer until pale and fluffy. Gradually add eggs, beating between additions, then the salt. On low speed, fold in the flour and yoghurt in two batches, mixing well after each addition.
3. Spoon the batter into the prepared pan and spread evenly over the base. Top with raspberries, and using a fork, press the raspberries into the mixture.
4. Bake for 35 mins, or until a skewer comes out clean. Allow the cake to cool for 15 mins before transferring to a serving board.
5. ITALIAN MERINGUE: Combine sugar and ½ cup (125 ml) water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil, then boil until syrup reaches soft boil stage (110 C) using a sugar thermometer. Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Very slowly, while beating, add the hot syrup and continue to beat until the mixture has cooled, and is thick and glossy.
6. Transfer the Italian meringue to a piping bag fitted with a medium plain tube, and pipe kisses onto cooled cake. Burnish with a blow torch. Serve with fresh berries.
TIPS:
If you don’t have a sugar thermometer, soft ball stage is when a small amount of hot syrup dropped into a glass of cold water forms a soft ball.
If you don’t have a blow torch, brown the meringue under the oven grill.
CHOCOLATE ON CHOCOLATE CAKE
Prep and Cook 50 mins (+cooling time) | Serves 15
200 g dark chocolate, chopped finely
250 g unsalted butter, softened
1 cup (220 g) light brown sugar
2 tsps vanilla extract
4 eggs, beaten lightly
1 cup (250 g) sour cream
¼ cup (25 g) unsweetened cocoa powder, sifted
1 cup (150 g) self-raising flour, sifted
Pinch of sea salt flakes
2 cups (240 g) almond meal
Chocolate shards, to serve (see Tip)
CHOCOLATE GANACHE
1⅓ cups (330 g) pure cream
360 g dark chocolate, chopped finely
1. Preheat oven 180 C (160 C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, and extend paper by 3cm over the sides.
2. Put chocolate into a medium heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until chocolate has melted, then remove bowl from heat.
3. Using an electric mixer, beat the butter, brown sugar and vanilla in a large bowl until pale and creamy. Gradually add the eggs, beating well after each addition. On low speed, add sour cream and melted chocolate; beat until just combined. Fold in the sifted cocoa, flour and salt, followed by the almond meal.
4. Spoon the batter into the prepared pan and smooth the surface. Bake for 35 mins, or until a skewer inserted into the centre of the cake comes out clean.
5. CHOCOLATE GANACHE: Add cream to a medium saucepan and heat to just below boiling point. Remove from heat and add chocolate to the saucepan. Stand for 5 mins, then stir until smooth. Cool until thick and spreadable.
6. Spread top of cake with the chocolate ganache and decorate with chocolate shards.
TIP:
To make chocolate shards, place a large sheet of baking paper on the bench. Spread 125 g of melted dark chocolate thinly over paper. Roll up paper to enclose. Place the roll in the fridge to set. When ready to decorate, unroll paper, allowing shafts to break off.
APPLE AND GINGER CAKE
Prep and Cook 50 mins (+cooling time) | Serves 15
2½ cups (375 g) self-raising flour
2 tsps ground ginger
250 g butter, softened
1 cup (220 g) brown sugar
2 tbsps finely grated fresh ginger
1 cup (250 ml) golden syrup
3 eggs, beaten lightly
1 cup (250 ml) buttermilk
½ cup (115 g) finely chopped crystallised ginger
2 small apples, cored, skin on
SYRUP
½ cup (110 g) brown sugar
¼ cup (60 ml) water
¼ tsp ground cinnamon
1. Preheat oven to 180 C (160 C fan-forced). Grease and line a 20cm x 30cm (4cm deep) rectangular pan, and extend paper by 3cm over the sides.
2. Combine flour and ground ginger into a bowl.
3. Beat butter and brown sugar in medium bowl with an electric mixer until pale and creamy. Beat in fresh ginger and golden syrup.
4. Gradually add eggs, beating after each addition. On low speed, fold in the flour mixture a few spoons at a time, alternating with the buttermilk. Fold in the glace ginger.
5. Spoon the mixture into the prepared pan, and smooth the surface. Using a mandolin, cut the apple in thin slices and arrange on top of the cake.
6. Bake for 35 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins before turning top side up onto a wire rack to cool.
7. SYRUP: Combine ingredients in a small saucepan and bring to boil. Reduce heat and simmer for 1 min, or until thickened slightly.
8. Brush cooled cake with the hot syrup.
TIP:
These slab cakes can last for 2 to 3 days in an airtight container. Refrigerate those with dairy products. They can be frozen for up to 2 months but icings may crack as they thaw.
SPICED NUT CAKE
Prep and Cook 50 mins | Serves 15
2½ cups (375 g) self-raising flour
1½ cups (180 g) pecans
1½ cups (330 g) brown sugar
225 g cold butter, chopped
1 tsp bicarbonate of soda
1 cup (250 ml) milk
3 eggs, beaten lightly
1½ tsps freshly grated nutmeg Dried rose petals
Honey, to serve
NUT TOPPING
100 g pistachio kernels, coarsely chopped
1 cup (120 g) pecans, coarsely chopped
1 cup (110 g) walnuts, coarsely chopped
2 tbsps plain flour
⅓ cup (75 g) brown sugar
1. Preheat oven to 180 C (160 C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, and extend paper by 3cm over the sides.
2. NUT TOPPING: Combine all ingredients in a small bowl.
3. Combine flour and pecans in a food processor. Pulse until it resembles fine crumbs. Add brown sugar and pulse to mix. Add butter and pulse until the mixture resembles fine breadcrumbs.
4. Remove half the mixture and press firmly into base of prepared pan, with the back of a spoon.
5. Dissolve soda in the milk. Add to remaining mixture in food processor along with egg and nutmeg, process for 30 secs until combined and smooth. Pour into slice pan and smooth top with a spatula. Sprinkle over the nut topping.
6. Bake for 35 mins, or until a skewer inserted into middle of cake comes out clean.
7. Cool in pan. Just before serving, drizzle over honey and decorate with petals.
TROPICAL TRAY CAKE
Prep and Cook 50 mins (+cooling time) | Serves 15
1 small (800 g) ripe pineapple
1 cup (220 g) caster sugar
2 cups (160 g) desiccated coconut, lightly toasted
1 cup (250 ml) coconut milk
3 eggs, beaten lightly
2 medium overripe bananas, mashed
2 cups (270 g) gluten-free self-raising flour
1 tsp ground cardamom
2 passion fruits, 2 kiwi fruits, to serve
VANILLA BEAN FROSTING
250 g cream cheese, softened
125 g butter, softened
2 tsps vanilla bean paste
1½ cups (240 g) icing sugar, sifted
1. Preheat the oven 180 C (160 C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, and extend paper by 3cm over the sides.
2. Remove the skin of the pineapple and cut it into half through the middle so that one half is still in the round. Core and finely dice one half of the pineapple. You will need 1 cup of diced fruit.
3. Combine sugar, coconut, coconut milk, eggs, mashed banana and diced pineapple in a large bowl. Add flour and cardamom, and stir to combine.
4. Spoon batter into the prepped pan and smooth the top. Bake for 35 mins, or until a skewer inserted into the centre comes out clean. Stand cake for 10 mins before turning it top side up onto a wire rack to cool.
5. Meanwhile, very finely slice the remaining pineapple into rounds. Place onto a large baking paper lined oven tray. Bake for 20 mins, or until the pineapple pieces are lightly browned, turning slices halfway.
6. VANILLA BEAN FROSTING: Beat all ingredients in small bowl of electric mixer until smooth.
TIP:
If you don’t have any cardamom, use cinnamon, which will add a pleasant sweet fragrance. To toast coconut, spread it onto an oven tray and bake in a moderate oven (about 160 C fan-forced) for about 5 mins. It browns fairly quickly, so keep an eye on it.
PHOTOS: JOHN PAUL URIZAR/BAUERSYNDICATION.COM.AU
