27 May Recipe of the month
Mouth-watering Lemon Pavlova topped with lemon curd, whipped cream, and toasted flaked almonds.
The lovely Shona has been baking her amazing cakes for the Midday Movers at the end of every month and they are absolutely loving it! Our Midday Movers is a fitness class specifically designed for people with physical limitations such as injury, fitness level, and age.
Hype promotes a strong sense of community and we strongly believe in the importance of social connection, especially for the seniors. We offer complimentary tea and coffee after every class to provide the members a chance to get to know each other and create friendships.
The Midday Movers thoroughly enjoyed this month’s amazing cake, and it has got them guessing for what the next cake may be!
For this delicious recipe, see below–
6 egg whites
375g caster sugar
2 1/2 tsp cornflour
1 Lemon zested
Tsp Lemon juice
2 large eggs
2 large egg yolks
150g caster sugar
juice and zest of 2 lemons
50g flaked almonds
350ml thickened cream
1T icing sugar
1 tsp vanilla essence
1. Preheat oven to 180C. Line a baking tray with baking paper. Beat egg whites until satiny peaks form, then beat in the sugar, a spoonful at a time until the meringue is stiff and shiny.
Spring cornflour over meringue, then add lemon zest and juice. Gently fold the mixture until thoroughly combined. Mound meringue mixture onto a lined baking tray in a fat circle, approximately 20cm in diameter. Place pavlova into the oven and turn the temperature down immediately to 130C, bake for 1 hour. Turn oven off, open door, and leave pavlova to cool completely.
For the lemon curd, place all ingredients into a medium-sized saucepan, turn off the heat, and whisk together until combined. Place pan over medium heat and gently stir or whisk continuously, taking the pan off and on the heat in regular intervals, until thickened, about 5-7 minutes.
Once thickened, transfer to a bowl and set aside to cool. Toast almonds in a dry frypan over medium heat shaking pan gently until they begin to colour. Set aside until required. For the whipped cream, place cream into a bowl with icing sugar and vanilla and beat until thick, set aside.
To assemble, peel the baking paper from the pavlova and place the pavlova onto a serving plate. Spread lemon curd over the pavlova almost to the edges. Top with whipped cream, sprinkle with toasted almonds.
Place in fridge to chill.
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