June is the month of strawberries here . . . or at least one of the months when they are at the very best . . . think Wimbleton . . . Pims . . . fresh strawberries and cream. They all go together like peas and carrots. You are going to love this recipe which I have showcased here today. It's adapted from a recipe I found in one of those little Good Food books, called Easy Baking Recipes.
I can't believe that I haven't made Eton Mess on here before. It's such a quintessentially British dessert, and so simple . . . it's just strawberries, crushed meringues and whipped cream folded together. I have done something similar though called Clare College Mush, which is good too, but uses raspberries.
This is an Eton Mess Cake!! And I have to tell you . . . it's absolutely fabulously delicious!
Just think of it . . . a beautiful buttery and moist cake . . . stogged full of ground almonds and chopped fresh summer strawberries . . .
Then you top it with more berries, but sliced thin this time . . . and crisp sweet crumbled meringues . . .
And then you bake it until it's golden brown . . . and oh sooooooo scrummy good . . . so good that you just want to dig into it right away . . . but wait . . . your patience will be rewarded . . .
Just look at that beautiful piece of cake . . . buttery, filled with bits of sweet berries . . . topped with more berries and those crisp meringue bits . . . and a light dusting of icing sugar. Can it get any better than this????
YES!! It can . . . just drop a nice dollop of whipped cream on top . . . or some creme fraiche . . . or if you are lucky and have some in . . . clotted cream . . .
mmmmmmmmmmm . . . now that's what I call . . . some good! But don't just take my word for it . . . bake some for yourself. I think you'll agree with me. This oughta be against the law . . . but thankfully, it's not!
*Eton Mess Cake*
Makes one 8 by 12 inch cake
ohhhh . . . Nom Nom! Just perfect for June!
175g of unsalted butter, plus extra for greasing (3/4 cup)
5 TBS double cream
1 tsp vanilla extract
225g plain flour (2 1/4 cup)
100g of ground almonds (1 cup plus 3 TBS)
1 tsp baking powder
200g of golden caster sugar (1 cup)
5 large free range eggs
400g of fresh strawberries, half roughly chopped
and half sliced (about 1 pound)
4 meringue nests, roughly broken up
icing sugar to dust
Preheat the oven to 160*C/ 325*F/ gas mark 3. Butter a deep 8 by 12 inch baking tin. Line the bottom with parchment paper. Set aside.
Whisk together the flour, almonds and baking powder. Set aside.
Melt the butter. Whisk in the double cream and vanilla. Set aside.
Place the sugar and eggs into a large bowl. Beat together with an electric whisk for about 5 minutes, until very thick and foamy. Pour in the butter mixture. Mix lightly. Add the flour mixture and whisk briefly until even. Stir in the chopped strawberries. Pour the batter into the prepared tin. Level off the top. Scatter the sliced berries over top along with the meringue pieces.
Bake in the preheated oven for 40 to 45 minutes until risen and golden brown. A skewer should come out clean. Allow to cool in the pan for about 20 minutes, then turn out onto a wire rack to finish cooling. Dust with icing sugar just before serving.
Note: This cake is best eaten on the day. Sooooo NOT a problem! Left overnight, the meringues will soften, which still tastes quite good, but the crunch is not there.