04 May 2011

March 2011 Challenge - A Decievingly Titled Recipe

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. 

I was so excited about this, until I realised that "Coffee" cake referred to cake to have at coffee break time, and not cake with coffee flavour! But as it turns out, it was quite delicious! Beware, this cake can take ages to prepare, but is worth the effort IMO.

Ingredients :


2 cups plain flour
1/8 cup caster sugar
1/4 tsp salt
1/2 pack dried yeast (3.5g)
90ml whole milk
1/8 cup water
1/4 cup unsalted butter
1 large egg


1/2 cup chopped almonds
1 tbsp granulated sugar
pinch cinnamon


1 1/2 large egg whites
pinch salt
1/4 tsp vanilla extract (seeds from 1/4 pod)
1/4 cup caster sugar

Method :

Part 1 : Dough

1. Add 3/4 cup flour, sugar, salt and yeast to a large bowl.

2. Over a medium heat, combine the milk, water and butter.

3. Add milk/water/butter to bowl in 1 and beat slowly for 2 minutes.

4. Add egg and 1/2 cup flour.

5. Beat for 2 minutes.

6. Stir in enough of the remaining flour for the dough to hold together.

7. Turn out onto a floured surface.

8. Knead for 8 to 10 minutes.

9. Place in a greased bowl, cover and leave for 45 to 60 minutes to rise.

Part 2 : Meringue

1. Beat whites with salt until starting to stiffen.

2. Add vanilla and sugar, continuing to beat slowly, until stiff, glossy peaks are made.

Part 3 : Putting it all together!

1. Line a tray with parchment, pre-heat an oven to 180 degree celsius.

2. Punch down the dough.

3. Roll the dough out on a floured surface to 20" by 10"

4. Spread meringue evenly over the whole of the dough up to about 1/2" from the edges.

5. Sprinkle over cinnamon/sugar mix.

6. Sprinkle over nuts.

7. Sprinkle over chocolate chips.

8. Carefully roll up the dough.

9. Pinch the seams.

10. Place rolled dough onto tray seam side down, in a ring.

11. Cut into outside edges at approximately 1" intervals.

12. Cover and leave to rise for 45 to 60 minutes.

13. Brush with egg wash and bake for 25 to 30 minutes.

Final Result!

Surprisingly yummy, even if it wasn't at all what I expected. I don't work with yeast a lot, mostly due to the time it takes, but this was worth it!

No comments: