First of all, welcome to Rosie Goodenough via Bloglovin.
We fancied some cake so I decided to make another Bara Brith. I had of course forgotten not to put all the mixture in the tin as it is slightly too much, I really must adjust the recipe a little to take this into consideration. It rose up and boiled all over the oven. Realising it might be a disaster, I gritted my teeth, pulled it out, cleaned up the oven, put the tin back in on a tray and hoped for the best:
Tonight, we shall be getting together with E. and T., from walking and our old school, for our once a term Chinese meal and film. For pudding, I decided to cook 1lb of frozen apple slices plus a few damsons as a fruit base for a Cloud Cake. Once cooked, they were whizzed up into a purée, before 125g of it was made into the cake. Here it is ready to go into the freezer, bar being wrapped in cling film:
Of course, that lowers the calories even more although I do think it might lend itself to being piped onto individual digestive biscuits or Jaffa Cakes.
Herewith the recipe:
1 large egg white - not whisked yet
1/2 cup castor sugar
125g frozen fruit
1/2 tablespoon lemon juice
1/2 teaspoon vanilla extract
(If using fresh instead of frozen fruit, chavel it up into a purée first and sieve before using, if you don't want the seeds in the final cake).
Put everything into a deep bowled food mixer and use the whisk part to beat everything together. Leave the machine going for at least 10 - 15 minutes until the mixture is light and frothy, and probably halfway up the sides of the pan. If using a hand whisk, it is best to thaw the frozen fruit and process it according to the italic instructions above.
Lightly oil a Victoria cake pan and line with cling film. Put the mixture into it, it will seem too much but will go in with a gentle bit of prodding. Cover with more cling film and freeze. Remove from cling film and pan just before serving. Do not refreeze.
If I remember I'll add the serving picture tonight or tomorrow!