Brown sugar meringues with rhubarb compote
A posh meringue dessert, straight from the kitchen at Richard Corrigan's Daffodil Mulligan restaurant. Perfect with gingery rhubarb and vanilla cream
Brown sugar breakfast cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- 12-16
Skip to ingredients
- 200g soft light brown suagr
- 100ml mild flavoured oil
- 2 eggs
- 250g greek yogurt or soured cream
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 75g almond flour
- 150g plain flour
- splash of vanilla extract
- 50g butter
- 60g soft brown sugar
- 60ml milk
- 125g icing sugar
Nutrition:
- kcal270
- fat13.9g
- saturates3.6g
- carbs32g
- sugars24.5g
- fibre0.4g
- protein4g
- salt0.3g
Method
step 1
Line a 20cm x 20cm brownie tin or baking tray with baking paper. Beat or mix the soft light brown sugar with the mild flavoured oil, eggs, greek yogurt or soured cream, baking powder, bicarbonate of soda, almond flour, plain flour and vanilla extract. Tip into the tin, level the top and bake in a 180C/160C fan/gas 4 oven for 35-40 mins or until the top feels firm and springy, and a skewer or toothpick comes out clean. Cool and tip out onto a board.
step 2
Melt the butter and soft brown sugar in a pan, bring to a boil and cook for 2 mins. Add the milk, bring back to a boil and cool to warm. Beat in the icing sugar – if you use a wooden spoon the icing will be darker and thicker, while an electric whisk will make it lighter and fluffier (add a drop of milk if you need to help if fluff). Frost the cake and leave to set for 15 mins, then cut into squares or fingers.
