Baking, Desserts, Vegetarian
Persimmon Pomegranate Eton Mess Cake
Recipe by Ninja Kitchen
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Cooking method:
Standard
- Prep Time: 15 mins
- Total time: 50 mins
- Skill Easy
- Serves 8 people
Persimmon Pomegranate Eton Mess Cake
Tip: Use this same recipe in the summer months using local berries.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Dairy
Ingredients
- 3 whole eggs
- 1 egg yolk
- 100g caster sugar
- 1/2 tsp vanilla extract
- 90g plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- Pinch of salt
- 1 tsp lemon juice
- 75ml rapeseed oil
For the whipped cream
- 500ml double or whipping cream
- 50g caster sugar
- 1 tsp vanilla extract
For toppings
- 1 pomegranate, seeds removed or 50g fresh pomegranate seeds
- 3 ripe persimmons (Sharon fruit)
- 1 pack meringue shells
Cooking mode
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Method
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Step 1
Select Bake and set temperature to 170°C. Press START/STOP to begin preheating. Grease and line an 18cm spring form cake tin.
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Step 2
Place the whole eggs, yolk, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Whisk on high for 5-10 minutes until batter is pale in colour and leaves a trail in bowl or reaches thick ribbon stage. (If you pull the whisk straight out of the bowl, the batter will fall back into the bowl in thick ribbons.)
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Step 3
While the eggs are mixing, in a separate bowl, sieve together the flour, baking powder, bicarbonate of soda and salt. Sprinkle the dry ingredients over the fluffy egg mixture and fold together until just combined.
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Step 4
Pour in the lemon juice and oil and fold together until just combined – take care to not deflate the batter as much as possible.
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Step 5
When the unit beeps to signify it has preheated, insert the spring form tin into the unit. Close lid and set cook time for 30 minutes.
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Step 6
When cook time is finished, check the cake is baked. A skewer should come out clean from the centre of the cake. If needed, cook an additional 5 minutes.
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Step 7
When the cake is done baking, remove it and allow cooling on a wire rack.
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Step 8
While the cake is cooling, make the whipped cream. Place the double cream in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium high until slightly thickened, and then gradually add in the sugar and vanilla. Whisk on high until medium soft peaks form. Set whipped cream aside.
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Step 9
Insert the Grill Plate into unit and close the lid. Select Grill and set temperature to HI, then press START/STOP to begin preheating.
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Step 10
While the unit is preheating, using a sharp knife cut the persimmons into approx. ½cm-1cm thick slices.
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Step 11
When the unit beeps to signify it has preheated, open the lid and gently brush or spray the Grill Plate with a very small amount of oil. Then layer the persimmon slices onto the grill in a single layer. Close lid and set cook time for 3 minutes. When cook time is finished, use silicone tongs to remove the grilled persimmon slices and allow them to cool on a plate or sheet of parchment. Repeat this procedure until you have grilled all your persimmon slices. Set aside some beautiful slices for the top of your cake then cut or rip the rest of the slices into small chunks.
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Step 12
Assemble the cake: release cake from tin removing it from the base as well. Use a thin palette knife to release the cake from the pan edges and bottom as needed. Then use a large serrated knife to cut the cake horizontally into 3 equal slices. Place the bottom layer onto a cake plate, and then spread with a layer of whipped cream. Push small or broken up pieces of meringue shell into the whipped cream, then layer on pieces of persimmon, and sprinkle on pomegranate seeds. Repeat this process with the second layer of cake. Place on the top layer of the cake, and then decorate as you wish with the remaining whipped cream, meringue cookies, persimmon slices and pomegranate seeds.
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Step 13
Enjoy your cake! This cake is best made and served on the same day, as the crunchy meringue will soften over time or if placed in the refrigerator.
