I made this Eton mess cake for a collaboration with felicity from felicityfinds.co.uk she travelled down from Dorset and we did a little photo shoot I learnt so many new things from her that I didn’t know about my camera, her photography skills are amazing, so i cant wait to use all my new knowledge and take loads more photos. I really need to learn more about using the camera outside as i found it difficult to get the shutter speed right. It was really fun getting together with another blogger for the afternoon, I’m a bit if a recluse normally so it was great to get out and meet someone with the same interests. We met at my mums house as my house looks like a bomb has hit it at the moment as I’m waiting for my kitchen to get replastered and have new work tops fitted (I’m pretty sure I’m going to be waiting forever). I was glad to go to my mums as her home is beautiful and has so much national light.

Recipe for sponge

4 eggs

150g caster sugar

150g plain flour

Preheat the oven to 180c 350f 

grease and line two 9 inch round cake tins

Whip the eggs and sugar together until pale and thick and a trail is left when the whisk attachment it moved  through the mixture. (About 5 minutes)

Pour between the two tins and bake for about 30 minutes.

Leave to cool

For meringue 

Weigh the egg whites of three eggs then weigh out double the sugar.

So if the whites weigh 150g you will need 300g sugar

With the oven still at 180c 350f  place the sugar on a baking tray and place in the oven for 5 minutes. (Then turn the oven down to 100c keep the oven door open while you are mixing the meringue to help it cool down from 180c to 100c). 

After the sugar has been in the oven for two minutes start to whip the eggs after 5 minutes pour the hot sugar into the egg whites and turn up the speed and beat for about 6 minutes until thick and glossy 

Scoop into a piping bag and pipe one pavlova sized meringue and lots of little meringue kisses. 

Bake the kisses for 45 minutes and the pavlova a for 1 and a half hours.

For rhubarb

2 stems of rhubarb

3 tbsp sugar 

3 tbsp rose water

Preheat the oven to 180c 350f 

Place chopped rhubarb on a lined baking tray and sprinkle over sugar and rosewater

Bake for 20 minutes until soft 

Pour into jar with juice.

Whip 300ml double cream with 3 tbsp icing sugar and 2 tsp rosewater until thick

Then brake up the pavlova meringue and fold it through the cream

To assemble 

Spread 3 tbsp strawberry jam onto one of the sponge layers then add half of the cream. 

Add half the rhubarb and some chopped fresh strawberries then add some chopped pistachios.

Then add the next layer of sponge and spread the rest of the cream on top and then drizzle some more jam on and add some more rhubarb and strawberries and pistachios.

Decorate with the meringue kisses and some candied rose petals.

Here’s some photos that felicity took of me assembling the cake. Ahh ignore my double chin

For tart

200g plain flour 

110g butter 

50g pistachios 

2 tbsp ice water

In a food processor pulse the pistachios until fine then add the flour and mix.

Add the butter and process then add the water and pulse just for a few seconds until it comes together then tip out on to the work top and knead into a ball then cover in plastic wrap and place in the fridge for 20 minutes 

Preheat the oven to 180c 350f 

Slice an apple with a mandolin slicer and slice a large rhubarb into strips

Roll out the pastry into a large circle

Sprinkle over 1/2 tsp corn flour then add the apples and rhubarb and sprinkle over two to three tbsp of sugar (to your liking)

Sprinkle over some chopped pistachios, 

Bake for 25 to 30 minutes