Healthy Food Recipes: sweet recipes

This cherry meringue slice recipe is really simple to bake and delicious to eat.

Do you delight in taking the cherry off the top of a cake and eating it? Do you love it when you bite into a soft sweet cherry whilst eating a fruit cake?

If you love eating glazed cherries then you will really enjoy eating these tasty treats.

Chefs cherry meringue slice recipe is so easy to bake that you do not even have to roll the base out, simply press the base into the oven tin.

These delightful cherry treats look appetizing and colourful and taste really delicious.

Ingredients for cherry meringue slice

Base

1/3 Cup Margarine (2oz/50g)
1/2 + 1/3 Cup Plain flour (4oz/120g)
1 Tbsp whisked egg
2 Tbsp Caster sugar

Meringue

3 Egg whites
1 Tbsp Vanilla essence
18-20 Cherries
1/2 Tbsp Candied peel
1/2 Cup Ground almonds + 2 Tbsp (2oz/50g)
1/3 Cup Caster sugar (2oz/50g)
2 Tbsp Corn starch

Picture of glazed cherries and candied peel.

How to make a cherry meringue slice

In a mixing bowl mix together the margarine, sugar and egg for the base, add the flour and bring together into slumps of pastry.

Grease and flour an 8 inch square cake tin.

Press the clumps of the pastry base into the tin using your fingers.

In a small bowl place the cherries and candied peel, pour over the vanilla.

Mix together the dry ingredients for the meringue in a separate bowl.

Whisk the egg whites in a separate bowl until it forms stiff peaks.

This will take 1-2 minutes only.

Add half of the dry mixtures and half of the cherries into the egg whites.

Fold it in by moving a metal spoon over and under the egg whites, this keeps the air bubbles in the egg whites. Do not stir.

Repeat the process using the other half of the dry mixture and cherries.

Pour on top of the pastry base.

Bake in a hot oven at gas mark 4 / 175C for 35-40 minutes of until bouncy and firm in the middle.

Leave to cool in the tin for a while.

Enjoy Chefs cherry meringue slice recipe.

Also see Chefs Lemon meringue pie recipe

I really enjoyed baking this pineapple cake because it was very exciting to see it easily come out from the loaf tin with all of the pinepaple rings perfectly set in place.

This is a great cake to bake and very filling to eat.

I use ground almonds, oatbran and fresh pineapple in this cake recipe which makes it very wholesome and delicious.

I used white spelt flour but you can use plain all purpose flour if desired.

This pineapple cake recipe is a wheat free recipe and an egg free recipe but it does contain gluten in the spelt flour.

You would never believe that this pineapple cake contains no eggs because it was so fluffy and moist.

I use a glaze on my cake that gives the cake a sticky tasty coating, the glaze also made the cake glisten in the light.

A step-by-step video guide for this recipe will be uploaded soon.

Ingredients for Pineapple Loaf Cake Recipe

1 Small Pineapple
1 oz Oatbran
6 oz White Spelt Flour or Plain White Wheat Flour
2 tsp Candied Peel
3oz Sunflower Margarine
1/2 oz Light Brown Sugar
1 oz Ground Almonds
5oz Honey
1/2 tsp Bi Carbonate of Soda
1 tsp Baking Powder

For the Glaze
1 Tbsp Apricot Jam
1 Tbsp Powdered Sugar (I used golden sugar)
Few Drops of Hot Water

Note....''You can use a large tin of pineapple rings instead of fresh pineapple. Just drain off the juice/syrup and use pinepaple slices. Instead of blending the left over pieces of fresh pineapple add 2-3 Tbsp of the tinned pineapple juices instead.''

Would you like to taste a piece of Jeenas delicious sticky and moist pineapple cake?

How to make Chef Jeenas Pineapple Cake Recipe

Take one small pineapple and carefully slice off the ends and down the sides of the pineapple to remove all of the skin.

Slice into rings.

Use a ring shape to cut through the centre of each pineapple slice.

Keep all of the left over pineapple pieces.

Place all remaining pineapple pieces apart from the pineapple rings into a blender and blend into a paste, you may need to add a very tiny amount of water to help blend the pineapple.

Use a mixer to mix together honey, margarine, ground almonds, oatbran and sugar.

Add candied peel, spelt flour, baking powder and bi carb mix very well.

Lightly grease a loaf tin.

Layer pineapple rings on top of the other at the bottom of the loaf tin.

Slice pineapple slices in half and place around the sides of the loaf tin.

Pour cake batter into the middle of the loaf tin and spread evenly on top.

Place into a hot oven at 180C for 60 minutes or until a skewer comes out clean.

Do not open the oven door for at least 25 minutes.

Leave the cake to cool in the loaf tin for at least 15-20 minutes.

Use a sharp knife to carefully ease the cake out of the tin.

Mix together the glaze ingredients and gently dab and brush it all over the pineapple cake.