Berry Delight

Cook Time 40 minutes

Servings 6


Berry Base

80g fresh raspberries, roughly chopped

80g fresh blackberries, roughly chopped

20g caster sugar

pinch of ground cinnamon

Meringue Topping

170g caster sugar

3  egg whites

NOTE: Retain the egg yolks for the Steamed Cake.

Steamed Cake

100g plain flour

¾ tsp baking powder

pinch of salt

1 egg

1 egg yolk

100g caster sugar

½ lemon, zested

40g unsalted butter

90ml full cream milk

1 tsp vanilla bean paste

1 tsp vegetable or canola oil


For the berry base, combine the raspberries, blackberries, sugar, and cinnamon.

Evenly divide the mixture between 6 x 170ml jars.

For the meringue topping, whisk the egg whites on medium speed.

Once they reach soft peaks, slowly add the sugar.

Increase the mixer to high speed and continue to whisk for 15 minutes, until thick and glossy.

Set aside at room temperature.

For the steamed cake, preheat the oven to 160°C, fan-forced.

Sieve the flour, baking powder and salt. Set aside.

Whisk the egg and egg yolk on high speed for 30 seconds.

Add the sugar and lemon zest, increase the speed to high and continue to whisk for 7 minutes.

Meanwhile, combine the milk, oil, vanilla, and butter. Heat until the butter has melted then set aside to cool slightly.

Reduce the mixer speed and slowly pour in the warm milk mixture.

Gradually add in the sieved ingredients, gently folding through after each addition.

Evenly divide the mixture between the 6 jars, pouring it over the berry base.

Arrange the jars in a baking dish with sides.

Create a water bath by placing the baking dish in the oven and filling it with water. The water should come halfway up the sides of the jars.

Bake in the preheated oven for 15 minutes.

Remove from the oven and spoon the meringue topping over the cake. Return to the oven for a further 10 minutes.

NOTE: Best served warm.


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