Mini peanut butter baked Alaska recipe
This involves a few different stages of work, but it’s so spectacular and wonderfully kitsch that you should definitely give it a go.
Ingredients
- 40 g salted butter, soft, plus extra for greasing
- 50 g crunchy peanut butter
- 70 g caster sugar
- 30 g light brown sugar
- 1 large egg, beaten
- 125 g self-raising flour
- 0.25 tsp baking powder
- 1 pinch salt
- 2 –3 tbsp milk, plus a splash
- 1.4 oz salted butter, soft, plus extra for greasing
- 1.8 oz crunchy peanut butter
- 2.5 oz caster sugar
- 1.1 oz light brown sugar
- 1 large egg, beaten
- 4.4 oz self-raising flour
- 0.25 tsp baking powder
- 1 pinch salt
- 2 –3 tbsp milk, plus a splash
- 1.4 oz salted butter, soft, plus extra for greasing
- 1.8 oz crunchy peanut butter
- 2.5 oz caster sugar
- 1.1 oz light brown sugar
- 1 large egg, beaten
- 4.4 oz self-raising flour
- 0.25 tsp baking powder
- 1 pinch salt
- 2 –3 tbsp milk, plus a splash
- 1 litre tub chocolate or vanilla ice cream (or your favourite flavour)
- 3 egg whites
- 1 pinch salt
- 75 g caster sugar
- 1 litre tub chocolate or vanilla ice cream (or your favourite flavour)
- 3 egg whites
- 1 pinch salt
- 2.6 oz caster sugar
- 1 litre tub chocolate or vanilla ice cream (or your favourite flavour)
- 3 egg whites
- 1 pinch salt
- 2.6 oz caster sugar
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/Gas 6. Grease an 18cm square cake tin and line with baking paper (or use a non-stick tin).
- For the cake, beat together the soft butter and peanut butter in a mixing bowl, then blend in the sugars and egg. Gently fold in the flour, baking powder and salt, and loosen the mixture with a little milk.
- Tip the mixture into the prepared tin and bake for 30–35 minutes until risen and springy. Leave to cool in the tin a little, and then transfer to a wire rack to cool fully. Once cool, trim the edges of the cake and cut into four rectangular slices.
- Meanwhile, remove the ice cream from the freezer and leave to soften slightly. Once the cake has been removed from the tin, wash it out and line with cling film. Spoon the softened ice cream into the lined tin and press down firmly so it’s about 2cm deep. Put back in the freezer for 30–40 minutes to harden up.
- Now prepare the meringue. Whisk the egg whites with the salt in a large, clean bowl. Gradually add the sugar, continuing to whisk until the whites are glossy and doubled in volume. Scrape the mixture into a piping bag with a plain nozzle.
- When the ice cream has frozen, cut it into slices the same size as your cakes. Place the ice cream slices on the cake slices, pipe on the meringue and carefully brown it with a cook’s torch. Rush them to the table before they start melting!
Recipe taken from Matt Tebbutt's Guilty Pleasures (Quercus.£18.99.2013)
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