Kiwi and Raspberry Pavlova is a delicious and decadent dessert made with egg whites. Totally gluten-free topped with whipped cream, sweet raspberries, kiwi and a drizzle of honey.
If I really want to impress my friends and family, I make a pavlova! They are just so pretty look at and they are not as complicated to make as you may think!
Making a pavlova is pretty easy and relatively fool-proof! The results: crunchy on the outside and as fluffy as a marshmallow inside. Topped with luscious whipped cream and gorgeous kiwis and raspberries...this is a dessert to IMPRESS!!
You could decorate your pavlova with whatever you prefer: fresh berries, cooked pears or apples (very fall!). For the chocolate lovers: you could add cocoa powder to the meringue and top with chocolate and cream...a chocolate pavlova delight!
The pavlova is as fluffy as a cloud and very delicate! Be super careful (it's very fragile!) when you remove it from the parchment paper.
Important to remember: When the egg whites have quadrupled in volume, that is the time to add the sugar just a little bit at a time and keep on beating! and adding them slowly while whipping the mixture continuously. Even more important, when they are whipped to perfection...don't wait to bake them. It's important to get them shaped on your pan and put in the oven. No hesitating.
My very important tip for you: let it cool completely on the pan before transferring to your serving plate. I didn't wait the most recent time I baked it and my pavlova did break apart a bit before I had a chance to decorate it. Luckily, nobody complained! Even not so perfect to look at...it was perfection to taste!
What is the difference between a meringue and a pavlova?
A meringue is a mixture of whisked egg whites and sugar and a pavlova is a type of meringue. Pavlovas have a marshmallow-like center from the cornstarch.
How Do I Know My Pavlova Is Done?
The pavlova will look dry and pale when it is perfectly baked. When you insert a skewer into the meringue it will have a sticky almost like marshmallow consistency.
Easy Italian Lemon Olive Oil Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup granulated sugar
- 3 large eggs room temperature
- ¾ cup olive oil
- ¼ cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- ¾ cup milk I used unsweetened almond milk
- 1/2 cup lemon juice
- zest from 3 lemons should be about 2 Tablespoons
- Confectioner’s sugar optional-for sifting on top
Instructions
- Preheat oven to 350 F. Grease and flour your Bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for Bundt pans.
- In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.
- In a separate bowl, add the sugar, eggs, and oil. Whisk together to combine.
- Whisk in the vanilla extract, lemon juice, and lemon zest.
- Add the flour mixture to the wet mixture 1/2 cup at a time, alternating with the milk (I used unsweetened almond milk). Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter, making sure to not overmix. The batter will be on the thin side.
- Pour the batter into prepared Bundt pan (or springform pan).
- Bake at 350° for 50-60 minutes or until a wooden pick inserted in center comes out clean. Check the cake at 50 minutes. Every oven is different and it may be ready sooner. Cool cake in pan 15 minutes.
- Carefully flip the cake out of the pan onto serving plate; cool on wire rack. Dust on confectioner’s sugar. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Olive oil: I have a really nice Sicilian extra-virgin olive oil and it has a very strong flavor. I used a combo of the olive oil with some vegetable oil. If you have a more mild, regular olive oil on hand, go ahead and use just that (no need to use a combo with vegetable oil). Also, depends on how much you enjoy the olive oil flavor. Light olive oil that is mild flavored is best for baking.
- Lemons: Best to use organic lemons since you’re using the zest. Only use the yellow not white part of the lemon to zest (the white part is bitter). Don’t forget to zest the lemons before you squeeze out the juice.
- Mixing: The batter is on the thin side and it needs to be whisked together. There is not need to overmix the batter. If you overbeat it, you’ll get a rubbery textured cake.
- Baking pan: I used a large Bundt pan. You could use a 9”-springform pan or split between 2 (9-inch) cake pans.
- Yield: My Lemon Olive Oil Cake recipe yields 12 generous slices (up to 16, depending on how thick you cut the slices).
- Storage: Store leftover cake in an airtight container in the refrigerator. Best to bring to room temperature before enjoying (it will be harder cold from the olive oil).
- Freezer: The cooled cake can be wrapped in plastic wrap. Best to freeze wrapped slices and place in zipped lock freezer bag (don’t forget to date the bag)and freeze for 2-3 months. Thaw at room temperature.
Leave a Reply