180g basmati ricegrounded in your blender until as fine as flour
1/4 tspsaffron threads
1/2tsp vanilla extract
Tthe Pavlova Crown
2egg whitesfrom large eggs
90g white sugar
1 tbspcorn starch
1 tbspwhite vinegar
Roasted Balsamic Strawberries
200g strawberrieshulled and cut into 1cm thick slices
60gwhite sugaror more to taste
300gcoconut yoghurtplain or vanilla flavoured
The Safron rice cake
Preheat the oven to 180°Celsius and grease a 20cm in diamiter round baking form with butter and flour the form with ground almonds.At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.In another medium size bowl mix all the dry ingredients together.Cream the butter and the sugar for about 7 minutes in your stand mixer until pale and very fluffy.Then add the room temperatured eggs one after another and cream for another couple of minutes.Add the dry and wet ingredients alternately to the butter mixture. The batter will be very runny but thats totally fine. The rice needs more liquid during the baking.Let the batter stand for about 10 minutes.After 10 minutes stir the batter thoroughy with a spoon.Pour the batter in the prepared baking form.Bake at 180°C for about 70 minutes or until a wooden tooth pick comes out clean.Let the cake cool to room temperature and spread some strawberry marmelade on top.
The Pavlova Crown
Take a baking parchment and put the 20cm baking form on top to retrace it with a pencil.Turn the paper and put it on the baking sheet. The circle should be visible.Preheat the oven to 150°Celsius.Beat the egg whites the bowl of your stand mixer until soft peaks form.Gradually add the sugar and beat very well until the mixture is glossy.Sift the corn flour over the egg whites mixture and add the vinegar.Fold everything carefully.Put the meringue in the middle of the drawn circle.Spread everything evenly in a circle but leave about 2cm free on all sides.Form a hollow in the middle.Place the baking sheet into the oven and reduce to 120°Celsius and bake for about 1 hour.After one hour turn the oven off and let the Pavlova cool in the oven.Very important under any circumstances do mot open the oven during baking and cooling.
Balsamic Roasted Strawberries
Put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes.Strawberries should not be to soft.Let everything cool.
Crowning the cake
Top the saffron cake which you smeared wit hwarm strawberry jam, with the Pavlovaspread the coconut yoghurt or beaten cream into the hollow.Decorate everything with fresh strawberries and eatable blowers and drizzle with some more roasted strawberries liqiud on top.