Meyer lemon curd: 2 large eggs 2 large egg yolks 1/3 cup sugar 1/3 cup fresh Meyer lemon juice or regular fresh lemon juice 1
4 egg whites
1 cup brown sugar
1 cup pecans
1 cup dried figs or dates
Roughly chop nuts and fruit
Beat egg whites until very stiff; blend in sugar and beat until smooth
Lightly fold in nuts and fruit
Spread meringue mixture in a greased spring form pan. It should be 4-6cm high.
OR form into 8 individual meringues on greased tray
Bake in a moderate oven 150°C for 40 minutes.
Delicious served warm or cold with whipped cream and mixed berries.
Makes 2 loaves
4 cups flour 1/3 cup brown sugar
2 teaspoons baking soda 6 eggs
2 teaspoons baking powder 1 cup buttermilk
2 teaspoons cinnamon 2 teaspoons vanilla
1 teaspoon salt 4 over ripe bananas (mashed)
1/2 cup butter 6 Kiwi Fruits (diced)
1 1/2 cups sugar
(To make this recipe Gluten Free : use Gluten Free flour.)
Prepare all your ingredients before you begin.
Place the flour into a large bowl.
Add cinnamon, baking soda, baking powder and salt.
Using a wire whisk, blend all the ingredients together.
In a separate bowl combine the butter and the sugars; mix until well blended.
Add one egg at a time and whisk until smooth.
Once all the eggs are blended mix in the vanilla.
Pour in the buttermilk and mashed bananas. Continue to mix until smooth.
Add in the diced Kiwi Fruit.
Once mixed add in the flour mixture and mix until blended. Do not over mix.
Pour mixture into two well greased loaf pans with a little flour dusted on the bottom. Bake in a preheated 350F oven for 55-60 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.