Granola Meringue Torte

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The nutty twist on an Aussie favourite. Not only does it look divine but it tastes even better - wow those dinner guests!

Gluten Free Sugar Free Dairy Free

Makes 1 x 18cm / 7 inch round

Serves 8-10

Ingredients

Meringue

2 egg whites

50ml / 2 tablespoons and 2 teaspoons maple syrup

½ teaspoon vanilla essence

120g / ¾ cup Seriously Great Granola

16g / 1 tablespoon Anything But Ordinary Plain Flour

Pinch of salt

Filling

100g / ⅔ cup raw cashews

300g silken tofu (soft or firm)

40mls / 2 tablespoons coconut oil, melted

60mls / ¼ cup maple syrup

2 teaspoons lemon juice

2 teaspoons almond milk

1 teaspoon vanilla concentrate

Pinch of salt

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100g dark chocolate, sugar free (divided)

12g / 1 tablespoon cacao butter (divided)

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250g strawberries (divided)

40g / ¼ cup Seriously Great Granola

Method

Method

Preheat the oven to 125 degrees Celsius. Line one large tray or two smaller trays with baking paper and draw 2 x 18cm / 7 inch circles at least 5cm apart.

In a mixing bowl beat the egg whites, maple syrup and vanilla for 5 minutes until firm peaks form. Stir the Seriously Great Granola, Anything But Ordinary Plain Flour and salt together. Fold this through the egg white mixture with a spoon being careful to keep the air bubbles intact. Spread evenly into prepared circles, using a spatula or flat edge knife to smooth the edge around the circles.

Bake 1¼ hours, rotating at 40 minutes. If meringue is becoming darker the oven temperature may need to be reduced. Turn oven off and leave meringues in with oven door slightly open. When cold take out of oven and peel off baking paper. Either use straight away or store in an airtight container at room temperature , with grease-proof paper between, until ready to assemble torte.

Place the cashews, tofu, maple syrup, lemon juice, almond milk, vanilla and salt in a high speed blender and blitz until really smooth. It may be necessary to scrape the mix from the sides a few times until there is no trace of any cashew pieces. Add the melted oil and blend again. It should have a creamy consistency. Using a spatula, tip it evenly into two bowls. There should be about 250g in each bowl.

Melt 25g chocolate with 1 tspn cacao butter and quickly stir into one bowl until a lovely smooth chocolate cream. Cover both bowls of chocolate cream and vanilla cream and refrigerate for a few hours or overnight to become firm.

To assemble Torte:

Slice about 100g strawberries.

Have both meringues on bench ready, then melt remaining 75g chocolate with 3 teaspoons cacao butter. Spread evenly over both meringues. While the chocolate is still soft, put one base, chocolate side up, on a serving plate and arrange the sliced strawberries in a single layer to cover the chocolate.

Both meringues can be put into the fridge for a few minutes at this stage to set quickly but mustn't be left in long uncovered. Once chocolate is set, turn over the meringue that has no strawberries and cover with chocolate cream on the meringue side. Carefully turn it over, with chocolate side facing up and chocolate cream underneath and place on top of the strawberry base.

Cover the top with vanilla cream.

Put in fridge, preferably with an upturned cake tin covering it as plastic wrap will stick to the cream. Let set for a few hours or overnight.

When ready to serve, sprinkle around the top edge the extra Seriously Great Granola and pile the remaining strawberries, sliced into wedges, on top in the centre.

Best eaten within a day or two of making - any leftover torte from the day before can be eaten for breakfast totally guilt free!!!

Notes

1. Tofu must be SILKEN variety because of it’s smooth creamy texture.

2. Meringues, chocolate cream and vanilla cream can be made the day before assembling.