“The idea behind this cake is that you would make the cake mixture, jelly and chocolate cream at home, take it with you to a barbecue, and bake the cake in a covered barbecue,” says Devlin. “You could bake it in the oven at home straightaway, but it’s at its best completely fresh, and you get to look awesome by baking a cake while everyone is watching and anticipating it.”
Ingredients
Method
Main
1.Bring 250ml (1 cup) rosé to a simmer in a saucepan with 25gm caster sugar, whisk in agar agar and bring to a boil. Strain into a wide container and refrigerate until firm (15-20 minutes).
2.Meanwhile, bring remaining rosé to a simmer in a small saucepan over medium-high heat. Place chocolate in a heatproof bowl, pour hot rosé over, stand for a minute, then whisk until smooth. Set bowl over a bowl of iced water and whisk occasionally until mixture has the consistency of soft-whipped cream. Transfer to a serving bowl and refrigerate to firm slightly (15 minutes).
3.Meanwhile, beat butter, brown sugar and remaining caster sugar in an electric mixer until pale (3-4 minutes), then fold in flour, almond meal and a pinch of salt. Whisk eggwhites to soft peaks, then fold into batter.
4.Heat a barbecue to 180C, then heat a 15cm-diameter non-stick pan or cast-iron skillet on the barbecue. Add 1 tsp butter, strawberries and 1 tsp caster sugar, and stir occasionally until strawberries soften slightly and warm up (30 seconds to 1 minute). Spread strawberries evenly in pan, spoon cake mixture evenly over, cover barbecue and cook until a skewer inserted withdraws clean (10-12 minutes). Top cake with rosé jelly, sliced strawberries and white chocolate cream, dust with icing sugar and serve.
Note Agar agar is available from health-food and Asian food stores. Devlin recommends Valrhona Blanc Ivoire white chocolate, available at gourmetgroceronline.com.au. Otherwise use Lindt white chocolate.
Notes
