LCBO Food & Drink Early Summer 2019

5 Stir a large spoonful of reserved egg whites into egg yolk mixture until incorporated, to lighten the mixture. Fold in remaining whites. Spoon into prepared pan. 6 Bake in centre of oven for 20 to 25 min- utes, or until cake springs back when lightly pressed in centre. Let cool 10 minutes before turning out onto a cooling rack. Remove parch- ment. Once cake has completely cooled, cut in ½-inch (1-cm) cubes and reserve. 7 Prepare Roasted Rhubarb and Syllabub Cream (recipes next page). ASSEMBLY OF DESSERT 8 Gently fold about one-quarter of roasted rhubarb into syllabub cream. Add a layer of cake—slightly less than ½ cup (125 mL)—to the bottom of each serving dish. Drizzle on some syrup and spoon on some syllabub cream, about 2 heaping tbsp (30-plus mL), garnishing with a few pieces of roasted rhu- barb, if desired. Repeat layers once more and top each dish with a dollop of the remaining roasted rhubarb.

9 As an added texture, if desired, any extra cake can be crumbled and tossed with almond slivers and granulated sugar and baked in a 300°F (150°C) oven until toasted, about 3 to 5 minutes. Use about 1 tbsp (15 mL) each of almonds and sugar per 1 cup (250 mL) leftover cake. Sprinkle on top of dessert. Makes 6 servings WHAT TO SERVE Cave Spring Riesling Icewine VQA VINTAGES ESSENTIALS 447441, 375 mL $49.95 This luxurious icewine’s richly sweet, honeyed fruit notes and cleansing acidity offer an excellent comple- ment and contrast to the density and flavours of the dessert. Graham’s Late Bottled Vintage Port LCBO 191239 $17.95 This fortified wine offers layered hints of cooked berry fruit, vanilla and baking spice, which heighten the fla- vours of the dessert. In addition, it wields enough power and concentration to stand up to the sweet, rich nature of the cake, cream and syrup.

Scant ¼ cup (60 mL) water ½ tsp (2 mL) vanilla extract ¾ cup plus 2 tbsp (175 mL plus 30 mL) cake and pastry flour 1 tsp (5 mL) ground cardamom 1 tsp (5 mL) baking powder ½ tsp (2 mL) salt

1 Preheat oven to 375°F (190°C). Grease the bottom and sides of an 8-inch (20-cm) square pan and line base with parchment paper. 2 Beat egg whites in bowl of stand mixer until foamy, about 30 seconds. Slowly beat in ¼ cup (60 mL) sugar until stiff peaks form, about 2 to 3 minutes. Transfer to another bowl and reserve. 3 Combine egg yolks, oil, water and vanilla in bowl of the stand mixer (no need to wash). Beat on high for 1 minute, or until well combined and frothy. 4 Sift together flour, remaining ¼ cup (60 mL) sugar, cardamom, baking powder and salt. Add to egg yolk mixture and beat together for 30 to 60 seconds, or until combined.

A C E L E B R AT I ON YOU CAN TASTE

Any day of the year is perfect for celebrating the people you love at The Keg. Whether you want to treat that special someone to dinner, or simply catch up with friends, why not tonight?

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WHY NOT TONIGHT?