youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Toasted Marshmallow and Rhubarb Cake

by

Introduction

This beauty is the newest addition to my repertoire and I couldn’t be more excited about it. It is splendidly celebratory, but not dauntingly difficult. You need a bit of elbow grease and a blow torch, but making it feels more like play than work to me; I can’t tell you how much I enjoy teasing out the snowy spikes of marshmallow-meringue and then scorching them. (And I thank Stella Parks, whose enthralling ‘Bravetart: Iconic American Desserts’ provided the original inspiration for the marshmallow icing.)

You do need to be prepared to whisk the whites until truly thick, but I give timings below and it’s not as if I’m asking you to whisk them, at this stage, by hand. The yolks are used to make two tender and celestially light sponges, and the rhubarb that goes between them provides its emphatic tang. I also think lemon curd and sharp raspberries would make a wonderful filling, but that’s for another day. For now, I simply can’t stop making this.

This beauty is the newest addition to my repertoire and I couldn’t be more excited about it. It is splendidly celebratory, but not dauntingly difficult. You need a bit of elbow grease and a blow torch, but making it feels more like play than work to me; I can’t tell you how much I enjoy teasing out the snowy spikes of marshmallow-meringue and then scorching them. (And I thank Stella Parks, whose enthralling ‘Bravetart: Iconic American Desserts’ provided the original inspiration for the marshmallow icing.)

You do need to be prepared to whisk the whites until truly thick, but I give timings below and it’s not as if I’m asking you to whisk them, at this stage, by hand. The yolks are used to make two tender and celestially light sponges, and the rhubarb that goes between them provides its emphatic tang. I also think lemon curd and sharp raspberries would make a wonderful filling, but that’s for another day. For now, I simply can’t stop making this.

Image of Nigella's Toasted Marshmallow and Rhubarb Cake
Photo by Nigella Lawson

Premium Recipe

This recipe is exclusive to Nigella.com members. To see the recipe in full, just sign in or sign up.

It’s the work of a moment and free. And, rest assured, we don’t pass any of your details to anyone.

Tell us what you think

What 1 Other has said

  • This was a rather grand cake to make on an regular Tuesday evening just for myself but I just couldn't wait to try it as it looked amazing and I got to use the blowtorch. Although it isn't one of my all time favourite Nigella cakes, it was nice to use rhubarb which is not something I often cook (though do love) and I was glad to try my hand at this type of meringue icing; speaking of, for me, the recipe made LOADS and I had quite a bit left over even after lathering the cake generously. I have to be honest and say that it wasn't much effort despite the 3 minutes of hand whisking - do try it, though if I made this again I'd personally not use the rhubarb layer but perhaps use fresh strawberries instead. Keep the occasional special treat recipes coming please Nigella and team! :)

    Posted by George739 on 17th February 2018
Show more comments