RHUBARB AND LIME TARTS
Ingredients
Serves 8
1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) finely grated, sweetened, desiccated coconut
¼ tsp (1 ml) salt
½ cup (125 ml) chilled unsalted butter
1 large egg
1 cup (250 ml) granulated sugar, divided
4 large egg yolks
2 cups (500 ml) finely chopped rhubarb
¼ cup (60 ml) water
2 tbsp (30 ml) lime juice
¼ cup (60 ml) cold unsalted butter, cut into cubes
fresh mint leaves, for garnish
finely grated lime zest, optional, for garnish
LIME MERINGUE DOTS:
2 large egg whites, at room temperature
⅛ tsp (0.5 ml) cream of tartar
pinch salt
½ cup (125 ml) granulated sugar
1 tsp (5 ml) freshly grated lime zest
Instructions
- In food processor fitted with steel blade attachment pulse together flour, icing sugar, coconut, salt and butter until mixture is sandy in texture. Add egg and pulse until dough just comes together. Form into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400 F (200 C).
- Divide chilled pastry into 8 equal portions. Working with 1 ball of dough at a time, roll out on a lightly floured work surface to ¼-in (0.5 cm) thickness. Line a 3-in (8 cm) fluted tart tin with removable base with pastry, pressing into corners. Trim excess pastry from rim and place on baking tray. Repeat with remaining dough. Freeze for 20 minutes. Line pastry shells with rounds of parchment paper and fill with pastry weights or dried beans. Bake for 10 minutes. Remove parchment paper and pastry weights before placing back in oven until golden brown, 7 minutes. Cool pastry shells in their tins on baking tray, on wire rack.
- In a medium saucepan, stir together rhubarb, ¼ cup (60 ml) sugar and water over medium-high heat. Bring to a boil and reduce heat to medium. Simmer until rhubarb is soft, 8 minutes. Remove from heat and whisk in lime juice. Transfer hot mixture to a blender and blend until smooth.
- In a medium saucepan, whisk together egg yolks with ¾ cup (175 ml) sugar. Slowly whisk warm rhubarb mixture into egg mixture. Place mixture back into saucepan and set over medium-low. Stirring constantly with a wooden spoon or heat resistant spatula, cook mixture until curd reaches 180 F (85 C), until thickened. Remove from heat and stir in butter until all is incorporated and smooth. Transfer curd to a bowl.
- Dollop curd into tart shells, spreading out with an offset spatula or back of a spoon to create a level surface. Save any excess curd for another use. Place tarts on a baking tray and bake 10 minutes. Cool tarts in their tins on a wire rack to room temperature. Then chill in refrigerator for at least 1 hour.
- When ready to serve, remove tarts from tins and place on serving plates or a large platter. Garnish each tart with Lime Meringue Dots, small mint leaves and lime zest.
- To make LIME MERINGUE DOTS: Preheat oven to 215 F (105 C). Line baking tray with parchment paper and set aside.
- In bowl of a stand mixer fitted with whisk attachment, whip egg whites, cream of tartar and pinch of salt at medium speed until soft peaks form, about 3 minutes. With mixer running, add sugar one tablespoon at a time, waiting until each is fully incorporated before adding more. Continue mixing until egg whites are glossy and hold stiff peaks, about 3 minutes. Fold in lime zest.
- Transfer meringue to a piping bag with a small round tip and pipe ½ -in (1 cm) to ¾ -in (2 cm) dots on prepared baking tray. Bake until outside is crisp and inside is dry yet chewy, 60 minutes. Turn off oven, prop oven door open, and let meringues cool completely, about 2 hours. Meringues should feel dry and lift easily off the parchment paper. Use right away or store in an airtight container at room temperature for up to two days.
Drink Pairings
ROCKFISH CEVICHE WITH PIQUILLO RELISH AND PUFFED EINKORN
Ingredients
Serves 4
PIQUILLO RELISH:
⅔ cup (150 ml) piquillo or red pimiento peppers
¼ cup (60 ml) pitted Kalamata olives
2 tbsp (30 ml) capers, about 40, drained
2 anchovy fillets
4 sprigs fresh basil
4 sprigs Italian parsley
1 lemon, zest and juice
2 tbsp (30 ml) sherry vinegar
extra-virgin olive oil
PUFFED EINKORN:
2 cups (500 ml) canola oil
¼ cup (60 ml) einkorn grains, also known as wheat berries
salt, to taste
ROCKFISH CEVICHE:
1 lb (500 g) rockfish fillets, skinned and boned
½ red onion, finely diced
6 limes, juice only
1½ tsp (7 ml) kosher salt
3 green onions, trimmed and finely sliced
8 sprigs cilantro, stems discarded
8 sprigs mint, stems discarded
extra-virgin olive oil
Instructions
- To make RELISH: Place piquillo peppers, olives, capers, anchovies, basil and parsley in a food processor. Pulse mixture until it resembles fine dice. Add lemon zest and juice, sherry vinegar and a splash of olive oil, and pulse until it is incorporated. Transfer to a bowl and set aside.
- To make PUFFED EINKORN: Heat oil to 350 F (180 C) in a deep, heavy-bottomed saucepan or deep fryer large enough to hold 2 cups (500 ml) oil with extra space to ensure it will not boil over when grains are added. Add and deep-fry einkorn until they have puffed up in size. Using a slotted spoon, remove from oil. Place on a plate lined with paper towels to absorb excess oil. Lightly season with salt. Set aside.
- For CEVICHE: Cut raw rockfish into ½-in (1 cm) cubes. Place in a bowl with diced red onion, lime juice and salt. Fold together and refrigerate for 10 minutes, to “cook” fish in juice.
- Add green onions, cilantro and mint. Drizzle with enough olive oil to lightly coat fish. Gently fold together.
- To serve, plate Rockfish Ceviche with Piquillo Relish on top and a smattering of puffed einkorn grains.
Drink Pairings
SAUCY CHICKPEA BURGERS IN FRESH PITAS
Ingredients
Serves 6
CHICKPEA BURGERS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
2 garlic cloves, smashed and minced
zest from 1 lemon
2 tsp (10 ml) hot curry powder
1 tsp (5 ml) each ground cumin and sea salt
¼ tsp (1 ml) ground turmeric
freshly ground black pepper, to taste
½ small yellow onion, finely chopped
2 tbsp (30 ml) minced fresh cilantro
½ cup (125 ml) Panko bread crumbs, divided
2 tbsp (30 ml) extra-virgin olive oil
frizzy endive leaves, tomatoes and sunflower
sprouts, for garnish
CREAMY LEMON TAHINI SAUCE:
1 large garlic clove, smashed and minced
2 tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) Nutritional Yeast Seasoning
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2 ml) salt
⅛ tsp (0.5 ml) cayenne pepper
¼ cup (60 ml) tahini paste
¼ cup (60 ml) chopped fresh chives
HOMEMADE PITA BREAD:
1 cup (250 ml) lukewarm water
2 tsp (10 ml) active dry yeast
½ tsp (2 ml) granulated sugar
2¼ cups (560 ml) unbleached all-purpose
flour, divided, plus extra for rolling
1 tsp (5 ml) sea salt
2 tbsp (30 ml) olive oil, plus extra for oiling bowl
Instructions
- To make CHICKPEA BURGERS: In a food processor with a metal blade combine chickpeas, garlic, zest and seasonings. Pulse until chickpeas are finely chopped. Add onion, cilantro and half the bread crumbs. Continue to pulse just until mixture is like coarse cookie dough. Taste and add more seasonings as desired. Refrigerate for 1 hour for mixture to slightly firm. Place remaining bread crumbs in a shallow bowl. Shape chickpea mixture into 6 burgers about ¾-in (2 cm) thick and roll in bread crumbs. Place burgers on a plate in single layer. Cover tightly with plastic wrap and refrigerate. Can be refrigerated for several hours or frozen.
- In a food processor with a metal blade, combine TAHINI SAUCE ingredients, except for chopped chives. Whirl until smooth and creamy. Add chives and pulse briefly to blend. Pour into tightly sealed container and refrigerate until ready to use. Can be refrigerated for a couple of days. Simply shake well before serving.
- To make HOMEMADE PITA BREAD: In a large mixing bowl of an electric stand mixer, combine warm water, yeast and sugar. Stir to blend. Add ¼ cup (60 ml) all-purpose flour. Whisk together and place bowl, uncovered, in a warm, draft-free place until yeast has bloomed and is frothy, about 15 minutes.
- Add salt, olive oil and 2 more cups (500 ml) all-purpose flour. With the flat beater from electric mixer, beat mixture on medium-high until blended. Add a little more flour if dough is too sticky. Remove beater and replace with dough hook. Continue to blend on low with dough hook for 2 minutes until smooth. Cover and rest mixture for 10 minutes. Then continue to knead with electric dough hook for 2 more minutes. Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and a kitchen cloth. Place in a warm, draft-free place for 1 hour or until dough has doubled in size.
- When ready to bake, preheat oven to 475 F (245 C). Place a heavy-duty baking sheet in oven on bottom rack.
- To make pita, punch dough down and divide into 6 equal-sized balls. Place on a tray, cover with a damp cloth, and leave at room temperature for 10 minutes. Keeping balls covered, remove 1 ball of dough at a time and press into a disk. On a lightly floured surface, roll disk out to an 8-in (20 cm) circle. Round will shrink slightly during baking. Carefully transfer round of dough to hot baking sheet in oven. Bake for 2 minutes. Dough will puff up. Using tongs, gently flip and bake 1 more minute. It should be pale and slightly speckled. Transfer to a clean, dry kitchen cloth and cover with kitchen cloth. Repeat process with remaining balls of dough. Best served same day.
- Heat a little olive oil in a large, nonstick frying pan. Add 2 chickpea burgers and fry for 5 to 7 minutes per side, until patties are golden and piping hot, adding more oil if necessary. Keep warm on a plate in oven while frying remaining burgers.
- To serve, line pitas with frizzy lettuce. Place chickpea burger on top. Garnish with cherry tomatoes, halved, sunflower sprouts and a drizzle of Creamy Lemon Tahini Sauce.
Drink Pairings
PUMPKIN GNOCCHI WITH WHISKY CREAM SAUCE
Ingredients
Serves 6 as an appetizer 3 as a main
GNOCCHI:
2 cups (500 ml) canned pumpkin purée
½ cup (125 ml) grated Parmesan
2 large eggs
½ tsp (2 ml) ground nutmeg
salt and freshly ground black pepper, to taste
2 cups (500 ml) all-purpose flour, plus extra as needed
CRISPED HERBS:
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) fresh Italian parsley leaves
¼ cup (60 ml) fresh sage leaves
WHISKY CREAM SAUCE:
3 tbsp (45 ml) unsalted butter
2 tbsp (30 ml) all-purpose flour
2 shallots, peeled and finely diced
2 garlic cloves, minced
2 cups (500 ml) vegetable or chicken stock
1 cup (250 ml) rye whisky
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) roasted hazelnuts, roughly chopped, for garnish
Instructions
- To make GNOCCHI: In a large bowl, combine all ingredients except flour and stir with a wooden spoon. Add flour to pumpkin mixture and stir until a sticky dough forms.
- Line a baking sheet with parchment paper and dust well with flour. Dust work surface and hands with flour. Roll out a handful of dough into a ¾-in (2 cm) thick rope. Cut ropes into ¾-in (2 cm) pieces and transfer to baking sheet. Repeat with remaining dough, using more flour as needed. At this point, gnocchi may be frozen in a single layer on baking sheet. Once frozen, transfer to an airtight container and keep frozen up to 6 weeks. Can be cooked directly from frozen.
- When ready to cook and serve gnocchi bring a large saucepan of salted water to a boil.
- Meanwhile, quickly fry parsley and sage. Heat vegetable oil in a medium frying pan over medium heat until hot but not smoking. Add half the parsley leaves. Hold lid above pan as a shield because oil will splatter as soon as fresh parsley is added. When it settles, quickly cover with lid for 5 seconds before removing pan from heat. Remove parsley with tongs to a paper towel-lined plate. Repeat process with remaining parsley and sage leaves. Season with pinch of salt. Set aside.
- For WHISKY CREAM SAUCE: In a large, deep frying pan, melt butter over medium heat. Add 2 tbsp (30 ml) flour and whisk until mixture starts to turn golden brown, about 4 minutes. Add shallots and garlic and cook for 3 minutes. Slowly add stock and whisky while whisking constantly. Bring sauce to a simmer and cook until lightly thickened, about 10 minutes. Whisk in cream and cook another 3 minutes. Season to taste with salt and pepper. Remove from heat and cover to keep sauce warm.
- Add half the gnocchi to boiling water and cook until they rise to surface, about 5 minutes. Transfer gnocchi with a slotted spoon directly into whisky cream sauce. Repeat with remaining gnocchi. Return frying pan to medium-low heat and gently fold gnocchi into sauce to coat.
- To serve, divide gnocchi and sauce among serving bowls. Garnish with fried parsley and sage and a sprinkle of hazelnuts
Drink Pairings
RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
SPICY TURKEY AND WATERMELON LETTUCE WRAPS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced, peeled fresh ginger
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb (500 g) ground turkey or chicken
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) Chili Garlic Sauce
1 orange, finely grated zest and juice
½ cup (125 ml) hoisin sauce
2 green onions, finely chopped
1 small handful cilantro, finely chopped (optional)
2 cups (500 ml) diced watermelon, ½-in (1.25 cm) cubes
12 iceberg or butter lettuce leaves
Instructions
- Heat a large wok or non-stick frying pan over high heat. Add canola oil and stir in minced garlic, ginger, onion and celery. Stir-fry for about 2 minutes or until onion starts to turn translucent. Add ground turkey and cook until there is no pink colour, breaking up meat with a fork.
- Add soy sauce, Chili Garlic Sauce, orange zest and juice. Stirfry until most liquid has evaporated. Remove from stove and mix in hoisin sauce, green onions and cilantro.
- Fold diced watermelon into mixture. Spoon filling into middle of lettuce leaves, wrap and serve immediately.
Drink Pairings
SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
SPICED CARROT SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) grapeseed oil
1 large white onion
1¼ lbs (625 g) carrots, peeled and chopped
3¾ cups (925 ml) low sodium chicken stock or vegetable stock
1 cup (250 ml) peeled and diced Spartan apples, plus an extra half apple, finely diced, for garnish
2 tsp (10 ml) freshly grated ginger
½ cup (125 ml) apple cider or apple juice
¼ tsp (1 ml) ground allspice
1 cup (250 ml) Almond Milk, to garnish
fresh mint, to garnish
ALMOND MILK:
1 cup (250 ml) raw almonds
2½ cups (625 ml) water, plus extra for soaking
Instructions
- In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.
- In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.
- To make ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.
Drink Pairings
RASPBERRY AND LEMON CHAMPAGNE CAKE
Ingredients
Serves 12
3¾ cups (925 ml) all purpose flour
2 tbsp (30 ml) baking powder
1 tsp (5 ml) salt
2 tbsp (30 ml) lemon zest
2¼ cups (560 ml) granulated sugar
6 large eggs, lightly beaten
2¼ cups (560 ml) Champagne or sparkling white wine
1½ cups + 2 tbsp (405 ml) unsalted butter, melted
1 tbsp (15 ml) vanilla extract
2 x Swiss Buttercream
1 cup (250 ml) raspberry jam, divided
gel food colouring in 4 different colours
fresh raspberries, for garnish
SWISS BUTTERCREAM
1 cup (250 ml) egg whites, about 8 eggs
2½ cups (625 ml) granulated sugar
2 tsp (10 ml) vanilla extract
2 cups (500 ml) unsalted butter, cubed and at room temperature
pinch salt
Instructions
- Preheat oven to 325 F (160 C). Lightly grease two 8-in (1.2 L) round cake pans with oil or butter and line bottom of each with a circle of parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- In another bowl, using fingers, rub together lemon zest and sugar until well incorporated.
- In a third bowl, whisk together eggs, Champagne, butter and vanilla extract. Add lemon sugar and stir to combine. Pour over flour mixture and whisk together until smooth. Divide batter evenly among prepared cake tins and bake until a wooden skewer inserted in center of each comes out clean, about 80 minutes. Allow cakes to cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make one recipe of Swiss Buttercream (recipe follows).
- When cakes have cooled, cut each in half horizontally to make four layers. Set aside nicest layer for top of cake. Place one layer on a cake board or platter and spread ⅓ of raspberry jam over it. Pipe or spread about 1 cup (250 ml) buttercream over jam. Repeat layering cake, jam and buttercream two more times. Position top cake layer and adjust as needed to ensure it is straight. Thinly spread remaining buttercream over entire cake to create a crumb coat. Refrigerate for at least 30 minutes.
- Meanwhile, make another recipe of Swiss Buttercream. Divide buttercream into five bowls. Tint 4 of the bowls of buttercream using gel food colouring to creating a gradual colour transition, leaving one the natural colour.
- Place cake on a turntable before starting to decorate. Take a large dollop of the lightest colour buttercream and place on top of cake. Smooth out with a small offset spatula, allowing some to hang over edge of cake.
- Place darkest colour in a piping bag fitted with a large, plain round tip. Starting at the bottom of cake, pipe a ring of buttercream around cake. Add next colour to piping bag and pipe another ring or two around cake. Continue layering buttercream, in gradually lightening shades, into piping bag and piping around cake until top of cake is reached. If buttercream become too streaky with different colours, feel free to use a clean piping bag between colours. Don’t worry about this step being perfect, simply aim to get an even amount of buttercream on all sides of cake.
- Once cake is covered in bands of coloured buttercream, begin smoothing out. Start by holding a large offset spatula perpendicular to turntable. Rotate turntable holding spatula still just against buttercream to create an even coating. Make sure to completely clean your spatula every time turntable stops rotating. Take knife and continue to smooth out buttercream. Place knife lightly on cake with bottom edge touching turntable. As before, move turntable, not knife, rotating cake. Again, clean knife each time turntable stops rotating. If there are any holes or blemishes, carefully fix with some buttercream in corresponding colour. Smooth out top edge of cake with a small offset spatula and refrigerate cake for 30 minutes.
- When ready to serve, transfer cake to a platter or cake stand and allow to reach room temperature, at least 1 hour. Garnish with fresh raspberries, if desired, and serve.
- To make SWISS BUTTERCREAM: In a large, heatproof bowl, whisk together egg whites and sugar. Place bowl over a saucepan of simmering water, making sure base of bowl does not touch water. Continue to whisk until mixture registers 160 F (70 C) on an instant-read thermometer or until sugar dissolves. Immediately pour into bowl of a stand mixer fitted with whisk attachment and beat until a glossy meringue forms that holds stiff peaks and is at room temperature, about 10 minutes.
- Beat in vanilla extract until well incorporated. With mixer running at medium speed, add butter one cube at a time, beating well after each addition. Once all butter has been incorporated, beat in salt. Buttercream should be thick, creamy and smooth. If not, place an ice bath under bowl of stand mixer while running.
- Use buttercream immediately or refrigerate for up to 1 week in an airtight container. To use refrigerated buttercream, allow to reach room temperature before beating until smooth and spreadable. For best flavour and consistency, buttercream is best eaten at room temperature.