An unorthodox, god-like dessert popularised in the 1900s.
This unorthodox dessert is sure to raise a few eyebrows and garner questions akin to: “what is it?” To which you might answer: “very good.” Besides being good, classifying Food for the Gods is an unusual task as it bears very little resemblance to any modern dessert with which we are familiar, and the flamboyant name is hardly helpful. The dish supposedly acquired its name due to its use of expensive dried fruits and black walnuts. Many disparate modern desserts use this same name to indicate any and all that is good, and I choose to believe this century-old instance is no different. Notwithstanding, you might imagine this as a marshmallowy, fruited meringue with an amazing graham cracker nuttiness. My favorite way to make this is using dried apricots, though the call for “dried fruit” in early 1900s recipes would have certainly been answered with either dates or raisins. Served with some vanilla ice cream or whipped cream, it is a distinctive dessert winner.
Prep Time: 20 minutes
Cook Time: 40 minutes
Cool: 20 minutes
INGREDIENTS
- Whites of 3 large eggs
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (60g) fine graham cracker crumbs
- ½ cup (75g) chopped, dried apricot (any dried fruit maybe used: dates, figs, currants)
- ½ cup (60g) chopped walnuts
METHOD
- Preheat the oven to 325ºF (165ºC).
- Line the bottom of a 9-inch (23-cm) springform pan or pie pan with a circle of parchment paper. Lightly grease both the parchment and sides of the pan.
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with which an electric hand mixer is to be used, beat the egg whites and salt to stiff peaks.
- Gradually beat in the sugar, 2 tablespoons at a time, until stiff and glossy.
- Gradually fold in the graham cracker crumbs, then fold in the dried fruit and walnuts.
- Turn into the pan, smooth the top, and bake for 35 to 40 minutes. The top should be a pale gold color when done.
- With the pan remaining in the oven, turn the oven off and leave the door ajarfor 30 minutes to dry the meringue. After which, transfer to a wire rack and cool in the pan for 20 minutes.
- Free the sides of the pan with a sharp knife and invert onto a serving dish or cutting board. Remove the parchment paper before serving.
Tip: Use a springform pan if you have one, as it will allow the dessert to come out more easily, without breaking.
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