#MEwx very mild temps and an Easter Egg Nest Cake for dessert

Good morning Augusta

My Personal Weather Station in  Augusta’s North end is reporting our weather conditions in real time here for your convenience.

This morning we have mostly sunny skies with highs in the mid 40s. West winds around 10 mph with gusts up to 25 mph.

Tonight it will be mostly cloudy with lows in the mid 20s. Northwest winds around 10 mph with gusts up to 20 mph this evening, becoming light and variable overnight.

The readings from my weather instruments are:

The outdoor temperature is 32.2°F, the humidity is 30% and the Dew Point is 4.3°F.

The wind direction is West between 5.3 MPH and 7.9 MPH with a Wind chill of 26.6°F.

The Relative pressure is 29.85, the Absolute pressure is 29.65 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:35 A.M., Sunset is 6:56 P.M., Moonrise is 11:23 P.M., Moonset is 8:53 A.M. and the moon phase is Waning Gibbous being 85% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 241053Z AUTO 22003KT 10SM CLR M01/M13 A2992 RMK AO2 SLP134 T10111128

We didn’t receive any rain or snow here over the past 24 hours.

Since Easter isn’t all that far off, why not add this to your Easter cooking list of potentials?

EASTER EGG NEST CAKE

Nigella Lawson

INGREDIENTS

FOR THE CAKE:

·         8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces, softened

·         8 ounces/226 grams chocolate, melted

·         6 large eggs: 2 whole; 4 separated

·         ½ cup/113 grams plus 1/3 cup/75 grams superfine sugar

·         1 teaspoon vanilla extract

FOR THE TOPPING:

·         1 cup/240 milliliters heavy cream

·         1 teaspoon vanilla extract

·         4 ounces/113 grams chocolate, melted and cooled

·          Approximately 1 cup small candy eggs like robin's eggs

PREPARATION

1.      Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.

2.      For the cake: Stir butter into chocolate, reheating mixture to incorporate butter if needed, and let cool. In a medium bowl, whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.

3.      In a large bowl, whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix.

4.      In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.

5.      Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate.

6.      For icing, whip cream with vanilla until it is firm but not stiff. Fold in melted chocolate. Fill top of cake with icing, easing it out gently toward edges. Arrange Easter eggs on top.