A light-as-air meringue cake studded with nuts
(11 votes)
Cook: 2 Hours
Serves: 8
Price: 70p per serving
Nutritional Information
Each 114g serving contains
Energy
1711kj
409kcal
1711kj
409kcal
20%
Fat
28g
28g
High
40%
40%
Saturates
9.5g
9.5g
Med
48%
48%
Sugars
50g
50g
High
56%
56%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1501kj/359kcal
Typical energy values per 100g:
1501kj/359kcal
Ingredients
175g hazelnuts
5 large egg whites
275g caster sugar
2 tsp cider vinegar
Few drops vanilla extract
200g ready-to-eat dried apricots
200ml double cream, whipped
50g dark chocolate, melted
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease two 20cm cake tins and line the bases. Cook the nuts in the oven for 10 minutes, then rub off the skins in a tea towel.
2
Grind 150g nuts in a blender and chop the remainder.
3
Whisk the egg whites. Add the sugar, 1 tbsp at a time, whisking until stiff again after each addition. Whisk in the vinegar and vanilla with the last 1 tbsp sugar.
4
Fold in the ground nuts, then divide the mixture between the tins. Bake for 40 minutes. Turn out, peel off the paper and cool.
5
Put the apricots in a pan with enough water to cover. Cover and simmer for 15 minutes. Leave to cool.
6
Blend the apricots with just enough cooking water to make a thick purée. Spread one cake with the cream and apricot and sandwich the other cake on top. Drizzle with melted chocolate and sprinkle with chopped nuts.