Nut Meringue Cake with Whipped Cream

Name: Nut Meringue Cake with Whipped Cream
Yield: Serves 8
Ingredients: 2 teaspoons caster (superfine) sugar, extra; 2 teaspoons caster (superfine) sugar, extra; 60 g (2¼ oz) chopped blanched almonds; 2 teaspoons ground cinnamon; 1 tablespoon icing (confectioners’) sugar, plus extra for dusting; 120 g (1 punnet) fresh raspberries; 250 ml (1 cup) whipping cream; 1 tablespoon icing (confectioners’) sugar, plus extra for dusting; 260 g (9 oz) caster (superfine) sugar; 90 g (3¼ oz) butter; 170 g (6 oz) cake flour or plain (all-purpose) flour; 170 g (6 oz) cake flour or plain (all-purpose) flour; 60 ml (¼ cup) milk; 1 teaspoon baking powder; 4 eggs, separated; 260 g (9 oz) caster (superfine) sugar; 170 g (6 oz) cake flour or plain (all-purpose) flour; 1 teaspoon vanilla extract

Preparation info

Serves
8

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is a wonderfully textured cake, filled with whipped cream, that is good for tea-time or as a dessert. You will need two springform tins that will fit in the oven at the same time.

Ingredients

90 g (3¼ oz) butter
260 g (9

Cake
Vegetarian

Method

Butter and flour two 22 cm (8½ inch) springform tins. Preheat the oven to 180°C (350°F/Gas 4).