LandScape July 20

Jewelled
meringue cake
Serves 12
300g raspberries
125g unsalted butter, softened,
plus extra for greasing
225g caster sugar
2 tbsp vanilla bean paste
¼ tsp sea salt
2 eggs, separated, plus 2 yolks
150g plain flour
1 tbsp baking powder
75ml milk
2 tbsp cream of tartar
25g flaked almonds
500g double cream
2 tbsp icing sugar, plus extra for dusting
2 x 25cm cake tins
Preheat the oven to 180°C/gas mark 4 and
grease the cake tins. In a large bowl, cream
125g of the caster sugar into the butter,
together with the vanilla paste and salt, for
2-3 mins until light and fluffy. Stir in the egg
yolks, one at a time, making sure each is fully
incorporated before adding the next. Fold in
the flour and baking powder until just
combined, then stir in the milk. Divide the
batter between the tins and set aside.
In a mixing bowl, whisk the egg whites,
using an electric whisk, for 2 mins until soft
peaks form, then gently whisk in the
remaining 100g sugar and cream of tartar
until incorporated. Whisk on a high speed for
3-4 mins until very stiff peaks form.
Top one of the cakes with the meringue
mixture, spreading it over the batter so the
top is smooth, and allowing a 1cm border
from the edge of the cake. Sprinkle the
meringue with the flaked almonds, then bake
both cakes for 20-25 mins until golden and
risen. Allow to cool in the tins for 10 mins,
then remove from the tins and leave to cool
completely on wire racks.
In a large mixing bowl, whisk the cream
and icing sugar together for 1-2 mins until
thick and spreadable, then stir in the
raspberries. Place the cake not topped with
meringue on a serving plate and spread it
with the raspberry cream. Place the cake with
meringue on the top, dust with icing sugar
and serve.
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