Apricot Hazelnut Meringue Cake
This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
|3 large egg whites|
|175g golden caster sugar|
|75g blanched hazelnuts, toasted and ground finely in a mini-chopper|
|275ml double cream|
|whole toasted hazelnuts (to decorate)|
|For the filling:|
|150g ready-to-eat dried apricots, chopped|
|juice of 1 large orange and a 5cm strip of zest|
|4 tablespoons water|
|1 cinnamon stick, divided in half|
|½ teaspoon vanilla extract|
|Pre-heat the oven to 150°C, gas mark 2|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: Two 18cm by 4cm loose base sponge tins, lightly buttered and bases lined.|
This recipe is from Delia's Cakes
In a large bowl whisk the egg whites to the stiff peak stage. Then whisk in the sugar – roughly a tablespoon at a time. Next take a metal spoon and lightly and gently fold in the ground hazelnuts.
Now divide the mixture between the prepared tins and spread it out as evenly as possible. Place the meringues near the centre of the oven and reduce the temperature to 140°C, gas mark 1. Allow them to cook for 1 hour, then turn the heat off and let the meringues cool in the oven.
When they’ve cooled, loosen them round the edges with a palette knife. Place the base of each tin on an upturned bowl and just slide the tin downwards. After that use the palette knife to slide them onto a flat surface.
While the meringues are cooking, prepare the filling. Place all the ingredients (reserving half the orange juice for later) in a shallow pan, bring them up to simmering point then simmer gently for 30 minutes without a lid.
After that, remove it from the heat, and when it’s cooled remove the cinnamon sticks and the orange zest. Whizz half the mixture to a purée with the reserved orange juice in a mini-chopper.
Then combine the purée with the rest.
To fill the meringues (which can be done up to 2 hours before serving), whip the cream to the soft peak stage, then carefully spread the cooled apricot mixture over one meringue, followed by half the whipped cream.
Then, carefully, position the other meringue on top. Spread the remaining whipped cream over that and decorate round the edges with whole toasted hazelnuts. Use the base of the cake tin to transfer it to a serving plate.
Then store covered in the fridge until needed.
Note: the meringues can be made several days ahead and stored in a tin, and freeze very well too.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
This is obviously perfect for children to make because there’s no cooking involved. But the grown-up version could include other combinations of fruits and nuts (prunes, crystallised ginger, dried sour cherries, etc).
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
Apples are superb in cakes, so in the autumn when there are lots of windfalls around, why not make a few of these and freeze them.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
Nothing very trendy or sexy here. We thought maybe time had moved on. But we were so wrong. This cake has a charm all of its own, top votes from tasters and fits the bill for everything – packed lunches, picnics or just a little treat with a cup of tea or
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
The combination of orange and passion fruit gives this a tangy flavour, and because passion fruit is always available it’s great to use between seasons, particularly in winter.
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you’re one of these, we have found the old-fashioned creaming-block-butter method works
Most Popular recipes
01 Feb 2015 18:33
Here I am.
30 Jan 2015 22:37
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Yummy - gelatine result.
01 Feb 2015 18:48
The Snow Child
28 Jan 2015 18:47
Intergrated or built in microwave. Which is best
31 Jan 2015 22:22
30 Jan 2015 11:59