Moroccan-inspired meringue cake

This is a gorgeously gooey and crunchy chocolate meringue, loaded with dried fruit, nuts and chopped chocolate. Regardless of how messy it is to serve up, it’s a dream of a dessert!

Serves 8

Cook

1H 10M

Ingredients

knob butter, to grease, or 1 tbsp cocoa powder, to dust

3 egg whites

1 cup caster sugar

1 teaspoon (heaped tsp) cornflour

1/2 cup dried apricots, finely diced

1/4 cup hazelnuts, chopped

1/2 cup almonds, chopped

50 gram dark chocolate, chopped

2 teaspoon cocoa, plus extra for dusting

whipped cream, to serve

orange segments, with pith and membrane removed, to serve – optional

Method

1.Preheat oven to 150°C. Grease and line a 24cm round loose-bottomed cake tin. Alternatively, line a baking tray with baking paper and dust with cocoa.

2.Bake at 150°C for 10 minutes, then lower the temperature to 100°C and cook for 1 hour.

3.Allow to cool completely. If necessary, remove the baking paper by placing a dinner plate over the top and flipping it over.

4.Carefully peel off the paper, then invert again onto your serving board or plate. Dust with cocoa.

5.Slice the cake and serve with whipped cream and the segments of fresh orange.

Women's Weekly Food