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!
Aug 19, 2015 2:00pm- Serves 8
- 1 hr 10 mins cooking
ingredients
Moroccan-inspired meringue cake
- 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
Moroccan-inspired meringue cake
- 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.