Has some home grown rhubarb and I was thinking of making something different from my usual which is a crumble. Decided to browse the web and came across this recipe. When I finished reading the recipes, thought why not give this recipe a go. Sounds easy and I have all the ingredients in my larder !
This recipe comes from:
https://thelemonapron.com/strawberry-rhubarb-cardamom-louise-cake/
Preheat the oven to 180ºC/160ºC for fan assist oven.
Ingredients:
Cake layer:
- 125g butter, room temperature
- 100g sugar
- zest of one lemon
- 3 large egg yolks, whites will be used in the meringue
- 125g plain flour
- 1½ tsp baking powder
- 1½ tsp cardamom
- ¼ tsp salt
- 20g desiccated coconut
- 1/3 cup full fat milk
- 1 tsp vanilla
Fruit layer:
- 450g combination of chopped 1 inch lengths of rhubarb/quartered strawberries
- 2 tbsp granulated sugar
- 1 tsp cardamom
- ½ tsp vanilla extract
Meringue:
- 50g sliced almonds
- 3 large egg whites
- pinch of salt
- 185g granulated sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp cornflour
Method:
Spread the sliced almonds for the meringue onto a baking sheet and roast for 10 minutes, until light golden brown. Remove and set aside to cool.
For cake layer: Increase the oven to 190ºC/170ºC for fan assist oven. Line the base and sides of a high-sided 8 inch (20cm) square or a 9 inch (23cm) round springform pan with baking paper.
Cube the butter and place it into a bowl of a stand mixer, along with the sugar and lemon zest. Use the paddle attachment to beat on medium high until light and creamy. Add the egg yolks one at a time and beat till combined.
Sift the flour, baking powder, cardamom and salt together in a bowl. Add the coconut to the mixture and stir through.
With the machine running on a low speed add the dry ingredients gradually, alternating with the milk and vanilla.
Scrape the batter into the prepared pan, smooth the top and bake in the centre of the oven till fully cooked and a skewer comes out clean, about 25 minutes. Place the pan on a wire rack until ready to be filled. Check after 20 minutes, just in case your oven bakes things faster.
Reduce the heat to 180ºC/160ºC for fan assist oven.
For fruit layer: Combine the chopped fruit in a bowl with the sugar, cardamom and vanilla. Set this aside while you work on the meringue.
For the meringue layer: Place the egg whites and salt into a clean bowl. Use a whisk attachment to beat them on medium high speed for one minute. Soft peaks should have formed.
Add sugar, one tablespoon at a time and continue to beat on high speed until the egg whites are stiff and glossy. Add the vanilla extract, vinegar and cornflour, whisk them through. Finally, fold in the toasted almond slices.
Assemble: Spoon the fruit over the baked cake, close together.
Scrape the meringue over the fruit, and spread it out evenly. Swirl the top to get rough waves and peaks.
Place the pan on a baking sheet and place this into the oven. Bake until the meringue has formed a firm crust and is beginning to brown, about 35 minutes. Depending on your oven, this could take longer or shorter. If the meringue starts browning before baked through, cover with foil loosely over the pan towards the end.
Remove to a wire rack to cool. After 30 minutes you can remove the sides of the pan and peel away the baking paper. Let it cool a bit longer if necessary before serving.
This is best on day one, but can be stored in a sealed container for 2 days in the fridge.
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