Plum and Pecan Meringue Cake

Desserts , Baking , Vegetarian


Cake Base Ingredients:
125g butter
¾ cup sugar
2 egg yolks
1 tsp vanilla
1 ½ cups flour
2 tsp baking powder

Plum Ingredients:
400g Louisa Plums
½ tsp cinnamon
½ tbsp honey
2 tsp cornflour mixed with a dash of cold water

Meringue Ingredients:
120g egg white
240g sugar
50g chopped pecans


Preheat the oven to 170 degrees on fan bake. Line a 22cm cake tin with baking paper. Soften the butter and cream together with the sugar until light and fluffy. Add the yolks one at a time, incorporating the first one well before adding the second one. Add the vanilla, flour and baking powder and mix through. Press the mixture into the bottom of the cake tin and cook in the oven for approx. 20 minutes until it is light golden and cooked when tested with a skewer. While the base is cooking, prepare the plums. Cut, destone and slice the plums. Place the plums in a pot with cinnamon and honey. Cook on a moderate heat until the plums are softened and there is minimal liquid. Add the cornflour and mix through to thicken the plums. Spread over the base of the cake once it is cooked. Drop the oven temp to 160 degrees. To make the meringue, place the egg whites and sugar in a beater bowl and then heat a pot half full of water that the beater bowl sits over to a simmer. Place the egg whites and sugar over the simmering water and keep them moving with a whisk. Heat gently to dissolve the sugar. Do not allow the egg whites to get too hot, the aim is just to melt the sugar. Once the sugar is dissolved, whisk the egg whites in the beater until they are tripled in size and thick. Spread the meringue over the plum layer of the cake and scatter over the chopped pecans. Place the cake in the oven and cook for approx. 35 minutes until the meringue is crispy on top. Allow the cake to cool completely before cutting and serving.


*rice flour can be used with gluten free baking powder and maize cornflour to make this cake gluten free


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