Apricot & hazelnut meringue

Apricot and hazelnut meringue

A light-as-air meringue cake studded with nuts

By , 21 September 2015
Apricot and hazelnut meringue
  • Ready in: 120 mins
  • Serves: 8
  • Price: 70p per serving
Nutritional Info
Each 114g serving contains
  • Fat high
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
of your reference intake.
Typical energy values per 100g: 1502kJ/359kcal.
  • 175g hazelnuts
  • 5 large egg whites
  • 275g caster sugar
  • 2 tsp cider vinegar
  • Few drops vanilla extract
  • 200g ready-to-eat dried apricots
  • 200ml double cream, whipped
  • 50g dark chocolate, melted
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease two 20cm cake tins and line the bases. Cook the nuts in the oven for 10 minutes, then rub off the skins in a tea towel.

  • Grind 150g nuts in a blender and chop the remainder.

  • Whisk the egg whites. Add the sugar, 1 tbsp at a time, whisking until stiff again after each addition. Whisk in the vinegar and vanilla with the last 1 tbsp sugar.

  • Fold in the ground nuts, then divide the mixture between the tins. Bake for 40 minutes. Turn out, peel off the paper and cool.

  • Put the apricots in a pan with enough water to cover. Cover and simmer for 15 minutes. Leave to cool.

  • Blend the apricots with just enough cooking water to make a thick purée. Spread one cake with the cream and apricot and sandwich the other cake on top. Drizzle with melted chocolate and sprinkle with chopped nuts.