- sunflower oil, for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 150g toasted hazelnuts
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 5 egg whites
- 280g golden caster sugar
- 1 tbsp white wine vinegar
- 300ml pot double cream
- 2 tbsp icing sugar, plus extra for dusting
- 3 tbsp Baileys cream liqueur (optional)
- 200g pack fresh raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.
Prepare aheadThis cake can be made up to the end of Step 3, then kept in a tin for up to 3 days. Follow Step 4 to serve.