Description
A soft cardamom-scented cake layered with strawberries and rhubarb and topped with airy almond meringue, perfect for springtime baking.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 3 large egg yolks
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cardamom
- 1/4 tsp salt
- 3 tbsp shredded coconut
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 lb strawberries and rhubarb, chopped
- 2 tbsp granulated sugar
- 1 tsp cardamom
- 1/2 tsp vanilla extract
- 3 large egg whites
- 1/8 tsp salt
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350°F (180°C) and prepare a springform pan
- Cream butter and sugar until light and fluffy
- Add egg yolks one at a time and mix well
- Combine flour, baking powder, salt, and cardamom
- Mix dry ingredients into batter alternating with milk and vanilla
- Fold in shredded coconut
- Spread batter into pan and bake until lightly set
- Mix chopped strawberries and rhubarb with sugar, vanilla, and cardamom
- Spread fruit evenly over the cake base
- Whip egg whites with salt until soft peaks form
- Gradually add sugar and whip to stiff peaks
- Add vanilla, vinegar, and cornstarch and mix gently
- Fold in sliced almonds
- Spread meringue over fruit layer and create peaks
- Bake until meringue is golden and set
- Cool completely before slicing and serving
Notes
- Do not let fruit sit too long to avoid excess moisture
- Use clean bowl for whipping egg whites
- Allow cake to cool completely before cutting
- Store covered to maintain freshness
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg