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Coffee and Hazelnut Meringue Cake

Coffee sponge cake topped with hazelnut meringue and fresh whipped cream.

This delicate yet rich-tasting dessert with sweet crispy meringue topping is perfect for dinner parties or any special occasions.

MEAL TYPE

Dessert

DIETARY INFORMATION

Vegetarian

SERVES

12

COOK TIME

1 hr 40 mins

Ingredients

·　Vegetable oil for tin
·　125g blanched hazelnuts
·　Cocoa powder for dusting

For the sponge
·　75ml espresso or strong coffee
·　200g salted butter, softened
·　225g light brown soft sugar
·　200g self-rising flour
·　2 tbsp vanilla extract
·　50g natural yogurt
·　4 large eggs

For the meringue
·　2 egg whites
·　100g caster sugar
·　½ tsp white wine vinegar

For the cream
·　400ml double cream
·　½ tsp instant coffee granules dissolved in water
·　2 tbsp icing sugar
·　2 tbsp hazelnut liqueur (optional) 

Recipe steps

Insert divider into oven. Heat top to 160°C Convection and bottom to 110°C. Spread hazelnuts on tray and cook in top oven for 5-8 mins until golden. Reserve 25g whole nuts for decorating, then blitz the remainder in food processor until finely chopped. Leave to cool completely.

For meringue, beat egg whites until foamy and doubled in size. Add sugar 1 tbsp at a time, ensuring each addition is well mixed before adding next. Beat for 1 min more until stiff peaks form. Whisk in 25g finely chopped hazelnuts and vinegar.

Add sponge ingredients to remaining chopped hazelnuts in food processor and pulse until well combined. Scrape sponge batter into a 20cm cake tin buttered and lined with baking parchment. Pour meringue batter into another tin lined with lightly oiled foil.

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Put meringue in lower oven and sponge in top. Bake for 40-45 mins until skewer inserted in sponge comes out clean. Cook meringue for another 1 hr-1 hr 30 mins until crisp but soft in center. Leave both to cool in tins.

To serve, beat cream ingredients together to billowy peaks. Spoon over half cream on sponge. Place meringue on top, then spoon over remaining cream.

Roughly chop reserved whole hazelnuts and scatter over. Dust with cocoa powder and serve straightaway.

Tip

Both sponge and meringue can be prepared up to two days ahead, stored in airtight containers.

Nutrition

Nutrition Information of Coffee and Hazelnut Meringue Cake

Kcal

Fat

Saturates

Carbs

Sugars

Fibres

Protein

Salt

575

40g

21g

43g

30g

1g

8g

0.75g

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