Rhubarb and Blackcurrant Meringue Cake
100g soft brown sugar
100g butter at room temperature
150g self raising flour
4 eggs
100g thinly sliced rhubarb
100g blackcurrants
1 tablespoon honey
1 teaspoon vanilla extract
75g castor sugar
75g ground almonds
Set the oven to 180°c and line a 23cm free form tin with parchment paper.
Place the rhubarb and blackcurrants in a pan with the honey and cook for 2 minutes. Cool
Beat the butter and soft brown sugar until pale and fluffy – about 10 minutes with an electric mixer.
Add 2 eggs and then two yolks – keep the whites for the meringue.
Mix well and then mix in the flour and vanilla.
Spoon into the tin and smooth off the top.
Dot the rhubarb and blackcurrant mixture over the top.
Bake for half an hour.
Five minutes before the half hour is up, whisk the egg whites to stiff peaks and whisk in the sugar. Gently fold in the almonds.
Spoon the meringue mix onto the cake and bake for a further 10 minutes. Cool in the tin for 5 minutes before serving.
