Strawberries and Cream Meringue Cake
|Shelled pistachios||1 Ounce (25 g)|
|Butter/At room temperature||4 Ounce (100 g)|
|Golden caster sugar||4 Ounce (100 g)|
|Egg yolks||2 (keep the whites for the meringue)|
|Self raising flour||3 Ounce (85 g)|
|Double cream||284 Milliliter, softly whipped (1 carton)|
|Strawberries||8 Ounce, hulled (200 g)|
1. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm round, loose-bottom sandwich tin with baking parchment. Finely grind pistachios. Beat the butter and sugar together for 3-4 mins until pale and creamy. Beat in the egg and egg yolks. Gently stir in the flour and ground nuts alternately with the milk, to make a soft mixture that will drop from the spoon. Spoon the mixture into the tin and level it smooth.
2. Whisk the egg whites until stiff. Whisk in the sugar a couple of spoonfuls at a time until the mixture is smooth and glossy. Spoon over the cake mixture, spreading it and creating swirls with your spoon. Bake for 45 mins until the meringue feels crisp.
3. Leave to cool for a while, then loosen the cake from the edges of the tin with a knife and remove from the tin. Peel off the baking parchment and leave until cold.
4. Spoon the cream over the meringue in soft folds, then the strawberries, left whole or sliced.