Almond meringue and lemon curd cake

Topped with lemon curd, whipped cream and blueberries, this almond meringue cake is a show-stopper.

  • 1 hr 10 mins cooking
  • Serves 12
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Lemon curd
  • 250 gram (8 ounces) cold butter, chopped coarsely
  • 2 eggs, beaten lightly
  • 2 egg yolks
  • 1/3 cup (160ml) lemon juice
  • 1 1/3 cup (300g) caster (superfine) sugar
Almond meringue and lemon curd cake
  • 1 cup (150g) almonds
  • 4 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 125 gram (4 ounces) white chocolate, grated coarsely
  • 600 millilitre (1 pint) thick (double) cream
  • 125 gram (4 ounces) fresh blueberries


Almond meringue and lemon curd cake
  • 1
    To make lemon curd, place butter in a medium saucepan; strain beaten egg into pan. Add remaining ingredients; stir over low heat, without boiling, 10 minutes or until mixture thickly coats the back of a spoon. Transfer curd to a medium heatproof bowl; refrigerate until cold.
  • 2
    Preheat oven to 160°C/325°F. Insert the base of a 24cm (9½-inch) springform pan upside down to make cake easier to remove. Grease and line base with baking paper.
  • 3
    Spread nuts, in a single layer, on an oven tray; roast, uncovered, 12 minutes or until skins begin to split. Cool. Chop nuts finely.
  • 4
    Beat egg whites and ¼ cup of the sugar in a small bowl with an electric mixer until firm peaks form. Add remaining sugar; beat on high speed 5 minutes or until sugar is dissolved. Fold in chocolate and nuts. Spread mixture into pan.
  • 5
    Bake meringue about 40 minutes. Cool in pan.
  • 6
    Beat the cream in a small bowl until soft peaks form; fold half of the cream into lemon curd. Spoon curd mixture onto meringue. Refrigerate 1 hour until firm.
  • 7
    Spoon remaining whipped cream onto cake; top with blueberries. Serve immediately.

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