Cumquat meringue cake

January 2022


360g almond meal

540g caster sugar, plus extra 1/2 cup (110g)

110g self‐raising flour

6 eggs, lightly beaten, plus 3 eggwhites

300g unsalted buer, melted

Finely grated zest of 5 cumquats plus extra 250g cumquats

1 tsp vanilla bean paste

250g sour cream, whipped


100g cumquats
Juice of 1/2 lemo
3 eggs plus 2 egg yolks
1/2 cup (110g) caster sugar
125g unsalted buer, chilled, chopped


Preheat the oven to 160°C. Grease base and sides of two 20cm springform cake pans and line with baking paper.


For the cumquat curd, whiz cumquats in a blender to a puree. Combine cumquat puree and remaining ingredients in a heatproof bowl and place over a saucepan of simmering water (do not let the bowl touch the water). Cook, srring constantly, for 10 minutes or unl thickened. Strain into a clean bowl, cover surface directly with plasc wrap and chill for 3 hours or unl completely chilled and thickened slightly.


Meanwhile, to make the cakes, combine almond meal, 375g sugar and flour in a bowl and whisk to combine. Whisk through eggs, buer and zest. Divide between prepared pans and bake for 35 minutes to parally cook through.


Meanwhile, to make the meringue top, in a stand mixer fied with the whisk aachment, whisk eggwhites to so peaks and gradually add remaining 3/4 cup (165g) sugar unl combined. Connue whisking unl sugar is dissolved. Working quickly, remove 1 cake from oven and gently place spoonfuls of meringue evenly around top, then spread to cover. Return to oven and bake both cakes for a further 20 minutes or unl the cake without meringue is cooked through. Remove cake without meringue from oven. Bake meringue cake for a further 20 minutes or unl meringue is dry to touch and very light brown. Turn oven off and cool meringue cake in the oven with the door ajar. Stand other cake in pan for 30 minutes, then turn onto a wire rack to cool. Place meringue cake top‐side up on a wire rack to cool (the meringue will be broken in places; this is fine).


To make candied cumquats, combine extra sugar, extra cumquats, vanilla bean paste and 3/4 cup (180ml) water in a saucepan over medium‐low heat and cook, srring constantly, unl sugar is dissolved. Bring to a simmer and cook, without srring, for 25 minutes or unl cumquats are slightly translucent and syrup has reduced slightly. Transfer to a heatproof bowl and set aside to completely cool.


Trim top of plain cake to level, place on a cake stand and spread with sour cream. Drizzle with some curd and top with candied cumquats. Top with meringue cake to serve.