4 December 2011

PINEAPPLE MERINGUE CAKE

When I ground my first curl of Sri Lankan cinnamon I was reminded of this cake with its lovely cinnamon topping, a family favourite recipe my mother still makes. It was also a hit when I baked it for dinner parties in the British embassy in Paris where I cooked in the seventies.

Fresh Pineapple Viennese Cake

For the shortcake: * 120g butter * 120g sugar * 4 egg yolks * 150g flour * 1 tsp baking powder * pinch of salt * 3 tbsps milk * 1 teaspoon pure vanilla essence

For the meringue: * 4 egg whites * 200g sugar * 4 tbsps sliced almonds * 2 tbsps sugar * 2 tsps ground cinnamon

For the filling: * 300mls whipped cream * 300-400g fresh pineapple, cut into pieces

Pre-heat the oven to 160˚C. Line two 20cm loose-bottomed sandwich tins with baking paper bases and butter and flour the sides. Cream the butter and sugar together well until light and fluffy. Add the egg yolks and beat again. Fold in the sifted flour, baking powder and salt with the milk and vanilla. Spread the shortcake into the sandwich tins. Put into the fridge and chill. (This can be left overnight at this stage). To make the meringue topping, beat the egg whites and sugar together until stiff. Spread this meringue over the chilled shortcake mixture. Press the almonds into the meringue and sprinkle with sugar and cinnamon. Bake for about 30 minutes until the top is lightly golden. To finish, turn one of the cakes on to a flat plate with the meringue facing down. Spread the cream and pineapple on this half, top with the second cake with the cinnamon and almonds on top. Serves 8. Lauraine Jacobs, pic by ELizabeth Clarkson