Tart redcurrants are layered with a buttery base and a topping of hazelnut meringue in this triumph of a cake!
3 people made this
Makes: 1 cake
250g plain flour
1 teaspoon baking powder
100g caster sugar
125g butter, softened
2 egg yolks
Filling and Topping
4 egg whites
150g caster sugar
150g ground hazelnuts
Directions Preparation:30min › Extra time:30min chilling › Ready in:1hour
Base: Combine the flour, baking powder, caster sugar, butter and egg yolks in a large bowl. Knead together with your hands until they are well combined. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Preheat the oven to 200 degrees C. Grease a 26cm springform cake tin.
Roll out the chilled dough on a floured surface to roughly the same diameter as the tin. Transfer to the tin and press to even out along the bottom and a little up the sides.
Filling and Topping: Whisk the egg whites to stiff peaks. Gradually whisk in the sugar. Add the ground hazelnuts and two handfuls of redcurrants, then gently mix together with a spoon.
Place the remaining redcurrants over the prepared base in the tin. Cover with the meringue.
Transfer to the bottom shelf of the preheated oven and bake for 50 minutes. Once cooled, run a knife along the edges, remove the sides of the tin to remove.