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  • The Australian Women’s Weekly Food

    Summer bakes

    Jan 27, 2020 6 minutes

    NAKED NECTARINE & MERINGUE CAKE

    PREP + COOK TIME 2 HOURS 20 MINUTES (+ STANDING, COOLING & REFRIGERATION) SERVES 12

    6 eggs
    ¾ cup (165g) caster sugar
    1½ tablespoons finely grated orange rind
    1½ cups (225g) plain flour
    75g butter, melted, cooled
    600ml thickened cream
    1½ tablespoons finely grated orange rind, extra
    1/3 cup (55g) pure icing sugar, sifted

    MERINGUE

    3 egg whites
    ¾ cup (165g) caster sugar

    POACHED NECTARINES

    8 medium slipstone nectarines (1.2kg)
    ½ cup (110g) caster sugar
    ¼ cup (60ml) water
    1/3 cup (80ml) brandy
    ½ cup (125ml) orange juice

    1 Preheat oven to 180°C/160°C fan. Grease three 20cm round sandwich cake pans; line bases and sides with baking paper.

    2 Beat eggs and caster sugar in a small bowl with an electric mixer for 5 minutes or until thick and pale. Beat in rind. Fold in sifted flour and butter. Divide mixture among pans.

    Bake cakes for 20 minutes or until a skewer inserted into the centre

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