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  • New Zealand Woman’s Weekly

    Celebrate SUMMER

    Dec 20, 2020 5 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 tbsp finely grated orange rind, plus 1½ tbsp extra
    1½ cups (225g) plain flour
    75g butter, melted, cooled
    600ml thickened cream
    1/3 cup (55g) icing sugar, sifted

    MERINGUE

    3 egg whites
    ¾ cup (165g) caster sugar

    POACHED NECTARINES

    8 (1.2kg) nectarines
    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. Grease three 20cm round sandwich cake pans. Line bases and sides with baking paper.

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

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