APPLE & LEMON MYRTLE MERINGUE CAKE
SERVES 8
150g unsalted butter, at room temperature
½ cup (110g) caster sugar
2 tsp vanilla bean paste
2 eggs, at room temperature
300g Pink Lady apples, peeled, finely chopped, plus 2 small (200g) extra, very thinly sliced into rounds (we used a mandoline)
1½ cups (225g) self-raising flour
⅓ cup (80ml) milk
1 tbs runny honey
⅓ cup (80ml) lemon juice
250g creme fraiche Ground lemon myrtle, to sprinkle
LEMON MYRTLE MERINGUE
¾ cup (165g) caster sugar
¼ cup (60g) brown sugar
1 tsp cornflour
4 large egg whites, at room temperature
1 tsp apple cider vinegar
1 tsp ground lemon myrtle
Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 22cm springform cake pan and line with baking paper.
Place butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed, scraping down side of bowl occasionally, for 3 minutes or until pale and creamy. Add eggs, one at a time, and beat on medium speed until each egg is well incorporated. Scrape down side of bowl. Add chopped apple and beat until just combined. Add flour and milk and beat until just combined. Spoon mixture into prepared pan and press down firmly with the back of the spoon to cover base evenly and level top.
For the lemon
