Raspberry meringue cake

SERVES 12-15 PREP AND COOK TIME 1 HOUR

125g unsalted butter, softened

1 cup (220g) caster sugar

3 eggs, beaten lightly

¼ teaspoon salt

2 cups (300g) self-raising flour

1 cup (250ml) natural yoghurt

2 cups (300g) frozen raspberries, lightly thawed fresh raspberries, to serve

ITALIAN MERINGUE

1 cup (220g) caster sugar

4 egg whites pinch of cream of tartar

1 Preheat oven 180°C (160°C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, extending paper

3cm over the sides.

2 Beat the butter and sugar in a medium bowl with electric mixer until pale and fluffy. Gradually add the eggs, beating between additions, then the salt. On low speed, fold in the flour and yoghurt in two batches, mixing well after each addition.

3 Spoon the batter into the prepared pan and spread evenly over the base. Top with the raspberries and using a fork, press the raspberries into the mixture.

4 Bake for 35 minutes or until a skewer comes out clean. Allow the cake to cool for 15 minutes before transferring to a serving board.

5 ITALIAN MERINGUE Combine sugar and ½ cup (125ml) water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil, then boil until syrup reaches soft ball stage (110°C) using a sugar thermometer. Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Very slowly, while beating, add the hot syrup and continue to beat until the mixture has cooled and is thick and glossy.

6 Transfer the Italian Meringue to a piping bag fitted with a medium plain tube; pipe kisses onto cooled cake. Burnish with a blow torch. Serve with fresh berries.

Not suitable to freeze or microwave.