Ginger Raspberry Meringue Cake

A magic mix of spice, raspberries and crisp meringue

Serves 10, Prep and Cook 1 hour, 45 mins

125g unsalted butter, chopped,

at room temperature

²⁄₃ cup firmly packed

brown sugar

2 eggs

¼ cup maple syrup

1¾ cup plain flour

2 tsps ground ginger

1 tsp bicarbonate of soda ¼ cup warm milk

2½ cups (300g) frozen

raspberries

¼ cup icing sugar mixture

GINGER MERINGUE

4 egg whites, at room temperature

1 cup caster sugar 1⁄₃ cup crystallised ginger, finely chopped 1 Invert base of a round 22cm springform pan (base measuring 21cm). Grease and line base and side with baking paper, extending paper 5cm above pan edge.

2 Beat butter and brown sugar in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in syrup. Transfer to a large bowl.

3 In two batches, add sifted flour, ginger and soda with milk, stirring until combined. Spoon into prepared pan. Smooth over top. Scatter over ¾ cup of the frozen raspberries. Reserve remaining raspberries in a bowl. 4 Cook in a moderately slow (160C) oven for about 40 minutes, or until firm to touch. Stand cake in pan while preparing meringue. Reduce oven temperature to a slow oven (140C).

5 To make ginger meringue, beat egg whites in the same clean bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition. Beat on high speed for a further 2 to 3 minutes, or until smooth and glossy.

6 Reserve 2 tblsps of the ginger. Stir remaining ginger through meringue. Spoon meringue over warm cake in pan, creating peaks with the back of a spoon. Sprinkle with reserved ginger.

7 Cook in slow oven (140C) for about 45 minutes, or until meringue is crisp. Turn off oven. Cool cake in oven with door ajar for 30 minutes. Remove. Cool to room temperature.

8 To make raspberry sauce, crush reserved, thawed raspberries with icing sugar.

9 Remove side of pan. Transfer cake to a serving plate. Serve cake with raspberry sauce.