The unusual thing about this cake is the texture. The cake is sweet - but not too sweet; the meringue layer - which in itself is an unusual topping for a cake - is crisp and airy, but where the two layers meet it's a bit like a sticky pudding: sweet and moist. Chunky apple cake at the base and crackly brown meringue on top – an unusual but winning combination!
- 2 large egg whites
- 1 ½ cups of packed light brown sugar
- 2tbsp water
- ½ cup (1 stick) soft butter or margarine
- 1 cup of packed light brown sugar
- 2 egg yolks
- 1tsp baking soda
- ½ tsp salt
- 1tsp cinnamon
- ½ tsp ground ginger
- 2 large eating apples, peeled and grated (I used Golden Delicious)
- ½ raisins (optional, but it does add a nice texture)
- 2 cups of flour
To make the topping:
Place egg whites, brown sugar and water in the top of a double boiler, making sure that the water underneath touches the bottom of the bowl.
Over a high heat, beat with an electric mixer until peaks form – this should take 3-5 minutes.
To make the cake:
Heat the oven to 170 degrees Celsius (350 degrees Fahrenheit).
Grease a 22cm x 22cm (9” x 9”) baking pan.
Beat the butter or margarine and sugar until light and fluffy.
Add in the egg yolks and beat well until combined.
Stir in the baking soda, salt, cinnamon, ginger, grated apple and raisins (if using).
Fold in the flour until just combined – be careful not to overmix.
Spoon batter into baking pan.
Spread meringue evenly over the top.
Bake for 35-45 minutes until the meringue is a golden brown.