Ingredients

1 Pinch Sea Salt

450 g Cherries (Destoned)

125 g Unsalted Butter

1 Lemon (Zested)

100 g Caster Sugar

80 ml Full Fat Milk

1 tsp Vanilla Extract

3 Eggs

1.5 tsp Baking Powder

125 g Plain Flour

20 g Desiccated Coconut

1 tsp White Wine Vinegar

1 tsp Vanilla Extract

60 g Flaked Almonds

1 tsp Cornflour

185 g Caster Sugar

1 Pinch Sea Salt

* Always check the ingredient labels for allgergen information

You can use different fruit such as dark red plums, peaches or apricots.

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Louise Cake with Cherries and Coconut

Spread out the flaked almonds for the meringue on a baking tray and roast for 10 minutes, until they are a light golden brown. Remove from the oven and set aside to cool.
Line the base and aside of a 20cm round tin with baking parchment.
Add the butter, sugar and lemon zest and beat until light and creamy. Add 3 egg yolks (keep the whites for the meringue) one at a time and beat until combined. Add the flour, baking powder, salt and desiccated coconut and stir to combine. Add the dry ingredients to the butter mix and mix together. Add the batter to the cake tin and smooth the top evenly. Place in the oven and cook for 25 minutes, until the cake is fully cooked.
Slice the cherries in half. When the cake is cooked, remove it from the oven and add the fruit on top of the cake (cut side down).
To make the meringue place the egg whites and salt to a clean bowl and whisk until soft peaks form. Add the sugar a little at a time and continue to whisk until the egg whites are stiff and glossy. Add the vanilla extract, vinegar and cornflour and whisk again until combined. Finally, fold in the toasted flaked almonds. Scrape the meringue into the cake tin, on top of the fruit and spead out evenly. Swirl the meringue around so you get rough waves and peaks then place in the oven and bake for 35 minutes or until the meringue has formed a hard crust. Remove from the oven and allow to cool in the cake tin for at least 30 minutes.