Plum and Almond Meringue cake is your next easy-to-to make dessert. You will love its coconut-based biscuit covered with plums and topped with a lovely almond meringue. Do not miss the plum season to treat yourself!
For the cake:
- 125 g unsalted butter
- 100 g caster sugar
- 1 tsp lemon zest
- 3 large egg yolks
- 125 g plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- 20 g shredded coconut
- 80 ml whole milk
- 1 tsp vanilla extract
- 5 medium red plums
For the meringue:
- 80 g flaked almonds
- 180 g egg whites
- 1 pinch of salt
- 245 g caster sugar
- 1 tsp vanilla extract
- 1.5 tsp white wine vinegar
- 1.5 tsp cornflour
- To roast almonds, preheat oven to 340 F/170 C. Place flaked almonds on a baking sheet and roast for 10 minutes, until light browned. Remove almonds from oven, and let cool.
- Increase the oven temperature to 365 F/185 C. Butter and line a round springform pan 9 inch / 23 cm in diameter with parchment paper .
- To make the biscuit, place butter, sugar and lemon zest in the bowl of a stand mixer . Beat on medium-high speed, until sugar/butter mixture is smooth. Add egg yolks, one at a time, and process until combined. In a separate bowl, sift flour, baking powder and salt, using a flour sifter . Add shredded coconut and combine well. Low speed of the stand mixer and gradually add dry mixture to the main preparation, alternating with milk and vanilla. Pour the cake batter into the prepared cake pan and even top with a spoon. Bake at 365 F/185 C for 25 minutes. Check the readiness of the biscuit with a skewer or a knife: the biscuit is ready if the skewer or the knife inserted into the center comes out clean.
- While the biscuit cools down, prepare plums. Divide each plum vertically in half. Discard stones and then slice every half into four segments. In general, you will get eight segments per plum and forty segments in total. If you use smaller plums or cherries, then just quarter each fruit.
- Increase oven heat to 392 F/200 C. Arrange plum pieces on top of the biscuit, close to each other and cut side down. Try not to overlap the fruit; otherwise, it will make the middle layer of the cake watery.
- To make the meringue, whisk egg whites and salt on medium-high speed one minute, until soft peaks. Gradually add sugar and continue to whisk on high speed, until egg whites become stiff and glossy. Add vanilla, vinegar, and cornflour and whisk again. Finally, add roasted flaked almonds and gently mix with a spatula.
- Distribute the meringue on top of plums. Swirl the meringue around in order to get rough waves and peaks. Bring the cake in oven. Immediately lower the oven temperature to 356 F/180 C and bake for 35 minutes, until the meringue has formed a slightly brown hard crust. Remove the cake from oven, and let cool down, still being in the cake pan, at least 30 minutes. Release the cake and peel parchment paper from sides of the cake.
- Use seasonal ripe fruits that are not too soft.
- Replace fresh plums with apricots, peaches, nectarines or cherries.
- Use frozen un-pitted fruits or any fruit jam as a spread for the middle layer to make the cake all year round.
- Try to avoid fresh berries such as strawberries, raspberries, blackberries since they are too watery for the cake.
- If you are a coconut lover, switch roasted flaked almonds with shredded coconut while making the meringue topping.
- Replace 20 g all-purpose flour with the same amount of cocoa powder to make a chocolate-coconut biscuit that would perfectly pair with a cherry layer instead of the plum one.
- Watch out for the color of the meringue crust, while baking. You might want to get less or more browned crust.
- Calories: 374
- Sugar: 39.1 g
- Sodium: 157 mg
- Fat: 17.2 g
- Saturated Fat: 8 g
- Carbohydrates: 51.2 g
- Fiber: 1.7 g
- Protein: 6.8 g
- Cholesterol: 91 mg
Keywords: louise cake, plum cake, plum meringue cake, summer dessert