Cake of the Week: Apricot and Hazelnut Meringue Cake

Cake of the Week

Apricot Hazelnut Meringue Cake

If you’re planning to bake something special for Mother’s Day next Sunday, this cake is a great option and a change from the usual chocolate or classic sponge cake. Light and elegant it combines crisp meringue layers with the rich nuttiness of hazelnuts and the sweetness of apricots.

The cake is made with two light, crisp layers of hazelnut meringue and one of the best things about this recipe is how well it works as a make-ahead dessert. The meringue layers can be baked several days in advance and stored in an airtight container until you’re ready to assemble the cake. When the time comes, simply fill and decorate it up to two hours before serving. Once assembled, the cake should be covered and stored in the fridge, where it will keep perfectly until you’re ready to bring it to the table. It’s an ideal choice if you’d like to get ahead with your baking and avoid any last-minute preparation on the day.

One important thing to keep in mind: it’s essential to use the correct size tins when baking the meringue layers. If the tins are too small or the wrong shape, you may find it difficult to remove the baked meringue cleanly, which can make assembling the cake much trickier.

See Delia's Apricot and Hazelnut Meringue Cake