Berry and Nut Crunch Cakes
- ⅔ cup self-rising flour (sifted)
- 1 tsp Baking powder
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 6 Tbsps Strawberry Jam
- 2 ⅔ cups Strawberries (sliced)
- 2 Tbsps sliced almonds (toasted)
- 2 Tbsps Pistachio (chopped)
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 6-hole silicone tartlet mould or 6 individual tartlet tins.
Combine the flour, baking powder, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth.
Divide between the tins and bake for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
Turn the cakes out onto a large baking tray and spread the tops with strawberry jam.
To make the meringue, whisk the egg whites until stiff, then gradually whisk in half the sugar until the mixture is very shiny. Fold in the remaining sugar then spoon the meringue on top of the cakes, allowing it to ooze down the sides a little.
Return the cakes to the oven and cook for 10 minutes or until the meringue is golden brown.
Leave the cakes to cool before topping them with sliced strawberries and nuts.