Nougat Cake Nougat Cake 180 g Margarine 200 ml Castor sugar 45 ml Runny honey 5 ml Almond Essence 4 Large whole eggs (and) 2 egg yolks (reserve the 2 whites for the topping) 625
Nougat Cake
Nougat Cake
- 180 g Margarine
- 200 ml Castor sugar
- 45 ml Runny honey
- 5 ml Almond Essence
- 4 Large whole eggs (and)
- 2 egg yolks (reserve the 2 whites for the topping)
- 625 ml Cake flour
- Pinch Salt
- 15 ml Baking powder
- 190 ml Milk
- 75 g Mixed glace cherries (roughly chopped)
Nougat Topping
- 2 Reserved egg whites
- Pinch salt
- 30 ml Hot water
- 10 ml Runny honey
- 1 ml Almond essence
- 60 ml Castor sugar
- 50 g Flaked or slivered almonds, lightly toasted
Nougat Cake
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Pre-heat oven to 160ºC
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Grease a ring-form cake pan
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Beat the margarine, castor sugar and honey together until fluffy
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Beat in the essence, whole eggs and yolks
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Gently blend in the cherries tossed in the flour first, along with the salt and baking powder and milk, to achieve a firm dropping consistency
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Pour the batter into the prepared cake pan, and bake in pre-heated oven for 45-50 minutes
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While the cake is baking, prepare the topping
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Using a hand or electric whisk, beat together the egg whites, salt, hot water, honey and essence in a bowl fitting snugly into a pot with enough simmering water in it, to touch the bowl base
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When the egg whites are just beginning to change from foam to soft peak stage, gradually beat in the sugar in small amounts at a time, over the hot water, until a glossy stiff meringue forms
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Remove from the stove and add most of the toasted nuts
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Spread onto the cooled cake and sprinkle reserved almonds on top
If you are not serving the cake soon, it may be best to store the topping separately until required.