Redcurrant & hazelnut meringue cake | Borough Market
A deliciously squidgy cake that pairs tart, juicy currants with a nutty sweet hazelnut meringue
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Ingredients
- 100g butter, at room temperature
- 100g soft light brown sugar
- 4 eggs
- 150g self-raising flour
- ¼ tsp fine salt
- 500g redcurrants, picked, plus a sprig to serve
- 75g caster sugar
- 75g ground hazelnuts
- 25g whole hazelnuts
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