Ingredients
Hazelnut meringue:
• 3 Egg whites
• 150g Castor sugar
• 50g Icing sugar
• 100g Hazelnuts, roasted and skinned
Roasted guavas:
• 10 Fresh Guavas, skinned and halved
• 90ml Muscovado sugar
• 60ml Butter, melted
Ginger cream
• 125g butter, softened
• 250g Selati Castor Snow
• 3 large eggs
• 165ml Greek yoghurt
• 2 lemons, zested
• 220g cake flour
• 2 tsp baking powder
• Pinch salt
• 8 large ripe figs, 2 chopped and 6 sliced
Instructions
Hazelnut meringue
Preheat oven to: 120ºC for meringue and 190ºC for the guavas
• In a food processor, blend the icing sugar and hazelnuts together until fine. Set aside.
• Whisk the egg whites, in a clean, dry bowl, until firm peak stage.
• Add the castor sugar slowly while whisking until thick and glossy.
• Scatter in the hazelnuts and fold into the meringue until well mixed through. Do not overwork.
• Spoon the meringue mixture into mounds onto a baking sheet lined with silicone paper.
• Bake for about 2 hours, or until dried out. Cool and then store in an airtight container until needed.
Roasted guavas:
• Toss the guavas in the melted butter and sugar and set into an oven pan.
• Place into a 190C oven and roast until tender.
• Allow to cool and then scoop out the seeds. Cut into cubes and set aside.
Ginger cream:
• Place all the ingredients into a clean bowl.
• Stir to combine. Keep chilled until needed.
Method
• Preheat oven to 180C and grease and line 20cm cake tin with baking paper
• Beat together butter and castor sugar until light and fluffy.
• Whisk in eggs, yoghurt and lemon zest.
• Sift together flour and baking powder then fold into the wet ingredients.
• Stir in the chopped figs, then spoon batter into the cake tin then level the top.
• Arrange the sliced figs on top of the cake batter.
• Bake for about 45 – 50 minutes or until a skewer inserted into the cake comes out clean.
• Leave to cool in the tin for 5 minutes before unmoulding and cooling completely on a rack.