Cherry Meringue Cake

Ingredients

• 300 g sour cherries (fresh or frozen)
• 1 tsp Cornstarch
• 300 g spelt flour type 1050
• 1 packet baking powder
• a pinch of salt
• 120 g raw cane sugar
• 4 eggs
• 300 ml buttermilk

Instructions

1. 1.

   Wash fresh cherries, drain in a sieve, then pit and core. Let frozen cherries thaw. Mix cherries with cornstarch in a bowl.

2. 2.

   In another bowl combine flour, baking powder, a pinch of salt and 100 g raw cane sugar with a wooden spoon.

3. 3.

   Separate the eggs. Beat the yolk with the other two eggs and buttermilk in a small bowl using a fork until well mixed. Add to the flour mixture and stir briefly yet thoroughly.

4. 4.

   Cut a sheet of parchment paper to fit a 24 cm springform (using kitchen scissors) and line the bottom of the pan. Pour the batter into the pan and smooth with a rubber spatula.

5. 5.

   Spread cherries over the batter, pressing them gently in place. Bake in a preheated oven at 180 °C (160 °C fan or gas level 2–3) on the middle rack for about 30 minutes.

6. 6.

   Whisk egg whites with a pinch of salt in a tall bowl and beat with hand mixer to stiff peaks, gradually adding the remaining cane sugar.

7. 7.

   Spread the meringue over the cake and bake another 12–15 minutes. Remove from the pan, cool slightly on a wire rack, and serve.