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    Banana and Almond Meringue Cake

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    Banana and Almond Meringue Cake

    A moist and chewy meringue cake filled with lightly whipped cream, rum and bananas - perfect for a summer lunch or dinner party dessert.

    Serves: 6


    • 6 egg whites (medium)
    • 175g (6oz) golden caster sugar
    • 200g (7oz) ground almonds
    • 4 ripe bananas, chopped
    • 25g (1oz) butter
    • 30ml (2tbsp) rum
    • 300ml (½ pint) whipping cream, lightly whipped
    • 55g (2oz) toasted flaked almonds
    • Icing sugar to dust


    1. Whisk the egg whites in a clean bowl to form soft peaks. Whisk in half of the caster sugar.
    2. Sift together the remaining sugar and ground almonds and fold into the egg whites.
    3. Evenly spread the mixture onto a lined Swiss roll tin, 35cm x 23cm, and bake in a preheated oven 180°C, gas mark 4 for 30 minutes or until pale golden brown. Cool on a wire rack.
    4. Heat the butter in a pan and add the chopped bananas. Cook until soft. Remove from the heat and mash. Add the rum and allow to cool a little.
    5. Before serving, mix the bananas into the cream. Cut the meringue in half. Place one half on a serving plate and spread with the cream and banana mixture. Place the other half on top.
    6. Sprinkle the toasted flaked almonds on top and dust with icing sugar.

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    Cook's tips

    Do not prepare too far in advance as the meringue will soften when the cream and bananas are added.


    Average user rating

    5 stars