Louise Cake With Plum And Coconut

Ingredients

• 3 eggs
• 140 g egg white
• 125 g plain flour
• 1 tsp cornflour
• 80 ml milk
• 1 tsp white wine vinegar
• 100 g caster sugar
• 185 g caster sugar
• 1 /4 tsp salt
• 1 /8 tsp salt
• 125 g butter, softened and diced
• lemon, zested and juiced
• 20 g desiccated coconut
• 1 tsp vanilla extract
• 5 plums, ripe but firm (about 450g), or alternative stone fruits
• 1 /2 tsp baking powder
• 60 g almond

Method

1. Heat the oven to 170°C (150°C fan). Scatter the flaked almonds across a baking tray and toast for 8–10 minutes until light golden and fragrant — watch them closely from minute 7. Tip onto a plate to cool, then turn the oven up to 185°C (165°C fan).
2. Line the base and sides of a high-sided 20 cm square or 23 cm round tin with baking parchment, leaving a generous overhang.
3. In a stand mixer with the paddle, beat the softened butter, 100 g caster sugar and lemon zest on medium-high for 3–4 minutes until pale, fluffy and noticeably lighter in colour.
4. Add the egg yolks one at a time, beating well between each so the mixture stays glossy and emulsified.
5. Sift the flour, baking powder and salt into a bowl, then stir through the desiccated coconut.
6. With the mixer on low, add the dry mix in three additions, alternating with the milk and vanilla. Mix only until just combined — the batter should be thick and soft.
7. Spoon into the tin and smooth the top with a palette knife. It will sit roughly a fifth of the way up the sides — that's correct. Bake for 25 minutes, until a skewer comes out clean and the surface is pale gold and springy.
8. While the base bakes, halve the plums vertically, lift out the stones and cut each half into 4 wedges — about 40 in total.
9. As soon as the cake is out, lay the plum wedges over the surface in close, slightly overlapping rows, cut sides up. They'll sink in a little and release their juice as they bake — that's exactly what you want.
10. For the meringue, whisk the egg whites with the salt on medium until foamy, then add the 185 g caster sugar a tablespoon at a time, increasing to high speed. Whisk for 5–6 minutes until thick, glossy and holding stiff, shiny peaks. Whisk in the vinegar, cornflour and a small squeeze of lemon juice for 30 seconds more.
11. Pile the meringue over the plums, spreading to the edges and swooping into peaks with the back of a spoon. Scatter the toasted flaked almonds generously over the top.
12. Return to the oven and bake for 30–35 minutes, until the meringue is crisp and bronzed on the outside, the almonds are deep gold, and the plums are bubbling around the edges.
13. Cool in the tin for at least 20 minutes before lifting out with the parchment. Slice with a hot, wiped knife so the meringue shatters cleanly over the soft plum layer.