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Hazelnut Meringue Cake with Blueberry Cream Recipe

Hazelnut Meringue Cake with Blueberry Cream Recipe

Nothing says summertime like a fruity treat and this meringue creation is a dream

Carina Bartle
By Carina Bartle, VP Sales & Partnerships

Food and lifestyle photographer and blogger Madeline Lu shares her summer-perfect hazelnut meringue cake recipe. It’s the perfectly refreshing end to a light summer meal and looks as yummy as it tastes.

Cake & Meringue Ingredients:

150g butter, softened
150g sugar
1 tsp vanilla essence
2 tbsp freshly grated orange peel
5 eggs, separated
150g self-rising flour
1 tbsp baking powder
3 tbsp milk
3 tbsp freshly squeezed orange juice
20g hazelnut, lightly roasted and roughly chopped
150g icing sugar

Blueberry Compote Ingredients:

100g frozen blueberries
3 tbsp maple syrup

Whipped Cream Ingredients:

300ml double cream
1 tsp vanilla essence
2 tbsp sugar
1 tsp vanilla essence


5-6 strawberries, washed and quartered
1 handful of blueberries, washed
1 handful of raspberries, washed
5-6 mints leaves

Step by Step:

1. Preheat the oven to 180°C. Line the bottom of a 25cm cake tin with baking paper and brush some butter on the inside of the tin.

2. In a mixing bowl, mix the butter and sugar together until the mixture is pale and creamy. Add in the vanilla essence and orange peel and mix further for 2 minutes. Add the egg yolks one a time, mix well until adding the next.

3. Add the flour and baking powder, milk and orange juice into the mixing bowl. Mix thoroughly before pour the batter into the cake tin.

4. Now prepare the meringue. In a separate mixing bowl, beat egg white, orange juice and 3 tablespoons of lukewarm water together. Then add in the icing sugar spoon by spoon during mixing until stiff peaks form. Spread the meringue batter over the cake batter evenly. Then scatter the chopped hazelnut around over the meringue.

5. Place the cake tin the oven and bake for 35 minutes. After 20 minutes, cover the cake tin with baking paper to prevent the cake from turning too brown. After 35 minutes, switch off the oven and leave the cake inside for another 20 minutes to cool down. Then take it out of the oven and cool to room temperature.

6. For the blueberry compote, add the frozen berries and maple syrup into a saucepan and cover with a lid. Bring to boil over medium heat. Simmer for about 3 minutes. Sift out the berries and leave the rest of blueberry compote to cool.

7. Whip the double cream, vanilla essence and sugar together until stiff peaks form. Drizzle the cooled blueberry compote over the whipped cream. Use a toothpick to create some swirls.

8. Remove the cake from the cake tin and peel off the baking paper. Place the cake on a cake stand. Spread some whipped cream and blueberry compote mixture over the cake.  Decorate with strawberries, raspberries, blueberries and mint leaves to serve.