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Strawberry Rhubarb Cardamom Louise Cake

A tender cardamom scented cake is layered with springtime rhubarb and strawberries, and topped with airy meringue. Rising high, this beauty is a perfect spring cake to share with family.
Course Dessert
Cuisine New Zealand
Keyword cardamom, meringue, strawberry rubarb
Prep Time 30 minutes
Cook Time 1 hour
Servings 9

Ingredients

Cake Layer

  • 1/2 cup plus 1 tbsp unsalted room temperature butter, or 125 grams
  • 1/2 cup granulated sugar or 100 grams
  • zest of one lemon
  • 3 large egg yolks, whites will be used in the meringue
  • 1 cup all purpose flour or 125 grams
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cardamom
  • 1/4 tsp salt
  • 3 tbsp finely shredded coconut, or 20 grams
  • 1/3 cup whole milk, or 80 mL
  • 1 tsp vanilla

Fruit

  • 1 lb combination of chopped 1 inch lengths of rhubarb/ quartered strawberries, or 450 grams
  • 2 tbsp granulated sugar
  • 1 tsp cardamom
  • 1/2 tsp vanilla powder or extract

Meringue

  • 1/2 cup sliced almonds, or 50 grams
  • 3 large egg whites
  • 1/8 tsp salt
  • 3/4 cup plus 3 tbsp granulated sugar, or 185 grams
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 1 tsp cornstarch

Instructions

  1. Preheat the oven to 350F (180C)
  2. Spread the sliced almonds for the meringue onto a baking sheet and roast for 10 minutes, until light golden brown. Remove and set aside to cool.

Cake Layer

  1. Increase the oven to 375F (190C). Line the base and sides of a high-sided 8 inch (20 cm) square, or 9 inch (23 cm) round springform pan with parchment paper.
  2. Cube the butter and place it into a bowl of a stand mixer, along with the sugar and lemon zest. Use the paddle attachment to beat on medium high until light and creamy.
  3. Add the egg yolks one at a time and beat till combined.
  4. Sift the flour, baking powder, cardamom and salt together in a bowl. Add the coconut to the flour mixture and stir through.
  5. With the machine running on low speed, add the dry ingredients gradually, alternating with the milk and vanilla.

  6. Scrape the batter into the prepared pan, smooth the top and bake in the centre of the oven till fully cooked and a skewer comes out clean, about 25 minutes. Place the pan on a wire rack until ready to be filled. Check after 20 minutes, just in case your oven bakes things faster.

  7. Reduce the heat to 350F (180C)

Fruit Layer

  1. Combine the chopped fruit in a bowl with the sugar, cardamom and vanilla. Set this aside while you work on the meringue.

Meringue Layer

  1. Place the egg whites and salt into a clean bowl. Use the whisk or whip attachment to beat them on medium high speed for one minute. Soft peaks should have formed.
  2. Add the sugar, one tablespoon at a time and continue to beat on high speed until the egg whites are stiff and glossy. Add the vanilla extract, vinegar and cornstarch, whisk them them through. Finally, fold in the toasted almond slices.

Assemble

  1. Spoon the fruit over the baked cake, close together.
  2. Scrape the meringue over the fruit, and spread it out evenly. Swirl the top to get rough waves and peaks.

  3. Place the pan on a baking sheet and place this into the oven. Bake until the meringue has formed a firm crust and is beginning to brown, about 35 minutes. Depending on your oven, this could take longer or shorter. If the meringue starts browning before baked through, drape some foil loosely over the pan towards the end.

  4. Remove to a wire rack to cool. After 30 minutes you can remove the sides of the pan and peel away the parchment. Let it cool a bit longer if necessary before serving.
  5. This is best on day one, but can be stored in a sealed container for 2 days in the fridge.

Recipe Notes

Feel free to halve the recipe and use a 6 inch springform pan for this recipe.
Since you will only need 1 1/2 eggs, this is how to divide the eggs: use all three eggs, first separating the yolks from the whites. Whisk the yolks in a small measuring cup, measure out half and use half for the recipe. Place the remaining yolks in a storage container. Repeat with the whites and a clean measuring cup. Whisk lightly just to homogeneous, and then measure out the half amount you need, add the remaining whites to the eggs in the storage container. This will become scrambled eggs tomorrow!
When reducing the recipe, also watch the baking cues, it may go faster for you, depending on your oven.
Recipe inspired from Sweet by Yotam Ottolenghi and Helen Goh.