Maple meringue crunch cakes
- April 2014
- Makes 12
- Hands-on time 40 min, oven time 1¼ hours, plus cooling
With sticky maple syrup and crunchy popping candy meringue, this cake recipe makes for a decidedly different afternoon tea.
- 36.6g (15.8g saturated)
- 33.1g (23.4g sugars)
If the cakes are likely to sit for a while on the tea table, use Lyle’s Golden Syrup Maple Flavour to drizzle over instead of maple syrup – it’s thicker and will stay in place for longer.
Scatter leftover meringue crunch over ice cream or stewed fruit.
The meringue crunch will keep in an airtight container for up to 2 weeks. The un-iced cakes can be frozen, well wrapped in baking paper and cling film, for up to 3 months. Defrost completely before assembling.
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