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peach melba almond meringue gateau with fresh raspberries and peaches

Peach Melba Almond Meringue Cake

Robyn
Layers of crisp almond meringue, fresh peaches and raspberries and Greek yogurt make this gluten free showstopping dessert which is actually very simple to make.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course baking, Dessert
Cuisine modern australian
Servings 8 people
Calories 156 kcal

Ingredients
  

  • Almond Meringue:
  • 50 g almonds skins on
  • 3 egg whites
  • 175 g caster sugar

To Serve:

  • 125 g raspberries
  • 2 peaches sliced into thin wedge
  • 6 tablespoons plain Greek yogurt
  • ½ lime zested
  • ½ tablespoon almonds roughly chopped, optional

Instructions
 

  • For the Meringue:
  • Line 2 baking sheets with baking paper then draw a 20cm circle on each (either use a plate or cake tin)
  • Preheat the oven to 120˚C fan/ 275 ˚F
  • Tip the almonds onto a small baking tray and place in oven whilst it heats up. They should be lightly toasted in 5-10 minutes – take care to keep an eye on them.
  • Pour in blend and pulse 5 times to get a coarse grind. Tip on plate to allow to cool.
  • To make the meringue, whisk the egg whites in a bowl until stiff. Gradually whisk in the sugar a little at a time, whisking inbetween each time until the meringue is stuff and shiny.
  • Carefully fold in the chopped almonds.
  • Divide the meringue equally between the two baking sheets, spreading each out until it reached the sides of the circle.
  • Place in the oven and bake for an hour and 20 minutes until dry. Switch the baking sheets round after 40 minutes to ensure they are both cooked evenly. Turn the oven off and allow the meringues to cool in the oven.
  • When cold, assemble and decorate. Or place the cold meringues in a tin/Tupperware for a couple of days.
  • When ready to assemble:
  • Place one meringue on serving dish.
  • Spoon over half the greek yogurt and smooth with back of a spoon.
  • Scatter/arrange half the peach slices and raspberries over the yogurt in an even layer, then carefully place the other meringue on top.
  • Lightly press the meringue and then spoon over the rest of the yogurt and arrange the fruit on top.

Nutrition

Calories: 156kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 23mgPotassium: 174mgFiber: 2gSugar: 26gVitamin A: 128IUVitamin C: 7mgCalcium: 36mgIron: 1mg
Keyword almond flour, gluten free dessert, greek yogurt recipe, peaches, summer dessert

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