Ok, there is no simple way to say it; this cake is a labour of absolute love and is made for that special occasion! It brings the wow factor, it has the flavour, it gives you that show stopper reaction from your guests, but most of all it just tastes incredibly good. It is not a rich cake so you can have a slice and not feel as though you need to lie down for a siesta, and it has this beautiful classic flavour profile thanks to the cinnamon and vanilla, but then you get a hit of zing courtesy of the wild cranberry powder. Add to that the chewiness of the meringue and the spices from the custard cream, and it just feels like a beautiful big hug! This is something that I would serve on Christmas to wrap up a wonderful day spent with the ones you love, so please give it a go you won’t be disappointed!!

Serves 8-10

GFO, VEG

Ingredients

For the Spiced Custard Cream:

• 1 ½ cup full cream milk
• ½ cup cream
• 2 tbsp vanilla bean paste
• 1 Cinnamon quill
• 1 clove
• 5 Egg yolks
• Good pinch of salt
• ½ cup raw honey
• 2.5 tbsp cornstarch
• 200ml double cream

For the Cake:

• 250g butter, softened
• 1 ¼ cups raw sugar
• 1 tbsp vanilla bean paste
• 6 egg yolks (reserve the whites)
• 1 ¼  cups plain flour, sifted (gluten free substitute 1:1, add 1 tbsp cornflour)
• ¼ cup almond meal
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• 3/4 cup milk

For the Meringue:

• 6 egg whites
• 1 cup raw sugar
• 1-2tbsp wild cranberry powder (see note)

To Serve:

• 1-2 tbsp wild cranberry powder (see note)
• 1/4 cup toasted flaked almonds

Method

For the spiced custard:

1. Place the milk, cream, vanilla bean paste, cinnamon quill and clove into a small heavy based saucepan and bring to a gentle simmer. Remove from the heat and leave to steep for about 20 minutes or so.
2. Place egg yolks, salt, honey and cornstarch into a metal bowl and whisk thoroughly until pale in colour slightly thick. Remove the cinnamon and clove from the warm milk, pour a little of the milk into the eggs and whisk continuously to combine. 
3. Continue to whisk as you pour in the remaining milk, then return the mixture to the saucepan over a low heat. Continue to stir the custard with a rubber spatula until the custard coats the back of a metal spoon and has thickened; take your time here you don;t want to rush this process or cease stirring!
4. Pour into a heatproof dish, cover the surface with cling wrap and place in the fridge to cool completely, then gently fold through the double cream and place in the fridge until you’re ready to assemble the cake.

For the cake:

1. Grease and line 2 x lamington tins with baking paper and set aside. Place softened butter and sugar in a stand mixer fitted with a paddle attachment and cream on medium speed until creamy and lighter in colour, scraping down the sides.
2. Add your vanilla beans paste and egg yolks, one at a time, beating until fully incorporated before adding the next.
3. Add the flour, almond meal, baking powder, cinnamon and milk and beat on low speed until just combined. Divide mixture between prepared lamington tins and use a spatula to smooth the top.
4. Bake for 25 minutes or until golden and a skewed inserted comes out clean.
5. Place on a wire rack to cool, and then into the freezer to firm up until ready to assemble (this is a very delicate cake, so freezing prior to assembly ensures that your cake doesn’t fall apart). 

For the meringue:

1. Grease and line 2 x lamington tins with baking paper and set aside. Place the raw sugar into a thermomix or blender and blend on high until the sugar starts to resemble icing sugar; it doesn’t have to be as fine, but blending it helps the sugar incorporate into the egg whites faster.
2. Place egg whites in a stand mixer fitted with a whisk attachment and beat on high until foamy and starting to increase in volume. With the stand mixer still on, gradually add the sugar, 1tbsp at a time, waiting until the sugar is fully incorporated before adding in more. 
3. Continue to whisk for a few minutes once all of the sugar has been added until you are left with a thick glossy meringue that is smooth when rubbed between two fingers.
4. Add 2 tablespoons of wild cranberry powder and gently fold through, then pour mixture into prepared lamington tins and cook at 120 for 35-40 minutes or until the meringue is set when touched and very lightly coloured. 
5. Set aside to cool completely in the pans before assembling the cake.

To assemble:

1. Place one cake on your serving board, followed by one of your meringues. Pour over half of the custard, sprinkle with flaked almonds and wild cranberry powder and repeat again. 
2. This cake is best served straight away, but will last in the fridge for up to 3 days.

Feeling festive, take a look at Chloe's Wild Cranberry Salmon, the perfect dish for a summer Christmas.