Kathy Tsaples Sweet Greek Shop Date & Walnut Meringue

Kathy Tsaples Sweet Greek Shop Date & Walnut Meringue.

Bake this recipe at home and tag your creation with @sweetgreekshop or visit the Sweet Greek Shop located in the Prahran Market, Melbourne.

Ingredients
8 egg whites from free range or organic eggs
Pinch of salt
Pinch of cinnamon
200g pure icing sugar
300g walnuts, roughly chopped
300g good-quality medjool dates, finely chopped
1/2 cup flaked almonds, lightly toasted

Garnish
300g pouring cream
1/3 cup icing sugar
1 tsp vanilla extract
Rose petals

Method
Preheat the oven to 180°C/160°C fan-forced. Butter and flour a 20-centimetre round cake tin. For a gluten-free cake, use gluten-free flour.
Start with a clean stainless steel bowl in the electric stand mixer and beat the egg whites to stiff peaks. Keep beating and add the salt and cinnamon, then slowly add the icing sugar. Once it is all incorporated, stop the mixer. Using a large metal spoon, gently fold in the walnuts, then the dates.
Pour the mixture into the cake tin, sprinkle with the flaked almonds and bake for 35-40 minutes. Once the cake is baked, allow to cool in the tin for about 30 minutes, then carefully transfer it to a cake rack.
If using the cream accompaniment, whip the cream with the sugar and vanilla extract, and serve alongside the cake.