Clementine Meringue Cake With Rosemary Recipe
A meringue-lightened winter citrus cake
The scent of clementine with rosemary reminds us of being in Tuscany, but that’s not where this meringue-lightened cake was inspired. It was actually The Hungry Cat restaurant in Hollywood, where Jennifer enjoyed a cocktail infused with these flavors. It wasn’t a huge leap to assume it would be delicious in this heavenly meringue cake creation.
For the cake:
- Preheat the oven to 350 degrees and arrange a rack in the middle. Prepare 2 9-inch round cake pans; spray with baking spray then line each with a round of parchment paper and spray again. Set aside.
Add flour mixture to butter mixture in 2 parts, alternating with milk. Beat on low until smooth, scraping down the sides of the bowl.
For the meringue:
In a clean bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium-high until soft peaks form. Add salt, then lowly add sugar, about a tablespoon at a time, and beat on high until peaks are stiff.
Fold in a fourth of the meringue into cake batter to lighten. Then fold batter into remaining meringue.
Pour into prepared cake pans. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool while you make the frosting.
For the frosting:
- In an electric stand mixer, beat butter until creamy. Gradually, and on slow speed, add the sugar, beating until incorporated. Add vanilla, salt, juice, zest and 1/2 teaspoon rosemary. Beat on high until glossy, adding more juice, if necessary, for a spreadable consistency.
- When cake is cool, invert the first layer onto a cake plate. Spread some of the buttercream onto the first cake layer then place the second cake layer on top. Frost the entire cake.
- Sprinkle remaining rosemary lightly over frosting. Garnish with slices of clementine right in the middle of the cake and place sprig of rosemary into it, if using.
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