This was the surprise hit of the week: delightfully gingery, soft and crunchy. Impressive, but easy to make. I adapted the recipe very slightly from Annie Bell’s ‘Ginger, almond and fig meringue cake’. Pecans are a perfect companion to figs and ginger, though Annie Bell says in her recipe that any combination of fruit and nuts would be just fine.


  • 4 egg whites
  • 225g caster sugar
  • 110g pecans, chopped roughly
  • 150g dried, ready-to-eat figs, chopped roughly
  • 75g preserved ginger (the kind that has been preserved in syrup)

Pre-heat the oven to 170C.

Line a non-stick, loose-bottomed cake tin (mine is 20cm across, and 4 1/2cm deep).

Whisk the egg whites until they form stiff peaks. Then stir in the sugar about a tablespoon at a time, whisking well between each spoonful. When all the sugar has been added, you should have a stiff, glossy meringue.

Fold in the pecans, figs and ginger. Spoon it into your cake tin and bake for about 35 minutes. Turn down the oven if the meringue begins to brown a little too much on top. Do the skewer test to check if it is ready. I left mine in the turned-off oven with the door open while it cooled, as a kind of meringue-making habit.

I served with cream, but I’m sure ice cream would be equally delicious.