450g store-bought rectangular sponge
1 egg yolk
¼ cup almond meal
1 tbsp cornflour
¼ cup toasted flaked almonds, to serve
Icing sugar, to dust
Double cream, to serve
Cherry cranberry jam
300g frozen sour cherries, thawed
200g frozen cranberries, thawed
¾ cup caster sugar
1 vanilla pod, seeds scraped
1 tsp finely grated lemon zest
2 tbsp lemon juice
- Preheat oven to 170°C (150°C fan forced). For the cherry cranberry jam, place cherries in a large saucepan with cranberries, sugar and vanilla pod and seeds. Place over medium heat, bring to a simmer. Reduce heat to medium low and cook, stirring for 10-12 minutes, or until reduced and sticky. Take off the heat, remove the pod, add lemon zest and juice; set aside to cool to room temperature.
- Lightly grease and line a 20 x 30cm slice tin with baking paper, allowing 3cm overhang. Trim the sponges to fit snugly in the base of the tin. Brush the sponge with egg yolk. Place in the oven and bake for 5 minutes, or until dry. Spoon over the jam.
- Mix the almond meal and cornflour together. Take one third of the meringue and fold through almond mixture. Spoon over cherry jam layer and spread evenly. Place remaining meringue in a piping bag fitted with a 1cm nozzle and pipe on top. Place on a baking tray. Reduce the oven temperature to 150°C (120°C fan forced) and bake for 40 minutes or until crisp to the touch. Turn the oven off and allow to cool for 1 hour in the oven with the door closed. Top with almonds, dust with icing sugar and serve with cream.