Stephanie Alexander’s almond meringue cake with lemon curd cream, figs and raspberries

For lemon curd, whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice. Stirring constantly, bring to simmering point over a medium-high heat (about 5 minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to a sterilised jar and seal (see note).

Preheat oven to 160°C fan-forced. Line 3 baking trays with baking paper and trace a 20cm circle on each using a plate or cake tin. Mix ground nuts, cornflour and ¼ cup of the caster sugar and set aside. Beat egg whites until stiff using an electric mixer. With the motor running, add remaining caster sugar in 3 batches until you have a glossy meringue. Fold in nut mixture lightly but thoroughly. Divide between baking trays and spread to cover marked circles. Bake for 15 minutes until meringues are biscuit coloured. Allow to cool on trays for 5 minutes, then transfer to wire racks and leave until cold.

Whisk cream in an electric mixer until firm peaks form. Transfer curd to a large bowl and loosen with a spatula. Add a spoonful of whipped cream and fold to combine. Then fold through remaining whipped cream in three batches.

Settle one meringue layer on a flat serving plate and spread with a third of lemon curd cream on the meringue layer. Top with a second meringue layer and spread with another third of lemon curd cream. Settle top meringue layer in place, crisp side uppermost, and cover top and sides with remaining filling. Scatter with toasted almond flakes, if using, and refrigerate for 4-5 hours at least.

Serve cake topped with toasted almonds, figs, raspberries and edible flowers.