6 egg whites, at room temperature
¾ cup caster sugar
1 cup finely chopped dates
1 cup finely chopped dried figs
3 cups flaked almonds
1 cup roasted ground hazelnuts, or extra ½ cup flaked almonds
1 tsp finely grated fresh orange zest
200 g dark chocolate, coarsely chopped
- Preheat oven to 140°C and line base and sides of a medium (23cm diameter) springform cake tin with baking paper.
- In a large, clean bowl beat egg whites until they form soft peaks, then gradually beat in sugar until glossy, thick and smooth (about 5-6 minutes). Gently fold in dates, figs, almonds, ground hazelnuts, orange zest and chocolate (do not beat as the oils in the nuts and chocolate will collapse the meringue).
- Pour into prepared tin, smooth top and bake until set and lightly golden (1¼ hours). Allow to cool in the tin. For easy cutting, chill before slicing with a serrated knife. Store in an airtight container for up to a week.