Hertzoggie squares on a white plate, with fresh peaches and a bowl of coconut

Cookies, Biscuits & Bars

Hertzoggie Squares

A melt-in-your-mouth cake with apricot jam and a crunchy coconut meringue – all the hertzoggie flavours, without all the effort.

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Hertzoggie squares piled on a plate The whole hertzoggie slice on a plate before cutting, with peaches and orange flowers

Whilst I love the little individual hertzoggie tarts, they can be a bit time-consuming to make. This recipe is actually inspired by a Louise cake, which has a cake base, fruit filling and meringue topping. The result is a melt-in-your-mouth buttery cake with a slightly crunchy coconut meringue, both fused with delicious apricot jam in the middle.

A hand holding up a hertzoggie square, showing the golden sponge under the coconut meringue A hertzoggie square held up to show the layer of apricot jam

The recipe

Hertzoggie Squares

adventureswithsugar.com/hertzoggie-squares/

Method

Method: cake

  1. Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line a deep 20cm cake tin with baking paper. If using a shallower tin, create a baking paper collar extending at least 3cm above the rim to allow room for the meringue topping.
  2. Rub the zest into the sugar: Place the caster sugar and lemon zest in a mixing bowl. Rub the zest into the sugar using your fingertips until fragrant. This helps release the oils from the zest and intensifies the lemon flavour.
  3. Cream the butter: Add the butter and vanilla, then cream together for 4 – 5 minutes until pale, light and fluffy.
  4. Add the egg yolks: Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  5. Add the dry ingredients and milk: Add the cake flour, baking powder, desiccated coconut and milk to the bowl. Gently mix until a smooth batter forms, taking care not to overmix.
  6. Spread and top with nectarines: Spread the batter evenly into the prepared cake tin. Arrange the nectarine wedges over the top, gently pressing them into the batter.
  7. Bake: Bake for 25 – 30 minutes, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.

Method: coconut meringue

  1. Make the meringue while the cake bakes: While the cake is baking, prepare the coconut meringue.
  2. Whisk the egg whites and sugar: In a clean bowl, whisk the egg whites until frothy. Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition. Continue whisking until the meringue is thick, glossy and holds stiff peaks.
  3. Fold in the coconut: Fold in the vanilla and desiccated coconut until evenly distributed.
  4. Spread on the jam: Once the cake has finished baking, remove it from the oven and immediately spread the apricot jam evenly over the surface.
  5. Top with the meringue: Spoon the coconut meringue over the jam layer, gently spreading it to the edges and creating a few swirls and peaks for texture.
  6. Bake again: Return the cake to the oven and bake for a further 25 – 30 minutes, or until the topping is golden brown and lightly toasted.
  7. Cool and slice: Allow the cake to cool completely in the tin before removing and slicing. This helps the jam layer set and ensures neat slices.
Baker's note

The amount of apricot jam can be adjusted to your preference. Use 250g for a more balanced sweetness or up to 300g if you prefer a more traditional hertzoggie-style jam layer.

Hertzoggie squares on a plate, from above Close-up of the uncut slice, with its crisp coconut meringue top

Recipe by adventureswithsugar.com

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