This delicate slice is best eaten the day it is made and not transported too far. The garden steps was far enough for us to enjoy while admiring the flowers of the kōwhai tree.
½cupwhite flour - can use gluten-free flour
½ tspbaking powder
1 tspmixed spice
2 tbsp honey or maple syrup
3tspcornflour or tapioca flour
½cup150g springtime citrus curd
Preheat oven to 170 degrees Celsius. Line a 20 x 15cm slice tin with baking paper.
Combine the oats, almonds, flour, baking powder, and mixed spice in a bowl and pour over the oil and honey (warm the honey first to soften if needed).
Mix to combine, then tip into the prepared tin and press out evenly to cover the base. Bake for 10 minutes while preparing the meringue topping.
Put the egg whites and sugar into a stand mixer (or use a hand mixer) and whisk until soft peaks form. Add the cornflour and continue mixing to incorporate. Remove the bowl from the mixer and add the citrus curd. Use a spatula to carefully fold the curd into the meringue, don't over mix, you want the mixture to be light and airy.
Spread the meringue evenly over the base and bake for 15 minutes until golden and set. Cool in the tin for five minutes, then gently transfer to a cooling rack. Once cool, cut into 12 squares and consume within two days.