Almond Meringue Cakes

Preheat the oven to moderate, 180C/Gas 4-5

Grease two deep 22cm round cake tins and line bases with baking parchment

Beat butter, sugar and egg yolks in medium bowl with electric mixer until light and fluffy

Using a wooden spoon, stir in combined sifted flour and cocoa, then combined buttermilk and sour cream

Divide mixture evenly between prepared tins

Beat egg whites in a small owl with electric mixer until soft peaks form; gradually add extra sugar, 1 tablespoon at a time, beating until sugar dissolves between additions

Divide meringue mixture evenly over cake mixture in tins; using metal spatula, spread meringue so cake mixture is completely covered; sprinkle nuts over the meringue on one of the cakes

Bake cakes in moderate oven for 10 minutes

Cover tins loosely with foil and bake about 20 minutes more