Method

• 1.
  Preheat the oven to 180°C. Grease and line a 22cm round springform cake pan with baking paper.

• 2.
  For the compote, place the blueberries, Marsala, sugar, cinnamon quill and vanilla bean and seeds in a large baking dish. Bake for 40 minutes, then strain into a saucepan, reserving the berries and discarding the cinnamon quill and vanilla bean. Combine the arrowroot with 2 tbs cold water and stir until a smooth paste, then add to the juice in the pan. Cook, stirring constantly, over low heat for 2-3 minutes until slightly thickened. Set aside to cool, then return the berries to the syrup, cover and refrigerate until you’re ready to serve.
• 3.
  Using an electric mixer, beat butter and 1/2 cup (110g) caster sugar on medium speed until thick and pale. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla seeds, milk and flour, then spread evenly in the prepared pan. Bake for 10 minutes or until the cake is just set on top.
• 4.
  Meanwhile, in a clean, dry bowl, beat the eggwhites using electric beaters until soft peaks form. Gradually add the remaining 1 cup (220g) caster sugar, beating constantly, until the eggwhites are glossy and stiff. Gently spoon the meringue mixture over the cake, then sprinkle with the flaked almonds and a little caster sugar. Dust with cinnamon and bake for a further 40 minutes or until the meringue is golden and firm.
• 5.
  Cool the cake in the pan for 5 minutes, then carefully remove the cake from the pan and transfer to a wire rack to cool for a further 5 minutes.
• 6.
  Serve the meringue cake warm with the blueberry compote.