Blackberry & almond meringue cake

Blackberry & almond meringue cake

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(32 ratings)

Prep: 30 mins Cook: 1 hr, 20 mins

More effort

Cuts into 8 slices
Impress your friends and family with this fabulous celebration cake

Nutrition and extra info

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Nutrition: per serving

  • kcal668
  • fat43g
  • saturates22g
  • carbs67g
  • sugars48g
  • fibre2g
  • protein9g
  • salt0.75g
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    For the cake

    • 200g butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g golden caster sugar
    • 200g self-raising flour
    • 50g ground almonds
    • 2 eggs and 2 egg yolks, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2-4 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 150g punnet blackberries



      A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

    For the meringue

    • 2 egg whites
    • 100g golden caster sugar, plus a sprinkle
    • 2 tbsp flaked almonds

    For the filling

    • 200ml double cream, lightly whipped
    • 4 tbsp bramble jelly


    1. Line the base of two loose-bottomed 20cm non-stick sandwich tins with baking parchment. Heat oven to 160C/fan 140C/gas 3.

    2. Put all the cake ingredients (except the blackberries and using just half the milk) in a bowl, then beat until creamy and well mixed. Stir in 100g blackberries, along with the extra milk if you need it to loosen the mixture a little. Divide between the sandwich tins and level the tops.

    3. Quickly whisk the egg whites in a clean bowl, adding the 100g sugar, a spoonful at a time, until really thick and glossy. Lightly spread onto one of the cakes, then sprinkle with the flaked almonds and extra sprinkle of sugar. Bake both cakes for 40 mins, then take the cake without the meringue out of the oven and set aside. Bake the remaining cake for 30 mins more until a skewer inserted into the cake comes out clean. Carefully remove cakes from the tins and cool on a wire rack. When the cakes are cold, peel off the paper.

    4. To serve, spread the cream on the plain cake right up to the edges. Spoon over the bramble jelly, then sandwich with the meringue-topped cake and decorate with the remaining blackberries.

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    Comments (45)

    Nicslittlesister's picture

    Very pleased with how this turned out as I was nervous about the cake with the meringue on top. After reading the other reviews I baked it for a further 40 minutes after taking the plain cake out and it has proved successful. Also, I followed the traditional mixing method for the Victoria sponge (creamed the butter and sugar together, gradually beat in the lightly beaten eggs, starting to add the flour and ground almonds gradually with the last amount of egg, and then added the full quantity of milk.). I'm very pleased with the result and will definitely make again.

    annaborowski's picture

    This cake is stunning. The meringue-topped sponge took about 20 mins longer to cook than stated but the results were amazing. I added some Amaretto to the cream for a boozey buzz and it worked really well. Will definitely make again!

    sllyst's picture

    This came out really well, had no problems with it at all and everyone enjoyed it.

    babsa720's picture

    I had same problems as Alice B!! There's not enough cake mix to go into the tins. Mine also ended up like biscuits & had to do another half of cake mix to make up for it - I ended up with a 3 layer cake! I put baking powder in this extra one to make it rise more. Maybe the all in one method of mixing the ingredients is not a good idea?
    I won't be doing this cake again! On a positive note - my meringue was great!?!!

    dlulham's picture

    I made this for my sisters birthday and she adored it! It was devoured VERY quickly by the whole family...a winner and a great show piece.

    awijeyekoon's picture

    I gave this cake only 3 stars, as the cake with the meringue topping didn't cook properly. As some of the other reviewers had mentioned it took a lot longer too. But the bottom half of the cake tasted lovely. I may give it another go! I may even cook the meringue separately and add it on the top later!!

    rhudson's picture

    This cake is delicious - I changed out the blackberries for strawberries because thats what I could get hold of ....worked a treat, plus added a few fresh sliced strawbs in the middle with strawberry jam and cream. I found that the cake with the meringue topping took a lot longer than the recipe suggests to cook, probably more like 50 minutes, but a quick check and return to the oven was all that was needed. This is an absolutely lovel recipe for rather a posh cake with a lovely moist, gateaux-type texture - a massive hit with my family. YUM YUM - 10 OUT OF 5 STARS.

    xxelerixx's picture

    I would give this a 5 out of 5 for taste but it was so hard to cook! The general cake making and meringue was simple- no problems there, the cake without meringue cooked lovely but the meringue topped cake just would not cook, I covered it in foil in the end so it would continue to cook without burning and EVENTUALLY this one came out lovely as well. It tastes absolutely gorgeous and all my friends loved it, but next time I make it I will definitely make the meringue separately and stick it on later.

    caroline-bove's picture

    I divided the sponge so that the top was thinner after reading that others had problems with it cooking evenly and it cooked through fine, it was a real treat for the family after blackberry picking in the park but it looked so impressive I would do this for a special occasion.

    caroline-bove's picture

    Very scrummy, looks very impressive when done too, the tangy fruit and sweet meringue work great together. Will make this again.

    sarahmacca66's picture

    Loved this and it looks so good - made it for a friends' birthday. Followed recipe absolutely although dubious as to how the cake would cook with meringue on top but it seemed to work (we have a fan oven)! I found the meringue layer a little crumbly though so once it was cooled and I had added the cream/jam middle (used strawberry jam which worked fine) I put it in the fridge for a couple of hours which seemed to secure it and make it easier to cut. Would do it again - hopefully with the same result!!!

    whits37's picture

    Really really easy to cook was loved by the family and none was left by the end of the day, though is best to cook the sponge and meringue the previous day. And to cut the sweetness add some of the blackberries in the cream. Really unusual combination.

    emsmith's picture

    This worked beautifully for me and I had none of the issues with heavy sponge or not enough cake mix that have been mentioned above. The one issue I did have was with the cooking time. Even in my electric fan oven both cakes took a good 15-20 minutes longer than stated. That aside, the finished cake was fantastic! OK, the meringue cracked a fair bit in the oven giving the finished product a bit of a ramshackle appearance, but that was irrelevant once it was sliced and served up anyway. I sandwiched it together with some homemade apple curd and whipped cream. Really tasty!

    andrealphus's picture

    This was a really impressive cake to make, and although it took longer in my (gas) oven than stated, it turned out great - even though I'm not the world's best cake maker!

    jojaroma's picture

    I do a number of variations on the same theme...there are lots of different fruits that can be used.

    One point that might be worth noting. Merangue is a great insulator...think about the icecream inside the merangue on top of the sponge cake in the 'Bomb O Laska' as we call it!! doesnt melt when put in the oven !! So I make the cake in either two seperate tins or one large one and cut in half and then make the merangue completely seperate, 'glueing' it in place with whipped cream everytime...and no soggy/undercooked cake!!

    Good luck!

    madeitwithlove's picture

    This is a really lovely cake either with raspberries or in it's original. One problem, the meringue stops the cake batter from cooking in the given time. Problem solved by baking the meringue separtely. I spread the top sponge with cream, sprinkled with more raspberries and topped with the meringue, DELICIOUS!!

    nicole011270's picture

    I've made this cake twice using the stated ingredients and both occasions it looked like the picture and tasted delicious. It's not too sweet and everyone wants the recipe!

    ishamel's picture

    Why don't people having meringue trouble bake the meringue separately on a baking sheet, possibly with a pencil tracing of the tin on the paper so as to get the right size - then glue onto the cake with more cream? I've made an Arctic-themed cake with meringue 'iceberg' topper before which sandwiched fine.

    sallycornwell's picture

    I didn't have any ground almonds so left these out, put strawbs in instead of blackberried and the result was fabulous! Plan to make a larger 'lemon meringue' version next! I did everything exactly as the recipe said and it was all cooked perfectly. Impressed with how the meringue spread out to prefectly cover the cake!

    alice_b_tostevin's picture

    I can't blieve that no one else had problems using 20cm sandwich tins. There was nowhere near enough cake mix to fill the tins so when they cooked they didn't need the time stated and came out like biscuits. Also the half you put merigue in really needs to be in a deep tin and not a sandwich tin otherwise as it rises (the merigue not the actual cake) it spills over the sides and has no chance of looking like the picture above! Definitely need to up the measurements to make it work.


    Questions (1)

    rubberduckieuk's picture

    I'd really like to try this, but does baking the cake with meringue on for so much longer not affect the sponge part?

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