Blackberry & almond meringue cake

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• munchies

  08 August 2008

  munchies commented on this recipe

  This cake looks really impressive. It would be great for a summer party or barbeque. Bet it tastes delicious, there's nothing better than fruit and cream together is there!

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• Amy

  09 August 2008

  Amy commented on this recipe

  Made this for a summer fete, it was gone within 20 minutes. I had many people asking for the recipe, never got to try it myself but from the response, i'm sure its delicious!

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• Amy

  09 August 2008

  Amy rated this recipe

  

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• auntycarol

  09 August 2008

  auntycarol rated and commented on this recipe

  

  Love the cake, but made some changes. Instead of blackberries I used a few raspberries and blueberries that I had, also when I filled the cake I added a little icing sugar into the cream and I sliced some strawberries. I also had some roaseted anf chopped hazelnuts and used them on top instead of the almonds. I would make again.

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• Jo

  10 August 2008

  Jo commented on this recipe

  Everyone loved this, it went immediately, with most people having seconds. I used raspberries instead of blackberries. Will definitely make again.

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• rosesmum

  12 August 2008

  rosesmum commented on this recipe

  Hummm everyone seamed to make this no problem, perhaps I didn't whisk the meringue right. I made this as a dessert for a family occasion and like everyone else changed the blackberries to raspberries. And like everyone else it went down very well. BUT it took alot longer to cook the meringue topped cake. infact the cake didn't cook underneath at all. I gave it an extra half an hour, then turned up the oven. In the end it had a zap in the microwave!! The meringue was not light a fluffy so perhap that was my down fall. I might have another go, but it took so long I am put off.

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• Dewbien

  15 August 2008

  Dewbien commented on this recipe

  Hi, the cake recipe is delicious. I found the meringue to be a little too sweet but the fruit sponge with cream is really tasty, especially when it's fresh out of the oven.

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• Kedgeree

  17 August 2008

  Kedgeree rated and commented on this recipe

  

  I made this with blackberries. It was too sweet for my taste and the sponge was too heavy. Looked impressive but overall gets the thumbs down from me.

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• mother*ship

  18 August 2008

  mother*ship rated and commented on this recipe

  

  I made this with some blackberries we'd picked and filled it with homemade blackberry jam and everyone thought it looked very impressive and tasted delicious. To be honest I think the meringue is gilding the lily - it does make for an impressive appearance but isn't really needed for taste.

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• janet

  27 August 2008

  janet commented on this recipe

  Made this at the weekend and it was delicious.The only problem I experienced was in actually cutting it,it was very difficult to achieve small slices!

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• Rhydian

  28 August 2008

  Rhydian commented on this recipe

  This recipe gets no stars from me. I had the same experience as Rosesmum; it took a lot longer than stated and then it was not cooked properly. It's as if the meringue insulates the sponge from the heat so it either ends up soggy and undercooked or, if left in the oven longer, the sponge ends up like a biscuit. I am a very experienced cook and this is the second meringue cake recipe I have tried from the Good Food magazine with the same results. Any helpful suggestions please?

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• nab1307

  31 August 2008

  nab1307 rated and commented on this recipe

  

  Easy to make. Don't be put off by comments about this not cooking - we had no such problems. A lovely result which can be adapted depending on the seasonal soft fruits.

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• Linda

  14 September 2008

  Linda rated and commented on this recipe

  

  I made this cake for my sisters birthday in July. I found in easy to make I upped the ingredients to make two 8"square cake as it was for a party. The cake turned out perfectly I had no problems with the meringue layer, it did take longer than the recipe but as it was a larger cake this was to be expected. I also substituted raspberries for the blackberries and it was lovely. Everyone loved this cake and I was asked for the recipe and to make it again, but I agree it was quite difficult to cut into neat slices, however no one complained about this, they were all to busy drooling!!!

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• Rachel

  05 October 2008

  Rachel rated and commented on this recipe

  

  This is a great cake Did it as a prototype in food im 15 and i found it really easy i split it into 3 sandwich tins and it took 20 mins for the one without meringue to cook and 30 for the one with really good

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• Nicola

  15 October 2008

  Nicola commented on this recipe

  I made this for a friends birthday, and added some squashed raspberries and brambles into the filling....it was totally delicious, and one that I will definately make again!!

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• Nicola

  15 October 2008

  Nicola rated this recipe

  

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• Yuki

  09 November 2008

  Yuki rated and commented on this recipe

  

  I wonder what did I do wrong as my sponge came out heavy and seem "wet" esp the sponge underneath the meringue. From the comment it seem some of use has the same problem and some don't. Will try to leave it longer next time I make it again. Overall taste wise is good a pity that the sponge is "heavy" and not like the picture!

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• cookie1

  02 January 2009

  cookie1 commented on this recipe

  I made this for my daughter's birthday. I found it very easy to make and it was really delicious. She doesn't like things with cream in very much (watching her figure) so instead of the cream filling I made a firm custard and put that in when I assembled the cake. Thanks from Australia for a lovely cake.

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• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  What a stunning cake. I used raspberries instead of blackberries, but the result was wonderful. Never made a cake with a meringue topping before and was very impressed. Looks terrific!

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• Nicola

  01 February 2009

  Nicola commented on this recipe

  I'm wondering if the people who have had problems cooking this don't have a fan oven? I used an electric fan oven and it cooked fine - perhaps it helps to get the sponge base cooked as well as the meringue?

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http://www.bbcgoodfood.com/recipes/7033/

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Ingredients

FOR THE CAKE

• 200g butter , softened
• 200g golden caster sugar
• 200g self-raising flour
• 50g ground almonds
• 2 eggs and 2 egg yolks, beaten
• 2-4 tbsp milk
• 150g punnet blackberries

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

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Difficulty and servings

CUTS INTO 8 slices

Preparation and cooking times

Prep 30 mins

Cook 1 hr 20 mins

unfilled

Ingredients

FOR THE CAKE

• 200g butter , softened
• 200g golden caster sugar
• 200g self-raising flour
• 50g ground almonds
• 2 eggs and 2 egg yolks, beaten
• 2-4 tbsp milk
• 150g punnet blackberries

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

Per serving

668 kcalories, protein 9g, carbohydrate 67g, fat 43 g, saturated fat 22g, fibre 2g, sugar 48g, salt 0.75 g

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