Blackberry & almond meringue cake

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• green&black

  10 May 2009

  green&black rated and commented on this recipe

  

  This cake is by far the most impressive I've ever made and probably the easiest. I've only ever made it with stawberries though. I have been asked to make this for friends birthdays. A total winner!

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• lancslass

  14 May 2009

  lancslass rated and commented on this recipe

  

  I made this with blueberries and it was really yummy! Was surprised at how easy it was to make, and the meringue topping was fantastic. Very popular.

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• donna uniacke

  30 May 2009

  donna uniacke rated and commented on this recipe

  

  my sister made this for an afternoon tea, she didn't have ground almonds so used desicated coconut instead. it was absolutley delicious, i loved the merigue on the top, it added great texture to the overall taste experience. i am going to make it today for a bbq pudding so fingers crossed it comes out as well as my sisters did.

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• sweet tooth

  21 July 2009

  sweet tooth rated and commented on this recipe

  

  I made this with defrosted black forest fruits as a last minute panic substitute (my shopping delivery failed me!). I have a fan oven and did give the merignue cake a bit longer than suggested - it was fine. My problem was that the meringue spread over the edge of the tin and when I tried to lift out, it separated from the cake. It was delicious though and I will do again, but be more careful with the meringue next time!

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• Anne

  29 August 2009

  Anne rated and commented on this recipe

  

  I made this cake unsing raspberries for my son's birthday. Everyone loved it. It was much easier to make than I expected but took longer than I thought to make.

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• helena

  16 September 2009

  helena commented on this recipe

  this is perhaps the best cake I have ever tasted. it was simple to make and delightfully fruity and moist. a perfect treat for the late summer season. another classic from the good food team thankyou

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• Andy

  16 May 2010

  Andy rated and commented on this recipe

  

  made this with blackberry's and again with strawberry's both fantastic. BUT must remember to let the cakes cool fully next time. made it in a rush and the cream oozed out. but still tasted great

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• Alice B

  03 June 2010

  Alice B rated and commented on this recipe

  

  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.

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• Sallyc

  15 July 2010

  Sallyc rated and commented on this recipe

  

  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!

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• Ishamel

  03 February 2011

  Ishamel commented on this recipe

  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.

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• Nelly

  01 May 2011

  Nelly rated and commented on this recipe

  

  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!

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• Barbara Hayward

  10 July 2011

  Barbara Hayward rated this recipe

  

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• madeitwithlove

  01 August 2011

  madeitwithlove rated and commented on this recipe

  

  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!!

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• Dante

  14 September 2011

  Dante commented on this recipe

  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 afterwards...works everytime...and no soggy/undercooked cake!! Good luck!

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• Andrea

  03 November 2011

  Andrea rated and commented on this recipe

  

  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!

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• EmSmith

  15 April 2012

  EmSmith rated and commented on this recipe

  

  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!

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• Sar-ah

  09 May 2012

  Sar-ah commented on this recipe

  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.

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• sarahmacca66

  16 August 2012

  sarahmacca66 rated and commented on this recipe

  

  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!!!

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• Caroline

  05 October 2012

  Caroline commented on this recipe

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

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• Caroline

  05 October 2012

  Caroline rated and commented on this recipe

  

  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.

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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 9.0g, carbohydrate 67.0g, fat 43.0 g, saturated fat 22.0g, fibre 2.0g, sugar 48.0g, salt 0.75 g

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