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