Blackberry & almond meringue cake

Blackberry & almond meringue cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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

  • Unfilled

Nutrition: per serving

  • kcal668
  • fat43g
  • saturates22g
  • carbs67g
  • sugars48g
  • fibre2g
  • protein9g
  • salt0.75g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

    • 200g butter, softened
      Butter

      Butter

      butt-err

      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
      Eggs

      Egg

      egg

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

    • 2-4 tbsp milk

      Milk

      mill-k

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

    • 150g punnet blackberries
      Blackberries

      Blackberry

      blak-bear-ee

      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

    Method

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Nicslittlesister's picture
    Nicslittlesister
    20th Aug, 2016
    5.05
    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
    24th Feb, 2015
    5.05
    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
    sllyst
    20th Oct, 2013
    This came out really well, had no problems with it at all and everyone enjoyed it.
    babsa720
    6th Jun, 2013
    1.05
    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
    5th Jun, 2013
    5.05
    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
    15th May, 2013
    3.05
    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
    22nd Apr, 2013
    5.05
    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.
    ew16554
    30th Oct, 2012
    3.05
    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
    5th Oct, 2012
    4.05
    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
    5th Oct, 2012
    4.05
    Very scrummy, looks very impressive when done too, the tangy fruit and sweet meringue work great together. Will make this again.

    Pages

    rubberduckieuk
    14th Sep, 2015
    I'd really like to try this, but does baking the cake with meringue on for so much longer not affect the sponge part?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.