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

  • Unfilled

Nutrition: per serving

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

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    Comments, questions and tips

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    sarahmacca66
    16th Aug, 2012
    5.05
    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
    9th May, 2012
    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
    15th Apr, 2012
    5.05
    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
    3rd Nov, 2011
    5.05
    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
    14th Sep, 2011
    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!
    madeitwithlove
    1st Aug, 2011
    5.05
    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
    nicole011270
    1st May, 2011
    5.05
    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
    3rd Feb, 2011
    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
    15th Jul, 2010
    5.05
    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
    3rd Jun, 2010
    1.05
    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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