Blackberry & almond meringue cake

Blackberry & almond meringue cake

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(34 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

  • sponges only

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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    birdsam
    2nd Jan, 2009
    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.
    pangswe
    9th Nov, 2008
    4.05
    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!
    imicola
    15th Oct, 2008
    5.05
    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!!
    rachel101
    5th Oct, 2008
    5.05
    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
    patrick88
    14th Sep, 2008
    5.05
    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!!!
    nab1307
    31st Aug, 2008
    4.05
    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.
    rctopley
    28th Aug, 2008
    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?
    gervais
    27th Aug, 2008
    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!
    mother_ship's picture
    mother_ship
    18th Aug, 2008
    4.05
    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.
    susiem
    17th Aug, 2008
    1.05
    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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