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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    For the cake

    • 200g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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…

    • 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


    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

    Sign in or create your My Good Food account to join the discussion.
    31st May, 2019
    I have made this cake but disappointed at how the sides with the meringue on top stuck to the sides of the tin. I greased my tin as always and it still stuck. Does anyone have any tips on how to release it from the tin please? The cake without the meringue was fine.
    Nicslittlesister's picture
    20th Aug, 2016
    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.
    24th Feb, 2015
    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
    20th Oct, 2013
    This came out really well, had no problems with it at all and everyone enjoyed it.
    6th Jun, 2013
    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!?!!
    5th Jun, 2013
    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.
    15th May, 2013
    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!!
    22nd Apr, 2013
    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.
    VetBakes's picture
    30th Oct, 2012
    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.
    5th Oct, 2012
    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.


    Tammy McChristie's picture
    Tammy McChristie
    9th Jul, 2019
    Can I substitute strawberries for the blackberries?
    goodfoodteam's picture
    11th Jul, 2019
    Thanks for your question. Yes, that sounds like a great alternative!
    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?
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