Blackberry & almond meringue cake

Blackberry & almond meringue cake

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(36 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


    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

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    3rd Jun, 2010
    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.
    16th May, 2010
    made this with blackberry's and again with strawberry's both fantastic. BUT must remember to let the cakes cool fully next time. made it in a rush and the cream oozed out. but still tasted great
    16th Sep, 2009
    this is perhaps the best cake I have ever tasted. it was simple to make and delightfully fruity and moist. a perfect treat for the late summer season. another classic from the good food team thankyou
    29th Aug, 2009
    I made this cake unsing raspberries for my son's birthday. Everyone loved it. It was much easier to make than I expected but took longer than I thought to make.
    21st Jul, 2009
    I made this with defrosted black forest fruits as a last minute panic substitute (my shopping delivery failed me!). I have a fan oven and did give the merignue cake a bit longer than suggested - it was fine. My problem was that the meringue spread over the edge of the tin and when I tried to lift out, it separated from the cake. It was delicious though and I will do again, but be more careful with the meringue next time!
    30th May, 2009
    my sister made this for an afternoon tea, she didn't have ground almonds so used desicated coconut instead. it was absolutley delicious, i loved the merigue on the top, it added great texture to the overall taste experience. i am going to make it today for a bbq pudding so fingers crossed it comes out as well as my sisters did.
    14th May, 2009
    I made this with blueberries and it was really yummy! Was surprised at how easy it was to make, and the meringue topping was fantastic. Very popular.
    10th May, 2009
    This cake is by far the most impressive I've ever made and probably the easiest. I've only ever made it with stawberries though. I have been asked to make this for friends birthdays. A total winner!
    1st Feb, 2009
    I'm wondering if the people who have had problems cooking this don't have a fan oven? I used an electric fan oven and it cooked fine - perhaps it helps to get the sponge base cooked as well as the meringue?
    3rd Jan, 2009
    What a stunning cake. I used raspberries instead of blackberries, but the result was wonderful. Never made a cake with a meringue topping before and was very impressed. Looks terrific!


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