Blackberry & apple mallow traybake

Blackberry & apple mallow traybake

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(4 ratings)


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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Moderately easy


Makes 16 squares

Dainty sponge bites packed with fruit and topped with crunchy almonds and a light meringue whirl

Nutrition and extra info

Additional info

  • without meringue
Nutrition info

Nutrition per square

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For the cake

  • 140g unsalted butter, softened, plus a little for greasing
  • 140g golden caster sugar
  • 1 egg and 2 yolks, beaten together
  • ½ tsp vanilla extract
  • 100g self-raising flour
  • 100g ground almonds
  • 1 tsp baking powder
  • 1 tsp freshly grated nutmeg (or ½ ground)
  • 1 large Bramley apple, about 200g, peeled and sliced (to give about 140g)
  • 125g blackberries (avoid 'dessert' blackberries, as they lack bite)

For the mallow and to finish

  • 25g blackberries
  • 100g white caster sugar, plus 1 tsp for the ripple
  • 2 egg whites
  • 1 tsp lemon juice
  • 1-2 tbsp toasted flaked almond
  • a little icing sugar, to dust (optional)

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  1. First make the blackberry sauce to ripple through the mallow. Put the berries and 1 tsp sugar in a small bowl and cover with cling film. Microwave for 30 secs on High. Alternatively, add 1 tsp water then soften in a pan over a low heat. Mash well until saucy, then leave to cool.
  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 23cm square traybake tin, leaving some overhang. Using electric beaters or a hand whisk, beat the butter and sugar in a large bowl until very pale and creamy, then beat in the egg and yolks, followed by the vanilla. Mix the flour, almonds, baking powder, nutmeg and a pinch of salt, then fold into the fluffy mix to make a very thick batter.
  3. Fold in the apple, then spoon into the tin and smooth over the top. Scatter with the blackberries, poke them in just a little, then bake for 45 mins until golden and a skewer inserted into the middle comes out clean. After removing, leave the oven on.
  4. For the mallow topping, you’ll need a large piping bag with a 1cm nozzle, or a food bag with a corner snipped off. Whisk the egg whites, lemon juice and a pinch of salt to stiff peaks. Add the sugar 1 tbsp at a time, whisking well after each spoonful, to make a shiny, stiff meringue. Ripple with the cooled blackberry mix, then spoon into the bag. Pipe 16 evenly spaced, walnut-sized meringues on top of the cake (you’ll have some left over), scatter with the toasted almonds, then bake for 10-12 mins until the meringues are just set. Cool in the tin for 30 mins, then remove to a rack to cool completely. Add a dusting of icing sugar, if you like, then cut into squares.

Recipe from Good Food magazine, September 2013

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bakergirl91's picture
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I've never had any issues with recipes on this site but this one was so bad I felt compelled to comment.

Way too much nutmeg - I used fresh and only used about a pinch of freshly grated stuff which massively overpowered the sponge. Heaven forbid if I had used a whole teaspoon! I'm not sure if the ground stuff is less powerful?

My oven is quite hot anyway so I knew it wouldn't take 45 mins to cook, it was done in about 20 but I left it for longer because I didn't think it could differentiate so much from the recipe and ended up having to cover it to stop it from burning.

I made the mallow topping twice - it didn't work. Easy enough to make it and pipe it on the sponge but both times the meringue sank and shrivelled when it came out of the oven. Didn't taste that great either.

So disappointed in this recipe, don't bother wasting your time :(

windylindy123's picture
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This was nice with wild blackberries. I slightly overdid it with the nutmeg but it tasted pretty nice, but looked so cute with the mallow. Taste-wise, I'd say the frangipane blackberry tarts also on the website were more worthwhile (if you have blackberries to use up).

rachael_g_'s picture
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My 9 year old daughter and I made this using raspberries instead of blackberries. It was really delicious and the mallow topping made it a bit different and a lovely dessert following a sunday roast. Will definitely make this again.