Blackberry and almond meringue cake

Move!
8 servings
Rate this recipe
Impress your family and friends with this cake.

By Food24 August 16 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

200 g butter — or margerine
200 g castor sugar
2 eggs and 2 egg yolks, beaten
240 g flour — self-raising
50 g almonds — ground
65 ml milk
150 g blackberries — punnet
2 eggs — white
100 g castor sugar
30 ml almonds — flaked
250 ml cream — thick, lightly whipped
60 ml jam — strawberry
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 160ºC.

For the cake: Cream
butter and castor sugar until light and fluffy.

Add eggs and egg yolks
and beat well.

Add flour and ground
almonds, alternating with milk.

Stir in blackberries,
divide the mixture between two loose-bottomed 20cm non-stick sandwich tins and
level the tops.

For the meringue: Whisk
egg whites in a clean bowl, adding the 100g sugar, a spoonful at a time, until
thick and glossy.

Spread onto only one
of the cakes and sprinkle with flaked almonds and castor sugar.

Bake cakes for 40
minutes. Remove cake without the meringue from oven and set aside.

Bake the remaining
cake for a further 20 minutes.

Remove cakes from tins
and cool on a wire rack.

To serve: Whip
cream and spread on the plain cake.

Spoon over the jam,
sandwich with the meringue-topped cake and decorate with mint.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.