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Blackberry and almond meringue cake


Blackberry and almond meringue cake

Ingredients 12
Servings 8
Time 2hrs 30mins

Ingredients

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

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.

 

 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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