Show stopping super moreish Blackberry & Almond meringue cake recipe!Posted on Nov 07, 2014
So last night we hosted our very first Cake Eaters Anonymous Cake club at the Academy, It was a fabulous evening of chat, laughter and CAKE EATING!! The array of bakes that were brought along was great and so trying each and every one was an absolute pleasure
I had been thinking long and hard about what to bake and as I like to try to use seasonal ingredients where possible, it didn’t take me long to decide on a recipe that requires blackberries.
As this was our first meeting I wanted to bake something a little different. I was really pleased with the results and although the recipe is relatively easy the results are impressive on both appearance and taste! The almonds make the sponge lovely and moist whilst the fruit and cream combo are only added to by the lovely chewiness of the meringue topping……Need I go on!?!
I did tweak the recipe slightly as I added an extra tier for more impact and of course extra cake!!
Cake Recipe (This produces the 3 tier cake as shown)
300g Softened Butter
300g Caster sugar
300g Self raising flour
3x eggs plus 3x egg yolks
75g Ground almonds
150g Fresh Blackberries
6 tbls Milk
2x Egg whites
100g Caster sugar
Handful of flakes almonds
For the filling
300ml Whipped Double cream
Method: Preheated oven at 160C
Firstly cream together the butter and sugar then add the flour, ground almonds and eggs/egg yolks, Then mix all together until well combined. Add the milk to loosen the mixture and gently stir in the blackberries.
Grease and line (with baking parchment) the bottoms 2x 20cm (8”) cake sandwich tins. Spoon in the cake batter equally and level the surface with spoon or spatula. It is at this stage that you will have some left over batter for your third cake (keep it in the mixing bowl until required) Bake both cake for 30mins or until golden brown and springy to the touch.
Whilst the cakes are cooling make the meringue. Put the egg whites into a clean grease free mixing bowl and whisk on a high speed whilst slowly adding the caster sugar. Once all combined your meringue should be thick and glossy.
Take both cakes out of their tins and pop them on a cooling wrack, Use one of the tins for the next layer (again line and grease) before adding the cake mix. Then spoon on top the meringue and scatter on the flaked almonds, Bake this cake for 65mins or until a skewer comes out clean.
Whilst the cakes were cooling I made a few little flowers and leaves for extra ‘prettiness’ this is of course optional as the cake would look just as marvelous without!
The next stage is to whip the cream to a piping or spreading consistency the assemble the cake. Spread each layer with the bramble jelly and cream plus any spare blackberries that you may have. Then add the next layer and do the same again. Finally carefully add the top layer then sprinkle on some blackberries and any other decorations if you’ve made any. A final flurry of icing sugar gives a lovely finish and again if you have some ribbon give it its crowning sash!
I really hope you enjoy baking and eating this cake as much as I/we did!