Blackberry & almond meringue cake
Impress your friends and family with this fabulous celebration cake
FOR THE CAKE
200g butter, softened 200g golden caster sugar 200g self-raising flour 50g ground almonds 2 eggs and 2 egg yolks, beaten 2-4 tbsp milk 150g punnet blackberries
STEP 1 STEP 2 STEP 3 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
Line the base of two loosebottomed 20cm non-stick sandwich tins with baking parchment. Heat oven to 160C/ fan 140C/gas 3.
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.
Quickly whisk the egg whites in a clean bowl, adding the 100g of 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.
STEP 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.
225g softened salted butter, plus extra for the tins 125g golden caster sugar 100g light brown soft sugar 1 tsp vanilla extract 4 large eggs 225g self raising flour 2 tbsp milk toffee, chocolate or caramel pieces, to decorate
FOR THE ICING
200g softened salted butter 400g icing sugar (golden icing sugar if you can find it – it adds a golden colour and caramel flavour) 70g caramel sauce, dulce de leche or caramel spread, plus 3 tbsp to serve
STEP 1 STEP 2 STEP 3
Need to make a celebration cake at short notice? This foolproof, show-stopping caramel cake uses store cupboard ingredients and is quick to whip up.
Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
STEP 4
Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3tbsp extra sauce (warm briefly in the microwave if it’s a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve.