Serving Details
Servings: 10-12 slices
Portion Size: 1 slice per person
Recipe Description
This Blackberry & Almond Meringue Cake is a delightful dessert featuring layers of moist almond sponge and fresh blackberries, topped with a light, airy meringue. The combination of nutty almonds and tart blackberries creates a balanced sweetness, ideal for tea time or special gatherings.
Cooking Time
- Preparation Time: 30 minutes
- Baking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
Cake Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh blackberries
Meringue Ingredients
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a bowl, combine almond flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the blackberries gently to avoid crushing.
- Pour the batter into the prepared pan and smooth the top.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the cake batter and sprinkle sliced almonds on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the cake layer comes out clean. Let cool completely before slicing.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Protein: 6g
- Carbohydrates: 35g
- Fat: 16g
- Saturated Fat: 6g
- Sugar: 21g
- Fiber: 3g
- Sodium: 110mg
Frequently Asked Questions
Can I use frozen blackberries?
Yes, frozen blackberries can be used. Just thaw and drain them well before folding into the batter to prevent excess moisture.
How do I store the cake?
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s suitable for baking for best results.
