Berry Meringue Cake

by Jo Kenny

I know on your birthday you’re allowed to be a little more demanding, but a request for a cake-pavlova hybrid? I had my work cut out! After a lot of stumbling around the internet I found a suitable recipe which gave lots of visual wow factor and met the birthday brief perfectly.

Blackberry meringue cake recipe pavlova


  • 2x 20cm loose-bottomed tins, greased and lined
  • 200g butter, softened
  • 200g caster sugar
  • 200g self-raising flour
  • 50g ground almonds
  • 2 eggs and 2 egg yolks, beaten
  • 2-4 tbsp milk
  • 1 tsp vanilla essense
  • 150g punnet blackberries (cut them in half if large)


  • 2 egg whites
  • 100g golden caster sugar, plus a sprinkle


  • 3 tbsp seedless bramble jam
  • 150ml whipped double cream

Pre heat your oven to 160c. In a bowl cream the sugar & butter, add the eggs & yolks, vanilla & almonds. Sift and fold in the flour with a wooden spoon. Add the milk to loosen the mixture. Fold in most of the blackberries, keeping a few for decoration.

Divide between the tins. In a clean bowl whisk the egg whites, adding a spoonful of sugar at a time until thick and glossy. Spread onto one of the cake layers, use a fork to manipulate the surface into peaks. Bake for 40 mins, remove the plain layer, then leave the one topped with meringue for a further 30 mins.

Once cooled, top the plain cake layer with lashings of jam, whipped cream and fresh raspberries. Assemble the meringue cake layer on top and decorate with a few berries, they stick to the meringue better if you dip them in a bit of jam first. Dust with icing sugar.

Blackberry meringue cake recipe

Your bizarre hybrid cake is complete! This got a lot of oohs and aahs, it’s pretty unusual and the mix of cake and meringue goes down a treat. Worth the extra effort.

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