Alison’s Raspberry and Almond Meringue Cake

For her Afternoon Tea, Alison adapted a recipe her friend gave her for this beautiful meringue cake. Try it yourself!

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Ingredients

Cake

• 200g margarine
• 200g caster sugar
• 200g self-raising flour
• 50g ground almonds
• 2 eggs
• 2 egg yolks
• 1 punnet raspberries

Meringue

• 2 egg whites
• 100g caster sugar
• Sprinkle of flaked almonds

To finish

• Lemon or lime curd
• Double cream (whisked until thick)

Method

1. Place all cake ingredients in bowl (except raspberries) and mix. Stir in raspberries.
2. Whisk eggs whites quickly adding sugar gradually until thick and glossy.
3. Share cake ingredients between two 8 inch cake tins then spread meringue on top of one of the cakes (tip – use a high sided tin for the meringue half).
4. Sprinkle ground almonds on the meringue and bake at 160C/fan 140C for 40 minutes.
5. Bake the meringue topped half for a further 30 minutes.
6. Allow to cool then add lemon or lime curd and fresh cream.

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