Berry Cake with Meringue Icing
A simple to do cake with a great wow factor. Soft sponge with tart berries is beautifully topped with crispy and sweet meringue. Substitute with your own meringue recipes for different flavours and colours.
Servings Prep Time
8slices 40minutes
Cook Time
Servings Prep Time
8slices 40minutes
Cook Time
  • 100g red currants
  • 100g gooseberries
  • 1cup sugar
  • 1tsp corn starch
  • 150g white flour
  • 3 eggs
  • 1/2tsp ground cardamom
  • 1tsp baking powder/baking soda
  • 1/3cup milk
  • 2tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2tbsp sugar
  • 1/4tsp salt
  • 1 lemonzest
Prepare berries:
  1. Wash berries, let them drain in a sieve and then mix in a bowl with starch and sugar.
  1. Preheat oven to 180°C.
  2. In one large large bowl, combine the flour, sugar, cardamom, baking powder and salt.
  3. In another bowl whisk milk, oil and 3 eggs thoroughly with a hand mixer.
  4. Add the wet ingredients to the dry ingredients and carefully mix until smooth.
  5. Grease and line a small (18 cm in diameter) spring form baking tin and pour in the batter.
  6. Spread berry mix over the batter and bake on middle rack for about 25 minutes.
Meringue Icing:
  1. While cake is baking, beat egg white with salt until very stiff peaks form.
  2. Add sugar and lemon zest and continue to beat until well mixed.
  3. After 30 minutes (cake should almost be done – check with a skewer) remove cake from oven, top with meringue and flatten with a spoon.
  4. Bake for another 8-10 minutes until meringue has set. Remove the finished cake from the oven, open the spring form tin and allow to cool completely on wire rack.
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