Perfectly boozy and summery, this cake is perfect to eat sat out in the garden or at a BBQ (or both!). Be sure to leave the cake in the fridge and not outside as otherwise you could have a cake landslide on your hands, as I did. Ps… it still tastes just as nice in a bowl!
200g butter (chopped into smaller chunks)
200g caster sugar
200g self-raising flour
50g ground almonds
3 eggs & 3 yolks
3 tbsp milk
4 large egg whites
180g caster sugar
600ml double cream
4 heaped tbsp lemon curd
10g caster sugar
squeeze of lemon juice
2 shots of Pimms (to taste, optional)
- Grease and line 2 20cm cake tins and pre-heat the oven to 160 degrees C.
- Put all the sponge ingredients in a bowl (except the blackberries) and combine. Then coat the blackberries in a little flour (this prevents them from sinking during baking) and mix in. Divide evenly between the cake tins and bake for around 30 minutes or until golden brown. Allow to cool.
- Reduce the oven temperature to 120 degrees C and begin making the meringue. Trace the cake tins on baking paper. Whisk the egg whites until soft peaks form and then gradually add the sugar, whisking all the time until stiff peaks have formed.
- Split the meringue into tow and put on to the circle, spreading evenly. Cook in the oven for 1 and a half hours. Turn the oven off and then leave inside to cool completely before removing.
- While the meringue cools, make the strawberry puree. Blend together the strawberries, sugar, lemon juice and Pimms and then sieve to remove any seeds and lumpy bits.
- Now make the lemon cream by whipping up 600ml of double cream with 4 heaped tablespoons of lemon curd.
- Assemble the cake by laying one of the sponges on a cake stand. Spread it with 1/3 of the lemon cream, scatter over some fruit and drizzle over the puree. Top with the meringue and then repeat. Add the second layer of sponge and then repeat with the cream fruit and puree.
- Finally decorate the top with the final layer of meringue, fruit and drizzle the remaining strawberry puree over the top.