Lemon and blackberry meringue cake is an inventive, unusual cake for Mother’s Day. This dessert combines zesty lemon flavors with sweet blackberries in a delightful harmony.
Contents
Lemon and blackberry meringue cake recipe
This Lemon and Blackberry Meringue Cake combines the tangy flavor of lemon with the sweet, tart taste of blackberries. This cake is inspired by the classic lemon meringue pie. I decided to transform it into a cake and incorporate blackberries.
I added ground almonds to the mix for a delicate, flavorful sponge. I pondered making the meringue topping separately. But I baked the whole lot altogether due to a shortage of time. This caused the blackberries to sink. However, the contrasting textures and flavors worked well overall.
This cake pairs well with calamansi juice, blackberry juice, Earl Grey tea, sparkling water with lemon, iced coffee, or green tea. For a more indulgent pairing, try a lemon drop martini or sparkling wine to balance the cupcake’s richness
You can serve this treat with fresh blackberries or lemon slices. Whipped cream or mascarpone is also a great choice. They add a creamy contrast.
Here is how to make the lemon and blackberry meringue cake:
Lemon and Blackberry Meringue Cakes
Nutrition
Ingredients
- 4 oz gluten-free self-raising flour
- 3 oz light brown sugar
- 4 oz butter
- 1 oz ground almonds
- 3 eggs
- 4 oz caster sugar
- 4 oz blackberries
- 1 lemon
- Flaked almonds to decorate
Instructions
- Preheat the oven to 160oC and line cupcake tins with 12 cases.
- Separate two of the eggs and put the whites into a mixer. Start mixing on a medium speed. Keep your eye on this as you prepare the cake mixture – the whites should be mixed until they form stiff peaks – about 3 mins.
- Meanwhile, cream together the butter and brown sugar until light and fluffy.
- Beat in the yolks and the third egg with a pinch of the flour.
- Reserving 12 blackberries to decorate, roughly chop the rest and grate the zest of the lemon. Squeeze in the lemon juice.
- Fold in the flour and ground almonds, then stir in the fruit.
- When the egg whites have formed stiff peaks, slowly add in the caster sugar mixing continuously, until the mixture is stiff and glossy.
- Spoon the cake mixture into the cases and top with a fairly thin layer of the meringue mixture. Top each cake with a whole blackberry and a few flaked almonds.
- Bake for about 40 mins until the meringue is risen and just turning golden.
- Serve on their own or with a little fresh cream.
SIMILAR RECIPES
Variations
Here are some creative variations of this gluten-free meringue cupcake:
- Orange-raspberry Meringue Cupcakes with Almond
- Replace blackberries and lemon with raspberries and orange.
- Pair raspberries with orange zest and juice for a bright citrus twist.
- Earl Grey Lavender Meringue Cupcakes
- Infuse butter with Earl Grey tea leaves.
- Pair meringue with lavender-infused sugar.
- Passion Fruit-Lime Meringue Cupcakes with Coconut
- Replace lemon and blackberries with passion fruit pulp and lime.
- Garnish the dessert with toasted coconut flakes.
- Spiced Pear Meringue Cupcakes with Caramelized Pecans
- Use spiced pears and warming spices in the base.
- Caramelize pecans for seasonal flair.
- Dark Chocolate-Cherry Meringue Cupcakes
- Add cocoa powder to the base mixture.
- Replace blackberries with fresh cherries.
- Drizzle dark chocolate over meringue tops.
- Triple Berry Vanilla Meringue Cupcakes
- Replace blackberries with strawberries, blueberries, and raspberries.
- Keep lemon for brightness. Use vanilla to enhance berry flavors.