Blackberry Meringue Shortbread Cake
The blackberries, sitting on a melt-in-the-mouth shortbread base and covered by a billowy meringue that is crisp outside but soft inside, are deliciously warm and just yielding their juice, so neither their texture nor their taste are spoilt by cooking. A subtle flavouring of rose water will enhance the flavour of the blackberries, adding a special flavour and fragrance that is both slightly exotic and very traditionally English.
INGREDIENTS:
450 Gil LB BLACKBERRIES
40 G/1 1/2 OZ CASTER SUGAR
SHORTBREAD CAKE:
175 G/6 OZ UNSALTED BUTTER, SOFTENED
115 G/4 OZ CASTER SUGAR
4 EGG YOLKS, SIZE 2
85 G/3 OZ ALMONDS, GROUND
250 G/9 OZ SELF-RAISING FLOUR
MERINGUE:
4 EGG WHITES, SIZE 2
115 G/4 OZ CASTER SUGAR
ROSE WATER, TO TASTE
Set the oven to 190°C/375°F/Gas 5. Butter a 25 cm/10 inch loose-based flan tin.
DIRECTIONS:
To make the cake, beat the butter with the sugar until pale and creamy, then gradually beat in the egg yolks. Using a large metal spoon, gently fold in the ground almonds and the flour. Spread evenly in the tin, then bake for about 30 minutes until a light fawn colour and just firm to the touch in the centre.
Gently mix together the blackberries and sugar, then place in an even laver on the cake, leaving a 1.25 cm/1/2 inch border all the way round.
To make the meringue, in a large, clean, dry howl, whisk the egg whites until soft peaks form, then gradually whisk in the sugar, whisking well after each addition, until the mixture is stiff and shiny. Whisk in rose water to taste with the last of the sugar. Spoon over the blackberries and the border around the edge of the cake to seal in the fruit. Use the back of a spoon to swirl the top of the meringue into soft peaks. Turn the oven temperature up to 220°C/425°F/Gas 7 and bake for 5-10 minutes until the meringue is just firm and the peaks lightly browned.
