Blackcurrant (or Redcurrant) Meringue Cake

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This is a super combination of sharp and sweet against the sandy almond shortcrust. What is most appealing is the fresh taste of the fruit. Protected from the fierce blast of heat by the insulating meringue, the currants are warmed until they begin to collapse, but not enough to be cooked. It is just as good made with redcurrants and although I’ve not yet tried it, I suspect that raspberries might work equally well.