Blackcurrant (or Redcurrant) Meringue Cake


Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

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.


  • 450 g/1 lb blackcurrants or redcurrants, stripped of stalks
  • 100 g/4 oz caster sugar


    To make the base, cream the butter with the sugar in a bowl until pale and fluffy. Add the egg yolks and mix well. Fold in the almonds and the flour. Spread the mixture in a buttered 25 cm/10 inch tart tin and bake in a preheated oven, 190°C/375°F/gas mark 5, for 30 minutes, until firm and pale biscuit-brown.

    Mix the blackcurrants or redcurrants with the sugar. Spread evenly over the base, leaving a 1.25 cm/½ inch gap round the edge.

    To make the meringue, whisk the egg whites until they hold stiff peaks, and add half the sugar. Whisk again until the mixture is shiny and smooth. Fold in the remaining sugar.

    Spread over the blackcurrants or redcurrants, roughing up the surface with the tines of a fork. Increase the oven temperature to 220°C/425°F/gas mark 7 and bake the cake for 5–10 minutes, until the peaks are lightly browned and the meringue is just firm. Serve warm or cold.