Closing Down Sale - Save 50% on most products

Devine berry & almond mini layer cakes with marshmallow frosting

This is a marriage made in heaven, this little cake is divine, you may fear that the marshmallow frosting is going to be too sweet and sickly, but it is just perfect. The sponge is fast and easy to bake, leaving you with assembling these little jewels with your favourite berries.


  • 3 eggs
  • 150grams of sugar
  • 150 grams of butter
  • 40 grams of ground almonds
  • 125 grams of self-raising flour
  • Zest and juice of approx. ¼ orange

Devine berry & almond mini layer cakes with marshmallow frosting

Marshmallow Frosting:

  • 75 grams of unstalted butter
  • 125 grams of icing sugar
  • ¼ jar of marshmallow fluff (available in Waitrose)


A selection of your favourite berries.


  1. Preheat the oven to 180C, line a Swiss-roll tray with non-stick baking paper.
  2. In a large bowl, whisk together the eggs, butter, sugar, almonds, flour, orange zest and juice using an electrical beater until smooth (don’t worry if it looks slightly curdled). Spread the mixture evenly on the tray and bake for approx. 20 mins. until risen and golden.
  3. Leave to cool.
  4. In the meantime make the frosting: In a large bowl beat together with an electrical mixer, half the icing sugar and butter. Gradually beat in the remaining icing sugar and marshmallow fluff until light and fluffy.
  5. Take a round cutter (i.e. for scones) and cut out the equal amount of small round sponges.
  6. Use a piping bag, to pipe dainty little dollops of marshmallow frosting on the cut-out sponges, arrange for a layer of fruit on half of the sponges, carefully place the other half on top and decorate with fruit and possibly a little shaving of chocolate.

Present on a pretty little plate, just beautiful.


Download Devine berry & almond mini layer cakes with marshmallow frosting recipe in pdf format (73kb)