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This cake is a homage to my all time favourite summer berry. Blackberries are little jewels of goodness. Bursting with flavour, sweet yet tart and rich in colour. Paired with almonds they make a great combo. If you can’t find fresh blackberries, don’t panic, use frozen ones or fresh blueberries, raspberries or boysenberries will work just as well.
150g unsalted butter, softened to room temp
150g caster sugar
2 free range eggs
1 teaspoon vanilla essence
60ml (3 tablespoons) milk
150g self-raising flour
150g ground almonds
150g fresh blackberries (or frozen)
20g flaked almonds
Icing sugar for dusting
20cm spring-form cake tin, lined & greased
Into a large bowl add the softened butter and sugar and with an electric hand mixer whisk until light and creamy. In a separate bowl whisk the eggs, vanilla essence and milk together then add to the creamed eggs and sugar and whisk until combined. Add in the almonds, flour and mix with a spatula until fully incorporated. Finally fold in the blackberries very gently making sure to incorporate them, being very careful not to squash them.
Scrape the mixture into the prepared cake tin, scatter the top of the cake with the flaked almonds and bake in an oven preheated to 180 °C (bake) for 50-55 minutes until the top is golden brown and a skewer inserted in the middle comes out clean.
Cool for 20 minutes before removing from the tin, dust with icing sugar and serve with vanilla ice cream.