I have always loved blackberries or brambles as I call them! As my raspberry version went down well I thought I would try with blackberries and it didn't disappoint.
It is a quick cake to make and is something to make when you fancy a bit of cake with a cuppa or looks pretty impressive if you have guests coming round.
The cake is also dairy free and lovely and light.
It is perfect on its own or with a big dollop of clotted cream!
To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 8” round tin.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Then on a medium speed whisk until light and fluffy.
Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.
Pour the cake mixture into the prepared tin. There is no need to level the cake as it will find its own level In the tin. Then arrange the blackberries evenly and push them in slightly.
Sprinkle over the flaked almonds.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Blackberry and Almond Cake
Sarah’s Servings: 10
Sarah’s Skill: Easy
Baking time: 35-40 minutes
Ingredients:
115g Caster Sugar
2 Large eggs
120ml Sunflower/ Vegetable oil
1/2 tsp Almond essence
120g Self Raising Flour
1/2 tsp Baking powder
30g Ground almonds
100g Fresh blackberries
1 Tbsp Flaked almonds
Method:
Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line a 8” round cake tin.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the sugar, eggs, oil and almond essence until light and fluffy.
Add the flour, baking powder and ground almonds and fold until all the flour is combined.
Pour the cake mixture into the prepared tin.
Arrange the blackberries evenly and push them in slightly.
Sprinkle over the flaked almonds.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have a lovely light and fluffy cake .
This cake can be frozen for up to 3 months.
The tin I used was