Blackberry Cake
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Unsalted butter (Room temperature)
- 150 g Caster sugar
- 2 Eggs (Medium, free-range)
- 1 tsp Almond extract
- 200 g Self raising flour
- 200 g Blackberries
- 25 g Flaked almonds
Method
- Get prepped: Preheat the oven to 160Β°C fan/180Β°C/350Β°F/Gas Mark 4 and line a 20x20cm cake tin with parchment paper.
- Whisk the batter: Use an electric hand whisk or wooden spoon to beat the butter and sugar together until pale and fluffy.
- Mix in the eggs, one at a time, then mix the almond extract in.
- Prep the berries: Mix 2 tbsp of the flour with the blackberries in a bowl and set to one side. (This helps to stop them sinking too much.)
- Finish off the cake mix: Mix in the rest of the flour to the batter then use a spoon to stir in the blackberries. (See the notes below about adding a little milk if your batter is too stiff.)
- Into the tin: Pour the mixture into the lined baking tin and gently smooth the top with the back of the spoon then scatter over the flaked almonds.
- Time to bake: Bake for 30-35 minutes until a skewer comes out of the centre cleanly.
- Before serving: Leave to cool in the tin for 10 minutes before placing on a cooling rack.