This is a deliciously moist almond cake made with blackberries – I’ve told you before how well blackberries grow in Scotland, so that’s probably why I love this cake so much to use up this seasons’ fruit. The next question to answer is, “is it a cake, or is it a dessert?” Well, I think it can be both – if you serve it still warm with whipped cream or greek yoghurt it is absolutely delicious. The other fantastic thing is that if you substitute gluten-free self-raising flour for the ordinary flour, it is so easy to make a gluten-free variation. This recipe was found in Morrison’s Magazine and serves 8 people.
150 g unsalted butter
150 g caster sugar
3 eggs, beaten
1 teaspoonful almond extract
100 g ground almonds
80 g self-raising flour (works well with GF flour)
200 g blackberries
30 g flaked almonds
2 tablespoons Demerara sugar
Preheat the oven to 180 C, 160 C fan, Gas Mark 4. Grease and line a 20 cm round loose-based cake tin.
Cream together the butter and caster sugar in a mixing bowl then add the eggs, almond extract, ground almonds, and flour, folding them in until well mixed.
Spread the mixture evenly into the prepared tin, then poke in the blackberries, and scatter over the flaked almonds and Demerara sugar.
Bake in the oven for 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool slightly in the tin before removing onto a wire rack.