Blackberry and Almond Cake

It's the time of year for picking blackberries, the hedgerows are full to bursting with these sweet and sour black jewels. Plump and piquant they are perfect in cakes, crumbles, preserves, jams and really just for stuffing into your mouth at any time. I often get home with a paltry few to spare, their moreishness too irresistible. This cake is fool proof, super easy to whip up and can be made with any fruit, try raspberries or blueberries or combine them all into a berry bomb. The more fresh fruit you use the longer it will need in the oven to bake through to the centre due to the excess water. If you would like a slightly drier sponge, flash the fruit in a pan with some sugar before gilding the cake. This is a dense almond sponge with just the right amount of sweetness offset by the tartness of the fruit. It makes a great tea time treat and keeps well for a few days. It can be served warm as more of pudding or allow to cool completely for full cake effect, serve plain, with yoghurt or cream. 

Recipe

150g butter, softened

125g castor sugar

150g blackberries

2 large organic eggs

1 tsp baking powder

75g flour

75g ground almonds

2 tbsp flaked almonds

Preheat over to 170 degrees, grease and line the base of a 20cm tin. Cream butter and sugar well with a hand beater or wooden spoon until light and fluffy. Add a tablespoon of the flour and beat into the mixture to stop it from separating. Add the eggs one at a time, beating in well. Lastly fold in flour, baking powder and ground almonds. Scoop out mixture into the tin and spread gently to the edges. Litter the top with blackberries and flaked almonds. Bake for 45-50 minutes until a knife comes out clean. Allow to cool in the tin.