When you want something sweet but unfussy, go for an easy cake recipe. I love baking but not so good in it. Yesterday I’ve baked this super easy Blackberry and Almond Cake. Sometimes simple dessert recipe can turn an average meal into memorable event.
150g Self-Raising Flour
100g ground almonds
175g butter, softened and cut into cubes
150g golden caster sugar
3 eggs, beaten
1 Almond Extract
300g blackberries, chopped
For the topping:
6 tbsp blackberry jam (but you can use even strawberry jam)
9-10 blackberries cut into halves
toasted flaked almonds, for scattering
Prepare: 15 minutes
Cook 1 hour and 30 minutes
1. Preheat the oven to 160ºC, gas mark 3, and grease and line a 900g loaf tin with non-stick baking parchment.
2. Place the flour and ground almonds in a large bowl, then add the butter, sugar, eggs and almond extract. Using an electric mixer, beat the ingredients together for 4-5 minutes until the mixture is pale and fluffy.
3. Add the chopped blackberries and stir through the mixture with a spatula, until evenly distributed. Spoon the cake mix into the prepared tin and bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until cooked and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool completely.
4. Just before serving, warm the jam and sieve it, then brush the sieved jam generously over the top of the cake. Arrange the blackberry halves over the top and brush again with the jam. Scatter the toasted almonds over and serve immediately.