blackberry and almond cake
September is the time to forage for blackberries, in my book, and this year is no exception. I have previously confessed I have my secret places where I go and pick them not too far from my house ( and no, I will not reveal them to you, my dear friends, nor even under torture!). This is a very good year for blackberries in the UK (I don’t know in Italy) , albeit they are weeks behind compared to last year’s when I distinctly remember them being ripe in August. Hardly surprising considering the rubbish summer we have had! Anyway, every year I think of different ways in which I can use these free gifts from nature, apart from the obvious jam. This year the first thing I have made with them has been this deliciously moist cake which I have baked twice already as it’s simply divine! I reckon you can use the mixture with other fruit such as apples, raspberries or blueberries. I thoroughly recommend it to you if you want to impress friends and family. My friend Carmelita said it’s one of the best I have ever made and she has tried a few! And if SHE says it, it must be right! 😉
INGREDIENTS
- 175 gr. unsalted butter , at room temperature
- 175 g white sugar
- 3 large eggs, at room temperature
- a few drops of almond essence (or vanilla or the grated rind of a lemon)
- 130 g thick Greek yogurt
- 175 g self raising flour
- 50 gr. ground almonds
- half a teaspoon bicarbonate of soda
- 300 gr. blackberries
For topping:
- 40-50 gr sliced almonds
- 1-2 Tbsp. white sugar
- Icing sugar to sprinkle on the top
INSTRUCTIONS
- Preheat oven to 180 ° C. Grease a 23 cm. cake tin and line the bottom with a circle of parchment paper.
- In a large bowl cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, together with one tablespoon of flour ,beating well after each addition. Add the almond essence and yogurt and mix to combine.
- In a medium bowl, whisk together the remaining flour, bicarbonate of soda and almonds. Add to bowl with batter and mix to combine.
- Add batter to prepared cake tin and level. Sprinkle blackberries evenly over the top of the batter. Slightly push them down.
- Place cake tin in the oven and bake for approx. 25 minutes. Gently remove cake from oven and sprinkle sliced almonds evenly over the top. Sprinkle with sugar. Return to the oven and continue baking an additional 25-30 minutes, or until a cake tester comes out clean.
- Allow to cool in tin for 10-15 minutes, then run a knife around the outside of the cake and remove the outer ring. Allow to cool completely before removing cake from bottom of springform pan.
- Dust with icing sugar when cold.
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