Blackberry season has arrived in the UK. Just last week when Mr E and I went for a lovely walk through our local countryside in Yorkshire it was evident that those gorgeous dark fruits that we all know and love were ripening quickly in the continued warm weather.
Having foraged for some the question was what to make with blackberries. For those of you prepared to hang fire for inspiration I’ll be sharing an awesome collection of blackberry recipes soon, but for those of you who may be looking for some ideas for using blackberries now then how about trying our Blackberry and Pear Cupcakes, which were filled with this scrummy Homemade Blackberry and Pear Jam, and or perhaps a Blackberry and Pear Frangipane Tart.
But in the mean time, today I’m sharing with you the blackberry cake recipe that we rustled up to make good use of those free berries.
Our Blackberry and Almond Cake is in fact an upside-down cake (and if you’ve followed Only Crumbs Remain for a few months I’m sure you will know of my love of such cakes!) Blackberries are a really great soft fruit to use in an upside down cake. What’s not to love when they produce such a fabulous colour contrast to the almond cake, not to mention the aroma whilst the cake bakes, as well as the ‘lick your lips’ yummy flavour. ?
Blackberry and Almond Cake is definitely a winner in my book.
Not only is it super easy to make, it’s also fabulously moist courtesy of the blackberries and ground almonds. If you’re yet to team blackberries and almonds together then let this be the first recipe of many that you try. Trust me, you won’t regret it.
How to make Blackberry and Almond Cake.
Blackberry and Almond Cake
- 250 g (9oz) blackberries
- 125 g (4oz) butter softened
- 125 g (4oz) golden caster sugar
- 1 tsp almond extract
- 2 eggs
- 75 g (3oz)self raising flour
- 75 g (3oz) ground almonds
- 1 tsp level baking powder
- 1-2 tbsp milk
- Prepare the blackberries. Thoroughly wash the blackberries, discarding any spoilt fruit. Place onto a double layer of kitchen roll to gently dry them.
- Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4. Grease and fully line a 15cm (6in) cake tin with baking parchment.
- Beat the butter and sugar until very pale and fluffy. Beat in the almond extract. Then gradually add the beaten eggs a little at a time, beating well after each addition.
- Sieve the flour, ground almonds and baking powder into the mixture. Use a spatula or large metal spoon, fold in gently. Add a little milk and gently mix in until the batter has a nice dropping consistency.
- Place the prepared blackberries into the bottom of the cake tin, squashing them in as necessary to ensure the whole surface is covered. Spoon the prepared batter onto the blackberries. Spread level, then make a slight indentation to the centre of the batter.
- Bake the cake tin in the centre of the oven for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean.
- Once baked, remove from the oven and place onto a cooling rack. Allow the cake to cool for 5 minutes before turning out onto a serving plate. Carefully remove the baking parchment.
- Serve warm or cold on its own or with some ice cream, cream or yogurt.