Blackberry and almond cake
- 175g butter, softened
- 175g caster sugar
- ½ tsp Asda Extra Special Vanilla Extract
- 3 large free-range eggs
- 250g self-raising flour
- 50g ground almonds
- 1 tbsp milk
- 1 unwaxed lemon, zest of
- 150g blackberries
- 50g flaked almonds
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 23 x 23cm cake tin with baking paper. Beat the butter, sugar and vanilla until lightly creamy.
Add 1 egg and beat well. Then add the other 2 eggs, adding 1 tbsp flour with each and beating well between each addition.
Fold in the rest of the flour, ground almonds, milk and lemon zest. Put in the cake tin and level the top.
Put the blackberries on the surface and press down lightly until they're level with the top of the cake mixture.
Sprinkle on the almonds and bake for 35 minutes or until the top springs back when lightly pressed. Leave to cool on a wire rack, then serve.