Blackberry & almond cake

Blackberry and almond cake

Enjoy this as a cake with coffee or tea, or as a dessert with cream

By , 21 September 2015

(12 votes)

Blackberry and almond cake
  • 1 Hour 30 Mins
  • Serves: 12
  • Price: 45p per serving
Nutritional Info
Each 91g serving contains
  • Energy

    1339KJ

    320KCAL

    16%
  • Fat

    18.8g

    high

    27%
  • Saturates

    8.6g

    high

    43%
  • Sugars

    16.0g

    med

    18%
  • Salt

    0.50g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1471kJ/352kcal.
Ingredients
  • 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
Method
  • 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.