Blackberry & almond cake

Blackberry & almond cake

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

By , 21 September 2015
Blackberry & almond cake
  • Ready in: 90 mins
  • Serves: 12
  • Price: 45p per serving
Nutritional Info
Each 91g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1340KJ 320KCAL
of your reference intake.
Typical energy values per 100g: 1473kJ/352kcal.
  • 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.