It definitely feels as if Autumn is gently, slowly falling on the woods and hedges. The first blackberries at Cupsmith HQ are turning from green and pink to deep purple.
The children wanted to go blackberry picking so, armed with pots and gloves we set off to gather the first small harvest. One bowlful was all we needed to make a blackberry and almond cake. I won’t win any prizes for the look of my cake, but it was totally delicious. We ate it still warm from the oven with a cup of our Organic Afternoon Tea (dollops of clotted cream would have made it even better!).
Here's our recipe:
Blackberry Cake
125g unsalted butter, softened
150g caster sugar
2 eggs
150g self raising flour
60g ground almonds
1tsp almond essence
150g blackberries
Method
Preheat oven to 170C/150C fan
Grease and line a loaf tin with baking paper (11cm x 26cm tin)
Place the butter and sugar in a bowl and beat until light and fluffy.
Add the eggs and beat well (don't worry if it curdles, the addition of flour will sort this out!)
Stir in the ground almonds and almond essence, mix.
Spoon about half the mixture into the tin then dot over the blackberries. Add the remaining mixture over the top.
Pop in the oven for about 1 hour or until a skewer inserted in the centre comes out clean.
After an hour, remove from the oven and leave to cool.
Serve big, warm slices with a cup of our Organic Afternoon Tea - heaven!!
x
