A moist and chewy ground almond cake studded with fresh blackberries and topped with a vibrant purple blackberry glaze.
Source: Meera Sodha’s recipe for blackberry and almond cake
Blackberry and almond cake
A moist and chewy ground almond cake studded with fresh blackberries and topped with a vibrant purple blackberry glaze.
Servings 8 people
Ingredients
- 180 g Unsalted Butter melted, plus extra for greasing
- 180 g Caster Sugar
- 150 g Ground Almonds
- 80 g Plain Flour
- 1 Lemon zest finely grated to get 1 tbsp
- 1 tsp Baking Powder
- 0.5 tsp Fine Sea Salt
- 500 g Blackberries washed
- 3 Egg Large
- 1.5 tsp Vanilla Extract
- 200 g Icing Sugar
Instructions
- Heat the oven to 190C (170C fan)/375F/gas 5, and grease and line a 20cm springform cake tin with baking paper.
- Put the sugar, almonds, flour, lemon zest, baking powder and salt in a bowl and whisk to combine.
- Sprinkle in 300g of the blackberries and stir to coat them in the dry ingredients.
- In a second bowl, mix the eggs, melted butter and vanilla extract, then pour into the bowl of dry ingredients and gently fold in until you have a smooth batter.
- Pour this into the lined tin, then bake for 45-55 minutes, until a skewer inserted into the centre comes out clean.
- Remove and leave to cool in the tin.
- While the cake is cooling, mash 150g of the remaining blackberries in a small bowl, then push them through a small sieve (or tea strainer) to extract the juice (eat or discard the pulp and seeds).
- Put the icing sugar in a small bowl, add three tablespoons of the blackberry juice, mix well until smooth, then mix in up to another tablespoon of blackberry juice, until the glaze is the thickness of double cream.
- Once the cake is cool, remove it from the tin and put on a plate.
- Slowly pour over the icing, then gently press in the remaining 50g blackberries to decorate.
- The cake will keep in the fridge for up to three days.
