Blackberry and almond cake

Blackberry and almond cake

I bought a load of blackberries at the weekend, thinking that I’d *definitely* make a cake with them. Then I saw them in the fridge a few days later and realised I had no idea what to bake with them, nor for whom, as my boyfriend had been and gone in the interim! Undeterred, I flicked through my recipe folder and found this little gem for blackberry and almond cake.

Blackberry and almond cake

This is a rather delightful cake to make – very easy yet extremely scrumptious, and perfect as either a cold teatime treat or a warm dessert with lashings of cream or ice cream. I didn’t have a big enough square tin, so I used a 20 cm x 30 cm rectangular tin instead, and added a splash of almond extract for an extra almond-y flavour.

Blackberry and almond cake

The rectangular tin resulted in 15 pieces, most of which I distributed to friends and colleagues – but I kept a few for myself and am very much enjoying them! I’m particularly impressed by the rise, considering I only used self-raising flour and no extra baking powder. A good rise = more cake for all, which is surely a good thing…

The recipe

From the September 2012 issue of Asda magazine:

Makes 15/16 pieces

  • 175g butter, softened
  • 175g caster sugar
  • 0.5 tsp vanilla extract
  • 0.5 tsp almond extract (optional)
  • 3 large eggs
  • 250g self-raising flour
  • 50g ground almonds
  • 1 tbsp milk
  • grated zest of 1 lemon
  • 150g blackberries
  • 50g flaked almonds



  1. Preheat the oven to 180C/160C fan/gas 4. Line either a 23 cm x 23 cm square or 20 cm x 30 cm rectangular tin with baking paper.
  2. Beat the butter, sugar, vanilla extract and almond extract (if using) until light and creamy.
  3. Beat in the eggs one at a time, adding a tablespoon of the floor between each one.
  4. Fold in the remaining flour, ground almonds, milk and lemon zest.
  5. Fill the cake tin with the mixture, level the top and press the blackberries into the surface until they’re level with the top of the mixture.
  6. Sprinkle the flaked almonds over the top and bake for 35 minutes, until the top springs back when pressed.
  7. Leave to cool on a wire rack and serve either warm with cream or ice cream, or cold with a lovely brew!

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