My favourite thing about summer is definitely the abundance of lovely produce we get here in the UK, especially the type of produce that I can bake with! Summer berries offer a foolproof way to incorporate a splash of sunshine into baked goods, and it doesn’t get much easier than this blackberry, raspberry and almond cake.
I’ve made similar cakes before (see my blackberry and almond cake, raspberry and almond madeira cake and cherry Bakewell cake, among others!), but I just can’t get enough of the combination of summer berries and almonds.
This really was very easy to make. The main thing to get right is the distribution of the berries to avoid them all sinking to the bottom. I chose to coat half of the berries in flour and stir them into the cake mix, then plop the rest on top of the mix in the tin – and it seemed to work a treat!
I also threw a few whole almonds on top (I picked them out of a packet of M&S St Clements cashews and almonds, which are coated in orange and honey – yum!) but you could top the cake with flaked almonds instead, or just leave them out altogether – the main almond flavour comes from the ground almonds and almond extract in the cake mix.
The cake really is delicious – the tart berries and tangy lemon zest go so well with the sweet, almond-y sponge. I think it works perfectly as a dessert with a generous dollop of cream, but it’s lovely on its own as well. I would perhaps recommend incorporating fewer berries if you choose to eat it on its own, just to get a slightly firmer texture that’s easier to hold.
- 125g butter, softened
- 125g caster sugar
- 0.5 tsp almond extract
- 2 large eggs
- 100g self-raising flour, sifted, plus a little extra for the berries
- 75g ground almonds
- finely grated zest of 1 lemon
- 3 tbsp milk
- 100-150g raspberries (use 150g if serving as a dessert with cream; less for eating the cake on its own)
- 100-150g blackberries (as above)
- handful of whole or flaked almonds (optional)
- Pre-heat the oven to 180C/160C fan/gas mark 4. Grease and line the base of a round 23cm cake tin with baking paper.
- Beat the butter, sugar and almond extract until light and creamy.
- Beat in the eggs one at a time, adding a spoonful of the flour with the second egg to limit curdling (but don’t worry if it curdles anyway).
- Add the rest of the flour to the mix, along with the ground almonds, lemon zest and milk. Fold gently until combined.
- Toss half of the berries with a little extra flour until they’re thinly coated, then stir these into the cake mix.
- Transfer the mix to the tin and level the top. Scatter the remaining berries and whole/flaked almonds (if using) on top.
- Bake the cake for 45 minutes, or until it springs back when lightly pressed in the middle.
- Let the cake cool in the tin for 15 mins then transfer it to a wire rack to cool completely (or serve warm with cream or ice cream).