Blackberry Cake
This stunning blackberry cake recipe from Miranda Gore Browne features plenty of fresh seasonal blackberries and is finished with a sprinkle of sugar.
From the book
Bake Me a Cake as Fast as You Can
Quick and easy bakes
Perfect for beginners
Easy enough to bake every day!
Buy From
Introduction
MAKING TIME
10-15 minutes
BAKING TIME
1 hour
Ingredients
| 275g | blackberries (don’t worry if you have less), unwashed |
| 150g | unsalted butter |
| 3 | large eggs |
| 150g | caster sugar (or vanilla sugar), plus extra for sprinkling |
| 2 tbsp | demerara sugar |
| 1 tsp | vanilla essence, or seeds from 1 vanilla pod |
| 250g | plain flour |
| 1½ tsp | baking powder |
| 125ml | semi-skimmed milk |
Essential kit
You will need: a 23-cm springform cake tin.
Method
Preheat the oven to 180°C (350°F/Gas 4). Line a 23-cm springform cake tin that is at least 6 cm deep with a cake tin liner – these are fantastic as this is quite a runny batter. Alternatively use non-stick baking paper.
Check through the blackberries for dirt and brush off any dirt with a piece of kitchen towel (washing them will add water to the mix), and put to one side. Melt the butter, and set aside.
Put the eggs, sugars and vanilla into the bowl of an electric mixer fitted with a balloon whisk attachment and whisk until pale and fluffy; alternatively use a hand-held electric mixer.
Sift in the flour and baking powder, and mix until incorporated. Pour the melted butter and milk into the mix, and whisk again.
Sprinkle a handful of the blackberries into the bottom of the prepared tin. Pour about half of the cake mix over the top of the blackberries. Sprinkle half of the remaining blackberries over the cake mix, then add the remaining cake mix. Finally sprinkle the remaining blackberries over the top and sprinkle with caster sugar (or vanilla sugar if you have some).
Put the cake tin on a baking sheet (to catch spillages) and bake in the preheated oven for about 1 hour, or until the cake is golden on top and a skewer comes out clean.
Remove from the oven and leave to cool before taking out of the tin.
Reviews
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment
