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Blackberry Cake

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Now that the blackberries are now growing fast and ripe its always a sign that autumn is now on its way I love all seasons but I think autumn has to be my favourite. The cozy nights and the chill in the morning and the colours of the leaves on the trees are just so warm and inviting.

Right enough talk of that lets get back to cake I saw this recipe in the lovely Miranda Gore Browne book Bake me a cake as fast as you can. So thought it would be rude not to give it a go, and it’s the very first recipe in the book.

This is such a simple but warming cake you can serve with ice cream or warm custard.

So lets begin

you will need

275g blackberries

150g unsalted butter

3 large eggs

150g caster sugar

2 tbsp demerara sugar

1 tsp vanilla extract

250g plain flour

1 1/2 tsp baking powder

125ml milk

Preheat your oven to 180’c and line a 23 cm spring form deep cake tin.

Check through all your blackberries to make sure they have no dirt on I do swirl mine in some water then dry off on paper towels so the excess water has gone.

Melt your butter and put it to one side. In a separate bowl using a kitchen aid or hand held mixer whichever you have beat together your eggs, vanilla and sugar till light and fluffy.

Then pour in your plain flour along with the baking powder and mix till all combined then pour your melted butter mixture to the mix and combine well.

Now get your lined tin and sprinkle a handful of blackberries at the bottom then pour some mixture all over and smooth over, do the same again another handful of blackberries then mixture then once all your mixture is used up you should have a hand full of blackberries left sprinkle along the top of your cake along with 2 tbsp of Demerara sugar.

Bake in the oven for 40 mins to an hour until cooked through. Once cooked Β leave to cool in the tin before taking it out for at least 10 mins then remove from the tin and leave to stand on a wire rack to cool completley then simply serve with ice cream or custard.

This recipe is very straight forward and has a very rewarding end perfect for using up blackberries, Perfect for autumn baking.

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