Almond & Blackberry Cakes
Let me tell you that I am not a baker and for me to do baking I need to know that it’s going to have 100% success rate and be relatively quick.
So let me introduce you to this simple, fool proof almond and blackberry cake. Only 15 minutes in the oven and incredibly easy to put together.
Makes 12
115g melted butter
135g caster sugar
4 eggs
1.5 tsp vanilla
230g ground almonds
2 tsp baking powder
Pinch of salt
100g blackberries
1tbsp caster sugar
200ml double cream
1 tbsp icing sugar
Preheat your oven to 180C
First make your blackberry compote. Add your blackberries, 1 tbsp sugar and 2 tbsp of water to a pot and set over a medium heat to breakdown the berries. Smoosh the blackberries together with the back of a spoon to make a jammy texture and then remove from the heat.
To make the cakes mix the butter, sugar, eggs and vanilla together in a bowl or a standing mixer (not essential) until evenly mixed. In a separate bowl mix together the ground almonds, baking powder and salt. Then add the dry mix into the wet mix, combining it to a smooth batter.
Grease a cupcake tin well with oil or butter. You need to be generous here or they won’t come out well! Spoon in about 2-3 tbsp of batter into each spot. This batter should stretch to 12 cakes. Bake in the oven for 15 minutes. Remove and allow to cool.
Whip your cream and icing sugar together to stiff peaks.
Tip the cakes out and top with whipped cream and blackberry jam.
