August 15, 2015 by dgarnett2013
Blackberry Cake: Bake Me a Cake as Fast as You Can by Miranda Gore-Browne
- 275g blackberries OR mulberries
- 150g unsalted butter
- 3 large eggs
- 150 caster sugar or vanilla sugar, plus extra for sprinkling
- 2 tabs demerara sugar
- 1 tsp vanilla essence or seeds from 1 vanilla pod
- 250g plain flour
- 1¼ tsp baking powder
- 125ml milk
Preheat the oven to 180℃. Line a 23cm springform cake tin that is at least 6cm deep with baking powder.
Check the blackberries for dirt and brush off any dirt with kitchen paper.
Melt the butter and set aside.
Put the eggs, sugars and vanilla into the bowl of an electric mixer fitted with balloon whisk and whisk until pale and fluffy.
Sift in the flour and baking powder, and mix until incorporated. Pour the melted butter and milk into the mix and set aside 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.
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.
Remover from the oven and leave to cool before taking out of the tin.
Sprinkle a little caster sugar on top before serving.
Made the day Nick trimmed the bay tree.