Monday, 13 August 2018

Blackberry and Almond Cake

This Blackberry Cake recipe is super easy.  It makes great use of seasonal blackberries, teaming them with almonds to make a really great flavour combination.

Blackberry and Almond Upside Down Cake

Blackberry season has arrived in the UK.  Just last week when Mr E and I went for a lovely walk through our local countryside in Yorkshire it was evident that those gorgeous dark fruits that we all know and love were ripening quickly in the continued warm weather.

Blackberries

Having foraged for some the question was what to make with blackberries.  For those of you prepared to hang fire for inspiration I'll be sharing an awesome collection of blackberry recipes soon, but for those of you who may be looking for some ideas for using blackberries now then how about trying our Blackberry and Pear Cupcakes, which were filled with this scrummy Homemade Blackberry and Pear Jam, and or perhaps a Blackberry and Pear Frangipane Tart.    

Homemade Blackberry and Pear Jam

But in the mean time, today I'm sharing with you the blackberry cake recipe that we rustled up to make good use of those free berries.
 
Our Blackberry and Almond Cake is in fact an upside down cake (and if you've followed Only Crumbs Remain for a few months I'm sure you will know of my love of such cakes!)  Blackberries are a really great soft fruit to use in an upside down cake.  What's not to love when they produce such a fabulous colour contrast to the almond cake, not to mention the aroma whilst the cake bakes, as well as the 'lick your lips' yummy flavour. 😋

Blackberry and Almond Upside Down Cake
  
Blackberry and Almond Cake is definitely a winner in my book.


Easy blackberry cake.

Not only is it super easy to make, it's also fabulously moist courtesy of the blackberries and ground almonds.  If you're yet to team blackberries and almonds together then let this be the first recipe of many that you try.  Trust me, you won't regret it. 



How to make Blackberry and Almond Cake.



blackerries, blackberry recipe, cake, blackberry cake,
Dessert,
British
Yield: 8 slices

Blackberry and Almond Cake

prep time: 25 minscook time: 45 minstotal time: 70 mins
This Blackberry Cake recipe is super easy. It makes great use of seasonal blackberries, teaming them with almonds to make a really great flavour combination.

ingredients:


  • 250g Blackberries
  • 120g Butter, unsalted & softened
  • 120g Golden Caster Sugar
  • small Pinch of Salt
  • 1 tsp Almond Extract
  • 2 Eggs
  • 60g SR Flour
  • 60g Ground Almonds
  • 1 tsp (level) Baking Powder
  • 1-2 tbsp Milk

instructions:


  1. Prepare the blackberries.  Thoroughly wash the blackberries, discarding any spoilt fruit.  Place onto a double layer of kitchen roll to gently dry them.
  2. Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4.
  3. Prepare the cake tin.  Grease and fully line the cake tin with grease proof paper.
  4. Make the sponge batter.  Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy.  Add the salt and almond extract.  Beat again to combine.  Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below).  Sieve the flour, ground almonds and baking powder into the mixture.  Use a spatula or large metal spoon to fold this in gently.   Add a little milk and gently mix in until the batter has a nice dropping consistency.
  5. Fill the cake tin.  Place the prepared blackberries into the bottom of the cake tin, squashing them in as necessary to ensure the whole surface is covered.  Spoon the prepared batter onto the blackberries.  Spread the batter out gently to level, aiming not to disturb the fruit.  Use the back of a spoon to make a slight indentation to the centre of the batter.  This will help it bake level.
  6. Bake.  Place the cake tin in the centre of the oven and bake for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean.  You may need to rotate the cake tin after 35 - 40 minutes of baking.  Once baked, remove from the oven and place onto a cooling rack.
  7. Turn out the cake.  Allow the cake to cool for 5 minutes before removing from the tin.  Invert a cooling rack on top of the cake tin. In one smooth movement, turn the cake tin and cooling rack upside down.  Carefully remove the cake tin and greaseproof paper.  The blackberries will now be the top of the cake. Allow the cake to finish cooling.
  8. Enjoy, either serve on its own or with some ice cream, cream or yogurt and perhaps a sprinkling of lightly toasted flaked almonds.

NOTES:

SPECIFIC EQUIPMENT: 1 x deep 16cm diameter cake tin . 
STORAGE: Store in an airtight container for up to 3 days.
TIPS:
a) When making the cake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour / ground almonds and eggs. Simply weigh the butter, sugar and flour / ground almonds to the same weight as the eggs.  Of course the value may be slightly different to the 120g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm.  This should help prevent the batter from curdling and produce a better sponge.   
NUTRITIONAL VALUES: Please note, nutritional values are offered as a guideline only.  Values below are calculated for 1 slice, based on the cake being sliced into 8 portions.  Any Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
calories
281.8
fat (grams)
18.0
sat. fat (grams)
8.4
carbs (grams)
25.0
protein (grams)
4.9
sugar (grams)
17.0
Vit A
12.1%
Created using The Recipes Generator



Pin Blackberry and Almond Cake for later!


#Blackberry and Almond #Cake is a really easy cake making great use of #seasonal #foraged #berries.  It's presented as an upsidedown cake and is definitely #onetomake.




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18 comments:

  1. It's only been in the last week that I have noticed blackberries ripening. I do really like blackberries but they aren't a fruit I cook with or eat very often for some reason. Your cake looks amazing and so moist, the perfect way to eat these blackberries. x

    ReplyDelete
    Replies
    1. They have definitely come on in leaps and bounds this past wk, and they definitely seem early to me Cat. If you like blackberries I'd definitely recommend trying them in a bake - it's definitely worth trying :-D
      Angela x

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  2. That is such an impressive looking cake. I am curious to know if the juice runs into the cake when you turn it out and the berries go on top - would love to try this one but we don't get blackberries much here in Melbourne and certainly not at this time of year.

    ReplyDelete
    Replies
    1. Aw thankyou so much Johanna :-) No, everytime I've made an upside down cake (and there's been a few ;-) ) I've never had an issue with juices seeping into the sponge once it's turned out of the tin and the fruit is ontop. I think the heat of the oven helps to cook some of those juices out. What a shame you don't get them in Melbourne, you'll have to have a trip over to Bitain and I'll make you one lol xx
      Angela x

      Delete
  3. Another stunning bake Angela! and you can never have too many upside down cake recipes! I have to admit that I keep meaning to make one and never quite get around to it! Thanks for Sharing #CookBlogShare x

    ReplyDelete
    Replies
    1. Aw thank you Midge - I can whole heartedly recommend trying an upside down cake - it'd be great with some of your allotment produce :-)
      Angela x

      Delete
  4. Those blackberries look amazing, so big. The cake must be delicious with ground almonds.

    ReplyDelete
    Replies
    1. Aw thankyou Anca - it really is and lovely and moise too because of those almonds :-)
      Angela x

      Delete
  5. What a gorgeous looking cake, the colour of the blackberries is just fabulous!

    ReplyDelete
    Replies
    1. I know that colour is just amazing - I love how they've turned slightly pink too :-)
      Angela x

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  6. This looks gorgeous Angela and has reminded me that I've actually got a blackberry and almond upside down cake on my site but it's 6 years old and the post definitely needs to be updated! This one looks so much prettier and I'm sure it's delicious. Thanks so much for sharing with #CookOnceEatTwice x

    ReplyDelete
    Replies
    1. Now's the perfect opportunity to update it with the blackberries being so abundant this year Corina,
      Angela x

      Delete
  7. This looks like a good dessert!Almond and blackberries combo sounds amazing and pics are so so gorgeous.#CookBlogShare

    ReplyDelete
  8. Such a delicious looking cake Angela the Queen of Upside Down Cakes :) Perfect late Summer cake to use up generous gluts of blackberries plus any cake with almonds and I'm there :) Thank you for sharing with #BakingCrumbs :) x

    ReplyDelete
    Replies
    1. Queen of Upside Down Cake lol :-D Almonds are just amazing in cakes aren't they - they make them so gorgeously moist :-)
      Angela x

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  9. Wow Angela this looks amazing! The colour on the top is insane, stunning! xx

    ReplyDelete
    Replies
    1. It certainly is insane - I lpersonally love how the blackberries have turned such a wonderfully deep pink colour :-)
      Thankyou for your comment,
      Angela

      Delete

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