Ingredients Recipe for Blackberry and cinnamon cake
Butter for greasing
150g/5oz unsalted butter, softened
150g/5oz caster sugar
150g/5oz ground almonds
150g/5oz self-raising flour
1 egg
5ml/1 tsp ground cinnamon, plus extra for dusting
10ml/2 tsp vanilla extract
225g/8oz blackberries
Icing sugar, for dusting
Method Recipe for Blackberry and cinnamon cake
1. Heat oven to 350 F,180°C/fan 160°C/gas
2. Sprinkle over the blackberries and dot over the remaining cake mixture so that it covers the fruit. Place the tin on a baking sheet and bake for about 1 hour until golden and springy.
3. Leave to cool in the tin. Sift the icing sugar and a little cinnamon over the top of the cake to serve.
4. Grease and line the base of a 23 cm/9in spring-form tin. Put the butter, sugar, almonds, flour, egg, cinnamon and the vanilla into the kitchen machine bowl, using the K beater mix for on speed 2 increasing to speed 5 for 1 minutes until the ingredients are well mixed and slightly lighter in colour. Spread half the mixture into the prepared tin and flatten lightly using the pack of a fork.
