Recipes
Blackberry and almond cake
Enjoy this as a cake with coffee or tea, or as a dessert with cream
Enjoy this as a cake with coffee or tea, or as a dessert with cream
(46 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 45p per serving
Nutritional Information
Each 91g serving contains
Energy
1339kj
320kcal
1339kj
320kcal
16%
Fat
18.8g
18.8g
High
27%
27%
Saturates
8.6g
8.6g
High
43%
43%
Sugars
16.0g
16.0g
Med
18%
18%
Salt
0.50g
0.50g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1471kj/352kcal
Typical energy values per 100g:
1471kj/352kcal
Ingredients
175g butter, softened
175g caster sugar
½ tsp Asda Extra Special Vanilla Extract
3 large free-range eggs
250g self-raising flour
50g ground almonds
1 tbsp milk
1 unwaxed lemon, zest of
150g blackberries
50g flaked almonds
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 23 x 23cm cake tin with baking paper. Beat the butter, sugar and vanilla until lightly creamy.
2
Add 1 egg and beat well. Then add the other 2 eggs, adding 1 tbsp flour with each and beating well between each addition.
3
Fold in the rest of the flour, ground almonds, milk and lemon zest. Put in the cake tin and level the top.
4
Put the blackberries on the surface and press down lightly until they're level with the top of the cake mixture.
5
Sprinkle on the almonds and bake for 35 minutes or until the top springs back when lightly pressed. Leave to cool on a wire rack, then serve.