The Blackberries are definitely here. The allotment is teeming. I have persuaded some friends to come for tea, simply for an excuse to make a Blackberry Cake.
This is again taken from Sarah Raven's Garden Cookbook. Mine an adulteration of her Blackcurrant and Almond Cake.
200g Butter
150g Demarara
3 Eggs
200g Ground Almonds
Zest of a Lemon
1 tsp Vanilla
200g Blackberries
Cream Sugar and Butter. Beat in eggs. Fold in Almonds, Vanilla and Lemon. Put mix in tin and scatter with Blackberries. Bake 30mins at 180C.
I added the Lemon Zest and used less Sugar. The aim is a moist, buttery, zesty, puddingy cake with the sudden bite of the first Blackberries. Cream wouldn't go amiss.
Just longing for teatime...
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