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Air Fryer Blackberry-topped Almond Sponge with Blackberry Compote
Air Fryer Blackberry-topped Almond Sponge with Blackberry Compote is a modern British recipe for a classic sponge cake topped with blackberries that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Blackberry-topped Almond Sponge with Blackberry Compote.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Wild FoodBaking RecipesCake RecipesBritish Recipes
This cake makes an excellent quick pudding or tea-time cake. It’s interesting in that rather than having blackberries spread through the mixture they’re placed on top. This makes the cake drier overall, though more blackberry is added by serving with a simple compote as a sauce. However, as a cake to accompany coffee it’s great as is. But it can also be served warm with cream, ice cream or custard or cold with hot custard. It is very simple and quick to make — indeed the version shown in the image was prepared for breakfast and served with coffee. I used ground almonds as the nut component, because that’s what I had to hand. However, ground roast hazelnuts would actually suit the cake better.
Ingredients:
80g butter or margarine
40g dark brown/caramel sugar
40g caster sugar
Pinch of salt
2 eggs
1 tsp vanilla extract
80g self-raising flour
3 tbsp ground almonds
100g blackberries
For the compote:
200g blackberries
2 tbsp water
1 tsp cornflour (cornstarch)
4-6 tbsp honey (or sugar), or to taste
Method:
In a bowl, cream together the butter, sugars and salt until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift over the flour and add the ground almonds then beat thoroughly to combine.
Grease your cake tin (I used a 20cm [8 in] diameter Victoria sponge tin that fits in my air fryer) and pre-heat your air fryer to 180°C (360F) for 10 minutes.
Scrape the sponge mix into your tin. Level the top with the back of a spoon then scatter the blackberries evenly on top. Transfer to your air fryer and cook for 20-25 minutes until the sponge has risen, is golden brown on top and cooked through. Remove from the air fryer and set aside to cool for 10 minutes before slicing and serving.
In the meantime, prepare the compote. Place the blackberries and water in a microwave safe bowl. Scatter over the cornflour over and drizzle on the honey. Cook on full power for 5 minutes. Stir the ingredients to combine then cook for 5 minutes more. You can either leave the compote as is, or you can press through a fine-meshed sieve to puree and remove the seeds.
To serve as a dessert, place as slice of the cake on a plate and spoon over some of the compote. If desired, you can do this in a pudding bowl and serve with cream, ice-cream or custard. I served mine with a little compote and a cup of coffee.
If you want more blackberries in the cake, line the base of the pan with a layer of blackberries first, then carefully layer over the cake batter. Add a further layer of blackberries on top, as in the main recipe.
