Blackberry and Almond Snacking Cake is a modern British recipe for a classic snacking cake of fresh blackberries in an almond sponge base. The full recipe is presented here and I hope you enjoy this classic British version of: Blackberry and Almond Snacking Cake.
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With blackberry season almost upon us once again I've been dusting off all my classic blackberry recipes, from pie through suet pudding through to cider cake and I came across this recipe from last year. I hadn't published it yet, so decided to write it up and publish to the website so I had a readily-accessible version to prepare the cake for this year.
Ingredients:
170g unsalted butter, softened
350g plus 2 tbsp granulated sugar, divided
3 large eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
250g fine cake flour
65g ground almonds
1½ tsp baking powder
1 tsp sea salt
¼ tsp baking soda
125ml whole milk, at room temperature
120g sour cream, room temperature
340g fresh blackberries, divided
4 tbsp slivered almonds
Method:
Pre-heat your oven to 190°C. Line a 22cm square baking tin with parchment paper, letting the excess extend over sides of the tin.
In a large bowl, cream together the butter 350g granulated sugar at medium speed until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add the extracts and beat into the egg mixture.
In a medium bowl, sift together the flour, baking powder, salt, and baking soda then whisk in the ground almonds.
In a small bowl, whisk together the milk and sour cream. Now gradually work the flour mixture into butter mixture alternating with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Carefully fold in 225g of the blackberries. Spread this batter into prepared cake tin.
Tap the tin on a kitchen towel-lined counter several times to spread batter and release any trapped air bubbles. Top the batter with the remaining 115g of blackberries. Sprinkle with remaining 2 tbsp sugar then sprinkle the ground almonds over the top.
Transfer to the centre of your pre-heated oven and bake for 15 minutes. Reduce the oven temperature to 180°C, and bake for a further 30–40 minutes, or until a wooden pick inserted in centre emerges with just a few moist crumbs adhering. Set on a wire rack and allow the cake cool in pan for 10 minutes.
Now, using the excess baking parchment as handles, remove from the, and let cool completely on a wire rack.
Store in an airtight container where it will keep for 3 days.
