bohemianwanderer – This blackberry and almond cake combines juicy fruit with ground almonds, lemon zest, and a smooth blackberry glaze. The recipe takes 10 minutes to prepare and 1 hour 15 minutes to cook, plus cooling time. It makes eight to 10 servings and works well as a simple dessert or afternoon treat.
Begin by heating the oven to 190C, or 170C with a fan, which is 375F or gas mark 5. Grease a 20cm springform cake tin with butter, then line the base and sides with baking paper.
In a large bowl, combine 180g of caster sugar, 150g of ground almonds, and 80g of plain flour. Add the finely grated zest of one lemon, using enough zest to provide one tablespoon. Whisk in one teaspoon of baking powder and half a teaspoon of fine sea salt.
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Add 300g of the washed blackberries to the dry mixture and stir gently. Make sure the berries become lightly coated with the flour and almond mixture before preparing the wet ingredients.
In a separate bowl, combine three large eggs with 180g of melted unsalted butter and 1½ teaspoons of vanilla extract. Pour the wet mixture into the bowl containing the dry ingredients and berries. Gently fold everything together until you have a smooth batter.
Pour the batter into the prepared springform tin and spread it evenly. Place the tin in the oven and bake for 45 to 55 minutes. The cake is ready when a skewer inserted into the center comes out clean.
Remove the cake from the oven and leave it to cool completely inside the tin. Allowing the cake to cool properly will make it easier to remove and decorate without damaging its structure.
Make the Blackberry Glaze and Decorate
While the cake cools, prepare the blackberry glaze using the remaining fruit. Place 150g of the remaining blackberries in a small bowl and mash them thoroughly.
Push the mashed berries through a small sieve or tea strainer to extract their juice. Discard or eat the remaining pulp and seeds, leaving you with smooth blackberry juice for the glaze.
Place 200g of icing sugar in a small bowl and add three tablespoons of blackberry juice. Mix thoroughly until the icing becomes smooth and evenly colored.
Add up to another tablespoon of blackberry juice if necessary. Continue mixing until the glaze reaches the consistency of double cream.
Once the cake has cooled completely, carefully remove it from the springform tin and transfer it to a serving plate. Slowly pour the blackberry glaze over the cake, allowing it to spread naturally across the surface.
Take the remaining 50g of blackberries and gently press them into the glaze. Arrange the berries across the top to create a simple and attractive finish.
Allow the glaze to settle before slicing and serving the cake. The combination of blackberries and almonds creates a moist texture with a fresh, fruity flavor.
The lemon zest adds brightness, while the vanilla provides a subtle sweetness that complements the berries. The blackberry glaze also intensifies the fruit flavor while adding a smooth finish.
If you are not serving the cake immediately, store it in the refrigerator. The finished cake will keep in the fridge for up to three days.
For the best texture and flavor, allow chilled slices to sit briefly before serving. This gives the almond-rich cake time to soften slightly while keeping the blackberry topping fresh.
