Recipe: Honey and blackberry cake with cream
Here's a deliciously unfussy and light cake with a lovely moist texture.
You could use any berries you prefer – raspberries or blueberries would work beautifully too. Do note, because of the honey in this cake, it gets quite brown quickly, so just keep an eye on it.
Honey and blackberry cake with cream
200g butter, softened
100g ground almonds
3 organic eggs
100g plain flour
2 tsp baking powder
200ml runny honey
1 tsp vanilla
1 cup frozen blackberries
200ml fresh cream
1 tablespoon unsweetened Greek yoghurt
1 tablespoon jam of your choice (I used raspberry)
Preheat the oven to 170C fan bake. Line a 22cm cake tin with baking paper.
In the bowl of an electric mixer, cream the butter until pale, light and fluffy. Add the ground almonds and beat in the eggs, one at a time. Gradually add in the flour and baking powder.
Fold in the honey and vanilla, being careful not to over mix. Pour the batter into the tin and dot in the blackberries, pressing down lightly with a spoon.
Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, whip the cream with an electric beater to ribbon consistency, gently fold through the yoghurt, followed by the jam, leaving some visible ripples.
Once the cake is cool, apply a generous amount of the cream to the top.
Store in an airtight container in the fridge for up to three days.