This is a really delicious cake that can be enjoyed cold or warm as a pudding with custard. Switch up the Victoria Blackberry Preserve for another fruit preserve if it's out of season: our Maravilla Raspberry Preserve would work equally as well.
Victoria Blackberry & Almond Cake
Helen Upshall
Rated 4.0 stars by 1 users
Servings
12
Great served warm or cold!
Ingredients
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225g salted butter, softened
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225g golden caster sugar
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1 tsp vanilla paste
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1 tsp almond essence
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175g self raising flour
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50g ground almonds
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1 tsp baking powder
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4 large free-range eggs
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1 tbsp milk
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150g Victoria Blackberry Preserve
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150g fresh blackberries
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20g flaked almonds
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1 tbsp Demerara sugar
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Cream, custard or ice cream
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30 x 20cm Rectangular tin, greased & lined
TO SERVE:
YOU WILL NEED:
Directions
Preheat the oven to 200C/180C fan/gas 6.
Cream together the butter, caster sugar, vanilla and almond essence until light and fluffy. In a separate bowl, sieve together the flour, ground almonds and baking powder.
Crack the eggs into the creamed sugar and butter and whisk briefly before sprinkling in the flour mixture. Beat together just until a smooth, thick batter forms.
Loosen the batter by stirring through a little milk before spooning into the prepared baking tin. Generously blob over the blackberry preserve. Using the handle of a spoon or knife, swirl the preserve into the cake batter to evenly distribute.
Scatter the fresh blackberries over cake batter then sprinkle over the almonds and Demerara sugar. Bake in the oven for 20 - 25 minutes until risen, cooked through and golden on top.
Remove from the oven and allow to cool slightly for 10 minutes. Slice carefully and serve with cream, custard or ice cream. Alternatively, allow to fully cool before slicing and serving for afternoon tea.
