Blackberry & cinnamon cake
Delicious with whipped cream!
-==== REZKONV-Recipe – RezkonvSuite v0.98.6
Butter, for greasing
140 grams Unsalted butter, 8 oz; softened
140 grams Caster sugar
140 grams Almonds;8 oz, ground
140 grams Self-raising flour or
136 grams Plain flour plus 4 g baking powder
1 teasp. Ground cinnamon, plus extra for dusting
2 teasp. Vanilla extract
225 grams Blackberries; 8oz
Icing sugar, for dusting
============================== SOURCE ==============================
BBC Good Food Magazine, September 2005
— Edited *RK* 09/11/2005 by
— Ulrike Westphal @ Küchenlatein
It is crumbly and succulent with blackberries, but you can use other
berries. The cinnamon makes this particularly good with mascarpone
cheese and black coffee.
1. Heat oven to 180 °C/fan 160 °C/gas 4. Grease and line the base of
a 22 cm springform tin. Put the butter, sugar, almonds, flour, egg,
cinnamon and the vanilla into a mixing bowl and beat well. Spread
half the mixture into the prepared tin and flatten lightly using the
back of a fork.
2. Sprinkle over the blackberries and dot over the remaining cake
mixture so that it covers the fruit. Place the tin on a baking sheet
and bake for about 1 hr until golden and springy.
Leave to cool in the tin. Sift the icing sugar and a little ground cinnamon
over the top of the cake to serve.
:PREP 20 mins
:COOK 1 hr
:PER SERVING 394 kcalories, protein 7g, carbohydrate 38g, fat 25g,
saturated fat 10g, fibre 3g, added sugar 21g, salt 0.20g