blackberry cake
rating:batter:
300g caster sugar
200g plain flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla essence
200g marg or butter
about 2 tbsp milk
some blackberries
22cm springform cake tin, greased and the bottom lined with parchment. Although you could use any tin that size.
Preheat the oven to 180C Gas 4.
Line the bottom of the tin with the blackberries.
Now, you can do this like I do – I just put all the batter ingredients in the Magimix other than the milk and whizz it up. Or you cream the butter and sugar, add the eggs and flour and baking powder bit by bit, stir in the vanilla essence, then the milk. Up to you entirely.
The milk I leave to the end because you want a sort of dropping consistency, and it’s better to add it bit by bit.
Pour the mix over the blackberries, bake for 45 minutes-ish. The blackberries all rise through the cake. It’s lovely.
Leave it to cool for about half an hour, then turn onto a plate. It made eight quite generous portions, and I don’t know how well it would keep. So we sent half of it over to some friends that Pete was visiting last night, and they seemed to like it too!
