Vegetarian, Nut Free
Irrezestible Blackberry Cake
This lovely moist and tangy family cake is also great made with blueberries or raspberries.
How to make a blackberry & lemon cake
- Sieve the flour, salt and baking powder into a large bowl. Rub in the fat until it resembles breadcrumbs and then add 110g of sugar. Beat together the egg, milk and lemon rind (save a little for the topping), and then stir into the dry mixture until you have a thick batter.
- Rinse and dry the blackberries on paper towel then halve any very large ones. Preheat the oven to 180C/350F/gas Mark 4.
- Pour a good half of the mixture into a lined and greased 15-17.5cm loose-bottomed tin. Sprinkle on half of the blackberries, the rest of the batter and some more blackberries and sugar.
- Bake for about one hour until firm and golden. Sprinkle with remaining fruit, lemon rind and sugar, and leave to cool in the tin.
Prep time: 20 mins
Cook time: 60 mins
Ingredients
- 350g plain flour
- 1tsp salt
- 1tsp baking powder
- 175g butter or margarine
- 200g demerara sugar
- Finely grated rind of 1 large lemon
- 2 free range eggs
- 200ml milk
- 350g BerryWorld blackberries
Nutrition
| Per 100g | Per Serving | ||
|---|---|---|---|
| Energy (kcal) | 478 | ||
| Sugar (g) | 21 | ||
| Fat (g) | 12.6 | ||
| Saturated Fat (g) | 28 | ||
| Salt (g) | 1.7 |
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