I love foraging - wild strawberries in late spring, elderflowers in summer and blackberries in autumn. The first day of September was sunny so I decided to go foraging and bake a cake. Even though I am trying to make no-bake low calories cakes, every now and then I would bake cakes with fruits like boiled clementine cake, gooseberry cake and today's cake with blackberry. I used the same recipe as for gooseberry cake that I found here and yes, I did make a gooseberry cake a few weeks ago when I bought some gooseberries on sale and they were too sour to eat.
-125 g caster sugar
- 125 g butter
- 3 eggs
- 75 g flour
- 75 g ground almond
- 3/4 tbs baking powder
- blackberries to taste
- mix the sugar and butter
- add the eggs one by one until they are incorporated into the mixture
- add the flour, the ground almonds, and the baking powder
- put the mixture into the baking tin
- mix the blackberries with a bit of caster sugar then put it on top of the mixture
- put it in the preheated oven at 190⁰C for approx 30 minutes
The original gooseberry recipe requires baking for 20 minutes then add flaked almonds on top and put it back in the oven for another 10 minutes. I did this with the gooseberry cake and it was delicious indeed, but I decided to skip this step for the blackberry cake as I wanted to keep it simple.
You can sprinkle some caster sugar on top, but again, I decided to skip this step and let the cake as it is. Delicious!
Foraged blackberry cake and coffee - the perfect combination for a lazy Saturday morning. Will you try it?