I can’t believe I have gone from only making a very small handful of un successful cakes to now baking good cakes every week! Is it because I have more patience now to follow a recipe? or because I really want to learn this time? Whatever it is I am really enjoying it and have a feeling it may be something I continue to practise, especially over the christmas period! (I know I did it – September and I’m thinking about christmas!)
So this cake is actually named “Raspberry Bakewell cake” but I have a freezer full of blackberries from my garden so it seemed this was a perfect opportunity to use them. I think the cake was delicious with blackberries, slightly less sweet than a raspberry maybe but a lovely subtle match to the almond flavours. You can get the recipe by following this link
It uses a mix of self raising flour and ground almonds to give it a more crumbly texture and a lovely almond flavour then it is topped with flaked almonds to give it a little crunch. I had thought the flaked almonds would burn on the top of the cake however they came out just lightly toasted which was a relief.
What I liked about this cake was that the outside was a little crunchy and the outside layer of cake went abit crispy, then the inside is beautifully moist and crumbly with the sweet fruits giving so much flavour. I really think this is be far the best cake I have made so far!
It is very simple to create this layered fruit effect, simply make a cake batter and pour half into a lined cake tin, cover the mix with a single layer of fruits and then top with the remaining cake mixture, top with flaked almonds and bake in the oven. The main difficulty I had was trying to spread the cake mixture over the top of the berries without moving all the berries or ending up with some berries on the top. Some poked out of the side but when I looked at the original picture they had the same effect so I’m happy!
It’s a natural way to bring colour to a cake and it would look beautiful served at any tea party. I’d like to try it with pears or apricots or apples with a toffee sauce, the ideas are endless!
What I have learnt about Cake?
You can mix different types of flour with ground almonds to create a more crumbly texture with a slightly more natural rustic flavour. Also adding fruits such as berries in the middle of the cake mix makes it moist but not as wet as the courgette cake I previously attempted.
I was also really happy with the effect of the flaked almonds, I have loads left over from this recipe so I will definitely be using those again soon!
Oh I also really really liked the lack of icing in this recipe, I’m not a fan of icing at all and would rather get the sweetness from fruits as done in this recipe