Jammy blackberry & almond crumble cake
1 hr 20 min
A buttery almond cake layered with jam and blackberries, topped with a crunchy almond crumble.
| prepPreheat oven to 180°C / 350°F (160°C / 320°F fan). | ||||||
| prepButter a 20 cm square tin and line with baking parchment. | ||||||
| 200 g butter (for the batter) | Beat butter & sugar until light & fluffy | Beat in eggs one at a time | Mix in flour, baking powder, almonds, milk & extract | Scrape into tin, level, dot jam & scatter blackberries | Bake 180°C / 350°F, 45 min until skewer comes out clean | Cool in tin at least 20 min before slicing |
| 200 g golden caster sugar (for the batter) | ||||||
| 3 medium eggs | ||||||
| 225 g plain flour (for the batter) | ||||||
| 2 tsp baking powder | ||||||
| 50 g ground almonds | ||||||
| 2 tbsp milk | ||||||
| 1 tsp vanilla or almond extract | ||||||
| 3 tbsp berry jam of your choice | ||||||
| 150 g blackberries | ||||||
| 25 g butter (for the crumble) | Rub butter, sugar, flour & salt until crumbly | Mix in flaked almonds, scatter over cake & top with sugar | ||||
| 25 g golden caster sugar (for the crumble) | ||||||
| 50 g plain flour (for the crumble) | ||||||
| pinch of salt | ||||||
| handful of flaked almonds | ||||||
| 1 tbsp golden caster sugar (for topping) | ||||||
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