Blackberry and Cinnamon Cake – Sounds delicious!

Thanks to Fiona B who contacted us with this recipe ahead of Saturday’s blackberrying Open Day:

Photo: Fiona Buckley


150g/5oz unsalted butter, softened
150/5oz caster sugar
150/5oz ground almonds
150/5oz self raising flour
1 free range egg
10ml/ 2 teaspoons cinnamon
10ml/2teaspoons vanilla extract
225/8oz fresh blackberries
Plus some for decoration
Icing sugar for dusting


Preheat the oven to 180C/350F/gas mark4. Check temperature for fan ovens.
Grease and line the base of a 23cm/9 inch spring form tin

Put the butter, sugar, almonds, flour, egg, vanilla extract and 5ml/ 1 teaspoon of the cinnamon in a bowl and beat well together.
Spread half the mixture into the prepared tin, lightly flatten the stiff mixture with a fork.
Sprinkle over the blackberries, carefully dot and then evenly spread the remaining mixture over the blackberries to cover them.
Place the tin on a baking tray and bake for about 1 hour until golden on top. Test after 45 mins with a skewer, cover with foil to prevent burning the top if it is not ready, cook for another 15 minutes or so. Leave to cool completely in the tin. If still quite warm will break up when removed.
Dust the top with the remaining cinnamon and icing sugar, arrange a few blackberries on top for decoration

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