Sweet and succulent blackberries are delicacies at this time of year on this side of the world. The best thing about blackberry season is that if you have the time and patience, you can hand pick them pretty much anywhere. We only had to walk a few hundred meters from our home to fill a container with perfectly ripe blackberries. Some were eaten there and then, a fair amount went in the freezer and the rest went into this moist cake. Blackberries are heavy in weight so they will naturally go to the bottom of the cake, but to avoid an infamous soggy -and uncooked- bottom, I put them right in the middle, which didn’t stop them from dropping to the bottom, but it seems to have ensured an even bake.
150g gluten-free self-raising flour
150g butter, room temperature
150g caster sugar
3 medium-size happy eggs*
1/2 tsp almond extract
30g flaked almonds, to decorate
*happy eggs come from happy chickens. Organically reared chickens are the happiest.
1. Heat oven to 170C/gas 5. Line a 20cm round baking tin or dish with baking parchment. Place the butter and sugar into a bowl and beat well to a white and fluffy creamy consistency. Add the eggs and almond extract and whisk vigorously. Fold in the flour.
2. Pour half of the mix into the baking tin, then carefully put the blackberries on top, and pour the remaining cake mix over the berries. Decorate with the flaked almonds and bake for about 35 minutes, until risen and golden brown. The cake should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 30 minutes in the tin, before removing or serving.