This is a adapted recipe from an old Good Food magazine. The original recipe used cherries and I also found the mix quantities were a bit out.
There have been so many cherry cakes of various descriptions on food blogs of late, that I decided to avoid joining the masses and used some blackberries instead.
BIG. FAT. JUICY. BLACKBERRIES. It's a sign that the seasons are starting to change and summer is passing it's peak. Autumnal fruits are already starting to arrive.
This recipe fits in an 8" square silicone bakeware mould or cake tin. If using silicone, do grease the base with this cake. If using a non stick tin, grease and line or grease and flour it. It's a really simple and easy recipe.
140g self raising flour
1/2 tsp ground cinnamon
pinch of nutmeg
50g caster sugar
5 tbsp of milk
85g melted butter
35g plain flour
25g caster sugar
Grease mould or grease and line tin.
Sift cake dry ingredients together. Beat in melted butter and egg until a smooth batter forms.
Spread batter out into bottom of a prepared 8"square cake mould or tin. I'm sure round would work just as well too. Be prepared - this is a tiny volume of mix and it simply doesn't look right !
Put the blackberries on top of the cake batter. There is a lot of fruit and the top of the mix will be almost all covered.
Leave to cool in the tin or mould for a while until just warm before turning out. I use two trays and sandwich the mould inbetween. The cake can be then be inverted again on to a rack or plate.
The fruit makes this quite a sharp cake. It is not overly sweet. Lovely on it's own with icing sugar or served warm with ice cream.