Here comes blackberry recipe number two. There are lots of blackberries around in the wild in the UK at the moment, and this is a great bake to incorporate them into.
I have to say this isn’t the cheapest of bakes (apart from picking the fruit for free of course) as amaretti biscuits are quite expensive. If you’re on a tight budget, I think using blobs of marzipan instead of the biscuits would give a very similar flavour.
The idea for this cake came from a BBC good food recipe out of the book 101 tempting desserts for raspberry and amaretti cake.
140 g self-raising flour
175 g margarine
175 g caster sugar
85 g ground almonds
5 amaretti biscuits
175 g blackberries, washed and dried
Icing sugar for dusting
1. Preheat the oven to Gas Mark 4 and line an 8 inch (20 cm) round cake tin.
2. Cream the sugar and margarine. Add the eggs, flour and ground almonds and beat until mixed.
3. Transfer half of the mixture to the cake tin, making a fairly thin layer in the bottom.
4. Scatter over half of the blackberries and two of the crumbled amaretti biscuits, push them into the mixture very lightly.
5. Spoon over the remaining mixture, leaving it in blobs and then sprinkle over the remaining blackberries and crumbled biscuits.
6. Bake for 55-60 minutes. Leave to cool in the tin for around 30 mins, then carefully lift out and dust lightly with icing sugar.