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Blackberry and lemon upside-down cake

Blackberry and lemon upside down cake

PT1H

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We love the mottled pink hues of this beautiful upside-down cake. Foraged blackberries from your local hedgerows bleed into a moist lemony sponge giving it a lovely light, summery flavour. We sometimes scatter some thyme leaves among the blackberries for a bit of extra fragrance.

Ingredients

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  • 175g of unsalted butter, softened
  • 175g of caster sugar
  • 3 large eggs, room temperature
  • 115g of self-raising flour, sifted
  • 1/2 tsp baking powder
  • 75g of ground almonds
  • 2 lemons, zested
  • 250g of blackberries
  • créme fraiche, to serve
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Method

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1
Start by preheating your oven to 180ºC and and greasing a 20cm springform cake tin
2
Using a food mixer or electric whisk, beat together the butter and sugar until pale and fluffy. Then one by one, beat in the eggs
3
Fold in the flour, baking powder, almonds and lemon zest. Mix to combine but don’t over work
4
Place the blackberries in the bottom of the springform tin and squeeze over half a lemon. Lightly crush the berries then pour over the cake batter and smooth out using a spatula
5
Bake for 45–50 minutes, until cake is springy to the touch and golden brown
6
Serve warm from the oven or at room temperature with crème fraîche on the side
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Blackberry and lemon upside-down cake

 
 

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