Blackberry-Almond Cake

Just the recipe you need if you’ve been out blackberrying…

 

Ingredients

2 tbsp ground flax seed

200 ml almond milk

140g vegan-friendly margarine (eg. Pure dairy free, Tomor)

140g caster sugar

140g ground almonds

140g plain flour

2 tsp baking powder

1 tsp vanilla essence

1/2 tsp almond essence (optional)

250g (-ish) of blackberries

2 tbsp flaked almonds

 

Method

1. Preheat the oven to 180C/fan160C/gas #4. Line the base and grease the sides of a deep, preferably loose-bottomed cake tin around 20cm in diameter.

2. In a small bowl, combine the flax seed and the almond milk and set aside.

3. In a larger mixing bowl, combine the sugar and the dairy free spread. Then add the flour, ground almonds, baking powder, vanilla and almond essences, and the flax/almond milk mixture and mix thoroughly until you have a stiff cake mixture (alternatively you can just blitz the whole lot in a food processor – whatever you prefer).

4. Spoon half the mixture into the base of the cake tin and spread it out evenly.

5. Spread the blackberries out on top and then gently cover with the rest of the cake mixture (the stiffness of the cake mixture can make this a bit tricky, so try to avoid starting by dumping all the remaining mixture into the middle – instead, try dolloping the mixture on a spoonful at a time, and then use your fingers or the back of a spoon to spread it out into the gaps).

6. Scatter with the flaked almonds, press them down gently and then bake for 50-60 minutes, until golden in colour and firm to the touch. Remove from the tin and use the baking parchment to lift it onto a cooling rack. Allow to cool completely before serving.

 

 

 

 

Blackberry-Almond Cake
 
Author:
Ingredients
  • 2 tbsp ground flax seed
  • 200 ml almond milk
  • 140g vegan-friendly margarine (eg. Pure dairy free, Tomor)
  • 140g caster sugar
  • 140g ground almonds
  • 140g plain flour
  • 2 tsp baking powder
  • 1 tsp vanilla essence
  • ½ tsp almond essence (optional)
  • 250g (-ish) of blackberries
  • 2 tbsp flaked almonds
Instructions
  1. Preheat the oven to 180C/fan160C/gas #4. Line the base and grease the sides of a deep, preferably loose-bottomed cake tin around 20cm in diameter.
  2. In a small bowl, combine the flax seed and the almond milk and set aside.
  3. In a larger mixing bowl, combine the sugar and the dairy free spread. Then add the flour, ground almonds, baking powder, vanilla and almond essences, and the flax/almond milk mixture and mix thoroughly until you have a stiff cake mixture (alternatively you can just blitz the whole lot in a food processor - whatever you prefer).
  4. Spoon half the mixture into the base of the cake tin and spread it out evenly.
  5. Spread the blackberries out on top and then gently cover with the rest of the cake mixture (the stiffness of the cake mixture can make this a bit tricky, so try to avoid starting by dumping all the remaining mixture into the middle - instead, try dolloping the mixture on a spoonful at a time, and then use your fingers or the back of a spoon to spread it out into the gaps).
  6. Scatter with the flaked almonds, press them down gently and then bake for 50-60 minutes, until golden in colour and firm to the touch. Remove from the tin and use the baking parchment to lift it onto a cooling rack. Allow to cool completely before serving.