I can’t begin to describe how much I love this cake! Whilst masquerading as a simple sponge, the beauty and sweetness of the marbled berries, make it so much more than that, adding a wonderful jammy yuminness to the cake.
As autumn is approacing, wild blackberries are at the height of their season and you can pick them away to your heart’s (though perhaps not your brother’s) content and so I have used them in this recipe, but you can also make it with my very favourite raspberry.
So quick to whip up and a marvellous mixture to marble, this recipe is a piece of cake and I hope you enjoy it as much as I do! Thank you so much Moya for sharing it and making it one of my favourites!
1 tsp sugar (for fruit syrup)
190g fresh blackberries
125g caster sugar
125g unsalted butter
165g self-raising flour
1 tsp vanilla essence
- Pre-heat oven to 175˚c and grease and line a small cake tin of roughly 8 inches.
- Put half of your blackberries in a small saucepan with your teaspoon of sugar and stir over a gentle heat for just a couple of minutes until the juices start to run. Remove from the heat and add the rest of your blackberries.
- Cream together the sugar and butter in a mixing bowl with a wooden spoon until it is smooth and light.
- Whisk the eggs with the vanilla essence in a separate bowl and gradually add to the sugar and butter, beating well after each addition.
- Sift in the flour and mix gently until smooth and be careful not to overmix.
- Add a couple of tablespoons of the cake mixture to the blackberries and mix in.
- Drop random spoonfuls of each mixture into the cake tin and then swirl aroundwith a fork or your spoon to create a beautiful marbled effect. Sprinkle with a bit of (brown) sugar if you like
- Bake for around 40-45 minutes or until a skewer comes out clean.
- Transfer to a cooling rack though there’s no need to leave it to cool – it’s delicious fresh from the oven!