Blackberry and Almond Cake
There's a good crop of blackberries around this year, so I've managed to pick a few kilos. This is a bit of a red herring as I didn't actually use any of them in my cake! I wanted to make a cake using some kind of blackberries, and found this one ages ago on an American baking blog which seems to have disappeared. Luckily I'd printed off the recipe - so thank you anyway to 'CakeyJo'. You don't use the blackberries whole, you make them into jam. In the original recipe you had to make this first, but I had a couple of jars of homemade blackberry jam I bought in a local fete, so I used those . I t's a cake with a difference in that it has a cakey -pastry base, a layer of jam, and finally another cakey-pastry layer. You need a 23cm springform cake tin lined with baking parchment Preheat oven 180C/gas4 In the bowl of a stand mixer beat together 180g butter and 225g caster sugar till white and fluffy. Using 2 large eggs, keep one white to egg wash at