Blackberry & Lemon Curd Cake...

Usually I make this using raspberries, but as we’d been out picking blackberries I thought some were destined for this cake. It’s great hot or cold, with cream, custard or ice cream.

• Beat butter and sugar together until pale and creamy.
• Beat in the eggs one by one
• Stir in the flour and ground almonds.
• Spread over the base of a lined 20x20cm baking tin.
• Cover the top with small blobs of lemon curd and the blackberries. Nudge the blackberries into the batter slightly.
• Cook in a pre-heated oven (180°C) for 35-40 minutes.

Notes:
• The blobs of lemon curd should be no bigger than half a teaspoon, otherwise they’ll sink and become a sticky mess at the bottom of the cake. If they’re smaller they’ll float midway through the sponge.
• I see no reason why this couldn’t be varied to use other jams/marmalade and different fruit to create a variety of flavour combinations.
• Serves 10-12.