Blackberry bakewell cake

The recipe for this cake actually calls for raspberries, but after last week's unfortunate raspberry incident I was in no hurry to revisit them. In fact I went as far as glaring at the raspberries in the supermarket and bought blackberries instead. Much more seasonal not to mention bug free, hurray!

I toyed with the idea of replacing the vanilla extract with almond extract to ramp up the bakewell flavour (and I see I had the same thought when I baked this cake last year) but I came to the conclusion that the sweetness of vanilla would compliment and balance the super tart blackberries.

I also see from last year's post that I mentioned this cake would be good served warm with custard. I can now testify this as that's exactly how we ate it at the weekend and the waft of vanilla from the reheated cake is amazing. 

Custard snobs will throw their hands up in horror because we made custard from the powder. Quite frankly I don't care, I love custard made from powder!

This is definitely a cake I can recommend to almond fans. My mum was delighted that I revisited this recipe as she loved it the first time round. The recipe can be found on BBC Good Food. and the only change I made was my choice of berry. As my blackberries were quite large I cut them in half to spread them evenly through the mixture. I also found my cake took an extra 15 minutes to bake.