Blackberry, Almond and Cardamom Cake
Simple, sweet and delicious, this cardamom-scented almond cake works just as well with other fruit. Try it with raspberries, blackcurrants, cherries, or even little plums, for a lovely gluten-free afternoon treat.
125g butter, softened
200g golden caster sugar
1 tsp vanilla extract
3 medium eggs
250g ground almonds
2 tsp gluten-free baking powder
1 tsp ground cardamom
¼ tsp salt
200g fresh or frozen blackberries
200g summer berries to serve (optional)
Preheat the oven to 180ºC/fan 160ºC/gas mark 4 and lightly oil a 23cm round cake tin.
In a large bowl, cream together the butter, sugar and vanilla extract until pale and fluffy. Add the eggs one at a time along with a tablespoonful of the ground almonds to stop the mixture splitting.
In a medium-sized bowl, mix the rest of the ground almonds with the baking powder, cardamom and salt.
Use a large metal spoon to fold these dry ingredients into the butter mixture. Stir until just blended, then add the blackberries and stir once or twice more to incorporate them.
Scoop the cake mixture into the prepared tin and bake on the middle oven shelf for 30-35 minutes, or until the cake is well risen, looks golden brown and feels firm to the touch. Let it cool in its tin on a wire rack before turning out.
Serve the cake either on its own or with mixed summer fruits piled on top and with some sour cream or crème fraiche.
This is quite a moist cake, so it will keep for 3-4 days in an airtight tin or wrapped in foil.
© Signe Johansen 2011
From Secrets of Scandinavian Cooking... Scandilicious by Signe Johansen, Saltyard Books
Photograph by Debi Treloar
Author: Signe Johansen Email: email@example.com