Meera Sodha’s recipe for blackberry and almond cake
Rich, velvety nuts are offset by zippy, seasonal berries in a cake for all occasions
TL;DR
- The recipe is for a blackberry and almond cake, suitable for summer.
- It features a dense, chewy almond cake base contrasted with the tartness of blackberries.
- The cake is baked in a 20cm springform tin and requires approximately 1 hour and 15 minutes of cooking time.
- A glaze is made from icing sugar and fresh blackberry juice.
- The finished cake is decorated with fresh blackberries and can be stored in the fridge for up to three days.