The combination of blackberries and lemon works very well. It is a great cake to use up any left over blackberry jam as long as you don’t mind the blackberry seeds. You could blitz it in a blender and put through a sieve if you would rather.
Ingredients
- 200g of softened butter
- 200g of caster sugar
- 4 eggs
- 300g of plain flour
- 1 ½ tsp of baking powder
- 1 ½ tsp of bicarbonate of soda
- Juice and zest of 1 lemon
- 100g of Greek yogurt
- 400g of blackberry jam
- 250g of icing sugar
Method
- Preheat oven to 180 C (160 c fan). Butter and flour a cake tin.
- Beat the butter and sugar in a bowl with electric hand whisk for about 5 minutes till light and fluffy.
- Add the eggs one by one and continue beating for a couple more minutes. Add the lemon zest.
- Mix 250g of the jam with the yogurt.
- Add the baking powder, soda and 1 tsp of salt to the flour.
- Add the jam and the flour in 2-3 stages alternately to the egg mix, folding well to incorporate each time.
- Pour into the cake tin and bake for 50-60 minutes testing that a wooden skewer comes out dry.
- Make a glaze for the cake by diluting the rest of the jam in a little water and putting through a sieve to remove the seeds. Pour into a saucepan and heat till a syrupy consistency is reached. Use this to brush the cake while it is still warm.
- When the cake is totally cool, mix the icing sugar with the juice of the lemon and drizzle over it. If you want to serve as a pudding after a meal, accompany with more fresh blackberries and some crème fraiche.