Blackberry Almond Cake – A Summer-Season Recipe

Meera Sodha’s recipe, published in *The Guardian*, offers a blackberry-infused almond cake designed for an August birthday celebration. The cake combines ground almonds with fresh blackberries to create a dense, moist crumb balanced by a tart citrus note and a glossy blackberry glaze.

The Guardian

• 180 g unsalted butter, melted, plus extra for greasing the pan

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• 180 g caster sugar

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• 150 g ground almonds

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• 80 g plain flour

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• Zest of 1 lemon (approximately 1 tbsp)

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• 1 tsp baking powder

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• ½ tsp fine sea salt

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• 500 g blackberries, washed

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• 3 large eggs

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• 1½ tsp vanilla extract

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• 200 g icing sugar

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• Additional blackberry juice for the glaze (see method)

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All quantities are taken directly from Sodha’s published list.

The Guardian

1. Pre-heat the oven to 190 °C (170 °C fan) and prepare a 20 cm springform tin with butter and parchment.

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2. In a large bowl combine sugar, ground almonds, flour, lemon zest, baking powder and salt; whisk to blend.

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3. Toss 300 g of the blackberries with the dry mixture to coat them evenly.

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4. In a separate bowl whisk the eggs, melted butter and vanilla extract, then fold the wet mixture into the dry ingredients until a smooth batter forms.

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5. Transfer the batter to the prepared tin and bake for 45–55 minutes, or until a skewer emerges clean.

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6. While the cake cools, mash the remaining 200 g of blackberries, press through a fine sieve to extract juice, and combine with icing sugar to achieve a glaze the consistency of double cream.

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7. Once cooled, drizzle the glaze over the cake and press the final 50 g of whole blackberries onto the surface for decoration.

The Guardian

The cake is best served at room temperature, allowing the glaze to set. Leftovers can be covered and stored in the refrigerator for up to three days; the texture remains dense and the blackberry flavor stays vibrant. This seasonal approach aligns with the abundance of blackberries in late summer, making the cake a fitting centerpiece for birthday gatherings.

The Guardian