I made this yesterday as a pudding and served it hot with cream and/or ice cream. Today we ate the (meagre!) leftovers cold. It is really yummy cold but utterly fabulous hot! And SO easy. Go, pick some blackberries and make it, now!!!
125g (4½oz) unsalted butter, cubed and softened
125g (4½oz) caster sugar
3 large free-range eggs, at room temperature
125g (4½oz) self-raising flour
A splash of semi-skimmed milk
350g (12oz) blackberries
Cream or Ice cream, to serve
Preheat oven to fan 170C/ 190°C/gas 5.
If not using Pampered Chef Cake Tin…Grease a 20cm (8in) springform tin with butter, line the base with a circle of greaseproof paper and grease this too. I actually christened my new Pampered Chef Cake Tin with this recipe and didn’t do ANYTHING to the tin! It came out perfectly (as you can see in the photo below)! Even I was amazed!
Beat the butter and sugar in a large bowl until creamy – you can do this in a machine if you like.
Add the eggs one by one, waiting until the last is completely beaten in before adding the next. If the batter curdles, add 1tsp of flour to bring it back together.
Sift the flour into the bowl and fold in. Add a splash of milk (no more than 50ml/2fl oz) to loosen the mix.
Spoon the batter into the tin and smooth out.
Tip the blackberries into a clean bowl and sift a couple of pinches of flour over the top. Toss the fruit in the flour, then scatter over the uncooked cake. The recipe is quite generous with blackberries so my ‘scattering’ actually took up the whole layer
Bake for 25-30 minutes in the wider, darker (which cooks quicker) PC Cake Tin or 35-40 mins in the 20cm greased tin, or until golden on top and a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then carefully release and cool completely on a wire rack. Serve with cream or ice cream or maybe even custard!!
I have adapted the recipe from here: http://www.dailymail.co.uk/femail/article-2407004/Cook-Jamie-Theres-glut-juicy-berries–pick-theyre-free.html