blackberry cake with lemon cream

A lovely moist summery cake, bursting with summer fruit. Easy to make, totally yummy.

125g softened butter, 190g golden caster sugar, 1tsp vanilla extract, 3 eggs, 250g ground almonds, 2tsp baking powder, 1 heaped tsp ground cardamom, 1/4 tsp salt, 200g blackberries

For the lemon cream (optional): a few tbs Greek yoghurt, a few tsp lemon curd

Heat oven to 180 and grease/line a 23cm round cake tin.

Cream butter, sugar and vanilla till pale and fluffy. Add eggs one by one with 2tbs ground almonds (to stop mixture splitting).

Mix remaining ground almonds with cardamom, baking powder and salt in a bowl, then fold into butter mix. Add blackberries and stir just enough to incorporate them. Scoop mix into tin and bake for 40 minutes or until risen, golden brown, and firm to touch.

Allow to cool down in tin before turning out. Serve warm or cold with extra berries and lemon cream.

LEMON CREAM - mix a few tbs of Greek yoghurt with a few tsp of lemon curd till you have balance of sweet and tang you like.

TIP - you can use other summer berries for this cake. It will keep in a tin for a few days, or freeze any leftovers.