My fail safe cake

If you’re anything like me, you often find yourself volunteering to take a cake with you when you are going somewhere (a dinner party, a friend’s house, a day at work, a trip to the shops … you get the picture!)  As much as I like to try new recipes and discover new cakey delights, it is handy to have an old faithful that is guaranteed to be a hit.  For me, this is my old faithful, my reliable friend, my fail safe.  It’s quick, it’s easy, it’s versatile, it’s delicious, and it’s always well received!

Blackberry and cinammon cake

1.  Put 140g each of butter, caster sugar, ground almonds and self-raising flour in a bowl and beat with 1 egg, 2 tsp vanilla extract and 1 tsp ground cinnamon until well combined.  I tend to do this in my food processor so it’s extra easy!  You will end up with quite a sticky, doughy mixture.

2.  Spread half the mixture in a greased and lined 23cm tin then sprinkle over 225g blackberries (or any other berries you have to hand; raspberries and blueberries are also particularly tasty!)  Dot over the remaining cake mixture so that it covers the fruit, and don’t worry if there are a few wee gaps as the mixture spreads whilst baking.

3.  Bake for about 1 hour at 180C then leave to cool in the tin.  Sprinkle with a little icing sugar and/or cinnamon before serving.  It’s great just on its own with a cup of tea, or with ice cream or mascarpone as a dessert.

Enjoy – I know I have been!

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