This autumn, I’ve managed to get my hands on a bumper crop of blackberries. There are even some still to be had in the hedgerows. We have in fact frozen a couple of kilos as there were so many berries around.
I used frozen blackberries in this cake. I weighed out about a third extra and allowed them to defrost in a warm place on a plate covered with kitchen paper. I then re-weighed them once they were defrosted to check I had the correct amount for the recipe. Blackberries are easily frozen. I lay out one single layer of berries on a shallow baking tray, and then freeze for around 4 hours before decanting into a freezer bag and returning to the freezer. This stops the berries from becoming crushed and broken.
What is different about this cake, however, is that I crush the berries into the batter. It produces an intriguingly dark purple cake batter and a deliciously moist texture.
Blackberry and white chocolate loaf cake
125g butter, softened
175g Caster sugar
2 large free-range eggs, beaten
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder
Pinch sea salt
150g white chocolate
Preheat the oven to 180C/Gas Mark 4. Grease and line a 2lb loaf tin.
Beat the butter and sugar together until light and fluffy. Add the beaten eggs a little at a time and mix well after each addition. Add the vanilla and stir in.
Sift the flour, baking powder and salt into the mixture and gently fold into the mixture. Now, add the blackberries and stir well to break up the blackberries.
Transfer the mixture into the prepared tin and bake for 35-40 minutes until browned and risen.
Allow the cake to cool on a wire rack. To decorate, melt the white chocolate and pipe over the top of the cake. Once the chocolate has cooled and set, serve the cake in generous slices.