Prep: 30 min
Cook: 50 min
Serves 6 to 8
This is a joy to make with blackberries, plums, raspberries, or blueberries. Serve with a bowl of yoghurt or bring out a tub of ice-cream.
50g butter
115g caster sugar
350g blackberries
Cake:
150g butter
200g caster sugar
3 large eggs
150g self-raising flour
25g ground almonds
1 tbsp Cointreau or similar liqueur
Method: Heat the oven to 180C/Gas 4. Heat 50g butter and 115g sugar in a small pan over low heat, stirring well until melted. Simmer gently for 3 or 4 mins, stirring, until coffee-coloured, then pour into a greased 23cm (10in) round cake tin, to coat the bottom. Arrange the berries in a single layer on the caramel. To make the cake, cream the butter and sugar until pale and creamy.
Beat in the eggs, one at a time. Sift the flour, and fold into the batter. Fold in the almonds and liqueur. Spoon the batter over the fruit, smooth the top, and bake for 50 mins or until cooked through.
Cool for 10 mins, then run a knife around the edge, carefully turn out, and cool before serving.