|Brambles aka Blackberries|
Its sort of a upside down cake, glossy and messy from the blackberries that burst and fall apart on baking. This particular cake is best enjoyed warm.
Upside Down Blackberry Cake
Serves about 8
200g unsalted butter at room temperature
120 golden caster sugar
100g self-raising flour
60g ground almonds
1 teaspoon baking powder
260g golden syrup
240g or thereabouts of blackberries
Preheat oven to gas mark 4/180oc.
Butter a round 22cm glass or ceramic pie dish.
Cream together the butter and sugar until light and fluffy, then add the eggs one by one, beating in between each addition. Fold in the flour, almonds and baking powder.
Pour the golden syrup into the tin and scatter with the blackberries. Pour the cake batter over the blackberries and bake for 25 - 30 minutes or until springy to the touch.
Allow the cake to cool for a few minutes, before turning it out onto a large plate.
Slice and serve with double cream or ice-cream.