Lemon, Poppyseed and Blackberry Cake

April 23, 2016

Another recipe today! This cake is a big fruity creation perfect for summer parties and picnics. It has fresh lemon inside, and I think this works perfectly with the juicy blackberries. For my cake I used frozen berries because we had some blackberries we picked back in autumn, but you can use fresh as well- raspberries, blueberries and chopped cherries would all work well in this recipe. This recipe would fill two smaller cake tins to sandwich with jam and butter cream, or you could make a large cake like this one. Serve with a dollop of clotted cream and a handful of fresh fruits if you're feeling extra summery! Enjoy~


170g/6oz self raising flour, 170g/6oz caster sugar, 170g/6oz margarine, 3 eggs, 28g/1oz ground almonds, 1 lemon (zest and juice), lemon curd to drizzle, 2 handfuls blackberries, 2 tbsp poppy seeds


Preheat the oven to 180C (160C if fan assisted) and grease your cake tin.
Cream together the margarine and sugar in a bowl
Beat the eggs in a jug, and add a little at a time into the buttercream mixture, stirring well each time you add more egg.
Fold in the flour, almonds, lemon zest and poppy seeds, and gently stir in half of the blackberries and the lemon juice.
Pour the mix into the prepared tin, scatter with the remaining blackberries and drizzle with lemon curd.
Bake for 35-45 minutes, until golden and cooked all the way through.

Emma xo

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