Picking blackberries, like the berry itself, is bittersweet. Right now, it’s the height of summer, but by the time of the last of the berries, night will be longer than day, and the leaves will be falling to a bed of swirling fire.
Alongside the blackberries, in the hedgerows, the first elderberries are ripening to a pearlescent black. Both berries can be found along pretty much any path or track right now, making these cakes both seasonal and forageable. The cakes would work with any berry, so use whatever you can forage for, or just scatter on your no.1 berry.
There’s no beating needed here, and with just 10 minutes baking, the result is light and crisp.
160g icing sugar
90g ground almonds
5 egg whites
a couple of handfuls of berries
Preheat the oven t 180C/c and melt the butter.
Pour the icing sugar, flour and almonds into a bowl.
Whisk the egg whites in another bowl until they form a light, floppy foam.
Sprinkle in three or four chopped blackberries into each cake and bake for 10-15 minutes.
The berries stain the sponge with the blood of late summer. The texture is like a good brownie- soft, fudgy centre and a crispy coat.