Advertisement - Continue Reading Below
- 225 g
(8oz) blackberries
- 50 g
(2oz) blackberry jam
- 175 g
(6oz) butter, softened
- 75 g
(3oz) caster sugar
3 large eggs, beaten
- 175 g
(6oz) ground almonds
- 40 g
(1 ½oz) plain flour
- 50 g
(2oz) icing sugar
juice 1/2 lemon
- 2 Tbsp.
flaked almonds, toasted
- Step 1
Heat the oven 180°C (160°C fan) mark 4. In a medium bowl, mix together the blackberries and jam. Spread evenly over the bottom of a 1 litre (1¾ pint) baking dish.
- Step 2
In a large mixing bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs gradually, then gently fold in the almonds and flour. Spoon this mixture over the blackberries and smooth the surface. Bake for 45min and follow instructions to freeze.
- Step 3
Sieve the icing sugar into a small bowl and whisk with just enough lemon juice for a runny yet thick icing. Use a teaspoon to drizzle over the bake and top with toasted, flaked almonds.
Like this? You'll love...
How to use seasonal fruit: blackberries
Chocolate cherry bakewell slice
18 delicious plum recipes
Apple crumble
Proper apple pie
Blackberry jam
Freeze ahead
Bake up to the end of step 2, cool completely, wrap well in clingfilm and freeze. Defrost thoroughly at room temperature overnight. The dessert can be enjoyed at room temperature or to serve warm, preheat oven to 180°C (160°C fan) mark 4 and bake on the middle shelf for 25min. Decorate with icing and flaked, toasted almonds before serving.
Per Serving:
- Calories: 642
- Fibre: 2 g
- Total carbs: 43 g
- Sugars: 42 g
- Total fat: 46 g
- Saturated fat: 18 g
- Protein: 13 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
