Table of Contents
1. Beat together the butter and sugar until light and creamy using an electric whisk. Gradually add the egg, then beat in the lemon, almonds, flour, baking powder and vanilla. Fold in the blackberries. 2. Preheat the oven to 180ºC/160ºC fan/gas mark 4.
Gradually add the egg, then beat in the lemon, almonds, flour, baking powder and vanilla. Fold in the blackberries. 2. Preheat the oven to 180ºC/160ºC fan/gas mark 4. Split the batter between 2 greased and lined 20cm sandwich tins and bake for 40-45 minutes, until cooked through.
Tangy Lemon Blackberry Cake is a moist lemon cake, loaded with fresh blackberries. In between each layer of cake is mascarpone whipped cream and a tangy lemon curd. It’s an oil-based cake recipe that stays super moist and is dense like a sponge cake. Give me alllll the blackberry desserts this summer.
You can keep the cake fresh for up to five days when you store it properly. Decorate your cake with blackberries and lemon slices to go with the Lemon Blackberry Cake flavor and theme. Use a toothpick to check the center of the cake to make sure it’s cooked all the way through before removing the cake from the oven.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…