Blackberry topper cake

This is a cake that uses up a good many blackberries that I am fortunate enough to have a glut of but am running out of ideas of new things to bake with them! But seriously it’s a creamy fruity deliciously light sponge cake and a great treat for those who love fresh cream, cake and blackberries….it’s yummy  ?

Ingredients:

For the cake:

• 100g butter
• 100g caster sugar
• 100 SR flour
• 2 eggs
• 1 tsp baking powder
• A good bowl full blackberries
• 300ml double cream

For the syrup:

• bowl of blackberries
• 50g caster sugar
• 2 tbsp water

Method:

Preheat the oven to 170° /FAN 150/GAS 3 and grease two sandwich tins.

Wash the blackberries well, drain and set aside.

Place all dry ingredients into your bowl then add the butter, eggs and mix well.

Divide the batter into the cake tins and bake in the oven for approximately 15-20 mins or until golden brown and shrinking back a little from the sides.

Remove the sponges after a minute or so and cool completely on a wire rack.

For the syrup take a good handful of blackberries and blitz them then run them through a sieve. All you want is the juice. Place the juice, sugar and water in a pan on a low heat until the sugar is dissolved then turn up the heat and boil off half of the liquid. Spoon this over the top of the base sponge saving a spoonful or two to pour over the top of the cake at the end.

Whip up the cream until its quite stiff and place most of it on the base sponge then cover the cream evenly with the blackberries.

Place the top sponge on and fill the hole with the last of the cream and blackberries and the last of the syrup then finish by putting on the topper. 🙂

Dust with icing sugar…….the end ?