Blackberries, Cherry Bakewell Almond Squares
When freshly picked Blackberries & Cherries come together there could no better way to marry these two together. In doing so I have ended up with a moreish delicious Bakewell cake but without the addition of jam. These squares with the addition of ground almond gives the wow factor of soft, rich taste to the already delicious fruits of the loom. This simple cake is a certainly a great way to use up pick-your-own berries this summer. These make a delicious sweet finish for picnics or afternoon tea.
Like most fresh fruits these dark rich colour, blackberries have one of the highest antioxidant levels in comparison to some others. Blackberries are also rich in Vitamin C and fiber, low in calories, carbohydrates and have no fat, which makes them popular in low carb and low calorie.
Ingredients Makes 24 squares
For the short crust pastry base:
- 175 g plain flour
- 85 g butter (cold butter cut into cubes)
- 2-3 Tbs cold water
- 140 g ground almond
- 140 g self-raising flour
- 140 g butter
- 140g castor sugar (or less, depending on how sweet the berries are)
- 2 medium size eggs
- 200 g fresh blackberries
- Handful of fresh cherries (remove the pip)
- To make the short crust pastry base – In a large mixing bowl place the flour, add the cold butter. Using your fingertips mix all until they resemble bread crumbs. Add 2Tbs cold water to bring the crumbs together making a soft dough. Cover with a cling film and leave in a cool place until ready to roll out.
- Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Prepare a square tine 8”x8” cake tin ready to use later.
- Start by preparing your dry ingredients and the berries. Sift the flour into a bowl, add the ground almond and mix well.
- Next put the blackberries in a bowl sprinkle a little sugar on top and set aside. This is optional – I only do it to release the juices from the berries.
- Put the butter and caster sugar in a large mixing bowl. Using a hand-held electric whisk together to cream until light and fluffy.
- Gradually add egg one at a time, whisk until completely incorporated.
- Gently fold in the flour/almond mix.
- Roll out the pastry thinly and place at the bottom of the baking tray. Spread the mixture into the prepared tin.
- Arrange the blackberries and cherries on top, lightly push them into the cake batter as seen in the picture.
- Bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool then cut into cut into squares.
- Enjoy these little beauties full of flavour and fresh taste of summer.
Brinda’s Note: This cake can be made as individual cupcakes which makes a great kids baking.