For the Cake:
- 300g unsalted butter, softened
- 225g self-raising flour
- 5 large, free range eggs
- 300g caster sugar
- 75g ground almonds
- 1 lemon, zested
- 150g unsalted butter, softened
- 250g icing sugar
- 100g marshmallow fluff
- 400g blackberries
- 4 tbsp bramble jam
Preheat the oven to 175˚C. Grease and line the bases of 3 9″ sandwich tins. Put all the cake ingredients in the bowl of an electric mixer and whisk using the beater attachment. Pour the batter equally into the three tins.
Bake for 30 minutes, until golden and the cake springs back when touched. Allow to cool in the tins for 5 minutes before removing and transferring to a wire rack to cool completely.
To make the frosting, place the butter, icing sugar and fluff into the bowl of an electric mixer and beat with the paddle attachment for 5 minutes.
To assemble the cake place one layer onto a cake stand and spread with 1/3 of the marsmallow butter cream, spread 2tbsp of the bramble jelly on top and scatter with a few blackberries, squishing them into the frosting. Top with another sponge and repeat. Top with the final layer, spread the frosting on top and sprinkle over the remaining blackberries.
This cake can be kept in an airtight container, in the fridge for a few days.
Try swapping the lemon for orange zest for a delicious twist.
- Category: baking
Keywords: blackberry, lemon, cake, baking