WALNUT, BLACKBERRY AND CREAM CAKE
If you’re familiar with my recipes you’ll know that almost all of them contain ground almonds - but for a change I thought I’d try using ground walnuts instead, and the result was amazing!
FOR THE CAKE:
130g walnuts, lightly toasted
115g butter, softened
150g soft brown, coconut or light muscovado sugar
1 teaspoon vanilla extract
4 free range eggs
60g all-purpose white or spelt flour
1 tsp baking powder
Pinch sea salt
100g fresh or frozen blackberries, plus a few extra for decoration
FOR THE TOPPING:
160g / ⅔ cup heavy cream
60g / ¼ cup full fat Greek yoghurt
½ tsp vanilla extract
4 tbsp good quality jam (I used blackberry)
- Preheat the oven to 170 degrees Celsius. Line a 20cm cake tin with baking paper.
- First, pulse the toasted walnuts in a food processor until a coarse flour texture is reached.
- In the bowl of an electric stand mixer, beat the butter, sugar and vanilla until pale, light and fluffy. Add the eggs, one at a time, making sure each is well combined before adding the next.
- Add flour, baking powder, and salt and mix just until incorporated.
- Scoop the batter into the cake tin and spread out to the sides. Evenly dot in the blackberries, pushing them down lightly.
- Bake for approximately 45 minutes, or until the cake is just firm to the touch and a knife inserted into the centre comes out clean.
- Let the cake sit in the tin for 10 minutes before turning out onto a cooling rack and letting cool completely.
- Meanwhile, make the whipped cream. In the bowl of an electric mixer with a whisk attachment, beat the cream until soft peaks form. Next, fold in the Greek yoghurt and vanilla.
- Spoon the whipped cream over the cake and then finish with the jam in the centre. Top with a few blackberries.
- Serve immediately.