This simple cake is quick to make and is enriched with the addition of almond flour and blackberry jam. Robust blackberries react well to a few minutes simmering with sugar and the addition of a little blackberry or raspberry liqueur. The compote keeps for several days in the fridge and is delicious over ice cream or with Greek yogurt.
1 cup unsalted butter, softened
1 cup sugar
4 eggs, lightly beaten
1 tsp. natural vanilla extract
1 cup sifted all-purpose flour
1/3 cup almond flour
2 tsp. baking powder
½ tsp salt
3 tablespoons of good quality Blackberry Jam (Bonne Maman brand is excellent)
Prepare a heavy 9-inch cake pan by lightly coating with softened butter and dusting with flour. Add a circle of baking parchment to the bottom of the pan. Whisk the flour, almond flour, baking powder and salt together and set aside. In the bowl of an electric mixer beat together the butter and sugar until pale and creamy. Slowly add the eggs, beating thoroughly after each addition, before adding the vanilla extract. Fold in the dry ingredients. Spoon half of the batter into prepared pan and swirl in the jam with the blade of a knife. Smooth the rest of the batter over the top and bake for about 30 minutes on the middle shelf of a preheated 350-degree oven for about 30 minutes. Cake is done when the top is golden brown and slightly springy to the touch. The addition of blackberry jam to the batter will cause the cake to sink slightly in the middle, but the result will be fine. Leave the cake in the pan for 10 minutes before turning out onto a wire tray to cool.
2 cups fresh blackberries
¼ cup sugar
¼ cup water
2 Tbsp. Blackberry or raspberry liqueur (I used Chambord)
Place the blackberries, sugar and water in a small heavy pan and bring to the boil. Immediately turn down the heat and simmer blackberries on low for five minutes. Remove berries with a slotted spoon to a bowl and simmer the liquid in the pan for a further five minutes until reduced slightly. Pour the liquid over the berries and set aside. When cool, add the liqueur and store covered in the fridge.
Sweetened whipped cream
Place the cake on a display plate and dust lightly with confectioners’ sugar. Place a little of the compote on each serving plate. Top with a slice of cake and spoon over more of the compote. Finish with a generous dollop of sweetened whipped cream.