Tuesday, 23 February 2010

Boozy almondy cake

Well it's not exactly a boozy cake, but it definitely tastes of it. Want to know why? Do you remember the blackberry brandy I made last year? Well after the alcohol was transferred to bottles to give as Christmas presents and store in more convenient sized bottles, I kept the berries in jars in the fridge. They still looked fine and I couldn't get myself to throw them. Honestly, what could be wrong with berries infused with brandy? So I adapted a recipe found on the internet and made the most yummy cake ever. Well ok,  maybe not "ever", but trust me, if you make booze at home and have leftover fruit, use it wisely, make this cake. Honestly, I can't wait till the end of the summer when it'll be time to turn our sleeves up and pick blackberries again. A world without blackberries would be a very sad place indeed. Anyway, enough of the mentalism (you know what I mean!) and let's get cracking with this recipe.

You will need:

  • 200g ground almonds
  • 175g soft butter
  • 200g golden caster sugar
  • 200g self raising flour
  • 3 eggs
  • a dash of milk
  • 250g boozy berries (blackberries used here - would obviously work fine with 'normal' fruit, but I'm sure it's much more fun with these little babies!)


  • Preheat your oven to 180C.
  • Baseline and grease and deep 23cm tin.
  • Mix together the almonds, butter, sugar, flour and eggs until well combined.
  • Add the milk if your mix feels a little clumpy and heavy. Mix well.
  • Spread half the mix in the tin - you'll probably need to use your fingers to do this properly.
  • Scatter the fruit on top then dollop the rest of the mix and spread (again, use your fingers).
  • If you have any flaked almonds lying around in a cupboard, sprinkle 2 tbsp on top, but if you're like me and you don't, you've run out, and you forgot to buy some more, just put it in the oven for 50min.

Enjoy as it is or with a large tablespoon of fromage frais. Yu-um!!!

Before I go, I want to say a big thank you to all of you who left a comment on my big tapestry reveal yesterday. It pleased me no end to know that you found it nice too!! You're the first people to see after Boyfriend (and the people at the art shop who did the framing, but they don't count really!), so I'm really really happy you like it!! xx


The Girl said...

Excellent use of the word 'mentalism' there.

This cake looks gooooooooood.

Liz said...

Looks gorgeous - and I have a metric ton of ground almonds lying around (somehow I always forget that I have them and buy more).

Jennifer said...

That looks really yummy! I once made an almond cake with cherries that was good, it sounds similar. It looks beautiful, in fact, could go for a slice right now.

Janet said...

Hi have just caught up with your blog again and now feel hungry! Your cake looks gorgeous and those rice crispy things look yummy! There goes my diet! ;0)

Maria♥ said...

Wow that sponge looks really moist and fluffy!


Bley said...

Wow, that looks so good. You've just created a craving for me!

Maddi Makes... said...

Oh yum! I actually first read the title as "Bloody Amazing Cake" ... feeling a tad cross eyed today but perhaps a suitable name!!

little pink room said...

That cake looks amazing. Yum!

Katie @Cozydelicious said...

This looks just like my very favorite cake at the absolute best Italian bakery here in Boston. Yum!!! I am going to have to make it myself!