I can never get myself to throw them out, there's nothing wrong with them really, and they're soaked in brandy. It would be criminal. So I keep them there, certain they will be fine for months to come (alcohol is a wonderful preservative), waiting for the perfect recipe to come along.
And along it came in a little booklet of "light recipes" with last month's Olive magazine. So off I went, substituted the frozen mixed berries that were called for, with my lovely brandy-infused blackberries. I adapted the recipe ever so slightly and so here it is. Quite a lot of you have been making fruity booze over the last year or so, and I'm pretty sure this would work a treat with all types of fruit.
- 200g butter
- 200g golden caster sugar
- 4 eggs
- 200g self-raising flour
- 50g ground almonds
- 300g boozy blackberries (or however much fruit you need to cover the bottom of your tin)
- 2 tbsp golden syrup
- Line a 20cm spring-form cake with paper and grease it.
- Beat the butter and sugar until light and fluffy.
- Beat in the eggs.
- Fold in the flour and almonds.
- Add a little water to make the mix spoonable.
- Spread the berries at the bottom of the tin and cover with the golden syrup.
- Spoon the cake mix on top.
- Bake for 1hr, or until cooked at 180degrees C.
- Cool in the tin then turn out and enjoy!
I've kept this for nearly a week (I'm trying to control my cake-eating urges!), and it was still as nice on Day 6 as it was on Day 1. I even froze a quarter and had a sneaky slice last night and it was still delicious. Go on, have a go!!