A simple autumnal cake recipe that can be served with an afternoon cup of tea or warm with custard for pudding.
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Yields:
24
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
241
Ingredients
For the cake
275 g unsalted butter, softened, plus extra to grease
275 g golden caster sugar
400 g self-raising flour
1 1/2 level tsp baking powder
5 medium eggs
Finely grated zest of 1 large orange
1 Tbsp. vanilla extract
4-5tbsp milk
250 g blackberries
40 g flaked almonds
For the icing
150 g icing sugar
1 tsp. vanilla extract
About 2 tbsp orange juice
Directions
Step 1
Preheat the oven to 190°C (170°C fan) mark 5. Grease and line a shallow 30.5 x 20.5cm baking tin with greaseproof paper.
Step 2
Put the butter and sugar into a large bowl. Sift in the flour and baking powder, then add the eggs, zest, vanilla and milk and beat together until light and fluffy.
Step 3
Fold in half the blackberries using a metal spoon. Spoon into the tin and dot over the remaining blackberries, then the almonds.
Step 4
Bake for 40-45min until springy to the touch. Cool in the tin for 5min, then turn out and cool on a wire rack. If making ahead, allow to cool completely, keeping the cake in its greaseproof paper, then wrap in clingfilm. Freeze for up to one month.
Step 5
When the cake is cool, make the icing. If serving from frozen, thaw overnight at cool room temperature first. Sift the icing sugar into a bowl, then add the vanilla and orange juice, mixing as you go, until smooth and runny. Drizzle over the cake and leave for 30min to set.
GH TIPS: Wrap in clingfilm and keep in an airtight tin for up to four days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
