For this simple, seasonal tray bake cake just put the ingredient (apart from the fruit) in a bowl and beat together with a freestanding mixer.
Stir in the blackberries with a metal spoon and then pour into your lined baking tray and bake. And that's about it.
You can freeze this cake for up to a month - just wrap in clingfilm. When it comes to icing the cake, it's easy to make - just icing sugar, orange juice and vanilla essence.
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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
275g
(10oz) unsalted butter, softened, plus extra to grease
275g
(10oz) golden caster sugar
400g
(14oz) self-raising flour
1½ level tsp baking powder
5
medium eggs
Finely grated zest of 1 large orange
1Tbsp.
vanilla extract
4-5tbsp milk
250g
(9oz) blackberries
40g
(1½oz) flaked almonds
For the icing
150g
(5oz) icing sugar
1tsp.
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 (12 x 8in) 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.
To store
Wrap in clingfilm and keep in an airtight tin for up to four days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
