Recipe: Blackberry almond crumble cake

Serves: 8-10

Prep time: 30 mins

Baking time: 60 mins

Crumble topping

  • 60g plain flour
  • 40g cold butter
  • 30g caster sugar
  • 30g flaked almonds


  • 185g butter, room temp
  • 185g caster sugar
  • 3 medium eggs
  • dash vanilla
  • 185g self raising flour
  • 75g ground almonds
  • 50g sour cream
  • 250g fresh blackberries


  • For the crumble mix, add the flour, butter & sugar into a bowl and with your fingertips, mix until you reach a sandy texture.
  • Add the almonds, mix and set aside until needed.
  • For the cake, preheat your oven to 180C/160C fan.
  • Line the base of a 8” round loose bottom cake tin with parchment paper.
  • Grease and dust the tin and set aside.
  • For the cake batter, into your mixing bowl, add all the ingredients except the blackberries and mix until smooth.
  • Spoon this cake batter into the prepared tins and level out.
  • Sprinkle the blackberries over top and then crumble.
  • Pop this into the preheated oven and this will bake for 50/60 minutes or until a knife inserted comes out clean.
  • Remove once baked and allow to cool slightly before removing from the tin.
  • Best served with a side of whipped cream, Ice-cream or custard.
  • Enjoy!