Ingredients
2 cups plain flour
(300g)
1 tbsp baking powder
¼ cup caster sugar
(60g)
½ cup unsalted butter
(125g), chilled and diced
1 egg
lightly beaten
⅓ cup milk
(80ml)
1 small carton cream
(300ml)
2 tsp icing sugar
1 tsp vanilla essence
1-2 blackberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20-22cm cake tin
- 1 large bowl
- 1 separate bowl
- 1 whisk
- 1 wooden spoon
- 1 cooling rack
- 1 serrated knife
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 20-22cm cake tin.
- In a large bowl, mix together flour, baking powder and sugar. Rub in butter using fingertips until mixture resembles breadcrumbs. In a separate bowl, whisk together egg, milk and 1/3 cup (85g) of the cream. Pour over flour mixture and stir with a wooden spoon until just combined.
- Place mixture into prepared tin and smooth down evenly. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
- Remove from oven and allow to cool slightly in the tin, then remove to a rack and cool completely. Meanwhile, whip remaining cream (215g) with icing sugar and vanilla.
- Using a serrated knife, carefully cut the cake in half horizontally. Spread the bottom half with the whipped cream mixture. Distribute blackberries evenly over the cream. Gently place the top half of the cake onto the top and serve.
Notes
Tip
This cake is best eaten the day it is baked.
Variation
Alternate with any type of berry that is available – raspberries would be heavenly!
