Blackberry and almond torte
- 250g butter, softened
- 250g castor sugar
- 3 extra large eggs
- 200g ground almonds
- 100g cake flour
- a pinch of salt
- 600g blackberries
Preheat the oven to 160°C. Grease and line the base of a 20cm springform tin.
Cream together the butter and sugar until pale, thick and fluffy.
Add the eggs one at a time, beating continuously.
Fold in the ground almonds and sifted dry ingredients.
Fold through 500g blackberries, spoon the mixture into the cake tin and level.
Top with the remaining blackberries and bake in the preheated oven for 2 hours.
Remove the torte from the oven and allow to cool in the cake tin.
Remove from the tin and dust with icing sugar just before serving.