Blackberry and almond torte
Ingredients
- 250g butter, softened
- 250g castor sugar
- 3 extra large eggs
- 200g ground almonds
- 100g cake flour
- a pinch of salt
- 600g blackberries
Instructions
1
Preheat the oven to 160°C. Grease and line the base of a 20cm springform tin.
2
Cream together the butter and sugar until pale, thick and fluffy.
3
Add the eggs one at a time, beating continuously.
4
Fold in the ground almonds and sifted dry ingredients.
5
Fold through 500g blackberries, spoon the mixture into the cake tin and level.
6
Top with the remaining blackberries and bake in the preheated oven for 2 hours.
7
Remove the torte from the oven and allow to cool in the cake tin.
8
Remove from the tin and dust with icing sugar just before serving.
