Name: Blackberry ripple madeira cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 500.00 ml frozen blackberries, thawed; 250g butter, softened; 215.00 gm caster sugar; 2 tsp finely grated orange rind; 3 eggs; 150.00 gm self-raising flour; 250.00 ml plain flour; 169.95 gm milk; 82.50 ml flaked almonds; Icing sugar, for dusting

Blackberry ripple madeira cake

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Elevate traditional madeira cake with a swirl of tangy blackberry sauce and crunchy almond topping.

Ingredients:

500.00 ml frozen blackberries, thawed
250g butter, softened
215.00 gm caster sugar
2 tsp finely grated orange rind
3 eggs
150.00 gm self-raising flour
250.00 ml plain flour
169.95 gm milk
82.50 ml flaked almonds
Icing sugar, for dusting

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 11cm x 21cm loaf pan, and line the base and sides with baking paper, making sure to extend the paper 2cm above all edges.
In a bowl, gently crush blackberries with a fork, leaving some whole for texture.
In the bowl of an electric mixer, whip together butter, sugar, and orange rind for about 5 minutes until the mixture is pale and creamy. Add eggs one at a time, mixing until just incorporated. Gently fold in flour and milk in two batches until combined.
Pour 1/3 of the batter into the pan and spread it evenly. Top with half of the berries using a slotted spoon, straining any extra liquid. Give it a gentle swirl with a butter knife. Repeat with half of the remaining batter and the rest of the berries. Pour the rest of the batter on top and level it. Sprinkle with almonds. Bake for 1 hour or until the loaf is golden and firm. Let it sit in the pan for 5 minutes before transferring to a wire rack to cool. Serve with a dusting of icing sugar.

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