Blackberry cake with Chantilly cream

19 Sep

A couple of weeks ago we wrote a post about foraging with some ideas to use your late summer pickings. This cake is a great way of using your foraged blackberries, a seasonal favourite. Emily, the Lahloo Pantry head chef, added a hint of mixed spice to complement the flavour of the fruit and decorated it with Chantilly cream and berries… Would you say no to a slice and a cup of Darjeeling?


  • 250g plain flour
  • 275g sugar
  • 150g butter
  • 250ml milk
  • 2 cups blackberries
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 vanilla pod
  • 1 tsp mixed spice.

Mix together flour, sugar and butter and reserve a small part of the mixture (around 3/4 cup) for topping.
Add salt, baking powder, vanilla, milk, mixed spice and egg yolks to the main mixture and blend well.

Beat the egg whites until they’re firm, fold into the batter and pour this into a greased baking tray. Sprinkle the blueberries over the top and then add the reserved flour, butter and sugar mixture.

Bake for 45 mins at 350C. Enjoy!


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