The Ultimate Blackberry & Almond Crumble Cake
Imagine the perfect slice of cake: a wonderfully moist, almond-infused sponge, studded with jammy blackberries, and crowned with a golden, crunchy crumble. This isn’t just any cake; it’s an experience! We’ve swapped butter for sunflower oil in the sponge, creating an unbelievably light and fluffy texture that lets the toasted almond and tart blackberry flavours truly sing. And the best part? The crumble is baked separately and sprinkled on just before serving, guaranteeing that perfect, satisfying crunch in every single bite. Get ready to fall in love with your new favourite bake!
Ingredients
• SERVES 10–12For the Cake
• Unsalted butter, for the tin
• 125g / 1 ¼ cups ground almonds
• 5 large eggs
• 250ml / 1 cup sunflower oil
• 250g / 1 ¼ cups golden caster sugar
• 125g / 1 cup self-raising flour
• 1 tsp baking powder
• 1 tsp almond extract
• 1 pinch sea salt
• 350g / 3 cups fresh blackberries
• For the Blackberry Purée
• 25g / 2 tbsp golden caster sugar
• 4 tbsp water
• For the Crumble
• 50g / ¼ cup cold unsalted butter, chopped
• 75g / ½ cup + 1 tbsp plain flour
• 25g / 2 tbsp demerara sugar
• ½ tsp ground cinnamon
• 1 pinch sea salt
• To Decorate
• 50g / ½ cup flaked almonds
• Icing sugar, to dust (optional)
• Mascarpone or thick cream, to serve
Instructions
1. Preheat the oven to 155°C / 135°C Fan / 310°F / Gas Mark 3. Butter a 23cm / 9-inch springform cake tin and line the base with baking parchment.
2. Spread the ground and flaked almonds on separate baking trays. Toast for 15–20 minutes, turning every 5 minutes, until golden brown. Set aside to cool completely.
3. To make the cake, combine the eggs, oil, and 250g of sugar in a large mixing bowl. Using an electric or stand mixer, whisk for several minutes until the mixture is very thick, pale, and voluminous.
4. Gently fold in the flour, toasted ground almonds, baking powder, almond extract, and salt until just combined.
5. Take 75g of the blackberries, slice them in half, and gently fold them into the finished batter.
6. Spoon the batter into the prepared tin and bake for 55–60 minutes, or until a skewer inserted into the centre comes out clean. Let the cake rest in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
7. Meanwhile, make the crumble. In a bowl, rub the cold butter into the flour, sugar, cinnamon, and salt with your fingertips until it resembles breadcrumbs. You can also pulse it in a food processor. Spread evenly on a baking tray and bake for 30–35 minutes, turning every 10 minutes, until golden and crisp. Allow to cool.
8. For the purée, place 200g of the blackberries in a small pan with the remaining 25g of sugar and 4 tbsp of water. Cover and cook over a low heat for a few minutes until the berries have softened. Blend with a hand blender, then pass through a fine sieve to remove the seeds. Set aside to cool.
9. To assemble, spoon the cooled blackberry purée over the top of the sponge. Scatter generously with the crumble topping and the toasted flaked almonds. Arrange the remaining fresh blackberries on top and finish with a dusting of icing sugar, if desired. Serve with a dollop of mascarpone.
Nutritional Information
• A Slice of GoodnessWhile this cake is a treat, it’s packed with goodness too! Blackberries provide a fantastic source of Vitamin C and antioxidants. The almonds offer healthy fats, protein, and Vitamin E, making this a more wholesome indulgence than your average cake.
Pro Tips
• Don’t rush the whisking! Beating the eggs, oil, and sugar until very thick and pale is the secret to a stable, non-greasy batter and a light, fluffy sponge.
• For an extra crunchy topping, ensure the crumble mixture is completely cool before scattering it over the cake just before serving.
• Frozen blackberries work beautifully in this recipe. Add them to the batter straight from the freezer to prevent them from bleeding too much colour.
• To get a super smooth purée, push it through a fine-mesh sieve with the back of a spoon to remove all the tiny seeds.
FAQ
Q: Can I make this blackberry and almond crumble cake vegan
A: Yes, you can adapt this recipe to be fully vegan. For the cake, replace the 5 large eggs with 5 ‘flax eggs’ (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). For the crumble, use a cold, block-style vegan butter substitute instead of dairy butter. Ensure your caster and demerara sugars are certified vegan to avoid bone char processing. Serve with a dollop of vegan mascarpone or coconut cream.
Q: Is this crumble cake recipe gluten-free
A: This recipe is not gluten-free as written, but it can be easily adapted. For the cake, substitute the self-raising flour with a high-quality gluten-free self-raising flour blend. For the crumble, use a gluten-free plain flour blend. Also, double-check that your baking powder is certified gluten-free.
Q: What are some other vegetarian-friendly serving suggestions
A: Besides the suggested mascarpone or thick cream, this cake is delicious served with a scoop of vanilla bean ice cream, a spoonful of thick Greek yogurt, or a drizzle of crème fraîche. For a lighter option, a simple dusting of icing sugar is all it needs.
Q: What is the best way to store this blackberry almond cake
A: For the best texture, store the cooled cake sponge and the crumble topping in separate airtight containers at room temperature for up to 3 days. Keep the blackberry purée in a sealed container in the fridge. Assemble the cake just before serving to ensure the crumble stays perfectly crunchy.
