Servings:

a good 8 slices

Level of difficulty:

Intermediate

Ingredients

200g softened butter
200g castor sugar
225 g sf flour
level tspn baking powder
100g ground almonds
3 eggs beaten
few drops of almond extract.
200 g of blackberries.
topping:
250g of good quality white choc
125g marscapone *or* creme fresh
little milk

Method

Grease and line a 2lb loaf tin with baking parchment.
preheat oven to 160, gas mark 4.
In a food processor put butter, sugar,extract, eggs, flour and baking powder and whiz for a minute *or* so.
In a separate bowl, toss the blackberries with the ground almonds, keep a few berries for decoration first.
Pour the cake mix on to the berries mixture and fold gently together, dont beat *or* the mix will be a mess of smashed berries.
Spoon in to the prepared tin and bake for 30 mins *or* risen and when a knife is inserted through the top, comes out clean.
Leave in the tin for a few minutes to relax.
then take out and place a on a cooling rack.
When cold.
Break the white choc in to a microwavable bowl, put a desertspoon of milk and blast for 90 seconds only. stir slowly till its smooth, add the marscapone and blend again, spread liberally over the cake, top with some whole blackberies and enjoy...