Blueberry Génoise with blackberry Devon liqueur

Method

1. Preheat the oven to 180°C/gas 4.

2. Clarify the butter by melting in a small saucepan over medium-low heat. Skim off the white froth.

3. Brush a little of the melted butter over the base and sides of a 23cm spring-form cake tin. Cover the base with a circle of baking parchment. Brush with more butter and sprinkle with flour, shaking off any excess.

4. Beat the eggs, sugar and orange together for about 5 minutes until light, foamy and trebled in volume. The beaters should leave a trail when lifted out of the mixture.

5. Sift half the flour on to the egg mixture, and fold it in gently with a metal spoon.

6. Sift over the rest of the flour and add the salt. Pour the remaining warm butter around the edge. Fold in thoroughly but gently.

7. Pour half the mixture into the prepared tin. Throw in the blueberries and sprinkle with the sugar. Cover with the remaining mixture.

8. Bake for 40 minutes, until the top feels springy to touch.

9. Cool for 10 minutes, then turn out onto a wire rack. The blueberries will be uppermost.

10. Brush with blackberry liqueur and serve while still warm. Pass the liqueur bottle around so people can pour on more.

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Ingredients

50g Butter
Flour, for dusting
4 organic eggs
115g vanilla caster sugar
finely grated zest of 1 orange
115g plain organic flour
pinch of Salt
280g Blueberries
1 tbsp Sugar
blackberry liqueur

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