Blackberry and Blueberry Cinnamon Cake - Pure Free From

Blackberry and Blueberry Cinnamon Cake

For a tasty flavour, we recommend trying different seasonal berries.

Yields8 ServingsTotal Time1 hr 10 minsDifficultyIntermediate
BLACKBERRY AND BLUEBERRY CINNAMON CAKE

Ingredients

 150 g PURE BUTTERY TASTE SPREAD
 150 g CASTER SUGAR
 150 g GROUND ALMONDS
 150 g SELF-RAISING FLOUR
 1 tsp GROUND CINNAMON
 1 LARGE EGG
 2 tsp MADAGASCAN VANILLA EXTRACT
 100 g BLUEBERRIES, FRESH OR FROZEN
 150 g BLACKBERRIES, FRESH OR FROZEN
 SIFTED ICING SUGAR & CINNAMON TO DUST

Method

1

Preheat oven to 180°C/gas mark 4.

2

Grease a 23cm springform tin cake tin with Pure spread and line base with baking parchment.

3

Put the Pure spread, sugar, almonds, flour, cinnamon, egg and vanilla extract into a bowl and beat well.

4

Spread half the mixture into the tin and cover the base. Scatter over the berries and cover them with the remaining cake mix, using the back of a fork to distribute evenly.

5

Place the cake tin on a baking sheet and bake for approximately 50 minutes until golden and springy to touch.

6

Allow to cool in the tin before dusting with the spiced icing sugar.

7

Serve with sweetened soya free yoghurt or dairy-free ice cream.