Blackberry Lemon Cake With Blackberry Fool - cooking recipe

Ingredients

1/2 cup butter, softened
3/4 cup granulated sugar, plus 1/3 cup extra
1 tbsp lemon zest
2 None large eggs
1 cup self-rising flour, plus 2 tbsp, sifted
2/3 cup ground almonds
1/2 cup sour cream
5 oz frozen blackberries
2 tbsp lemon juice
1 tbsp powdered sugar
1 cup heavy cream

Preparation

Preheat oven to 325\u00b0F. Grease a 10x4 inch loaf pan and line base and long sides with baking paper, extending paper 2 inches above sides.
In a stand mixer, beat butter, 3/4 cup sugar and lemon zest until pale and fluffy. Beat in eggs, 1 at a time, until combined. Fold in flour then ground almonds and sour cream. Transfer 1/2 to prepared pan and top with 1 oz blackberries, pressing lightly into mixture. Top with remaining batter and another 1 oz blackberries. Smooth surface with a flat knife then tap pan on a hard work surface to release any trapped air.
Bake cake for 1 hour 10 mins, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 mins.
Meanwhile, combine lemon juice, 2 tbsp water and remaining sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then reduce heat and simmer for 2 mins. Let cool for 5 mins.
Pour hot syrup over warm cake in the pan. Let stand for 20 mins then transfer to a wire rack to cool completely.
To make the blackberry fool, combine remaining berries and any juices with powdered sugar in a small bowl. Set aside to completely thaw then crush lightly with a fork. Whip cream to soft peaks then spoon on top of cake. Drizzle with berry mixture and swirl lightly through whipped cream.