Blackberry bakewell slice


Having made some blackberry jam I thought it was only right to find a use for it! I love Bakewell tarts – that combo of almond frangipane and jam is just delish! So I thought I’d make a blackberry version!

You can obviously use shop bought jam for this but if you fancy making it yourself then you can follow my recipe here (blackberry jam). If you have the time, and inclination, you can make your own short crust pastry (recipe below) or you can just buy the ready made stuff from the supermarket! This made one tray and three small tarts – approx 20 slices, at 299 cals each!

You will need:

For the pastry
300g plain flour
125g cold butter or dairy free ‘butter’/ spread
30g sugar (or 15g half spoon to save cals)
1 egg
2 tbsp non dairy or dairy milk (optional)

Or one pack of ready made short crust pastry.

For the filling:
approx 200g blackberry jam

A handful of blackberries

A handful of flaked almonds
250g dairy free spread
100g caster sugar (or 50g half spoon sugar)
5 eggs
250g ground almonds
2 tbsp self-raising flour

If you are making the pastry put the flour, butter and sugar into a processor and pulse until it resembles breadcrumbs. Add the egg and pulse until it comes together into a rough dough. If it is too dry add a little milk. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20-25 mins.

Unwrap the dough (or open up your packet of ready made pastry!) and turn out onto a floured surface. Roll it out until it is large enough for your tray (l used one thought 20 x 15 cm, and then three small round tart cases).

Grease the tin or line with baking parchment and then lay the pastry tins and trim off the excess. Pop in the fridge to chill for 10 – 20 mins and preheat the oven to 200 C.

Remove from fridge, prick with a fork across the tin and line with baking parchment and fill with baking beans (or dried pulses or rice if you don’t have any). Bake for 15-20 minutes, or until the pastry is lightly golden-brown.

Remove the paper and beans and brush the pastry with a little spread, beaten egg or milk and then return to the oven for 5 mins or so until golden brown. all over with the remaining beaten egg. Remove the pastry from the oven and turn the oven down to 180 C. Once done remove and leave out to one side.

Now start on the filling. Beat the spread and sugar together until light and fluffy. Add the eggs one at a time and beat gentle each time (don’t worry if it appears to split a bit). Add the flour and ground almonds and beat together.

Spread the jam over the pastry, be as generous as you like – I love the jammy bit so I like a thick layer!

Gently spoon or pipe the filling over the top and smooth it down. Press in the whole blackberries, and sprinkle with a little sugar and flakes almonds.

Bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool.

Slice and serve – on its own or with some ice cream or custard!

Enjoy 🙂

Xx

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Apple and blackberry loaf


I got given a massive haul of blackberries and some little wild apples from some very kind friends (and I do mean a massive haul!). So I thought I’d better come up with another recipe to use some of them!

This time it’s a yummy loaf cake – combining the apples and blackberries. Perfect for a Sunday afternoon, with a cuppa! This makes one loaf and assuming you cut it into 8 slices it’s about 284 cals per slice!

You will need:

250g self-raising flour (any type you like)

175g dairy-free spread

175g sugar (or 85g half spoon sugar for less cals)

1 small cooking apple (or in my case 5 tiny apples!)

2 large eggs, beaten

225g blackberry

1 tsp cinnamon

1 tsp baking powder

Preheat the oven to 180 C.

Put the flour, sugar and spread in a large bowl and using a fork or your fingertips rub together to form a crumb-like mixture. Take 5 tbsp of the mixture out and place to one side. Then add the baking power and mix well.

Peel and core the apple (or mini apples in my case) and then grate into a bowl. Add the beaten eggs and mix well.

Add to the dry mixture and combine lightly to form a dough (try not to over mix it). Gently fold in three quarters of the blackberries.

Put the mixture into the loaf tin and scatter the remaining berries over the top and then cover with the crumb mixture you set aside earlier.

Put in the oven and bake for 60 – 80 mins. Check it half way through and cover with foil if the top is starting to burn. It’s done when a skewer comes out clean.

Allow to cool in the tin for about 25 mins, then remove. Slice and serve!

enjoy! 🙂

Xx

Blackberry and cinnamon cakes with blackberry and mint swirled cashew cream!


I managed to get a mahoosive haul of wild blackberries last weekend so decided I’d better find some ways to use them! I fancied a light, muffin/fairy cake kinda thing for tea so came up with this little beauty. They’re delicious on their own, but if you want something a bit special then serve them with this blackberry and mint swirled cashew cream for a bit of afternoon tea!

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For the cakes you will need:

1 cup of non-dairy Milk
1 tsp Cider apple vinegar
1 1/4 cups Gluten-free flour or Spelt flour
2 Tbsp Cornflour
3/4 cup Raw unrefined sugar/ coconut palm sugar
3/4 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Himalayan rock salt
1/3 cup Olive oil
2 1/4 tsp Vanilla extract
1 tsp ground Cinnamon
Blackberries – couple of handfuls (depending how large they are!)

For the cashew cream you will need:

A cup of cashew nuts (or however many you want to use!)
Some water
maple syrup/agave syrup/rice malt syrup (optional – to taste)
handful of Blackberries
handful of fresh Mint leaves
A blender/ vitamix

Soak the cashews overnight in water (so that they are well covered).

To make the cakes:

Preheat oven to 350 F. Put the milk and vinegar together in bowl and whisk together, then leave to curdle for a few minutes. Add the milk mixture, oil, sugar and vanilla extract to a large bowl and mix together. Sieve the flour, cornflour, cinnamon, baking powder, bicarbonate of soda and salt into the liquid mixture and stir well until no large lumps remain. Gently stir the blackberries in to the mix. Pour into cupcake liners in a muffin pan – this should make approximately 15 cakes. Make sure the blackberries are covered with batter (you may need to just gently push them down).

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Place in the oven for 20 – 25 minutes until a skewer inserted in the middle comes out clean. Once done place on a wire rack to cool.

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To make the cashew cream

Drain and rinse the soaked cashews and then pop them in to the blender. Start by adding about half as much water as cashews to the blender and give it a blitz. Continue adding water until the cashews are smooth and you have the consistence of cream that you want – less water, thicker cream! If you want to add some sweetness add your choice of liquid sweetener to taste.

Smoosh the blackberries up a little bit with the back of a knife, and chop the mint finely. Stir it in to the cream and adjust quantities to taste.

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Serve your cakes with a big dollop of the cream and a sprig of mint!

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