This decadent and tangy cake is filled with juicy blackberries, soaked in lemon syrup and dolloped with a sweet blackberry fool.
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1.Preheat oven 170°C. Grease a 20cm deep round cake pan; line base and side with baking paper, extending the paper 4cm above the top.
2.Beat butter, caster sugar and rind in a large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Fold in sifted flour, then almond meal and sour cream. Spoon half the mixture into pan; top with ¼ cup of the blackberries, pressing lightly into the mixture. Top with remaining cake mixture and another ¼ cup of the blackberries; smooth surface. Tap pan on a work surface to settle mixture.
3.Bake cake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes.
4.Meanwhile, stir juice, the water and extra caster sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer for 2 minutes. Cool for 5 minutes.
5.Pour hot syrup over cake in pan. Stand for 20 minutes before turning, top-side up, onto a wire rack to cool completely.
6.Combine remaining berries and any juices with icing sugar in a small bowl; set aside to completely thaw. Crush lightly with a fork.
7.Beat cream in a large bowl with an electric mixer until soft peaks form.
8.Spoon cream on top of cake, drizzle with remaining berry mixture, swirling lightly through cream.
This cake is best made on day of serving.Note