I also have enough ground almonds to sink the GBBO show and I am on a mission to "use everything up in store and for us to live on £5 until Christmas". It's not working as last week alone I spent over £150 in a well known supermarket on food. One of these days I'll write about the injustices of the price of food in this country, I do think it is a scandal.
Anyway, that's me off the 'cost of food' soapbox for this week...and here is the recipe for this delicious cake. Moist and packed with fresh fruity and autumnal spiced flavours its great with a cuppa, even if I say so myself.
1 small punnet blackberrys
1 large pear (mine was a Williams)
175g soft unsalted butter
80g ground almonds
165g self raising flour
170g caster sugar
2 free range eggs
1 tsp cinnamon
1/2 tsp nutmeg
for the crumble
20g cold unsalted butter
80g plain flour
20g dark brown sugar
a handful of whole almonds to scatter on the top of the cake
1. Pre heat the oven to 150C fan. Grease a spring form tin.
2. Cream the butter and sugar until pale and fluffy. Add the beaten eggs, then fold in the flour, spices and ground almonds.
3. Make the crumble mix by putting the flour, the hard cold butter (cubed) into a food processor and pulse until the butter is absorbed into the flour. Add the brown sugar and pulse twice to mix.
4. Put the cake batter into the cake tin and level the top then add the blackberries and pear in slices, push the fruit down into the batter. Make sure the pear slices go in flesh first (leave the skins on).
5. Sprinkle the crumble topping evenly over the batter and fruit mix as evenly as possible.
6. Bake for about one hour. Once baked, scatter with some whole almonds prior to slicing.
This is nice as a cake but would equally fare well as a pudding, its packed full of lovely spicy fruity autumnal flavours.