Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Blackberry Swirl Cake October 20, 2015

Blackberry Swirl Cake

This is a lovely autumnal cake, the natural yoghurt gives it a delicate, fluffy texture.

 

Ingredients

 

125g fresh blackberries (or frozen, thawed)

250g caster sugar

150ml Greek style natural yoghurt (full fat)

6 Tbsp oil (I used olive oil)

3 eggs

1 1/2 tsp vanilla extract

250g plain flour

2 tsp baking powder

Flaked, toasted almonds to decorate

 

Method

 

Preheat oven to 180C/gas 4 and line a 24cm loaf tin with baking parchment.

Puree the blackberries in a processor with 50g of the sugar. Set aside.

Put the yoghurt, oil, eggs, vanilla and remaining sugar in a bowl and whisk together.

Sieve the flour, baking powder and a pinch of salt into a seperate bowl. Gently fold into the yoghurt mixture until just combined.

Pour half the mixture into the prepared tin and add spoonfuls of puree. Creat swirls with a skewer. Repeat with the rest of the mixture and puree.

Bake for 55 minutes – 1 hour until a skewer comes out clean. Top with the toasted almonds and cool on a wire rack.

 

 

 

Easy Peasy Blackberry Jam August 22, 2013

Blackberry

This is a really easy and tasty jam. You could even use frozen blackberries, just let them thaw a little first. You can use it for toppings for pancakes, cheesecake, toast, ice cream or put it in a sandwich.

 

Ingredients

 

4 cups of blackberries

1 cup white sugar, I used caster sugar

2 Tbsp cornflour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon lemon juice

Method

Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form, place about 1 tablespoon blackberry juice in a small bowl and stir in cornflour until it’s smooth. Pour cornflour mixture into saucepan.

Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon, allspice and lemon juice. Remove from heat and pour into heated preapared jars. Cover with wax disk and allow to cool slightly before putting lids on tightly.

 

 

 

 

 
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