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Blackberry torte

A recipe from

Blackberry and almond torte
Serves 8


• 250g softened butter
• 250g castor sugar
• 3 extra large eggs
• 200g ground almonds
• 100g cake flour
• A pinch of salt
• 800g blackberries

Grease and line the base of a 20cm spring form tin. Preheat the oven to 160°C

Cream together the butter and sugar until pale thick and fluffy. Add the eggs one at a time, beating continuously. Fold in the ground almonds and sifted dry ingredients. Fold through 600g blackberries and spoon the mixture into the cake tin and level. Top with the remaining blackberries.

Bake for 45 minutes, reduce the heat to 100°C and bake for a further 10 minutes.

Remove the torte from the oven and leave to cool in the cake tin. Remove from the tin and dust with icing sugar just before serving.