For me the harvest of blackberries, usually signals the end of summer. As the the blue skies disappear, and the grey skies filled with rain, arrive.To be really honest, all i really feel like doing is snuggling into bed, but when there is a break in the weather i try to make the most of not being at school, or now college(man that sounds so weird!), and create something summery, to at least convince my taste buds that its still summer.
This was sooooo delicious, that i ate 6 slices in one day, and i never normally eat that much cake in one day. Its an interesting alternative to lemon drizzle, and doesn't dry out, due to the water content in the blackberries. Its a great edition to a picnic, as the sugar on top glistens in the sun, and is a lot easier to transport than a normal sized cake.This recipe uses polenta, which gives it an interesting texture, that is quite crumbly, but moist at the same time,and lets the blackberries evenly disperse through the sponge. The drizzle part is the best, and marries everything together with the early spring flavours, from the elderflower, and the autumnal flavours, with the blackberries.
225g self-raising flour
250g caster sugar
4 large eggs
1 tsp vanilla extract
2 limes, zest and juice
2 tbsp milk
100ml elderflower cordial
6 tbsp granulated sugar
1.beat butter and sugar together
2.beat in eggs one at a time, adding in flour if it starts to curdle
3.fold in dry ingredients alternatively with the liquids.
4.place in a pre lined tin
5.scatter with blackberries
6.place in pre-heated oven at 180°, for 30mins
7.mix together the elderflower cordial, granulated sugar,and the zest of a lime and juice of half of lime. spoon over hot cake, cool in tin before serving.