- 125g/4½oz/½ cup butter, room temperature
- 200g/7oz/1 cup golden caster (raw) sugar
- 1 teaspoon pure vanilla extract
- 3 medium eggs, free-range if possible
- 250g/8oz/1½ cups ground almonds
- 2 teaspoons gluten-free baking powder
- 1 teaspoon cardamom, ground
- ¼ teaspoon salt
- 200g/7oz fresh blackberries
- 200g/70z summer berries for garnish
- Crème fraîche, to serve
- Preheat oven to 160°C/320°F/Gas mark 3. Lightly oil a 23cm/9inch round cake tin.
- In a stand mixer, cream the butter, sugar and vanilla until pale and fluffy. Add the eggs one at a time along with a spoon of ground almonds to stop the mix from splitting. Scrape down between eggs.
- In a large mixing bowl, combine the remaining ground almonds with the baking powder, ground cardamom, and salt. Fold the dry ingredients into the butter mixture.
- Stir until just blended and add blackberries, stirring a couple of more times to incorporate.
- Pour the batter into the prepared cake tin and bake in the middle of the preheated oven 40-50 minutes or until the cake has risen, looks golden brown and feels firm to the touch. Remove and cool completely on a wire rack before turning out. Decorate with summer berries and serve with crème fraîche.
Recipe extracted from Burren Dinners by Trevis L. Gleason. Photography by Joanne Murphy. Additional photography by Elaine Kennedy, profile photography by Carsten Krieger. Published by The O'Brien Ltd. RRP €24.99.
This cake is gluten-free by happenstance rather than by design. Almond flour has been used in Mediterranean baking in place of wheat flour for centuries. Make an extra one of these and keep it in the freezer for when friends with gluten issues come to tea.