Ever since Alice dragged me to Aerial Silks yesterday (more circus related exercise!) i’ve been starving and Daddy always needs extra calories so a cake seemed a good idea 🙂
I’ve been wanting to try this combination for a while and finally got the chance today while Daddy was sleeping…
175g Golden caster sugar
175g Self-raising flour
1 heaped teaspoon baking powder
2 large eggs
4 tablespoons lemon juice
zest of 2 lemons
For the Crunchy Top:
Juice of 1.5 lemons
100g Golden caster sugar
Pre-heat the oven to 180 degrees Celsius and grease and line a 7inch deep round cake tin.
Measure all the ingredients (except the blackberries) into a large bowl and beat well for about 2 minutes (until really well blended and smooth)
Stir in the blackberries and then turn into the prepared tin.
Bake for about 35-40 minutes or until springy.
While the cake is cooking make the crunchy topping by mixing the lemon juice and sugar in a bowl – then pour over the cake as soon as it comes out of the oven.
Let the cake cool in the tin… then turn out and enjoy – ideally with ice-cream and extra berries!
After about 10 minutes all that remained was…
So it can’t have been that bad 😉