Serves: 8-10

Prep time: 30 mins

Baking time: 60 mins

Crumble topping

  • 60g plain flour
  • 40g cold butter
  • 30g caster sugar
  • 30g flaked almonds


  • 185g butter, room temp
  • 185g caster sugar
  • 3 medium eggs
  • Dash of vanilla
  • 185g self raising flour
  • 75g ground almonds
  • 50g sour cream
  • 250g fresh blackberries


  1. For the crumble mix, add the flour, butter & sugar into a bowl and with your fingertips, mix until you reach a sandy texture.
  2. Add the almonds, mix and set aside until needed.
  3. For the cake, preheat your oven to 180C/160C fan.
  4. Line the base of a 8" round loose bottom cake tin with parchment paper.
  5. Grease and dust the tin and set aside.
  6. For the cake batter, into your mixing bowl, add all the ingredients except the blackberries and mix until smooth.
  7. Spoon this cake batter into the prepared tins and level out.
  8. Sprinkle the blackberries over top and then crumble.
  9. Pop this into the preheated oven and this will bake for 50/60 minutes or until a knife inserted comes out clean.
  10. Remove once baked and allow to cool slightly before removing from the tin.
  11. Best served with a side of whipped cream, Ice-cream or custard.