Sunday, August 27, 2006

Blackberry cakes

I've been tempted by this recipe from Régis Marcon for some time now.
It's filled with memories, as a child I used to pick wild blackberries with my grandmother during the summer holidays. We would make them into jams together. So last time I was at my mother's, I brought back some of her blackberries. They smell so good!


Preparation and cooking time : 45 minutes
Ingredients for 4
6 egg whites
250 gr butter
100 gr plain flour
150 gr castor sugar
150 gr icing sugar
150 gr powdered almonds
300 gr wild blackberries

  • Preheat the oven to 180°C.
  • Butter a mould of around 30 cm in diameter, or 9 circles of 6cm.
  • Mix the flour, the sugars and the powdered almonds in a bowl.
  • Beat the egg whites until firm.
  • Heat the butter gently until it begins to colour. Add the egg whites and the butter to the flour mix.
  • Mix well.
  • Pour 3/4 of this preparation into the moulds, then add the blackberries in the center, and finally add the remainder of the preparation.
  • Bake a large tin for 30 minutes, or 20 minutes for the circles.
  • Blend the remaining blackberries into a liquid, to garnish the cakes once out of the oven.
  • Serve warm.


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