Spiced Blackberry Crumble Cake

Serves 12

Ingredients

225g butter
225g light brown sugar
3 medium eggs
275g self raising flour
3 tsp mixed spice + 1 tsp
1 tsp baking powder
50g ground almonds + 1 tbsp
2 tbsp milk
1 tsp almond extract
150g fresh blackberries
25g butter (for the topping)
25g sugar (for the topping)

Method

Preheat your oven to gas mark 4. Butter and line a 20cm square tin. In a large bowl, cream the 225g butter and 225g sugar together until light and fluffy. Beat in the eggs until well combined. Add 225g of the flour, leaving 50g, add the mixed spice, baking powder, ground almonds, milk, almond extract and mix to combine. Pour the mixture into the lined tin, smoothing the top. Scatter over the blackberries just pressing them in slightly. 
 
Rub together the 50g flour, 25g butter and 25g sugar in a bowl to make the crumble topping. Mix in 1 tbsp of ground almonds and 1 tsp mixed spice, then sprinkle over the top of the cake. Sprinkle over 1 tbsp of sugar and then bake for 45-55 minutes until a skewer inserted comes out clean. Leave to cool for 30 minutes before removing from the tin and serving for a delicious early autumnal treat.