Emma Dean’s Blackberry and Orange Teacake
125g unsalted butter, softened and chopped
¾ cup (165g) caster sugar
½ cup sour cream (120g)
finely grated zest of one orange plus 2 tbsp juice
1 tsp vanilla extract
1 ¾ cups plain flour
2 tsp baking powder
½ cup milk (125ml)
½ tsp bicarb of soda
1 ½ cup blackberries (230g)
¼ cup brown sugar
¼ cup chopped almonds.
WHAT TO DO
Preheat oven to 160C. Grease a 20cm cake tin and line with baking paper.
Beat butter, caster sugar and egg for 1-2 minutes to thick and pale.
Beat in sour cream, orange zest, and vanilla.
Then gradually beat in flour, baking powder, and milk.
Combine bicarb and orange juice sperarelty – stir into batter.
Pour batter into cake tin.
Sprinkle with blackberries, chopped almonds and brown sugar.
Bake 1 ¼ hours.
Cool in tin for 20 mins.
Optionally, while cooling, drizzle 2 tsp of orange juice over the cake.
Then allow to cool completely out of tin.