Recipe Blackberry ripple madeira cake : Easy, Special and Delicious

Recipe Blackberry ripple madeira cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Blackberry ripple madeira cake. This Recipe Blackberry ripple madeira cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Blackberry ripple madeira cake was necessary 20m, cook 1h and serving 1h. Attention: allergies . Without having to wait long, let's just check the Recipe Blackberry ripple madeira cake

The classic maderia cake gets a new look with a blackberry sauce ripple and crispy almond topping.

Blackberry ripple madeira cake


10 Ingredients












  • 2 cups frozen blackberries, thawed










  • 250g butter, softened










  • 1 cup caster sugar










  • 2 tsp finely grated orange rind










  • 3 eggs










  • 1 cup self-raising flour










  • 1 cup plain flour










  • 2/3 cup milk










  • 1/3 cup flaked almonds










  • Icing sugar, for dusting









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 2cm above all edges.







  • Step 2


    Place blackberries in a bowl. Using a fork, roughly mash, keeping some whole.







  • Step 3


    Using an electric mixer, beat butter, sugar and orange rind for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined after each addition. Stir in flours and milk, in 2 batches.


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    3 easy ways to soften butter for baking.









  • Step 4


    Spoon 1/3 of the batter into prepared pan, spreading to level. Using a slotted spoon, top with 1/2 the berries, straining any excess liquid. Using a butter knife, slightly swirl the berry into the batter. Repeat with 1/2 the remaining batter and remaining berries. Spoon remaining batter on top. Level top. Sprinkle with almonds. Bake for 1 hour or until loaf is golden and firm to touch. Stand in pan for 5 minutes. Transfer loaf to a wire rack to cool. Serve, dusted with icing sugar.



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