Ingredients
Method
1.Preheat oven 170°C/340°F. Grease a 11cm x 26cm (41/2-inch x 10 ½-inch) loaf pan; line base and long sides with baking paper, extending the paper 4cm (11/2-inches) above the sides.
2.Beat butter, caster sugar and rind in a large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Fold in sifted flour, then ground almonds and sour cream. Spoon half the mixture into pan; top with ¼ cup of the blackberries, pressing lightly into the mixture. Top with remaining cake mixture and another ¼ cup of the blackberries; smooth surface. Tap pan on a work surface to settle mixture.
3.Bake cake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes.
4.Meanwhile, stir juice, the water and extra caster sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer for 2 minutes. Cool for 5 minutes.
5.Pour hot syrup over cake in pan. Stand for 20 minutes before transferring to a wire rack to cool completely.
6.Combine remaining berries and any juices with icing sugar in a small bowl; set aside to completely thaw. Crush lightly with a fork.
7.Beat cream in a large bowl with an electric mixer until soft peaks form.
8.Spoon cream on top of cake, drizzle with remaining berry mixture, swirling lightly through cream.
We used a loaf pan with a capacity of 1.5 litres (6 cups). This cake is best made on day of serving.
Note
