Blackberry bakewell cake recipe

• 1 Orange
• 3 Medium free-range eggs
• 200 g (7.1oz) Fructose, xylitol or golden caster sugar
• 55 g (1.9oz) Plain flour
• 1 tsp Baking powder
• 300 g (10.6oz) Fresh blackberries
• 1 handful Flaked almonds
• 200 g (7.1oz) Ground almonds

1. Put the orange in a saucepan, cover with water and bring to the boil.
2. Reduce the heat and simmer for 1 hour.
3. Halve the orange, remove the pips, then puree in a blender, skin and all.
4. Preheat the oven to 170C.
5. Oil a 20cm, round spring-form cake tin and line with a disc of baking parchment.
6. Beat the eggs and sugar together until pale and thick.
7. Fold in the flour, baking powder, almonds and orange puree.
8. Finally stir in the fresh blackberries
9. Pour into the tin, sprinkle with the flaked almonds and bake for one hour until the top is golden.
10. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch.
11. The cake will be fairly dark though.
12. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.
13. Sift over icing sugar and serve with a cup of tea.

orange, freerange eggs, sugar, flour, baking powder, fresh blackberries, handful, ground almonds

Taken from www.lovefood.com/guide/recipes/12684/gizzi-erskines-blackberry-bakewell-cake (may not work)