Blackberry, Lavender & Pure Leaf Black Tea with Berries Cake

Serves: 8

You will need

For the cake 

6g lavender flowers
150g blackberries
150g agave / honey or any syrup
1 teabag of Pure Leaf Black Tea with Berries
170g ground almonds
150g spelt (or gluten free blend)
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
4 eggs
150ml olive oil
1 vanilla pod
150g blackberries stirred through

For the syrup

50g blackberries
3g lavender
the scraped vanilla pod
4 tbsp water
1 teabag of Pure Leaf Black Tea with Berries



Directions

1 Pre-heat oven to 180 deg fan

2 Line a round 8inch cake tin and put to one side.

3 Put one of the Pure Leaf tea bags into 4 tbsp boiling water an leave to infuse for 10 minutes then take the bag out.

4 Pick the lavender flowers off the stalk (if you have fresh) put them into a pan with 150g blackberries, infused tea and syrup and cook on a medium heat for 5 minutes until the blackberries have broken down. There should still be a few lumpy bits though as these will burst when the cake bakes. Put to one side to cool.

5 Weigh out the almond and spelt flour and add the baking powder, bicarbonate of soda, salt and mix together well.

6 Beat the eggs in a separate bowl. Beat in the olive oil and seeds of the vanilla pod. (use 1 tsp of vanilla essence if you don’t have a fresh pod)

7 Once the blackberry has cooled down enough to add to the eggs without scrambling mix both the syrup and the egg mixture together until combined.

8 Mix the wet into the dry until fully combined. Put about 100g of blackberries into the cake mixture.

9 Pour into the pre-lined cake tin and put a few left over blackberries onto the top. Put into the oven for 35-40 minutes until the skewer comes out clean and golden brown.

10 While the cake is baking make the lavender tea syrup.  Boil the kettle and add the tea bag to 4 tbsp of water and leave to sit for 10 minutes then take the tea bag out. Put all the ingredients into a pan and simmer for 2-5 minutes until broken down and a thick syrup. Leave to cool for when the cake is ready to serve.

11 Serve with yogurt, the blackberry syrup and a cup of tea.  

Recipe courtesy of Natasha Corrett



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