Friday, 21 September 2012

10 Reasons to Love the Autumn : Blackberry and Lemon Autumnal Cake

Following on from last week's 10 Ways to Prolong the Summer post, What Kate Baked, promoted by a week of cool weather and upon spying a rather toasty yet chic and much coveted winter coat is embracing all things Autumnal.....

1. Figs! Plums! Blackberries! Apples! Damsons! Rich fruity pickings all round thank-you-very-much

2. The annual return of the glitz-fest that is.....Strictly Come Dancing! Say cheerio to Saturday nights out and a big hellllooooo to Saturday nights bedded down on the sofa moving very little other than to shield your eyes every now and again from an exceptionally overpowering glittery outfit

3. Comforting crumbles, warming pies and cheering cakes

4. Hibernating, just like a squirrel, becomes perfectly acceptable

5. Autumnal rambles and the obligatory stomp through the technicolour Autumnal leaves, hoping that, if you live in the country, you haven't just disturbed a resting hedgehog and, if you live in the city, you haven't just kicked some dog p**p ten metres into the air

6. The final of The Great British Bake Off- will there be any more trips to A&E? Is this the hardest series there has been? Will Paul be nice ever again?!

7. Bonfire Night! Fireworks! Ohhh-ing and Ahhhh-ing! Toffee Apples! Sparklers! Hands warming on Mulled Wine and Hot Chocolate!

8. One whole extra hour of sleep and hot water bottles

9. Did I mention Strictly?

10. Seasonal scrumptious bakes just like this one, that fill the house the enticing aromas:

Blackberry and Lemon Autumnal Cake

225g softened unsalted butter
225g self-raising flour, sifted
100g plain flour
200g caster sugar
4 eggs, beaten
Zest of 1 lemon
A little milk if needed

For the filling and decoration:

3 tbsps blackberry or blackcurrent jam 
100g soft unsalted butter 
200g icing sugar, sieved
Zest of 1 lemon
Punnet Blackberries

1. Preheat the oven to 180C/170C fan/Gas Mark 5. Butter and line an 8 inch sandwich tin
2. Cream together the sugar and butter for at least five minutes until light and fluffy
3. Slowly add the eggs, beating until well combined. 
4. Fold in the sifted flours and zest. Add a little milk if needed to achieve a dropping consistency
5. Pop the mixture in the prepared tin and bake for 1 hr - 1 hr 10   minutes until golden brown in colour and springy to touch
6. Allow to cool in the tin for ten minutes before turning out onto a wire rack to cool completely. Once cooled slice in half horizontally
7. To make the filling: warm the jam over a gentle heat in a pan, stirring gently throughout until nicely warmed then remove from the heat. Beat together the icing sugar, zest and butter. Spread the cooled jam on the top of the bottom half of the sponge and use the lemon buttercream to sandwich the two sponge cakes together. 
8. Decorate the top of the cake with a dozen blackberries dipped in a little buttercream to help them stay put on the top of the cake

Baker's notes...

  • As this cake is more of a madeira cake, it will last well, uniced for up to three days 
  • Don't the blackberries just look GINORMOUS? I'd love to say I skipped merrily on a beautiful Autumnal day amongst the hedgerows to pick them. But in reality I just skipped down to a nearby well known food outlet that rhymes with Baitpose.... 


  1. Although I am rather a summer lover, I must agree that some of the points you mentioned make perfect sense to me.

  2. That looks so yummy. This cake would be a great centerpiece for a dinner party at home.

  3. YES Kate! LOVE LOVE LOVE Autumn and that cakes looks lush!

  4. ooh now I know why I need to go blackberrying today...another good reason. They have been enormous in the stores but a bit tiddly on the bramble...but at least they are free.

    Thanks for sharing this recipe.

    Oh and happy autumn.

  5. I love blackberries and I love the way you have enhanced their flavour with lemon. Your cake looks wonderful!

  6. Oh you make Autumn sound so very enticing - bring it on. the cake sounds delicious, but those poor blackberries desperately clinging on to the side of the cake. What a way to treat them ;-)

  7. What a lovely little cake...Autumn is my favourite time of year along with all the yummy autumnal produce. I also love all the things on your list...particularly hibernating with a hot water bottle whilst eating crumble and watching Strictly! ;-)

  8. Blackberry and lemon is a great combo and I for one am waiting for fall to roll in, bring it on:)

  9. Thanks for this post. It made me forget about the bad weather and I'm actually quite happy about the start of a new season!

  10. Blackberries were made for baking - I so prefer them baked than eaten fresh as a fruit. Your cake looks lovely

  11. Very pretty - love the way you've stuck the blackberries onto the edges of the cake - they look as though they're about to make a leap for it. My blackberries come from the local supermarket too.... (and yes, s'market berries are always enormous!)

  12. Hurray for Autumn! (And your blackberry and lemon cake, yum!) Autumn truly is the best. Crumble puddings, strictly (mmmm Louis Smith...), GBBO (the challenges have been so hard this year!), hot chocolate (I may have spent £30 in Whittards last week *cough*) and my birthday!

  13. Another wonderful post and may I just say ... check you getting all artistic with the blackberries. Well impressed ;0)


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