Blackberry, almond and cinnamon cake

1. Preheat the oven to 180˚C, gas mark 4; grease and line a 23cm round springform tin. Put the almonds on a baking tray and roast for 6-8 minutes until a shade darker and aromatic. Set aside to cool, then whizz in a food processor until finely ground. (They won’t be as fine as ready-ground almonds.)

2. Using electric beaters (or a freestanding mixer), cream together the butter and sugar for 5 minutes in a large bowl, until pale and fluffy. In another bowl, mix the flour with the blitzed almonds, baking powder, salt and cinnamon. In a third bowl, stir the milk into the eggs. Fold ¹⁄ ³ of the flour mixture into the creamed butter and sugar, followed by ¹⁄ ³ of the egg mixture. Repeat with the remaining flour and egg mixtures until evenly combined.

3. Scrape the batter into the lined cake tin and dot ¹⁄ ³ of the blackberries over the top. Bake for 30 minutes, then gently remove the cake and dot the remaining blackberries over the top. Return the cake to the oven and bake for a further 25-35 minutes, until just firm to the touch (a skewer inserted into the centre won’t come out completely clean). If it's browning too quickly, cover with foil for the final 10-15 minutes.

4. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and set aside to cool completely. Don’t worry if the cake sinks a little in the middle. Dust with icing sugar and serve with a dollop of thick cream.