Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Blackberries
Batter
To serve
Utensils
For one ovenproof dish (approx. 20 x 20 cm), fully lined with baking paper
How it's done
Blackberries
Mix the blackberries and sugar in a bowl, transfer to the prepared dish.
Batter
Place the butter in a bowl along with all the other ingredients up to and including the lemon zest, beat using the whisk on a mixer. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Pour in the milk, mix. Combine the flour, baking powder and cinnamon, mix in. Spread the batter over the blackberries.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the cake from the tin, turn out onto a cooling rack, remove the baking paper and leave to cool.
To serve
Cut the cake into pieces, serve with the crème fraîche.
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