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Ingredients
- 350 gm Fresh Blackberries or possibly frzn Blackberries, slowly thawed
- 200 gm Self-raising flour
- 25 gm Grnd almonds
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 85 gm Butter, softened
- 85 gm Caster sugar
- 1 x Egg, beaten
- 150 ml Lowfat milk
- 1 Tbsp. Blackberry jam
- 25 gm Icing sugar
- 1/4 pt Double cream
Directions
- 1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then fold in the sugar.
- 2 Add in the beaten egg and lowfat milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins.
- 3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 min. Remove from the oven and cold on a wire rack.
- 4 When cool, spread one of the layers with Blackberry jam, and then generously with the double cream and Blackberries.
- 5 Sprinkle the Blackberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few Blackberries. It's best eaten when fresh.
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