I started this recipe purely on the basis of the colour of the cake – hoping that it would taste great as well. It does, phew. The blackberry topping is from the Olive Magazine (September 2013 issue), the pastry follows a shortcrust recipe with a twist (and involves Nutella … just making sure you are reading on). Instead of making a tart, I baked somethink like a fresh biscuit – and therefore I should be able to eat less of it.
The way I made the pastry is quite long, but SO worth the effort! It goes well with the tanginess of the blackberry and the lime whipped cream.
(For at least 8 people – 17 points per portion, ouch!)
For the shortcrust pastry, you will need:
- 250g of plain flour
- A pinch of salt
- 150g of unsalted butter (at room temperature)
- 30g of nutella
- 1 egg
- 25g of ground almonds
- 75g of caster sugar
Mix and beat sugar, butter and nutella till light. Add the egg, then the flour, the almonds and salt.
Mix quickly and make a dough.
For the blackberry curd, you will need
- 300g blackberries
- 1 lime, zested and juiced
- 3 egg yolks
- One tin of condensed milk (397g)
- 200ml double cream
- Icing sugar to sweeten
Cook the blackberries in a splash of water until they start to soften and give up their juices. Pour through a fine sieve into a bowl, pushing all the juices out with the back of a spoon. You should end up with a thin purée. Add the lime juice. Beat the egg yolks with the condensed milk for 2-3 minutes, then beat in the blackberry purée.
With the oven at 200°C, pour the blackberry curd on top of the pastry. Cook for 15 minutes and then cool. Dust with icing sugar and scatter over a few more blackberries.
Beat the cream with a little icing sugar and the lime zest. Serve with the biscuits.
Mr MiH was sent to his parents with half of the cake – making sure this one is not going to stay long and I don’t get too tempted!