Blackberry Pie

First, preheat the oven to 170 °C hot air or 190 °C bottom and top heat.

Prepare a round cake pan with a diameter of 24-28 cm. Grease and flour a conventional cake pan or line it with baking paper. Rinse silicone baking pans with cold water.

Prepare the blackberries for the topping. You can sprinkle fresh or frozen fruit on top of the batter.

For the sponge, add all ingredients to the bowl one at a time. Do not stir in between. Finally, sift the baking powder over the flour.

Mix all ingredients briefly with a pastry card. Do not stir too long or the cake will not be fluffy. Under no circumstances mix with a mixer or the cake will be bacony.

Spread the mixture into the prepared cake pan, and top with the fruit.

Immediately place the cake in the oven on the first or second rack. The faster you put the cake in the oven, the fluffier it will be. Then bake for about 50 minutes.

The cake is finished baking when no more dough sticks to the chopstick when you test it.

Preparation Tip:

The blackberry cake can be frozen whole or in pieces. To do this, place the cake in a freezer box or freezer bag. Seal well, otherwise the cake will dry out. Thaw the cake in the freezer box or freezer bag, so it stays juicy.

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