UK cinnamon lover Cathy has won our Autumn fruits competition with this mouthwatering recipe for a Blackberry Cinnamon Torte. (We had to look it up too: torte means sweet cake).



CATHY’S BLACKBERRY CINNAMON TORTE

You can use any kind of cinnamon for this cake, but our winner prefers to use the more sweet and spicy Saigon as it feels more autumnal.
Step 1 Streusel Topping

45g unsalted butter (softened)
95g plain flour
55g light brown sugar
pinch of salt
1 heaped teaspoon freshly grated cinnamon
15g oats, nuts or seeds

Melt the butter in a saucepan and stir in the remaining ingredients with a fork. Put to one side for adding to the top of the cake before baking.
Step 2 Cake mix

150g butter
150g caster sugar
150g ground almonds
150g self-raising flour
1 large egg
1 heaped teaspoon freshly grated cinnamon
225g fresh blackberries (or raspberries)
Beat the softened butter with the sugar, ground almonds, flour, egg and cinnamon.

Step 3 Grease and line a 9-inch cake tin. Spread half the mixture on the base of the tin, flattening it with a fork. Sprinkle over the blackberries and dot the remaining cake mixture over the fruit so that it almost covers it. Sprinkle the streusel on top of the cake. Stand the tin on a baking tray and cook at 180 degrees C for about 1 hour (cover it loosely with foil if it’s getting too brown). Cool in the tin. 

Step 4 Serve slightly warm with whipped cream or vanilla ice cream, some more blackberries and a sprinkling of extra freshly ground cinnamon.
This cake is absolutely delicious. Thank you Cathy!