300g unsalted butter, cubed and softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
5 large eggs
300g golden caster sugar
75g ground almonds
½ orange, zest and juice
For the filling:
600ml double cream
325g blackberries
4 tbsp blackberry jelly
Tools
Chef XL Sense mixing bowl
K beater
Method
Preheat the oven to 180˚C, gas mark 4. Grease and line the bases of 3 x 18cm sandwich tins, then lightly flour the sides.
Add the cake ingredients into the Chef XL Sense mixing bowl, fit the K beater and select speed 3, mix for 30 seconds until combined, then increase the speed to 4 until the mixture looks smooth and thoroughly combined (don’t worry if it looks slightly curdled). Divide the mixture equally between the tins and level the tops with a spatula.
Bake for 25-30 minutes, until golden, risen and it springs back when touched. Remove from the oven, leave to cool in the tins slightly before removing the cakes from their tins and transferring to a wire rack; leave to cool completely.
To make the filling add the cream to the Chef XL Sense mixing bowl, using the whisk tool whisk the cream at speed 5 until thickened (around 2-3 minutes). Fold in 75g of the blackberries gently to get the marbled look.
Remove the parchment from the cakes. Put 1 cake on a plate and spread with 2 tbsp blackberry jelly and 1/3 of the blackberry cream. Scatter with 100g of the remaining blackberries. Top with another sponge and repeat the layers of jelly, cream and blackberries. Finish with the final cake. Spread the remaining blackberry cream on top and scatter with the remaining 150g blackberries.
