This is an amazingly easy and delicious cake, based on my grandmother's recipe for crostata.
You can substitute any fruit as long as it's not too watery.
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200g Whole Unskinned Almonds
200g Plain Flour
200g Butter
150g Sugar
500g Blackberries
Pre-heat oven to 180°C: 350°F: Gas 4
Roughly process the almonds, butter, flour and sugar till well blended, but not completely cohesive.
Press into a greased 10” pie tin, pushing the dough up the sides to create a thick pie-crust.
Fill with the blackberries.
Bake for 30mins – or until lightly browned.
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You can substitute any fruit as long as it's not too watery.
.jpg)
200g Plain Flour
200g Butter
150g Sugar
500g Blackberries
Pre-heat oven to 180°C: 350°F: Gas 4
Roughly process the almonds, butter, flour and sugar till well blended, but not completely cohesive.
Press into a greased 10” pie tin, pushing the dough up the sides to create a thick pie-crust.
Fill with the blackberries.
Bake for 30mins – or until lightly browned.
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