• 250g fresh blackberries
  • Zest and juice of 1 lemon
  • 50g muscovado sugar

Crumble mix

  • 60g plain flour
  • 60g ground almonds
  • 1½ tsp ground ginger
  • 3 tbsp melted butter
  • 75g flaked almonds


  • 170g butter, softened
  • 75g caster sugar
  • Zest of 1 lemon
  • 4 medium eggs
  • 1½ tsp vanilla extract
  • 75g plain yoghurt
  • 200g plain flour
  • 1½ tsp baking powder
  • 1½ tsp ground ginger
  • 1½ tsp mixed spice


Grease and line a tray bake tin (I used 34cm x 24cm). Preheat your oven to 180°C/160°C fan-assisted/gas mark 4. Cut any large blackberries in half and add them to a bowl along with the lemon zest and sugar. Stir then leave to macerate.

Make the crumble topping. Add all the ingredients together except the flaked almonds. Mix with your hands, then gently stir through the flaked almonds.

For the cake mix, beat the butter, sugar and lemon zest until pale and fluffy. In a measuring jug, add the eggs and whisk together. Add the yoghurt and vanilla extract. In a separate bowl, sift the flour, baking powder and spices together. Make a well in the centre and stir in the wet ingredients with a wooden spoon or rubber spatula. Carefully add to the butter and sugar mix until well combined.

Pour the cake mix into the tin and scatter over the blackberries. Top with the crumble mixture. Pop into the oven and bake for 40 minutes or until a skewer comes out clean. Once the cake is cooked, remove from the oven and cool in the tin on a wire rack.

Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 22 August 2017

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