Blackberry & Almond Traybake with Lemon Curd Buttercream
This blackberry and almond traybake bakes whole blackberries into a rich almond sponge, then gets finished with a lemon curd swirled buttercream on top. One tin, twelve squares, though they're big enough that you could easily halve each one for 24 smaller pieces. No layering, good for a bake sale, an afternoon tea spread, or just cutting into over a few days.
Press the blackberries gently into the batter before it goes into the oven, and they end up fully encased in the sponge rather than sitting proud on top. Ground almonds give the crumb real weight and moisture and the the sharp lemon curd running through the buttercream lifts everything.
Blackberry and Almond Traybake with Lemon Curd Buttercream
A rich almond sponge studded with whole blackberries, topped with a lemon curd swirled buttercream. One tin, twelve generous squares.
Ingredients
- 210g unsalted butter, softened
- 120ml mild oil (sunflower or light olive)
- 340g caster sugar
- 6 large eggs
- 250g plain flour
- 160g ground almonds
- 10g baking powder (about 2¼ tsp)
- 4g fine salt
- 75g whole milk
- zest of 2 lemons
- 2 tsp vanilla extract
- 200g blackberries, whole and dried
- 350g unsalted butter, softened
- 660g icing sugar
- 40g lemon juice
- 1 tsp vanilla extract
- 200g lemon curd
- 100g blackberries, sliced in half
- 3 tbsp lemon curd
Instructions
- Heat the oven to 170°C fan (190°C conventional). Grease a 20x30cm tin at least 5cm deep and line it with baking paper.
- Beat the softened butter, oil and caster sugar until pale and light, 3 to 4 minutes. Add the eggs one at a time, beating well after each. If it looks like splitting, add a spoonful of the flour.
- Beat in the lemon zest and vanilla. Fold in the plain flour, ground almonds, baking powder and salt until just combined, then loosen with the milk to a thick dropping consistency, thick enough to hold a berry where you put it.
- Scrape the batter into the tin and level it. Arrange the 200g of blackberries evenly over the surface and press each one in gently, some pushed further down, some just into the surface. The berries will sink slightly as the cake rises.
- Bake for 35 to 45 minutes, until risen, dark golden and a skewer into the centre comes out clean. Tent loosely with foil if the top colours before the middle is set. Cool in the tin for 15 minutes, then lift out onto a rack and cool completely before frosting.
- For the buttercream, beat the softened butter until very pale, 4 to 5 minutes. Add the icing sugar in two or three goes, beating and scraping down between each addition, then add the salt, vanilla and lemon curd, and beat until light and spreadable.
- Spread the buttercream generously over the cooled cake, swooshing it into peaks. Just before serving, dot the remaining lemon curd over the top and drag a skewer through once or twice to marble it, keeping the streaks visible.
- Scatter over the 100g blackberries and cut into 12 squares, 3 by 4, wiping the knife between cuts.
Nutrition Facts
Calories
846Fat
51 gCarbs
119 gSugar
69 gProtein
11 gApproximate values per serving
Ingredient Notes
Blackberries
Use whole, fresh blackberries rather than frozen and thawed ones, which release too much liquid and turn the crumb around them soggy. Pat them properly dry before pressing them into the batter; any surface moisture stops a skin forming and leaves pale, wet patches once baked. Firm berries hold their shape better through baking than very soft, fully ripe ones, which tend to collapse and bleed colour into the sponge.
Ground almonds
Ground almonds make up nearly 40% of the flour blend here, close to the ceiling before the crumb turns greasy and too fragile to hold the berries. That ratio is what gives the sponge its density and lasting moisture; drop it much below 30% and the cake loses the richness that carries the fruit, push it much higher and it stops holding together cleanly when cut into squares. Buy finely ground almonds rather than coarse almond meal, which bakes drier and grainier.
Kitchen Notes
Pressing in the blackberries
Press the blackberries onto the surface of the batter once it's in the tin, don't fold them through. They sink in a little as the cake rises in the oven, which is what gives you berries suspended through the crumb rather than sitting on top of it once baked.
Make-ahead
The sponge keeps well, wrapped, for two to three days, and freezes un-iced for up to two months. The buttercream can also be made a day or two ahead and kept in the fridge, just bring it back to room temperature and beat briefly before spreading. Only swirl in the lemon curd and add the top layer of blackberries just before serving, or the swirl can bleed and slump and the fresh berries start to weep.
The buttercream swirl
Dot the curd over the spread buttercream in a few places, then drag a skewer through once or twice in a loose figures of eight. Overworking it blends the two together rather than marbling, so stop as soon as you see clear streaks.
Variations
Other berries
Raspberries or blueberries both work in place of blackberries. Raspberries are softer and break down more in the oven, so press them in gently and expect a slightly wetter crumb around them. Toss them in a little flour if they are very soft. Blueberries hold their shape closer to blackberries and are a good option if you want a similar texture with a milder flavour.
Orange curd
Swap the lemon curd for orange curd for a rounder, less sharp flavour that pairs particularly well with the almonds. Keep the lemon zest in the sponge itself, the two citrus notes work together rather than clashing.
Cream cheese frosting
If the buttercream reads too sweet, a cream cheese frosting carries the same swirl with far less sugar, and its natural tang works well against the sweetness of the berries. Swap it in at the same weight as the buttercream.
Serving Suggestions
When to serve
This is a rich, generously frosted bake, better suited to an afternoon tea spread or a dessert course than an everyday slice. It travels well for the same reason the buttercream holds its shape, so it's a good one for taking to someone else's table.
Portion sizes
Twelve squares from a 20x30cm tin gives generous portions given how much buttercream sits on top. Cut into 16 or even 24 smaller pieces if you're serving it alongside other desserts or as part of a larger spread.
Drinks
A strong black coffee or a pot of Earl Grey cuts through the sweetness of the buttercream well.
FAQ
Why do the blackberries sink into the cake rather than sit on top?
Pressing them onto the batter rather than folding them through means they start at the surface, then sink in slightly as the cake rises and sets around them. That's normal, and it's what gives you berries suspended through the crumb rather than sitting on top.
Can I make this ahead of time?
Yes. Bake the sponge and make the buttercream up to two days ahead, then swirl in the curd and add the final layer of blackberries just before serving.
Can I freeze it?
The un-iced sponge freezes well, wrapped tightly, for up to two months.
Can I use frozen blackberries?
Fresh is best here. Frozen blackberries release too much liquid as they thaw, which bleeds into both the crumb and the buttercream.
