FOOD IDEA-WEXFORD CAKE (AKA BLACKBERRY-ALMOND CRUMBLE CAKE):
Based on original recipe from Margaret M. Johnson.
-2 tbsp unsalted Kerrygold butter, melted
-1/2 cup packed light brown sugar
-1/2 cup granulated sugar
-2 tsp ground cinnamon
-4 large eggs, beaten
-1 cup (2 sticks) unsalted Kerrygold butter at room temperature
-1 cup granulated sugar
-3 large eggs, beaten
-3/4 cup self-rising flour
-pinch of salt
-1/2 cup milk
-1 cup ground almonds
-2 cups FRESH blackberries (do NOT use frozen)
Preheat oven to 350 degrees. Butter and flour a 9 inch springform pan. Tap out excess flour.
-To make topping: In a small bowl, combine the butter, sugars, and cinnamon. Cool slightly, then stir in the eggs with a fork. Set aside.
-To make the cake: Cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Beat in the flour, salt, and milk. With a wooden spoon, stir until a soft dough forms. Spoon the batter into the prepared pan. Sprinkle almonds on top., then sprinkle blackberries over the almonds. Spoon the topping over the blackberries.
Bake the cake cake for 70-75 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 10 minutes. Release the sides of the pan. Slice and serve warm with whipped cream or, as I used last week, lemon frozen yogurt.