Name: Gizzi Erskine's blackberry Bakewell cake recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves: 12
Cuisine: Baking, British
Ingredients: 1 orange; 3 medium free-range eggs; 200g Fructose, Xylitol or golden caster sugar; 55g plain flour; 1tsp baking powder; 300g fresh blackberries; 200g ground almonds; 1 handful flaked almonds

By Gizzi Erskine

published 21 November 2011

If you've got a load of blackberries from your garden or have bought some on offer, use them in Gizzi Erskine's delicious low GI blackberry Bakewell cake.

Ingredients

1 orange
3 medium free-range eggs
200g Fructose, Xylitol or golden caster sugar
55g plain flour
1tsp baking powder
300g fresh blackberries
200g ground almonds
1 handful flaked almonds

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Method

Put the orange in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hr.
Halve the orange, remove the pips, then purée in a blender, skin and all.
Preheat the oven to 170ºC. Oil a 20cm, round spring-form cake tin and line with a disc of baking parchment.
Beat the eggs and sugar together until pale and thick. Fold in the flour, baking powder, ground almonds and orange purée. Finally stir in the fresh blackberries.
Pour into the tin, sprinkle with the flaked almonds and bake for one hour until the top is golden. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch.
The cake will be fairly dark though. Leave to cool for 10 mins, then turn out on to a rack and cool completely. Sift over icing sugar and serve with a cup of tea.

Top Tip for making Gizzi Erskine's blackberry Bakewell cake

Top tip: Fructose and Xylitol are natural and have a really low GI level.

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Gizzi Erskine is the phenomenal chef behind many of the nation’s much-loved cookery programmes such as Cook Yourself Thin, Cookery School, The Wine Show and Cooks to Market. She has also appeared as a chef on daytime television shows, such as Good Morning Britain. Born as Griselda Erskine in Dumfries, Scotland in 1979, Gizzi moved to London with her parents as a child. She graduated top of her year from the prestigious Leith’s School of Food and Wine before going on to launch her career as a chef. Since 2010, Gizzi has released eight cookery books focused on foolproof meals and a love of eating.