Loganberries are brilliant to have in the garden, because not only do they taste luscious, but due to their bramble heritage, they are relatively easy to grow.
For those who haven’t come across them, loganberries are a hybrid of raspberries and blackberries; apparently created accidentally by an American judge who was trying to improve his blackberries. They look like a longer, darker raspberry and taste a bit sharper. You don’t often see them in the shops, I think this is because they ripen on the bush at different times, so you can’t pick them all at once. I also find them tricky to pick at exactly the right time: if they are underripe they are really sharp, but can go a bit mouldy if left too long. Aah, but if you get them at that perfect point of deep pinky-red ripeness, they are so delicious.
There are masses of them at the moment, so I thought I would take inspiration from the flavours of a bakewell tart to make a cake.
Method for making Loganberry, Lemon and Almond Cake
175g muscovado sugar
Juice and zest of 1 lemon
110g ground almonds
2 medium eggs
200g self-raising flour
25g flaked almonds
2 dessertspoons of demerara sugar
Turn the oven on to 160C fan. Grease and line a 20cm springform cake tin.
Cream the butter and muscovado sugar. Add the juice and jest of a lemon. Mix in the ground almonds. Break the eggs in and mix them one at a time. Fold in the flour and then the loganberries. If the loganberries are a bit juicy, it might be a bit too wet. It needs to be fairly firm, like a normal victoria sponge mix, so if it isn’t, gently fold in a little extra flour.
Spoon into the cake tin and smooth the surface. Finally, sprinkle over the demerara sugar and flaked almonds and bake for 50-60 mins.
Would I make this again?
Yes, the flavours worked really well together it turned out to be a lovely moist cake.