Meera Sodha’s recipe for blackberry and almond cake | Meera Sodha recipes

<p>Rich, velvety nuts are offset by zippy, seasonal berries in a cake for all occasions</p><p>Most cakes I can take or leave, but I never regret a slice of almond cake. The density! The chewy crumb! The way it romances butter and other flavours! The ultimate almond cake, in the Sodha house, at least, is <a href="https://www.theguardian.com/food/2020/sep/28/claudia-rodens-orange-and-almond-cake">Claudia Roden’s orange and almond cake</a>, which is made religiously for special occasions (of which there are many from December to March), but I wanted a more seasonal cake for a good friend’s August birthday. Blackberries are perfect (not least because we’re drowning in them right now), because they provide an excellent, zippy contrast to the almond’s velvety nature.</p> <a href="https://www.theguardian.com/food/2026/aug/22/blackberry-almond-cake-recipe-meera-sodha">Continue reading...</a>