Blackberry, Mint and Ginger Cake


  • 200g butter
  • 200g caster sugar
  • 4 eggs 
  • 200g self raising flour
  • 20g fresh mint
  • 30g fresh root ginger
  • 150g fresh blackberries
Butter cream
  • 125g softened butter
  • 250g sifted icing sugar
  • 1tbsp milk
  • 1tsp vanilla extract
  • 50g blackberries


This recipe will make you either 12 large cup cakes or 2"x8” sandwich tins.  
  1. Preheat the oven to 180c/160c Fan/ Gas Mark 4.
  2. Cream together the butter and sugar until light and fluffy! Add the eggs and the flour a little at a time and mix to a lovely cake mixture.
  3. Wash the mint removing any ‘manky’ leaves and chop very finely – you can use the stalks as well as long as they are young and tender!
  4. Grate the ginger and add it to the cake mixture with the finely chopped mint. Mix gently so that it is evenly combined. Gently fold in blackberries using a spatula or spoon.
  5. Divide mixture into prepared cake tins or paper cases and bake for approx 25-30mins for large tins or approx 15-18min for cup cakes.
  6. When cooled it's time for the butter cream topping. Combine 125g softened butter, 250g icing sugar, one tablespoon of milk and 1 tsp vanilla extract.  Beat until lovely and smooth.  
  Spread butter cream over cake and top with fresh blackberries.

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