Blackberries and almond Cakes

Sloe gin and rose water add depth of flavour to theses muffins, helping them to stand out from the crowed tea c
Table. Autumnal blackberries are perfectly complemented by the mild flavour and crunch of blanched almonds. Store in airtight container for up to three days. Due to allergies I exclude the almonds.


100g/3 ½ oz/scant 1 cup fresh
300g/11 oz/2 ½ cups (plain or gluten-free)
All-purpose) flour
50g/2 oz/1/4 cup soft light brown sugar
20ml/4 tsp baking powder
60g/2 ½ oz/1/2 cup blanched almonds, chopped
2 vegan eggs
100ml 3 ½ fl oz/scant ½ cup vegan milk
59g/2 oz/1/4 cup vegan butter, melted
15ml/1 tbsp sloe gin
15ml/1 tbsp rose water


1.Preheat the oven to 200°C/400°F/ Gas 6.Line the cups of a muffin tin with paper cases.

2.Rinse the blackberries in a colander and pat dry.

3.Sift the flour, sugar and baking powder into a large bowl.

4.Stir in the almonds and black-berries, mixing them well coat with the flour mixture. Make a well in the centre of dry ingredients.

5.In another bowl, whisk the eggs with the milk, then mix in the butter, sloe gin and rose water. Add to the dry ingredients.

6.Spoon the butter into the prepared paper cases and bake for 20-25 minutes or until golden. Leave to stand for 5 minutes before turning out on a wire rack to cool. Serve with butter, if you like.