Another delicious blackberry cake recipe...
Self-raising flour - 250 g
Rolled oats - 25 g
Soft brown sugar - 200 g
Cold butter - 200 g, cut into pieces
Dessicated coconut - 75 g
Eggs - 2, beaten
Blackberries - 350 g
1) Put the flour, oats and sugar in a mixing bowl. Rub in the butter until only very small pieces remain (my butter was a bit too warm so I ended up with a gooey mess, but the cake was delicious anyway). Add the coconut and stir well.
2) Fill a cup with some of the mixture and set aside.
3) Add the eggs to the bowl and stir. Pour the mixture into a lined baking tin (around 30 x 20 cm). Smooth the surface with the back of a spoon, then scatter over the blackberries.
4) Scatter over the reserved mixture and bake for 1 hour at 160°C until golden and a skewer comes out clean. Cut into squares and serve warm or cold. Makes 16-20 squares.