1 cup canola oil
1.5 cups raw sugar
2 cups flour (I do half plain, half wholemeal)
2 tsp vanilla (I used 1 vanilla bean, seeds scraped)
2 tsp baking powder
2 cups (roughly) fresh or frozen blackberries
Handful chopped walnuts
2-3 tbsp light brown sugar, for sprinkling
Optional: thickened cream, for serving
Grease and flour a 9″ springform pan. Preheat oven to 180C / 350F.
In a large bowl, whisk the eggs, oil and sugar until smooth. Whisk in the flour, vanilla and baking powder until just combined. The batter will be thick.
Smooth the batter into the prepared cake tin. Press the blackberries gently into the surface, all over the top of the cake. Sprinkle with a big handful of chopped walnuts, then sprinkle the brown sugar on top of that.
Bake for 50-55 minutes, or until the cake is gloriously golden brown, and a toothpick inserted in the center of the cake comes out clean.
Audio pairing: Flume, “Holdin On”