Quick recipe that I found in an online magazine. It's a good way how to motivate yourself to go out for an autumnal walk and pick some blackberries. Or get the berries from a frozen section in a local supermarket (like I did) and take the cakes with you when going for that walk.
250ml cold-pressed rapeseed oil
300g berries
4 large eggs
300g caster sugar
1 tsp vanilla essence
250ml apple juice
280g plain flour
2 tsp baking powder
110g polenta
1. Preheat the oven to 180°C/fan160°C/gas 4.
2. Line each hole of 2 x 12-hole non-stick muffin tins (about 100ml each)with a circle of baking paper.
3. Divide the berries among the holes.
4. Beat the eggs, sugar and vanilla essence together until foamy.
5. Beat in the rapeseed oil, then the apple juice.
6. Sift the flour, baking powder and polenta over the top and fold in.
7. Divide the mixture between the muffin holes and bake for 20-25 minutes, until a skewer comes out clean.
8. Leave for 5 minutes, then tip out onto a wire rack.
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