INGREDIENTS (for a 18-20cm diameter round mold)
For the cake:
- 1 and half cups of flour
- 7 Tablespoons of sugar
- 1/4 teaspoon of salt
- 3 teaspoons of dry baker’s yeast
- 180 ml of warm milk
- 3 tablespoons of olive oil
- 1/2 teaspoon vanilla extract
- 1 egg
For the cinnamon filling:
- 4 Tablespoons of butter, at room temperature
- 14 Tablespoons brown sugar
- 1 teaspoon cinnamon powder
- 1 cup of blackberries
For the icing:
- 1 cup of icing sugar
- 1 or 2 tablespoons of milk
- 2 blackberries, mashed
PREPARATION
For the cake:
- Cover the base of a round cake tin with greaseproof paper, butter and set aside.
- Mix the flour, sugar and salt in a large bowl.
- On the other hand, dissolve the yeast in the milk and leave it for a few minutes. Add the oil, vanilla and egg to this mixture and mix well.
- Pour this mixture over the dry ingredients and beat until you get a smooth cream. Fill the mould and let it rest for about 15 minutes.
For the cinnamon filling:
- In a small bowl, mix the butter, the brown sugar and the cinnamon with a fork. Sprinkle on the cake mixture and, with the help of a knife or the handle of a wooden spoon, spread the cinnamon mixture.
- Grind the blackberries (try to keep 6 or 7 whole ones). We add the mashed blackberries and we distribute with the handle of a spoon, as we did previously with the mixture of cinnamon. Finally, we dip the whole blackberries into the dough.
- Bake in a 180ºC oven (not preheated) for 30 minutes or until a skewer stick is inserted and it comes out clean.
For the icing:
- Mix the powdered sugar with the milk.
- Add the crushed blackberries and, after the cake has cooled down for at least half an hour, cover it with this icing.
I hope you like it!