Cinnamon Roll Cake with Blackberries

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:

1. Cover the base of a round cake tin with greaseproof paper, butter and set aside.
2. Mix the flour, sugar and salt in a large bowl.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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:

1. Mix the powdered sugar with the milk.
2. 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!