Spiced Blackberry & Honey Irish Tea Cake

INGREDIENTS

• 100g unsalted butter, at room temperature
• 2 large eggs
• 100g soft dark sugar
• 150 ml (200g) wildflower honey
• 3 tbsp Greek yoghurt
• Zest from ½ lemon
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• 500 ml flour
• 1 tsp baking powder
• 450 ml fresh blackberries

HOW TO MAKE THE TEA CAKE

1. Preheat the Oven: Set your oven to 165 degrees Celsius.
2. Prepare the Eggs: Beat the eggs and set them aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a high-speed mixer to blend the butter and soft dark sugar until the mixture becomes light and fluffy.
4. Incorporate Spices: Add the ground cinnamon, cardamom, and ginger to the butter mixture, ensuring they are well blended.
5. Add Eggs: Gradually add the beaten eggs to the mixture, a little at a time, beating continuously until the batter is smooth and creamy.
6. Add Honey: Pour in the honey, mixing until it is fully integrated into the batter.
7. Combine Dry Ingredients: In a separate bowl, mix the flour and baking powder. Slowly add this dry mixture to the egg mixture, blending on a low speed until just combined.
8. Add Yoghurt and Lemon Zest: Incorporate the Greek yoghurt and lemon zest into the batter, mixing on low speed until the mixture is smooth and well combined.
9. Fold in Blackberries: Pour the fresh blackberries over the batter. Using a gentle folding technique, incorporate the berries evenly throughout the mixture taking care not to break them.
10. Prepare the Loaf Tin: Butter a loaf tin thoroughly and pour the batter into it, smoothing the top to ensure an even surface.
11. Bake the Cake: Place the loaf tin in the centre of the oven. Bake for 45-60 minutes, adjusting the time based on the juiciness of the blackberries. Test for doneness by inserting a skewer into the centre of the cake; it should come out clean.
12. Cool the Cake: Allow the cake to rest in the tin for 10 minutes before removing it. Transfer the cake to a wire rack to cool completely.