Published
Wild blackberry and rose petal sponge
This week, Darina Allen shares two seasonal recipes from her new book Grow, Cook, Nourish, which is out now and is published by Kyle Books
When the first blackberries ripen in the autumn, we use them with softly whipped cream to fill this light fluffy sponge. The recipe may sound strange, but the cake will be the lightest and most tender you’ve ever tasted.
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