I used up some of the first of the blackberries I picked a couple of weeks in a Signe Johansen Blackberry & Almond Cardamom cake that I found on the Guild of Food Writers website. The original is gluten free but I didn't have enough ground almonds, or baking powder, or even ground cardamom for that matter, but it was still delicious. However, what it also inspired was the cake I took along to cake club, combined with the Seldom Seen Chai Cake that I made ages and ages ago.
I made the chai up first thing, and the Husband complained that it made the house smell horrible, but I think it was because it was combined with the smell of vinegar soaking chutney ingredients. Not a great odour to greet the day with, I'll accept.
Anyway, I was pleased with the resulting cake: less gingery than the original, more cardamom and run through with blackberries, covering the theme 'Indian Summer' both meteorologically and geographically to provide a gently spiced cake bursting with the best the British (well, in the case, the Welsh) hedgerow has to offer at this time of year.