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Warm Blackberry Cake

Enjoy with
Sandeman Ruby Founder's Reserve
Mixology & Food


  • 75 g of unsalted butter at room temperature
  • 100 g of powdered sugar
  • 1 lemon, grated
  • 2 whisked eggs
  • 125 g of flour with baking powder
  • 4 tablespoons of whole milk
  • 1 packet of blackberries
  • 4 tablespoons of golden syrup


Butter 6 ramequin molds and sprinkle with flour. In a large bowl whisk butter, sugar and the grated lemon until it turns into a smooth whitish cream. Add eggs, flour and milk, whisk vigorously. Add 2 tablespoons golden syrup and mix.

Divide the remaining golden syrup and the blackberries among the ramequin molds. Pour the cream on top of each. Cover each mold with a double foil or baking sheet scored in the middle. Tie firmly with cooking string.

Steam cook in a large pan filled halfway with boiling water for 30 to 40 minutes. Pour more boiling water if necessary.

Cook until a toothpick inserted near the centre of the mold comes out clean. Unmold into serving dishes and remove with a spoon the blackberries which may be sticking to the bottom of the ramequins.

Porto Founders Reserve
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