20g xylitol + 20g xylitol (25g + 200g sugar, if not keto)
2 teaspoons lemon juice
6 egg yolks
200g butter
225g almond flour
1 teaspoon baking powder
Cream and extra blackberries to serve
Instructions
Preheat the oven to 180C/Gas mark 4 and line or butter a cake tin or brownie pan.
Add the blackberries and xylitol or sugar to a saucepan and bring to a slight boil. Let it simmer, gently crushing the blackberries as you stir for about 10 mins until it's thick and jammy. Add the lemon juice and set aside to cool.
Add the egg yolks, xylitol (or remaining sugar), butter to a bowl and mix well. (Thermomix Speed 4/30 seconds)
Add the flour and mix together to make a sticky, but quite silky dough. (Thermomix Speed 4/30 seconds)
Dollop spoons full of half the dough into the pan, and spread it out evenly with a spatula.
Smooth over the cooled blackberry mix.
Carefully smooth over the remaining dough - some of the blackberries will mix in with the top dough layer - that's fine.
Bake for 40 minutes, but if the cake starts to get too brown cover it lightly with foil.
Leave to cool in the tin - it pulls away from the sides a little, so removes easily.