Duck-Egg Sponge with Blackberry Jam, served with Drambuie
This deliciously light sponge cake is filled with Drambuie cream and showcases seasonal hedgerow blackberries in a showstopping dessert.
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Ingredients
- 250g salted butter, softened, plus extra for greasing
- 250g caster sugar
- 4 duck eggs, beaten (can be substituted with 5 hen’s eggs)
- 250g self-raising flour
- 300g blackberries
- 300g caster sugar
- 15ml Drambuie Honeyed Liqueur
- 300ml double cream
- Handful of blackberries/brambles (with leaves if you like)
- Icing sugar, to dust
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