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    Teacake with Blackberries and Peaches Thom and I ate this Blackberry Peach Teacake in less than twenty-four hours, and that's not hyperbole. As you can probably tell from the name of this site, I have an extreme affection for cake. Having said that, I think this particular variety of teacakes is my favourite. The cake is moist despite being dense and rich. The fruit on top gives the creamy, delicately spiced cake a welcome burst of natural flavour. If you read this blog often, you know that this cake is a springtime take on two of my favourite tea cake recipes: Orange-Fig Teacake with Caramel Glaze, which hits the spot between autumn and winter, and Pear Marzipan Teacake, which is best enjoyed in early autumn. I used less sugar and cream in the cake for springtime, and I also used almond flour and almond essence to give the flavour more depth. It would also be fantastic to add some slivered almonds to the cake's top. Teacake with Blackberries and Peaches : One cup of froz...