Blackberry cake

Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and let rest for 30 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Use 2/3 part of the dough to line the bottom and the sides of a greased springform pan. Wash the blackberries and drain well. Sprinkle the sliced almonds over the cake bottom and divide the blackberries. Sprinkle with the sugar.

Roll the rest of the dough thin, cut into strips and braid crosswise over the berries.

Bake the cake 20-30 minutes.