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Preheat oven to 325°F. Grease a 10x4 inch loaf pan and line base and long sides with baking paper, extending paper 2 inches above sides. In a stand mixer, beat butter, 3/4 cup sugar and lemon zest until pale and fluffy. Beat in eggs, 1 at a time, until combined. Fold in flour then ground almonds and sour cream. Transfer 1/2 to prepared pan and top with 1 oz blackberries, pressing lightly into mixture. Top with remaining batter and another 1 oz blackberries. Smooth surface with a flat knife then tap pan on a hard work surface to release any trapped air. Bake cake for 1 hour 10 mins, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 mins. Meanwhile, combine lemon juice, 2 tbsp water and remaining sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then reduce heat and simmer for 2 mins. Let cool for 5 mins. Pour hot syrup over warm cake in the pan. Let stand for 20 mins then transfer to a wire rack to cool completely. To make the blackberry fool, combine remaining berries and any juices with powdered sugar in a small bowl. Set aside to completely thaw then crush lightly with a fork. Whip cream to soft peaks then spoon on top of cake. Drizzle with berry mixture and swirl lightly through whipped cream.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Wire leveler for perfectly flat cake layers