Blackberry apple cake
Prep:
15 mins
Cook:
50 mins
This is a delicious moist cake and using the sweet and sour notes from both fruits with a hint of cinnamon gives it a nice twist.
125g butter, softened, plus extra for the tin
125g caster sugar
3 large eggs, beaten
50g ground almonds
100g self-raising flour
2, peeled and cored, each cut into 12 segments
100g blackberries
For the topping
1 large pinch cinnamon
2 tbsp demerara sugar
25g butter, cut into small flakes
25g peeled and toasted hazelnuts, roughly chopped
Icing sugar, for dusting
Preheat the oven to 160°C / 325°F / Gas mark 3.
Butter a 22cm round loose-bottomed cake tin and line the base with greaseproof paper.
In a large bowl, beat the butter and caster sugar together until it is light and fluffy.
Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding a little flour if it curdles.
Add in the remaining egg, the ground almonds and lastly the flour then combine everything gently.
Add two-thirds of the apples to the cake mixture and all of the blackberries.
Turn the mixture into the prepared tin and smooth it evenly with a spatula.
Scatter the remaining apples over the surface of the cake.
Sprinkle over the cinnamon, demerara sugar and butter.
Bake for 50-55 minutes or until a skewer comes out clean.
Remove the cake from the oven and scatter on the toasted hazelnuts.
Allow the cake to cool, then lightly dust with icing sugar.
Serves
8-10 Slices
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Nuts, Spice
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Easy
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