This is a lovely cake – easy to make and easy to eat on any occasion! Afternoon tea, a snack for when the kids get home from school or as a proper dessert with cream or custard.
You will need a 22 inch spring form cake tin for this recipe. I got a set of three for Christmas which is a real luxury as my old one was about 15 years old! Mine are Andrew James – set of three cake tins – not expensive and dishwasher safe.
Easy Apple and Blackberry Cake
Ingredients:
- 125g butter
- 125g caster sugar
- 3 large eggs
- 100g self-raising flour
- 50g ground almonds
- 2 eating apples – any will do
- 100g blackberries
- ground cinnamon
- 20g butter
- 2 tbsp brown sugar (demerara is good)
- icing sugar
Directions:
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- Preheat the oven to 160C / 140C fan / gas 3 and butter the spring form tin. Soften the butter (be careful not to melt it) and cream with the sugar until pale (using a wooden spoon). Add the eggs one at a time and mix well (I use a whisk for this bit) and then add the flour and mix gently (back to the wooden spoon for this bit.)
- Peel and core the apples and slice thinly. Add most to the cake mix with the blackberries and spoon into the cake tin. Even it out, scatter the rest of the apple on the top along with a good pinch of cinnamon, the demerara and the butter sliced very thinly.
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- Bake for 50 minutes until golden. Skewer with a sharp knife – if it comes out clean it is ready.
- Release from its spring form tin and slice. Serve hot or cold, with cream or custard or even ice cream. Whatever takes your fancy!
Tagged: Apple, Blackberry, Cake, Easy
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