Blackberry apple cake

Prep: 15 mins
Cook: 50 mins
Blackberry apple cake
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, Spice, Nuts

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Easy

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