Yields8 Servings
125 g Butter, melted, plus extra for the tin
125 g Caster sugar
3 Eggs, beaten
50 g Ground almonds
100 g Self-raising flour
2 Discovery, Russet, or Worcester apples, peeled, cored, and each cut into 12 segments
100 g Fresh blackberries
For the topping:
1 pinch Cinnamon, (large)
2 tbsp Demerara sugar
25 g Butter, cut into small flakes
25 g Peeled and toasted hazelnuts, roughly chopped
1Heat the oven to 160°C/gas mark 3.
2Butter a 22cm round, loose-bottomed cake tin, then line the base with baking parchment.
3Beat the butter and caster sugar together in a large bowl until it is light and fluffy.
4Gradually pour in the beaten eggs, a little at a time, until you have added two thirds, adding flour if it curdles.
5Fold in the remaining egg, followed by the ground almonds and, finally, the flour, then combine everything gently.
6Add two thirds of the apple pieces to the cake mixture, followed by all the blackberries.
7Turn the mixture into the prepared tin, then smooth it out evenly.
8Scatter the remaining apple pieces over the surface of the cake.
9Scatter the cinnamon, Demerara sugar, and butter over the top.
10Bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
11Remove the cake from the oven, then scatter over the toasted hazelnuts.
12When the cake is cool, dust lightly with icing sugar, then cut into slices to serve.
Ingredients
125 g Butter, melted, plus extra for the tin
125 g Caster sugar
3 Eggs, beaten
50 g Ground almonds
100 g Self-raising flour
2 Discovery, Russet, or Worcester apples, peeled, cored, and each cut into 12 segments
100 g Fresh blackberries
For the topping:
1 pinch Cinnamon, (large)
2 tbsp Demerara sugar
25 g Butter, cut into small flakes
25 g Peeled and toasted hazelnuts, roughly chopped
Directions
1Heat the oven to 160°C/gas mark 3.
2Butter a 22cm round, loose-bottomed cake tin, then line the base with baking parchment.
3Beat the butter and caster sugar together in a large bowl until it is light and fluffy.
4Gradually pour in the beaten eggs, a little at a time, until you have added two thirds, adding flour if it curdles.
5Fold in the remaining egg, followed by the ground almonds and, finally, the flour, then combine everything gently.
6Add two thirds of the apple pieces to the cake mixture, followed by all the blackberries.
7Turn the mixture into the prepared tin, then smooth it out evenly.
8Scatter the remaining apple pieces over the surface of the cake.
9Scatter the cinnamon, Demerara sugar, and butter over the top.
10Bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
11Remove the cake from the oven, then scatter over the toasted hazelnuts.
12When the cake is cool, dust lightly with icing sugar, then cut into slices to serve.
Blackberry and Apple Cake
AuthorEmily GrayCategoryBaking, Emily\'s Kitchen & Bar, Snacks, Vegetarian