Blackberry & Apple Cake
This delightful apple and blackberry cake is a cozy treat perfect for any occasion. A tender crumb studded with juicy fruit and a hint of cinnamon makes each bite a comforting delight. Topped with toasted hazelnuts and a dusting of icing sugar, this cake is sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 125g butter , softened, plus extra for the tin
- 125g caster sugar
- 3 large eggs , beaten
- 50g ground almonds
- 100g self-raising flour
- 2 Discovery, Russet or Worcester apples , peeled and cored, each cut into 12 segments
- 100g blackberries
- 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
Instructions
- Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl 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 flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
- Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.
Cook Time
50M
Prep Time
PT15M
Yield
CUTS INTO 8-10 slices
Nutrition
- Calories: 372 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.5 milligram of sodium
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