Blackberry and apple cake

Blackberry and apple cake

By
From
How to Cook Cakes
Serves
8-10
Photographer
Peter Cassidy

This is a lovely way to enjoy the best of these popular autumnal fruits. You will need two 20cm sandwich tins.

Ingredients

Quantity Ingredient
oil, to grease
1 orange
170g butter, softened
170g caster sugar
3 eggs, at room temperature
170g blackberries
170g self-raising flour

For the filling

Quantity Ingredient
1 large bramley apple
2 tablespoons soft light brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons water
150ml double cream

To finish

Quantity Ingredient
icing sugar, to dust

Method

  1. Heat the oven to 180°C. Brush the tins with a little oil, line each base with a disc of greaseproof paper and oil again. Finely grate the orange zest and set aside.
  2. In a large bowl, cream the butter, sugar and orange zest until light and fluffy, using an electric whisk or a wooden spoon. Break the eggs into a small bowl and, using a fork, beat lightly to break them up, then gradually add to the creamed mixture, beating well after each addition. Stir in the blackberries.
  3. Sift over the flour and fold it in carefully, using a metal spoon or a spatula and trying not to break up the berries too much. Add a little water to bring the mixture to dropping consistency, if necessary.
  4. Divide the mixture between the prepared tins and smooth the tops with a spatula. Bake in the middle of the oven for 20–25 minutes, or until well risen, golden and the top springs when pressed lightly with a fingertip.
  5. Meanwhile, to make the filling, peel and core the apple, then cut into 1–2cm chunks. Put in a small pan with the sugar, cinnamon and water, cover and cook over a gentle heat until soft. Mash roughly with a fork, then leave to cool.
  6. Allow the cakes to cool for a few minutes in the tins, then turn out onto a wire rack. Peel off the lining paper and invert the cakes to right-side up.
  7. Lightly whip the cream until it holds its shape, then fold in the cooled apple. Sandwich the cooled cakes together with the apple filling, dust with icing sugar and serve.
Tags:
cakes
baking
Leiths
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