Apple and Blackberry Cake
- 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
- 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
- Heat oven to 160C/140C fan/gas 3.
- Butter a 20cm 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, hot or cold with ice cream, custard or cream. Must admit, this is lovely when warm.
Recipe by Doe's Kitchen at http://doeskitchen.com/apple-and-blackberry-cake/