Description
Heavenly “apple and blackberry cake” merges seasonal British orchard fruits into a delightful dessert. Sweet-tart berries and tender apples create a rustic charm you’ll savor with each warm, comforting slice.
Ingredients
Scale
Cake Base:
- 125 grams (4.4 ounces) butter, softened
- 125 grams (4.4 ounces) caster sugar
- 3 large eggs
- 50 grams (1.8 ounces) ground almonds
- 100 grams (3.5 ounces) self-raising flour
Fruits and Spice:
- 2 apples (Discovery, Russet, or Worcester)
- 100 grams (3.5 ounces) blackberries
- 1 large pinch cinnamon
Topping and Finishing:
- 2 tablespoons demerara sugar
- 25 grams (0.9 ounces) butter
- 25 grams (0.9 ounces) hazelnuts, peeled and toasted
- icing sugar for dusting
Instructions
- Prepare the baking vessel by greasing a 22cm round loose-bottom tin and lining with parchment paper. Set oven temperature to 160°C (140°C fan) / Gas mark 3.
- Using an electric mixer, whip butter and sugar until light and airy. Incorporate two-thirds of the eggs gradually, mixing thoroughly.
- Gently fold ground almonds, remaining egg, and flour into the batter, ensuring smooth and even consistency.
- Carefully integrate blackberries and two-thirds of chopped apples into the mixture, maintaining delicate texture.
- Transfer the batter into the prepared tin, spreading evenly with a spatula.
- Artfully arrange remaining apple pieces across the cake’s surface.
- Create a crumbly topping by sprinkling demerara sugar, butter flakes, and cinnamon over the cake’s exterior.
- Bake in preheated oven for 50-55 minutes until golden brown and fully risen. Test doneness by inserting a skewer, which should emerge clean.
- Allow cake to cool slightly in the tin before carefully removing and transferring to a serving plate.
- Finish by dusting with powdered sugar and scattering toasted hazelnuts on top.
- Slice into elegant portions and serve at room temperature.
Notes
- Gentle folding prevents overmixing, ensuring a light and tender cake texture.
- Use ripe, seasonal blackberries and apples for maximum natural sweetness and flavor depth.
- Toast hazelnuts briefly before sprinkling to enhance their nutty aroma and crunch.
- For gluten-free adaptation, substitute wheat flour with almond or gluten-free blend to maintain moisture and structure.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 297 kcal
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg