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Blackberry And Apple Cake

Harvest Blackberry and Apple Cake with Cinnamon and Almonds

Harvest Blackberry and Apple Cake with Cinnamon and Almonds

Yumm... This simple taste of autumn can be served with tea or coffee as a mid morning treat. Alternatively, serve warm with hot custard or whipped cream for a comforting dessert. Actually it doesn't matter which way you serve it - it tastes great regardless! Enjoy!

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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

  • 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

  • Course

    CourseDessert

  • Serves

    Serves8-10

  • Time

    Time60

  • Difficulty

    DifficultyIntermediate

Method

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. Slice and serve. 

Method

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. Slice and serve. 

Used in this Recipe

  • Glenilen Farmhouse Country Butter 180g

    Glenilen Farmhouse Country Butter 180g

    €2.75

  • Dove’s Farm Organic Self Raising White Flour 1kg

    Dove’s Farm Organic Self Raising White Flour 1kg

    €1.95

  • Tinnock Farm Produce Homemade Butter 227g

    Tinnock Farm Produce Homemade Butter 227g

    €2.95

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