TCIF: Apple and Blackberry Cake

Mimi ON Oct 08, 2010 AT 11:15 am

Apple and Blackberry Cake

Apple and Blackberry Cake

By Sarah Adams

At this time of year my sister and I are often out walking in our local countryside, hoping to pick some blackberries. So far we have not been disappointed and have come back with quite a respectable collection! Coincidence or not but Britain’s apple trees are all at bursting point too, making this particular cake even more season appropriate. There is a lot of fruit in this cake but make sure you put it all in, the result will be luscious layers of fruit mingled with the whisky spiked cake- yum!

Apple and Blackberry Cake - Start layering the fruit and batter

Apple and Blackberry Cake - Start layering the fruit and batter

Ingredients: The Fruity bit

Makes 1 x 8” or 9” cake, use a tin with minimum 2.5” sides

500g British apples, approximately 4
100g British blackberries, preferably hedgerow
75g caster sugar
75g double cream
¼ teaspoon cinnamon

Preparation:

Peel and slice the apples into thin slices. Then mix the cream with the sugar and cinnamon and add the apples, toss it all together and set aside.

Apple and Blackberry Cake - Leave to cool

Apple and Blackberry Cake - Leave to cool

Ingredients : The cake batter

300g plain flour
2 ½ teaspoons baking powder
¼ teaspoon salt
150g unsalted butter
225g caster sugar
3 large eggs
4 tablespoons whisky
50g water

Pro Tip: If the mixture looks like it is curdling add a little flour while you are beating in the eggs.

Preparation:

Preheat the oven to gas 3 / 160˚C and grease/line the base of your tin.

Cream the sugar, butter and salt together for at least 5 minutes. Then add the eggs one at a time beating really well after each addition.

Fold in the flour and baking powder in three stages, adding the water and whisky with the second batch.

Apple and Blackberry Cake - Serve it up!

Apple and Blackberry Cake - Serve it up!

Put a generous third of the batter onto the base of the tin and place half of the apples and half of the blackberries on top… although try not to have the fruit touching the sides of the tin.

Now repeat with the rest of the ingredients, finishing with the last third of cake batter.

Place in the oven for 1 ¾ hours to 2 ½ hours check with a skewer to see if it is cooked.

Cool in the tin for 15 minutes and then turn out onto a cooling rack to cool completely.

Pro Tip: This cake can be stored at room temperature for 4 days and is delicious served with an extra drizzle of cream or warmed up slightly and served with vanilla icecream.

Click here for last week’s TCIF recipe…

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