To Eat Tonight

Simply delicious food. That's all.

More cake

While we’re on a cake roll, if you see what I mean …

Clocks changed last night and it’s now 5pm and dark. Take heart though. Two good things: an open fire and hefty food (why does salad suddenly seem strange when it’s dark outside?)

Blackberry & Apple Cake

No wait; three good things. There’s cake as well. This one is blackberry and apple and literally thrown together. If I can do it, so can you. It’s large and golden-crumbed, maybe because of the blend of sugars, or the dampness of the handful of chopped apples. Whatever, it’s mighty good – and even delicious a few days later if blasted through a hot microwave for mere seconds.

Blackberry & Apple Cake

Heat oven to 180 degrees
Lined, greased 7 or 8″ cake tin with a removable base. (This is a single layer cake, so needs something a little deeper than a sandwich tin)

150g soft butter
150g self raising flour
150g mix of demerara and light brown soft sugar – any combination, but I went 50/50
2 large eggs
1 teaspoon of baking powder
Generous teaspoon of cinnamon
1/2 teaspoon of allspice
2 eating apples – one cored and sliced in rings, one chopped into 1cm dice
Handful of blackberries
Extra demerara sugar for the topping

Start by sprinkling the base of the prepared tin generously with the extra demerara sugar and a generous shake of the ground cinnamon jar.
Lay the apple rings on top of this and throw a few blackberries here and there. This will eventually be the top of your cake, so think on…
In a processor or mixer, blend the butter, flour, sugars, eggs, cinnamon, allspice and baking powder until you have a glossy cake batter.
Add the cubed apple and remaining blackberries and stir through gently, trying not to break up the blackberries, although the resulting bleed is pleasant enough.
Spoon the batter into the prepared tin, smooth the top and cook for around 35-40 mins. I started checking at about 25 minutes and added a circle of greaseproof for the final few minutes.
Leave to stand in the tin for about 10 mins, run a knife around the edge and then turn out – upside down, so the apple rings are now on top – onto a wire rack.
Cool completely before transferring to a plate.
Delicious warm. Delicious whatever.


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This entry was posted on 28 October 2012 by and tagged , , , , , , , , .


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