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8 ratings

Recipe by Angela Nilsen

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1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

327 kcalories, protein 4g, carbohydrate 44g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.77 g

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• Naomibrook

  04 November 2007

  Naomibrook rated this recipe

  

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• chutchinson

  12 November 2007

  chutchinson rated and commented on this recipe

  

  Delicious!

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• msmooo

  17 November 2007

  msmooo rated and commented on this recipe

  

  Yum, although I did make a few changes, used frozen mixed berries, only had lemon zest, and used brown sugar instead of muscovado & demuera. But I`m sure if i had made it as listed it still would be a good recipe.

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• LucyNaylor

  12 December 2007

  LucyNaylor commented on this recipe

  I love this recipe! It's easy and tastes amazing. The cinnamon really adds somthing to it

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• Cherry ontop

  13 February 2008

  Cherry ontop rated and commented on this recipe

  

  Very tasty and substantial - topping makes this special

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• annácska

  25 February 2008

  annácska rated this recipe

  

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• sally

  29 March 2008

  sally rated and commented on this recipe

  

  Moist and delicious.

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• Ana

  01 July 2008

  Ana commented on this recipe

  It's easy and so tasty! Everyone loves it! I've replaced the orange for lemon zest and think it goes better with the blackberies. It's a great way to use the blackberries from my garden!

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• Ana

  01 July 2008

  Ana rated this recipe

  

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• Gems

  25 July 2008

  Gems commented on this recipe

  I really love this cake :) It is moist and really quite delicious.

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• tartinka

  23 August 2008

  tartinka commented on this recipe

  uhmmmm....

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• Janneke

  03 September 2008

  Janneke commented on this recipe

  Big hit!!

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• AJG

  18 September 2008

  AJG commented on this recipe

  Soooooooo delicious!

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• Frantic Flapjack

  05 November 2008

  Frantic Flapjack rated and commented on this recipe

  

  There were more blackberries than cake. I don't think I weighed carefully enough. Tasty though!

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Ingredients

• 250g self-raising flour
• 175g butter
• 175g light muscovado sugar
• ½ tsp cinnamon
• 2 rounded tbsp demerara sugar
• 1 small eating apple , such as Cox's, quartered (not cored or peeled)
• 2 large eggs , beaten
• 1 orange , finely grated zest
• 1 tsp baking powder
• 225g blackberries

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Difficulty and servings

Cuts into 10 chunky slices

Preperation and cooking times

Ready in 2 hours, including baking

Vegetarian

Ingredients

• 250g self-raising flour
• 175g butter
• 175g light muscovado sugar
• ½ tsp cinnamon
• 2 rounded tbsp demerara sugar
• 1 small eating apple , such as Cox's, quartered (not cored or peeled)
• 2 large eggs , beaten
• 1 orange , finely grated zest
• 1 tsp baking powder
• 225g blackberries

327 kcalories, protein 4g, carbohydrate 44g, fat 16 g, saturated fat 10g, fibre 2g, salt 0.77 g

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