Blackberry & apple cake

Blackberry & apple cake

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(16 ratings)

Prep: 15 mins Cook: 50 mins


Cuts into 8-10 slices
A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

Nutrition and extra info

  • Freezable

Nutrition: per slice (8)

  • kcal372
  • fat24g
  • saturates11g
  • carbs34g
  • sugars26g
  • fibre2g
  • protein6g
  • salt0.5g
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  • 125g butter, softened, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g caster sugar
  • 3 large egg, beaten
  • 50g ground almond
  • 100g self-raising flour
  • 2 Discovery, Russet or Worcester apple, peeled and cored, each cut into 12 segments



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

For the topping

  • 1 large pinch cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tbsp demerara sugar
  • 25g butter, cut into small flakes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g peeled and toasted hazelnut, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • icing sugar, for dusting


  1. 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.

  2. 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. Serve in slices.

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Comments (18)

karenphilpott3's picture

A great recipe that I altered to make GLUTEN FREE with great results!! I substituted GF self raising flour (I use the Dove Brand)for the standard flour; plus I added half a teaspoon of Xanthan Gum and half a teaspoon of GF baking powder, plus a splash of milk as GF flour tends to absorb liquid. I also added 1/8 teaspoon vanilla extract. Like some other people I didn't have hazelnuts but used flaked almonds, Family said it was one of the best cakes ever!!

mazmce's picture

Made this cake a couple of times to use up a glut of blackberries, it is delicious warm with vanilla ice cream, any leftover is fine the next day served cold

Cookie monster-1's picture

Highly recommend this recipe. Quite easy to follow and an absolutely beautiful result! I only used 2 apples and no berries though. Instead, I added 1 table spoon fresh lemon juice. I also added a bit of cinnamon and vanilla in the cake mixture. I used flakes of almond for decoration before baking it in the oven.
Very pleased, will definitely make it again to use off apples in our fridge.

Sylviemc's picture

Total winner! Don't be put off with the small amount of mixture to fruit ratio it works. Struggle to get type of apples in ingredients, russet are delicious and I chose the biggest worth getting if u can but second time I used Granny Smith and they were fine too. Delicious so many compliments plus a work bake off win!

emma-lou198's picture

I made this cake for my Nan's 88th Birthday, she is a tough customer, and she and the rest of the family loved it. I didn't use the hazelnuts on the top. This recipe is highly recommended.

Sallysue's picture

Lovely seasonal cake. Have made it twice within a week! Didn't have ground almonds so used more flour,substituted sliced almonds for hazelnuts, and golden caster sugar for demarara. Still worked well. Recommended.

chrisjs's picture

Took a little. bit longer in the oven - very moist and looked great

irish mammy's picture

this is delish! a lovely moist fruity cake and a great crunchy topping. serve it warm with ice-cream - yummy

amysara100's picture

loved it, had it warm with some ice-cream which made a great pudding after Sunday lunch. came out looking just like the picture. will be making this again.

MFJB's picture

This is a great easy to follow recipe, I left off the hazelnuts, but still a great result.

I made it in a loaf tin and it was easy to turn out and slice. Just yummy.

jamespursey's picture

This cake is really delicious, easy to make and looks terrific. It' fruity, fresh and full of flavour. I did find it slightly soggy, but I guess that was due to the fruit. As others, I was surprised how little mixture there was, but if cooked in a small recipient (I used a rectangular baking tin) it makes enough for 8 fairly generous portions. I'll definetely be doing this again. Highly recommended!

katehod5's picture

Here's the rating

katehod5's picture

I changed this to an all in one method, using margarine and sifting the flour from a great height! This worked well. I also added a dessert spoon of mixed spice and substituted frozen summer berries (using their frozen weight). Oh yes - one more change - I used a 20cm silicone square as needed a traybake type cake (and nothig seems to stick in silicone). All worked well! I liked the chunky apples and crunch of using demerara on top, but missed off the nuts. Perhaps that is a different cake, but I feel I have kept the essence of the recipe..Will be using this again.

salandroo's picture

Made this cake today to take to work tomorrow for my birthday but it looked so nice we had it for pudding for our Sunday dinner. We had it warm with a dollop of clotted cream ice cream and it was scrummy. Didn't bother with the hazelnuts and next time I think I will put a pinch on cinnamon in the mixture too. It's quite a shallow sponge in this size tin but works well.
Will definitely make it again.

s_g_robertson's picture

Very tasty and easy to make.

Fruit made it lovely and moist and the sugar/butter topping gave a nice crunchy top.

We commented that its not often that something turns out looking exactly like the picture, but this did.

Definitely one to make again!

the_squid's picture

Bless Bess :-)

bess2001's picture

come on good food - does no-one ever check out the comments that are left for the recipes ? This is the second comment i have seen from ' the_squid ' and basically i think they are taking the 'michael' - the other one was all about microwaving FROZEN CHICKEN for 3 minutes , which apparently made them so violently ill that next time they were going to increase the time to 5 minutes !!! I do realise that that it would take forever to scroll through hundreds of recipes - but there must be someway for you to check them out, otherwise you will be inundated with stupid comments like the above. I only discovered the comments because i always read them before trying out recipes to see if there were any problems with it.

zsuzsanna's picture

The amount pf mixture seemed to be too small. Although after taking it out of the oven it was better.Still not as in the picture. Will attempt it again using a smaller tin.

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