Blackberry & apple cake

Latest comments and suggestions

• Zsuzsanna

  19 September 2012

  Zsuzsanna rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bess2001

  23 September 2012

  bess2001 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• the_squid

  23 September 2012

  the_squid commented on this recipe

  Bless Bess :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stephen

  23 September 2012

  Stephen rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SallyO21

  23 September 2012

  SallyO21 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KateH

  07 October 2012

  KateH commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KateH

  07 October 2012

  KateH rated and commented on this recipe

  

  Here's the rating

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• James Pursey

  09 October 2012

  James Pursey rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle

  09 October 2012

  Michelle rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amysara

  05 November 2012

  amysara rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2412648/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

CUTS INTO 8-10 slices

Preparation and cooking times

Prep 15 mins

Cook 50 mins

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

PER SLICE (8)

372 kcalories, protein 6g, carbohydrate 34g, fat 24 g, saturated fat 11g, fibre 2g, sugar 26g, salt 0,5 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.