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Bramley & blackberry tray cake

Bramley & blackberry tray cake

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(20 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Serves 8
A kind of right-way-up upside down cake - a perfect teatime treat. You can make it in a roasting tin, too

Nutrition and extra info

Nutrition:

  • kcal587
  • fat35g
  • saturates21g
  • carbs64g
  • sugars42g
  • fibre3g
  • protein7g
  • salt1.01g
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Ingredients

  • 175g butter, plus extra for greasing

    Butter

    butt-err

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

  • 300g plain flour, plus extra for dusting
  • 4 Bramley apple, (approx 800g/1lb 12oz)

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • squeeze lemon juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 284ml carton whipping cream
  • 225g golden caster sugar, plus 1 tbsp for sprinkling
  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g blackberry

    Blackberry

    blak-bear-ee

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

Method

  1. Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.

  2. Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.

  3. Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.

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Comments (35)

jacksf's picture
3

Agree with other posters, too many apples in ingredients list. 400g,or 2 apples, would be enough.
The portions are a bit large because it is quite a heavy pudding, would say could serve 10 easily. Tasty though.

cjsansom's picture
3

Very tasty and easy to make. Next time I'll put the blackberries in first (as others have suggested) and will reduce the amount of apples. I would say it's more of a pudding than a cake - I served it warm with cream.

juliesmith's picture
5

This is delicious - a real treat and a favourite at work at breaktime.

mbryanlow's picture
4

I took the suggestion above and put the blackberries in first - didn't even use apples as I had so many. I don't know if my oven is particularly fierce but I found at 200 it was ready in 35 mins not the 50 mins mentioned in the recipe.

karenmoulds's picture

I made a gluten free version, just adding 1//2 teaspoon of Xanthum Gum to the gluten free flour - delicious. We had it with ice cream and on it's own. Burnt my mouth as I couldn't wait to taste it.

kucharka's picture

I really liked the look of the cake, but it didn't work out. I only used half the apples and underneath them the cake didn't cook even though I baked it for over an hour!

wishicouldsing's picture
5

Very easy to make and totally delicious. It made a lovely pudding. I will check if it freezes so I can serve the remainder mid-week, when we have people coming round for supper. I only sliced up two cooking apples and had more than enough to top this cake, so stewed the rest with some plums to make a quick dessert for the next day.

criminy's picture

This was very nice. I had WAY too many apples by the amount they called for and used half the amount. I followed the suggestions and put the blackberries in first. Hard to tell when its done though and it's not quite a standard cake. My blackberries were very tart so I'd suggest custard to balance it all if yours are too. Would make again!

lisacoppen's picture
5

The tastiest pud I have ever had!
Easy to make and delicious, it does make alot more than 8 portiona,I got 12 substantial portions out of mine.
Served it warm with custard, yummy, and also ate it cold as a cake, just as yummy. It will be what you want it to be cake or pud.
Got to be tried.

st123paul's picture
3

This was good but it didn't know whether to be a cake or a pudding! IWe ate it on its own but I think it would be nice with ice cream or cream (but this adds even more calories!). I used half the amount of apples listed.

sarah2000h's picture

Does anyone know if you can freeze this? 18 portions sounds a bit much for just me!
Thanx

notmum's picture
5

This was really lovely...although I too would put the blackberries on first when I make it again. One thing it must be 8 HUGE portions, I made mine in two 20cm square tins and made 18 portions!

smileysam19's picture

This tasted lovely, the only thing I would change would be to put the blackberries on first not last, they got cooked a bit too well as they were sat on top of the pudding and dried out a little. I reduced the sugar too, 200g was plenty as the fruit is already sweet. Will definitely do again.

serendipitymel's picture
3

Made this with apples from our tree for a some neighbours as a 'thank you' and they loved it.

kyoko1109's picture
4

Easy and delicious! We enjoyed this with ice cream in summer.

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