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Blackberry & apple cake

Blackberry & apple cake

A star rating of 4.8 out of 5.46 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8-10 slices

A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

  • Freezable
Nutrition: per slice (8)
low insalt0.5g


  • 125g butter , softened, plus extra for the tin
  • 125g caster sugar
  • 3 large eggs , beaten
  • 50g ground almond
  • 100g self-raising flour
  • 2 Discovery, Russet or Worcester apples , peeled and cored, each cut into 12 segments
  • 100g blackberry

For the topping

  • 1 large pinch cinnamon
  • 2 tbsp demerara sugar
  • 25g butter , cut into small flakes
  • 25g peeled and toasted hazelnut , roughly chopped
  • icing sugar , for dusting


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2012

Goes well with


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A star rating of 4.8 out of 5.46 ratings

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