- 250g self-raising flour
- 175g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 175g light muscovado sugar
- ½ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 rounded tbsp demerara sugar
- 1 small eating apple, such as Cox’s, quartered (not cored or peeled)
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 orange, finely grated zest
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 225g blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
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.
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.
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.
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.
Watching the timeA 9x20x13cm loaf tin is ideal, but if yours is shallower, the cake may cook faster, so test after an hour.
Using seasonal fruitYou could also use raspberries and tayberries, when they're in season.