Bramley & blackberry tray cake

Bramley & blackberry tray cake

  • Rating: 4 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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:
HighlightNutrientUnit
kcal587
fat35g
saturates21g
carbs64g
sugars42g
fibre3g
protein7g
low insalt1.01g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 4 out of 5.25 ratings
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