Recipe: Angellica Bell's Apple and Blackberry Cake
A simple cake to accompany a warm summer evening with pals
Last updated 16th Mar 2021
This cake reminds me of hanging out with friends on summer evenings. My gran used to have a blackberry bush in her garden, and she’d get me to go and pick them. Then we’d make blackberry pies together. Seeing this is the season to pick your own its a recipe that doubles up as something fun to do with the family now that lockdown is easing! I’ve tweaked this recipe over the years and love the simplicity of this cake and jammy bits inside.
Ingredients
200g softened unsalted butter
50g caster sugar
100g demerara sugar
½ tsp vanilla essence
pinch of salt
1 tsp of cinnamon
4 medium eggs
200g self-raising flour sifted
150g fresh blackberries
2 small apples grated
6 tbsp blackberry jam
double cream
Icing sugar
Method
- Switch on your oven to 190C (or 170C fan). Grease a 24cm cake tin with butter and line with parchment.
- Beat the butter and sugars together until light and fluffy.
- Add the salt and vanilla extract, then gradually add the eggs one at a time.
- Fold in the flour, cinnamon, and most of the blackberries (leave a few to decorate), then the grated apple.
- Add the blackberry jam gently into the mixture, being careful not to mix too much.
- Pour the mixture into your cake tin and bake in the centre of the oven for about 20-30 minutes. Keep an eye on it!
- Test with a skewer and if the skewer comes out clean the cake is done.
- Leave in the tin for 15 minutes, then place on a wire rack to cool completely.
- Dust with icing sugar and decorate with the remaining blackberries.
- To serve, whip up your cream with some of the icing sugar (sieve it first if clumpy), then blob some on a slice of cake and serve.
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