Celebrate british summertime with this wonderfully seasonal apple and blackberry cake. The recipe is adapted from a BBC GoodFood recipe, and it’s one I make every year. I enjoyed mine with homemade blackberry and lavender tea.
- 250g self-raising flour
- 175g butter
- 175g golden caster sugar
- ½ tsp cinnamon
- 1 small eating apple
- 2 large eggs, beaten
- 1 tsp baking powder
- 225g blackberries
Preheat your oven to 160C (fan). Butter and line the bottom of a square tin (you can make it it in a loaf tin, but it will take longer to cook).
In a large bowl, rub the flour, butter and sugar together until it resembles fine crumbs. Mix in to it the cinnamon. Set aside.
Peel and coarsely grate the apple down to the core and mix in with the eggs. 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 over mix. If it looks a bit dry add a splash of milk.
Very gently fold in the berries. Spoon into the tin and level. You can sprinkle the top with demerara sugar. Check after 50 minutes. When done the cake will be golden on top and feel firm. Test with a skewer to make sure the cake is cook through.
Leave to cool a little before turning out and cutting.
For the tea I used a mixture of dried edible lavender, camomile and lemon balm and fresh blackberries. Add the dried ingredients to a small tea pot and add a few squished blackberries. Add boiling water and stir well. Leave to infuse for 5 minutes, strain and enjoy!