Blackberry and apple cake

How to make Blackberry and apple cake recipe - for variaion. Replace ¼ cup of the flour with unsweetened cocoa powder, and use canned pears as your fruit. Gâteau de Blackberry et apple recette

Special equipment • electric mixer

SERVES 6

8 tbsp (1 stick) butter, at room temperature

2/3 cup plus 2 tbsp granulated sugar

2 large eggs

1½ cups self-rising flour, sifted

2 Bramley or Granny Smith apples,

peeled, cored, and coarsely chopped

9oz (250g) blackberries

confectioners’ (powdered) sugar, for dusting

Method:

1 Preheat the oven to 350°F (180°C). In a bowl, combine the butter and ⅔ cup sugar. Beat with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tbsp of the flour after each egg. Mix in the remaining flour and set aside. Put the apples and blackberries in a 1 quart (1.2 liter) baking dish, then stir in the remaining 2 tbsp sugar and 2 tbsp cold water. Spoon the mixture over the top of the fruit, and smooth.

2 Bake for 45 minutes or until golden brown and firm to the touch a skewer inserted into the center should come out clean, or with only moist fruit. Leave to cool completely, then wrap in foil, and freeze.

3 To serve, defrost in the refrigerator overnight, then warm through in a preheated 350°F (180°C) oven for about 30 minutes or until hot. Dust with confectioners’ sugar.

Blackberry and apple cake