Sunday, 15 November 2015

Blackberry and Apple Tray Cake

The Community Centre down the road from me were having a Halloween day and as part of that they had a cake sale. This is what I baked for it. I cut the cake into squares and apparently it was the first cake to sell out :) So I'm very pleased! It was delicious, I saved a small slice for me and it was so crammed full of fruit and moist. The apples of course came from my Mum's garden and the blackberries I picked on Walthamstow Marshes back in August.

Blackberry and Apple Tray Cake (from Good Food Magazine October 2006)
(Serves 12)
175g butter, plus extra for greasing
300g plain flour, plus extra for dusting
4 Bramley apples, (approx 800g/1lb 12oz)
squeeze lemon juice
284ml carton whipping cream
225g golden caster sugar, plus 1 tbsp for sprinkling
3 eggs 300g blackberries

Heat oven to 200C. 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.

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.

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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