Blackberry & apple cake

Ingredients:

• 125g softened butter
• 10g finely sliced butter flakes for the top
• 125g caster sugar
• 125g SR flour
• 3 eggs
• 2 cooking apples
• 125g blackberries
• 1 heaped tsp cinnamon
• 2 tbsp Demerara sugar

Method:

Preheat the oven to 160°/FAN 140°/GAS 3 and line a 22cm cake tin.

Place the softened butter and caster sugar in a food mixer and beat until light and fluffy.

Lightly whisk the eggs and add them a little at a time followed by the flour and mix.

Gently fold in ¾ of the apples and then all of the blackberries and pour into the cake tin.

Place the remainder of the apples evenly over the top of the batter followed by sprinkled cinnamon and then the flakes of butter. Finally add the Demerara sugar evenly.

Place in the oven and bake for 55-65 minutes. Plunge a sharp knife into the centre to check it’s well cooked. If there is any uncooked batter on the knife leave it in the oven for another 5 minutes and check again. Repeat as necessary.

Allow to cool before removing from the cake tin and portioning.

Delicious served just as it is but equally delicious with fresh cream.