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For the topping

Nutrition: per slice (8)

  • kcal372
  • fat24g
  • saturates11g
  • carbs34g
  • sugars26g
  • fibre2g
  • protein6g
  • salt0.5g
    low

Method

  • step 1

    Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.

  • step 2

    Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4.8 out of 5.60 ratings

vrmrsrockO2nWQAIp

I have made this several times and it is always delicious. I have used frozen and fresh blackberries and both are successful. Having misread the instructions initially, I added the nuts before cooking it and this gives a lovely roasted nutty flavour so I always add them this way! Fabulous recipe…

juliaricci

This is a delicious cake. I made two mistakes. I used a 20cm tin instead of 22cms and I cooked it at 180 degrees fan for 40 minutes before realising. I turned the oven down to 140 degrees for the last 10 minutes. The result was a slightly deeper cake but perfectly cooked! I took it to an afternoon…

Blay75

question

Would this be too moist to make into a sandwich cake with a cream cheese icing?

juliaricci

Having just made this, I would say yes, too moist and a bit heavy for a sandwich cake and it doesn't need any icing.

Lechefette

Absolutely fabulously delicious! I used frozen apple and blackberries, it took a lot longer to cook, maybe that’s why. I put toasted cashews on before it went in the oven as didn’t read the recipe properly but they were fine, not burnt at all. Fab easy recipe, could vary the fruits used within…

helendunlop

question

Hi could something else be substituted in instead of the ground almonds?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You could swap it for a different ground nut such as ground hazelnuts. If you want to avoid nuts entirely then just use an extra 50g self raising flour or fine ground semolina or polenta. We hope this helps. Best wishes, BBC Good Food Team.

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