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Nutrition: per serving

  • kcal587
  • fat35g
  • saturates21g
  • carbs64g
  • sugars42g
  • fibre3g
  • protein7g
  • salt1.01g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. 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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, October 2006

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Comments, questions and tips (44)

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Overall rating

A star rating of 4 out of 5.31 ratings

alihume

Delicious warm with ice cream. Didn't have many blackberries so used on one half of the tin and dolloped lemon curd on the other, both excellent. Froze some portions. Will make again

JayneHowe

As other reviews suggest but a long time ago now, there are too many apples and they stay sat on the top ( I thought the batter would rise above the fruit) , the blackberries all burnt. I used a baking tray the exact size and followed the recipe religiously but very disappointing results. Think the…

z3england

question

Do you really use plain flour???? No raising agent?? Thank you Claire

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes it's plain flour and no raising agents. It's a bit more like a batter than a traditional sponge cake. We hope this helps. Best wishes, BBC Good Food Team.

CamelliaBlossom

I used some windfall apples and frozen forest fruits and it worked really well. Like some other commenters I used less sugar but it still tasted sweet enough. I used double cream and a small pot of honey greek yoghurt. Baked for an hour and no soggy bottom.

Ninanet avatar

Ninanet

question

how cool does the cream need to be before mixing with the egg/sugar liquid

goodfoodteam avatar
goodfoodteam

Thanks for your question. If you heat the butter and cream and then set aside away from the heat while you whisk the sugar and eggs this should be sufficient. Whisk as you add the butter and cream mixture so any residual heat is distributed and dispersed rather than letting it settle.

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