What could be nicer than walking in the countryside, picking seasonal fruits, going home and making them into something delicious to eat.
This is what I made using local blackberries and apples from my garden
Blackberry and Apple Cake
- Eggs – two large or three medium
- Butter – spreadable is easier for mixing
- Soft brown sugar
- Self-raising flour
- Chopped apples
Cooking: 1 ¼ – 1 ½ hours 160C fan oven
6 or 7 inch cake tin, greased and lined with greaseproof paper
Wash approximately 8 oz blackberries – preferably freshly picked – and leave them to drain.
Peel, and chop into small chunks, two medium apples. Put them into a bowl of cold water to prevent them browning.
Weigh, while still in their shells, two large or three medium eggs. This will be the weight you will need of both butter and soft brown sugar.
Put sugar and butter into mixing bowl and beat until smooth and creamy.
Add egg yolks and whites and again mix thoroughly until smooth.
Weigh the flour – it should be the equivalent of the weight of eggs plus a half. For example, if the eggs weighed 6 oz, weigh out 9 oz flour. (6 + 6/2 = 6 + 3 = 9)
Fold the flour into the mix.
Drain the chopped apples and add them and the blackberries to the cake mix. Stir until all are covered.
Put the complete mix into the lined cake tin and place into the heated oven. Bake for an hour to an hour and a half until a skewer comes out clean. If unsure leave for an extra ten minutes.
Take cake from oven, remove baking tin and leave to cool on wire rack.
Eat in slices as a cake or with cream and/or custard as a dessert. Enjoy!