BLACK­BERRY & AP­PLE CAKE

Country Living (UK) - - Seasonal Inspiration -

200g soft­ened but­ter (plus ex­tra for greas­ing) 50g caster sugar 100g de­mer­ara sugar few drops of vanilla ex­tract 4 medium eggs, beaten 200g self-rais­ing flour, sifted pun­net of fresh black­ber­ries 2 small dessert ap­ples, grated 6 tbsp black­berry jam

Heat the oven to 190°C (170°C fan oven) gas mark 5. Grease a 24cm non-stick cake tin with but­ter. Beat to­gether the but­ter and su­gars un­til light and fluffy. Add the vanilla ex­tract and a pinch of salt, then grad­u­ally beat in the eggs. Fold in the flour fol­lowed by 15-20 black­ber­ries and the grated ap­ple. Then add the black­berry jam and gen­tly stir in, be­ing care­ful not to com­bine it too much. Pour the mix­ture into the cake tin and place in the mid­dle of the oven for 20-30 min­utes un­til golden. Test with a skewer, which will come out clean when the cake is cooked. Leave to cool on a rack, then dust with ic­ing sugar and dec­o­rate with fresh un­sprayed roses and the re­main­ing black­ber­ries.

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