BLACKBERRY & APPLE CAKE
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.