DENISE PHILLIPS’S Blackberry and apple cake

This fruit-packed cake makes a perfect Succot dessert or afternoon tea cake.

Preparation: 20 minutes Cooking: 50 minutes Serves: 8 – 10

INGREDIENTS

125g unsalted butter / margarine

125g golden caster sugar 3 large eggs

50g ground almonds 100g self-raising flour

2 Gala, Russet or Pink Lady apples, peeled, cored and cut into 12 segments

100g blackberries

For the topping

1 large pinch cinnamon 2 tbsp demerara sugar 25g butter/ margarine, chopped

25g toasted hazelnuts, roughly chopped Icing sugar for dusting

METHOD

Heat the oven to 160°C/140°C fan.

Line and grease a 22cm round loose-based cake tin with baking parchment.

Beat the butter and sugar together until light and fluffy.

Add the eggs, ground almonds and flour slowly and combine well.

Add 2/3rds of the apples to the mixture and all the blackberries.

Transfer to the prepared tin Apple, blackberry and crunchy hazelnuts give this an autumn flavour. and smooth out evenly. Scatter the remaining apples over the surface.

For the topping, sprinkle over the cinnamon, demerara sugar and chopped butter.

Bake for 50 minutes or until cooked through.

Scatter over the toasted hazelnuts before serving and dust with icing sugar.

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