We only have a small Red Russet tree in our garden… Sweet and crisp (and disease resilient) we managed to get about 4kg of fruit from a 3 year old tree. So we munched some, stored some and decided to make a twist on my Sussex apple cake .. mixed with a handful of Brambles from the riverside. It is super gooey and moist and delicious hot or cold.
- 500g Apples
- A handful of Blackberries
- 175g Unsalted Butter
- 175g light brown soft sugar
- 2tbsp demerara sugar (to sprinkle on top)
- 250g self raising flour
- 2 eggs
- 1tsp baking powder
- 1 tsp mixed spice
- 1tsp cinnamon
- 1tsp vanilla extract
- Preheat oven to 160 c
- Grease and line the bottom of a 20cm loose bottom tin
- Peel, Core and slice your apples. Cut the slices in half.
- Meanwhile cream/beat your butter and sugar in your mixer for at least 5 mins until super light brown (for an extra light cake)
- Beat in the vanilla, then eggs 1 at a time – (NOTE you can add 1 tbsp of the flour out of your flour quantity with each egg to stop the mix ‘curdling’)
- Add the apples – stir through.
- Sift the rest of the flour, baking powder and spices together, add to your mix and fold in thoroughly
- Pour into your cake pan
- Sprinkle your blackberries on top, then add the sugar
- Bake for 55 mins until golden and a skewer comes out clean
- Serve warm or cold with cream, ice cream, custard or a lovely cup of tea