|
|
 |
Author |
|
| Message | |
|
Green Rosie
Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
|
 Posted: Tue Sep 09, 14 6:24 am Post subject: Blackberry and Apple Cake |
 
|
Blackberry and Apple Cake
Ingredients
75g/3oz butter
150g/6oz sugar
225/8oz self-raising flour
350g/12oz cooking or eating apples - peeled, cored and cut into small cubes
2 eggs, beaten
2 tbsp milk
125g/5oz blackberries
1tbsp extra sugar for dusting
Method
1. Grease and line a cake tin (22cm x 18cm - 9" x 7")
2. Cream together the butter and sugar and beat until light and fluffy
3. Mix 1tbsp of flour with the apple cubes (this will help them not to sink in the cake)
4. Mix together the beaten eggs and milk and add to the creamed mixture (a little of the flour added at the same time will help prevent the mixture curdling)
4. Add the remaining flour and apples cubes and carefully mix together
5. Spread the mixture into the lined cake tin
6. Dot the blackberries evenly on the surface and gently press into the mixture
7. Sprinkle with the remaining sugar
8. Bake at Gas Mark 4, 180ºC, 350ºF for 40 mins until golden brown
This cake is lovely served cold for a teatime treat or hot as a dessert with a good dollop of cream!
For pictures of cake click here!
Last edited by Green Rosie on Wed Sep 10, 14 7:28 am; edited 2 times in total |
|
|
|
 |
sueshells
Joined: 20 Jan 2009
Posts: 690
Location: North Bucks
|
| Posted: Tue Sep 09, 14 8:11 pm Post subject: |
|
Sounds delicious - I can almost smell it baking! |
|
|
|
|
Piggyphile
Joined: 02 Apr 2009
Posts: 891
Location: Galicia
|
| Posted: Wed Sep 10, 14 5:15 am Post subject: |
|
I am going to try cooking it today. Can I just check the butter sugar ratio?
You say
| Quote: |
75g/3oz butter
1759/6oz sugar |
Can I assume it should be 150g of butter?
Thanks |
|
|
|
|
Green Rosie
Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
|
| Posted: Wed Sep 10, 14 7:27 am Post subject: |
|
| Piggyphile wrote: |
I am going to try cooking it today. Can I just check the butter sugar ratio?
You say
| Quote: |
75g/3oz butter
1759/6oz sugar |
Can I assume it should be 150g of butter?
Thanks |
It is a higher sugar to fat ratio in the recipe but the amounts given in the book I adapted my recipe from are not quite right when comparing metric to imperial. It says 75g/3 oz butter and 175g/6oz sugar which is too much sugar in metric ... and I always use ounces!! I would there guess reduce the sugar to 150g (and TBH I usually lower the sugar a bit in any cake recipe anyway). I'll adapt the recipe up top! |
|
|
|
|
Piggyphile
Joined: 02 Apr 2009
Posts: 891
Location: Galicia
|
| Posted: Wed Sep 10, 14 9:56 am Post subject: |
|
Thanks, it is in the oven as we speak although I added a bit of mixed spice (because I like it and had run out of cinnamon) and half and half raspberries and blackberries as the blackberries are weedy so far this year.
I shall get Tim to do the taste test... |
|
|
|
|
Green Rosie
Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
|
| Posted: Wed Sep 10, 14 10:25 am Post subject: |
|
I thought adding raspberries would work too but mine are Autumn ones and are only just starting, where-as the blackberries are in full swing and fabulous. |
|
|
|
|
Piggyphile
Joined: 02 Apr 2009
Posts: 891
Location: Galicia
|
| Posted: Wed Sep 10, 14 11:00 am Post subject: |
|
It tastes wonderful. The middle was a bit underdone but that is common with my oven which is a butane bottled gas thing without a thermostat and ALWAYS burns the bottom of cakes leaving the middle raw.
This time I put the cake tin on a bed of sand which has helped. Eaten with a spoon whilst still hot. Tim described it as fabulous.
I will def cook it again. |
|
|
|
|
Green Rosie
Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
|
| Posted: Wed Sep 10, 14 4:28 pm Post subject: |
|
Excellent news - so glad you liked it ... we're having it for pud here! Feel free to add a lovely complimentary comment on the blog I wrote about it (link in top post of this thread)   |
|
|
|
|
gythagirl
Joined: 18 Feb 2010
Posts: 1450
Location: Somerset
|
| Posted: Fri Sep 19, 14 1:45 pm Post subject: |
|
Thank you Rosie! Made this for a quiltie girls' get-together last weekend and it went down very well indeed. We eat a LOT of cake on these weekends and are true connoisseurs!
Increased quantities a little as I didn't have a tin small enough, and added 1/2 tsp cinnamon cos I like cinnamon...
Am making again this afternoon to take to friends for the weekend but will do the all-in-one method for the flour, fat, sugar and eggs cos I'm lazy and doing it properly took too long, and I'll mix some blackberries carefully into the mix as well as pushing them into the top as all my blackberries stayed on the top despite pushing them in (maybe my mix was a little stiff)
Yum  |
|
|
|
|
Green Rosie
Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
|
| Posted: Sat Sep 20, 14 10:23 pm Post subject: |
|
Glad you liked it Gythagirl - I too made one with blackberries in the mixture as I didn't have enough apples. Also very yum! |
|
|
|
|
gythagirl
Joined: 18 Feb 2010
Posts: 1450
Location: Somerset
|
| Posted: Sun Sep 21, 14 4:22 pm Post subject: |
|
Version 2 worked even better as it was faster! More blackberry-y too  though it was a little moister, will bake for it for another 10 mins next time. |
|
|
|
|
Green Rosie
Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
|
| Posted: Mon Sep 22, 14 6:14 am Post subject: |
|
Yes, I found the cake with more blackberries needed a little longer. So glad you like at and found an even quicker way to make it. |
|
|
|
|
|
View Latest Posts