I was happier with this the first time as it was tart and fresh. This time it was sweeter so it might be a case of tasting the blackberries and reducing the sugar further still, if they are sweet.
I used an Emma Block recipe, which itself is adapted from a BBC GoodFood recipe. I ran out of self raising white flour, and so I used half of that and half wholemeal flour (with an extra spoon of baking powder). I also reduced the sugar by 25% which is my standard response to any recipe. The amended recipe is here.
- 125g white self-raising flour
- 172g wholemeal flour
- 125g golden caster sugar
- ½ tsp cinnamon
- 1 small eating apple
- 2 large eggs, beaten
- 2 tsps baking powder
- 225g blackberries
Preheat your oven to 160C (fan). Butter and line the bottom of a square tin (you can make it it in a loaf tin, but it will take longer to cook). (I used a round cake tin and it was fine)
In a large bowl, rub the flour, butter and sugar together until it resembles fine crumbs. Mix in to it the cinnamon. Set aside.
Peel and coarsely grate the apple down to the core and mix in with the eggs. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t over mix. If it looks a bit dry add a splash of milk.
Very gently fold in the berries. Spoon into the tin and level. You can sprinkle the top with demerara sugar. Check after 50 minutes. When done the cake will be golden on top and feel firm. Test with a skewer to make sure the cake is cook through.
Leave to cool a little before turning out.