Delicious and easy to make. Works equally well if you have surplus frozen fruit too. Perfect with a cup of coffee!
Ingredients:
|
2 apples peeled cored & sliced
Half lemon 150g blackberries 150g butter 75g caster sugar 75g dark muscovado sugar 3 large eggs 85g plain flour 11/2 tsp baking powder 100g ground toasted hazelnuts (or ground almonds) |
For the crumble:
50g cold butter 50g plain flour 60g demerara or golden caster sugar 2 tbsp rolled oats Pinch ground cinnamon You will need a deep loaf tin lined with baking parchment. |
Method:
Squeeze the lemon over sliced apples, mix with blackberries.
Beat butter & sugar together until light and pale in colour.
Whisk eggs & add little at a time to mixture beating well.
Add sifted flour & baking powder, and hazelnuts in 2-3 batches.
Transfer to the tin & scatter apples & blackberries on top, pushing lightly down into mixture.
Make crumble- rub butter & flour together. Stir in sugar, oats & cinnamon and scatter over top of cake
Bake 180c gas 4 for about 1 hour (or until skewer relatively clean, the cake should be slightly moist). Cool & store wrapped in foil.
Beat butter & sugar together until light and pale in colour.
Whisk eggs & add little at a time to mixture beating well.
Add sifted flour & baking powder, and hazelnuts in 2-3 batches.
Transfer to the tin & scatter apples & blackberries on top, pushing lightly down into mixture.
Make crumble- rub butter & flour together. Stir in sugar, oats & cinnamon and scatter over top of cake
Bake 180c gas 4 for about 1 hour (or until skewer relatively clean, the cake should be slightly moist). Cool & store wrapped in foil.