At the moment I’m obsessed with The Great British Bake Off as most people are, and I love to bake so today I decided to blog about it as I found some blackberries on my walk today. I decided to try something thats a bit different as when I think of blackberries I think of crumble or pie but this was a perfect mix of cake and crumble. I’m usually very messy but for the sake of pretty photos I tried to be as neat as possible. I got the recipe for this cake on the good food website but slightly adapted it, it’s so yummy and it feels very autumn and cosy.
- 250g self-raising flour
- 175g butter
- 175g light muscovado sugar
- ½ tsp cinnamon
- 2 rounded tbsp dark muscavado sugar
- 1 small eating apple not cored or peeled
- 2 large eggs
- 2 satsumas finely grated zest
- 1 tsp baking powder
- 225g blackberries
- First of all preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of your tin, the website recommends a 1.7 litre loaf tin but mine was slightly shallower so I cooked for only an hour, so depending on the size of your tin make sure to check while baking.
- In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. I found that it was easier to cut the butter in the bowl first with a knife to get it going. Measure out 5 level tbsp of this mixture and leave to the side.
- Grate the whole apple and mix in a separate bowl with the eggs and the zest. I used two satsumas but you could use one large orange but whatever you have is fine.
- Add the baking powder to 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 overmix.
- Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for an hour and 15minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test by poking a skewer into the cake and if it comes out clean it should be done.
- Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting.