Blackberry and Apple Cake
Needed to make something with 12oz of fresh blackberries and this is the result.
Ingredients: (Ounce to Gram Conversion Chart)
8oz Butter (soften in a microwave, full-power for 10-15 seconds)
8oz Light Brown Sugar
4 Eggs (crack on a flat surface)
8oz Self-Raising Flour
½ tsp Baking Powder
1tsp Ground Cinnamon
2 Bramley Apples
1 ½ oz Dark Brown Sugar
1tsp Ground Nutmeg
300ml Double Cream
1 Orange (only need the zest, so feel free to drink the juice, it’s good for you)
Grease and line a round cake tin (see Mama Molloy’s – The home of home-baking).
In a large mixing bowl, place the butter (cut into cubes) and the light brown sugar. Cream the two ingredients together with a wooden spoon by pressing the mixture into the base of the bowl repeatedly until fully combined. Gradually add the eggs and whisk in with an electric whisk.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a separate bowl, mix the flour, baking powder and cinnamon. Sieve the mixture into the large mixing bowl, holding the sieve about head-height. Fold the flour mixture in with a wooden spoon by dragging the spoon around the edge of the bowl in one complete circle and then pushing through the middle of the mixture from one side to the other. Repeat until fully combined but don’t over mix.
Spoon the cake mixture into the prepared cake tin and bake in the oven for 50mins, covering with foil after about 35mins when the top has been nicely browned. Take the cake out of the oven and allow to cool fully before cutting in half horizontally.
Core the two apples with a knife by inserting the knife into the apple and cutting around the core from both ends; the core should then be loose enough for you to push it out. Place the two cored apples onto a baking tray lined with foil.
In a bowl, mix the dark brown sugar, sultanas and nutmeg and then pack the mixture into the hollowed out core of the apples. Top with a cube of butter.
Bake the apples in the oven for 40mins and then take out and allow to cool.
Once the apples are cool, remove the skin and then transfer the rest to a bowl. Mash the apples with a spoon to get a paste.
Whisk the cream and orange zest to produce whipped cream and transfer to a piping bag.
Place the bottom half of the sponge onto a flat surface (presentation plate/chopping board/baking tray etc.) and use a pastry brush to brush the loose crumbs off. Place the apple and sultana paste into the middle of the sponge and flatten out (leave a border of about 2cm).
Pipe a ring of cream around the edge of the circle and place a ring of blackberries on top. Count how many blackberries you use and reserve the same number plus four for the top of the cake.
Fill the middle of the cake with the cream, but reserve enough for another ring on top of the cake. Flatten the cream with a palette knife and insert the remaining blackberries.
Place the other half of the sponge on top and dust with icing sugar. Pipe a ring of cream around the edge and place the reserved blackberries on top. Pipe a little bit of cream in the middle and top with four blackberries to finish. Keep chilled in the fridge before serving.