CLB Monthly Recipe: apple and blackberry cake

Gooey apple and blackberry cake is a hit with the little ones

The nights are drawing in, there are apples on the trees. Time for some autumnal comfort food. I have already made this cake a few times this year and it's been a huge hit with family and friends - the girls love it. It's a great way of using up apples from the garden and couldn't be easier. It's also a great cake to take to a loved one and works as a dessert (it goes really well with an expensive creamy organic vanilla ice-cream). So, here you go...


130g butter, softened
120g caster sugar
3 large eggs, beaten
75g ground almonds
100g self-raising flour
3 large ripe apples of your choice, peeled and each cut into 10 segments
100g blackberries


1. Heat the over to 160c. Butter a 20cm (ish) cake tin.
2. Make a fluffy paste by beating the caster sugar and butter.
3. Pour in the eggs, adding a little flour here and there.
4. Add the ground almonds.
5. Add the rest of the flour and stir everything together.
6. Fold in the apples and blackberries to the cake mixture
7. Put the mixture into the tin, sprinkle with some butter shavings.
8. Bake for just under an hour - until a skewer comes out clean and it's golden brown on the outside.
9. Ta-dah! Your cake is ready.

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