Friday, 5 August 2011

Apple, blackberry and almond cake (2 colours)

This cake has a lovely combination of flavours. If you prefer it to taste less of almonds then exclude the almond essence.

Soft brown sugar - 175 g
Soft margarine - 125 g
Plain flour - 175 g
Eggs - 2
Baking powder - 1 tsp
Ground almonds - 60 g
Almond essence - 0.5 tsp
Bramley apples - 2 large
Blackberries - 125 g
Flaked almonds - 60 g

1) Cream the sugar and butter together in a large mixing bowl. Sieve 50 g of the flour into the bowl, add the eggs and mix. Beat in the ground almonds and almond essence.
2) Add the rest of the flour and the baking powder and mix well. Pour two thirds of the cake mixture into a greased and lined 8 inch round tin.
3) Peel, core and slice the apples and layer the slices over the cake mixture.
4) Mix the blackberries with the remaining cake mixture and pour on top of the apples. Sprinkle over the flaked almonds and bake for 30 minutes at 190°C. Turn the oven down to 180°C and cook for a further 30 minutes. Be careful handling it while it's hot because it's very soft and breaks easily. Serves 8.


  1. That's one I'm really looking forward to - and as much almond essence as you like!

  2. Great! We've collected so many blackberries that we'll definitely be freezing some for the winter so I'll be able to make the cake when you visit next time.