Apple-blackberry cake

Name: Apple-blackberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 200 g soft + 2 tablespoons butter; 7-10 Tbsp some + 200 g flour; 200 g Muscovado sugar (in a well-stocked supermarket or health food store; alternatively brown sugar); 4 Eggs (Gr. M); 50 g ground almonds (without skin); 2 TEASPOONS Baking Powder; 250 g Blackberries; 4 (approx. 500 g; e.g. Elstar) Apples; 2 TABLESPOONS Sugar; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 200 g soft + 2 tablespoons butter
7-10 Tbsp some + 200 g flour
200 g Muscovado sugar (in a well-stocked supermarket or health food store; alternatively brown sugar)
4 Eggs (Gr. M)
50 g ground almonds (without skin)
2 TEASPOONS Baking Powder
250 g Blackberries
4 (approx. 500 g; e.g. Elstar) Apples
2 TABLESPOONS Sugar
1/2 TEASPOON Cinnamon
7-10 Tbsp Fat and flour

Directions

1
Grease a springform pan (24 cm Ø) and dust with flour. Cream 200 g soft butter and Muscovado sugar with the whisks of the mixer. Stir in eggs one after the other. Mix 200 g flour, almonds and baking powder.
2
Stir into the butter-sugar cream. Smooth in the mould.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Sort blackberries and wash if necessary. Peel, quarter, core and cut apples into thin slices. Place the apple slices on the dough.
4
Sprinkle with berries. Press the fruit lightly into the dough. Melt 2 tablespoons of butter. Mix sugar and cinnamon. Sprinkle over the fruits and sprinkle with the liquid butter.
5
Bake in a hot oven for about 50 minutes (chopstick test). Let the cake cool in the tin for about 30 minutes, then carefully remove from the tin and let it cool down.