There’s so many scrummy blackberries around at the moment and they’re delicious when combined with apples, cinnamon and nutmeg. This tray bake combines all of these things and it’s perfect for a chilly Sunday morning with a hot mug of coffee.
The mixture is quite dense but rises in the oven to make a yummy, light, fruity cake whilst the Demerara sugar on top gives it a lovely little crunch.
Makes 12 squares:
450g Bramley apples
150g blackberries
Juice of ½ lemon
225g butter, softened
280g golden caster sugar
4 eggs
2 tsp vanilla bean paste
350g self-raising flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 grated whole nutmeg
Demerara sugar, to sprinkle
- Preheat the oven to 180C and grease and line a 27cm x 20cm rectangular tin with baking paper.
- Peel, core and thinly slice the apples and squeeze the lemon juice over.
- Put the butter, caster sugar, eggs, vanilla bean paste, flour, baking powder, cinnamon and the grated nutmeg into a large bowl and beat until smooth.
- Spread half the mixture into the pre-lined tin. Arrange half the apples and blackberries over the batter, then repeat the layers so that the fruit is proudly displayed on top.
- Sprinkle over the demerara sugar and bake for 45 minutes until golden and baked through.
- Leave to cool for 10 minutes, turn out of the tin and remove the paper.
hello sugar 