Blackberry and Apple Loaf

By ShannonB

I needed a way to use the blackberries we picked at Ankerwycke and found this recipe on BBC Good Food.

Ingredients

• 250 g self-raising flour
• 175 g butter
• 100 g brown sugar
• 75 g sugar
• 1/2 tsp cinnamon
• 2 rounded tbsp sugar
• 1 small eating apple (not cored or peeled)
• 2 large eggs, beaten
• 1 orange, finely grated zest
• 1 tsp baking powder
• 225 g blackberries

Details

Servings 1

Preparation

Step 1

1.Preheat oven to 180C. Butter and line the bottom of a 1.5 litre loaf tin. In a large bowl, rub the flour, butter, brown sugar and 75g sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and 2 tbsp sugar. Set aside.

2.Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

3.Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

4.Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.