Today, I’m going to share with you a delicious and easy recipe for Mary Berry’s apple and blackberry cake. This is a moist fruit sponge, packed with the best seasonal produce and a touch of almond and cinnamon. It’s perfect for a cozy afternoon tea or a special occasion. Let me show you how to make it step by step.
What is Mary Berry Apple and Blackberry Cake Recipe?
Mary Berry Apple and Blackberry Cake is a delicious dessert that combines a moist fruit sponge with seasonal apples and blackberries. The cake is topped with cinnamon, demerara sugar, butter, and toasted hazelnuts for extra crunch and flavor. This recipe is inspired by the famous British baker and cookbook author Mary Berry, who is known for her simple and elegant cakes.
- Learn: Basics of Cake Baking
Why You Love this Recipe
- It is easy to make with basic ingredients and a simple method.
- It is a great way to use fresh or frozen blackberries and apples.
- It is a perfect cake for autumn and winter, as it has a warm and cozy taste and aroma.
- It is a versatile cake that can be served as a dessert, a snack, or a breakfast treat.
- It is a crowd-pleaser that everyone will enjoy.
Ingredients Needed to Make Mary Berry Apple and Blackberry Cake
To make this cake, you will need the following ingredients:
- 125g butter, softened, plus extra for the tin
- 125g caster sugar
- 3 large eggs, beaten
- 50g ground almonds
- 100g self-raising flour
- 2 apples, peeled and cored, each cut into 12 segments
- 100g blackberries
- 1 large pinch of cinnamon
- 2 tbsp demerara sugar
- 25g butter, cut into small flakes
- 25g peeled and toasted hazelnuts, roughly chopped
- Icing sugar, for dusting
You will also need a 22cm round loose-bottomed cake tin and some baking parchment.
Instructions to Make Mary Berry Apple and Blackberry Cake
Follow these simple steps to make the cake:
Step 1: Preheat the oven and prepare the tin
Preheat the oven to 160°C/140°C fan/gas 3. Butter the cake tin and line the base with baking parchment.
Step 2: Beat the butter and sugar
In a large bowl, beat the butter and caster sugar together with an electric mixer until light and fluffy.
Step 3: Add the eggs and dry ingredients
Gradually add the beaten eggs, one at a time, until you have used about two-thirds of the mixture. If the mixture curdles, add a little flour to bring it back together. Fold in the remaining egg, the ground almonds, and the flour, and combine everything gently.
Step 4: Add the fruit
Add two-thirds of the apple slices and all the blackberries to the cake batter and stir well.
Step 5: Transfer the batter to the tin and top with the remaining apples
Spoon the batter into the prepared tin and smooth it out evenly. Scatter the remaining apple slices over the surface of the cake.
Step 6: Sprinkle the topping
For the topping, sprinkle the cinnamon, demerara sugar, and butter flakes over the cake. Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
Step 7: Scatter the hazelnuts and dust with icing sugar
Remove the cake from the oven and let it cool slightly in the tin. Scatter the toasted hazelnuts over the cake and dust lightly with icing sugar.
Step 8: Enjoy!
Your apple and blackberry cake is ready to serve. Cut into slices and enjoy with a cup of tea or coffee. You can also store the cake in an airtight container for up to 3 days or freeze it for up to 3 months.
I hope you enjoyed this recipe and found it helpful. If you did, please leave a comment below and let me know how it turned out for you. You can also share your photos on social media and tag me @contentwriter. I’d love to see your creations. Thank you for reading and happy baking!
Choice of Apples: Select apples that are firm and have a good balance of sweet and tart flavors. Varieties like Granny Smith, Honeycrisp, or Braeburn work well in baking as they hold their shape and don't become too mushy. Managing Moisture in Fruit: If using particularly juicy apples or if your blackberries are very moist, consider patting them dry before adding to the batter. Excess moisture can affect the cake's texture. Flavor Enhancements: While cinnamon is specified in the recipe, you can experiment with other warm spices like allspice or nutmeg to add depth to the cake's flavor profile. Topping Variations: While the recipe suggests demerara sugar, butter flakes, and hazelnuts for the topping, you could also experiment with other nuts like almonds or pecans. Additionally, a streusel topping could offer a delightful texture contrast. Baking Time: Keep an eye on the cake as it bakes, especially if your oven runs hot. The suggested 50-55 minutes is a guideline, but it’s always good to start checking a bit earlier. Serving Suggestions: This cake pairs beautifully with a dollop of whipped cream, a scoop of ice cream, or simply on its own. It’s a versatile cake that works well for an afternoon tea, a dessert, or even as a special breakfast treat. Storing the Cake: This cake can be stored at room temperature for a day or two, but for longer storage (up to 5 days), keep it in the refrigerator. If you freeze it, wrap it well to prevent freezer burn. Allergy Substitutions: For those with nut allergies, you can omit the nuts from the recipe or replace them with seeds like pumpkin or sunflower for a similar crunch. Remember, baking is as much an art as it is a science, so feel free to adjust the recipe to suit your taste preferences and available ingredients.