This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!
Total time2 hrs
Cuts into 10 chunky slices
250g self-raising flour175g butter175g light muscovado sugar½ tsp cinnamon2rounded tbsp demerara sugar1 small eating apple, such as Cox’s, quartered (not cored or peeled)2 large eggs, beaten1 orange, finely grated zest1 tsp baking powder225g blackberry
STEP 1Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado 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 demerara sugar. Set aside.STEP 2Coarsely 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.STEP 3Gently 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.STEP 4Leave 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.
