JULIA’S APPLE AND BLACKBERRY CAKE (Serves 8-10)
200g caster sugar
200g unsalted butter, softened
Seeds scraped from a vanilla pod or 1tsp vanilla extract
Zest of a lemon
200g complete body fat bitter cream
200g self-increasing flour
125g blackberries, as well as excess to serve
1tbsp unsalted butter, melted
2tbsp caster sugar
1tsp floor cinnamon
crème fraîche, to provide
Preheat oven to 180C. Grease and line a 24cm round springform cake tin.
In the bowl of an stand mixer fitted with a paddle attachment, defeat the sugar and butter for 2-3 minutes or until finally very fluffy and pale. Add in the eggs, one particular at a time, beating nicely concerning each addition and scraping down the sides of the bowl with a spatula as wanted. Incorporate in the vanilla, lemon zest and sour cream and keep on to mix. Now idea in the flour and combine on a reduced velocity right up until just blended.
Peel the apples, lower them into quarters and minimize out the main (alternatively main the apples with an apple corer in advance of you quarter them). Slice the quarters into 3mm slices and gently fold into the cake, alongside with the blackberries. Spoon the batter into the well prepared cake tin, smoothing the leading with the back again of a spoon or a spatula.
Bake in the preheated oven for 45-55 minutes or until finally a skewer will come out cleanse when tested.
Incorporate the sugar and cinnamon in a small bowl and when the cake is even now warm, brush the cake with the melted butter and sprinkle the cinnamon sugar all around. Permit to cool wholly in the tin (while having it warm is charming too) then transfer to a serving plate. Pile fresh blackberries on to the cake and serve slices with a generous dollop of crème fraîche.
What else I’m having this thirty day period:
The Baker Bleu croissants at Napier Quarter, exactly where they are served with seasonal household-designed preserves and butter.
What else I’m cooking with:
Plums, figs and new time potatoes which are amazing ideal now.
You can adhere to Julia’s food adventures on Instagram and discover far more recipes by using her website – and continue to be tuned for her model new Ebook, owing for release following month!