Blackberry & apple cake from BBC Good Food Magazine, September 2012 (page 50) by Gerard Baker

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Notes about this recipe

  • eliza on October 09, 2017

    A simple batter with ground almonds is combined with a generous amount of fruit in this recipe. My final result was a very moist cake that tasted really good, however I had several glitches along the way. I'm very glad I put a baking sheet under the pan because quite a bit of juice ran out of the cake as it baked. I also had to bake it quite a bit longer than stated in the recipe. I probably used a bit too much apple (mine were quite large) and I didn't use the varieties mentioned so those factors probably contributed to the baking time increase. I wish they would include weight of the apples in the recipe! I used the streusel topping but no hazelnuts. Next time I would probably omit the topping and use my tried and true streusel instead. Baked 300 F in convection oven for approx 65 minutes. I loved the taste of the blackberries with the apples, so a success despite the problems; will probably make again.

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