Project Description
A delicious apple and blackberry cake topped with delicious pine nuts!
Hello, everyone, this is the first of a handful of recipes I’ve created for #HomeCooked in support of the @ozharvest #HereForHope campaign…… So happy to be part of such an important venture, hard to believe in this day and age that people
Still go hungry!
TIME
25 mins
Prep
60-65 mins
Cook
90 mins
Total
Full Recipe in Details
A delicious apple and blackberry cake topped with delicious pine nuts!
STARTING GUIDE
Cuisine: Italian
Prep Time: 25 mins
Cooking Time: 60-65 mins
Total Time: 90 mins
INGREDIENTS
100g Devondale Unsalted Butter, melted
4 medium sized granny smith apples, peeled, cored and thinly sliced
1/2 medium lemon, zested and juiced
Pinch of salt
2 cups of self raising flour
2 large eggs
200g brown sugar
150mL apple sauce
1 punnet of blackberries
Whipped cream for serving
GUIDE / INSTRUCTIONS
Preheat the oven to 170°C.
Line the base and sides of a 20cm round tin with baking paper.
Toss the sliced apples in a bowl with the lemon juice and zest. Set aside for later.
Whisk the eggs and sugar in the Kenwood Stand Mixer until fluffy. Add salt.
Sift in flour gradually and fold to combine.
Add the apple sauce and melted butter. Toss the apple slices through and half of the blackberries.
Pour the batter into the tin and level with a spoon. Top with blackberries.
Bake for 60-65 minutes, until caramel brown and the cake is softly firm to the touch. To test, insert a stick in the middle of the cake. If it is clean, the cake is baked.
Cool in the tin for an hour then transfer to a plate. Serve with cream.
