It’s blackberry season! We are very lucky to have a couple of bushes on the farm. The kids love picking them and then either making them into a smoothie, or a cake – or just scoffing them freshly picked!
They can be quite tricky to get to, and it’s also really hard dodging nettles and spiky brambles; but that just makes them even more precious somehow.
Artie tends to do the dangerous and dirty job of picking, whilst Bea stands by with a vessel in hand…
As soon as the kids were whisked away with Nana for a day, I set to work thinking of a cake recipe to make the most of them. I also had some Braeburn apples that needed eating, and with that classic combination you just can’t go wrong really, can you?
I settled on an adaptation of Amber Rose’s recipe for Pear and cinnamon cake. Instead of grating the fruit, I sliced my apples and made them look pretty on the top.
This cake uses spelt flour as it’s much healthier and easier to digest than plain; but use plain if you don’t have spelt (or wholemeal). It also uses a lot of maple syrup, which is expensive – but worth it as a treat, I think. Honey would be just as good if you have that.
It’s good warm with Greek yoghurt, or cold for a picnic or afternoon pick me up.
Serves: 8 large portions
Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
200g butter, softened
200g spelt flour
3 free-range eggs
1 tsp baking powder
1 teaspoon cinnamon, ground
200g maple syrup
1 tsp vanilla extract
1 Braeburn apple, cored and sliced into 8 segments
- Grease and flour a 23cm springform or loose bottom cake tin. Preheat oven to 180.
- Beat the butter for a few minutes, until pale. Add some flour and an egg, one at a time. Mix the rest of the flour in, along with baking powder and cinnamon.
- Add maple syrup, and vanilla extract. Fold in blackberries.
- Pour the mixture into your tin. Decorate with the apple slices and push them in slightly.
- Bake for about 50 minutes.