Mary Berry​ Apple And Blackberry Cake Recipe

This simple Mary Berry Apple and Blackberry Cake is made with a light cake batter featuring self-raising flour, caster sugar, eggs, and softened butter. The result is a wonderfully moist cake with sweet bursts of apple and a tangy zing from fresh blackberries. This recipe is perfect for an autumnal dessert or a cozy tea-time treat, serving up to 8 people.

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Mary Berry Apple and Blackberry Cake Ingredients

• 125g softened butter
• 125g caster sugar
• 3 large eggs
• 50g ground almonds
• 100g self-raising flour
• 2 cooking apples, peeled, cored, and sliced
• 100g fresh blackberries
• 1 large pinch of ground cinnamon
• 2 tbsp demerara sugar
• 25g butter, cut into small flakes

How To Make Mary Berry Apple and Blackberry Cake

1. Prepare your oven and tin: Preheat your oven to 160°C (325°F/Gas 3). Lightly grease and line a 22cm (8.5-inch) round, loose-bottomed cake tin with baking parchment.
2. Make the batter: In a large bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy. Gradually beat in the eggs, a little at a time. Then, fold in the ground almonds and self-raising flour until everything is just combined.
3. Add the fruit: Gently fold two-thirds of the sliced apples and all of the blackberries into the cake batter with a wooden spoon. Be gentle to avoid mashing the fruit.
4. Assemble and top the cake: Pour the cake mixture into the prepared tin and spread it out evenly. Scatter the remaining sliced apples over the surface of the cake. For the topping, sprinkle over the ground cinnamon, demerara sugar, and the small flakes of butter.
5. Bake the cake: Place the tin in the preheated oven and bake for 50-65 minutes, or until a skewer inserted into the center of the cake comes out clean.
6. Cool and serve: Remove the cake from the oven and let it cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely. Dust lightly with icing sugar before serving.

Recipe Tips

• Use firm, tart apples: Apples like Bramley or Granny Smith work best. Their tartness and firm texture hold up well to baking and provide a nice balance to the sweetness of the blackberries.
• Be gentle with the blackberries: When folding the blackberries into the batter, be very gentle. This will help prevent them from bursting and staining the entire cake a purple color.
• Toss the fruit in flour: To help prevent the fruit from sinking to the bottom of the cake, you can lightly toss the blackberries and apples in a tablespoon of the self-raising flour before folding them into the batter.
• The topping is crucial: The demerara sugar and butter flakes on top of the cake create a lovely, crunchy, and caramelized crust that is a key part of the final flavor and texture.

What To Serve Apple and Blackberry Cake

This rustic cake is perfect served simply on its own with a cup of black tea or coffee. For a more decadent dessert, serve a warm slice with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard. The tartness of the blackberries makes it a great pairing for a rich, creamy accompaniment.

How To Store Apple and Blackberry Cake Leftovers

• Refrigerate: Store the cooled cake in an airtight container at room temperature for up to 3-4 days. It can also be stored in the refrigerator for up to a week.
• Freeze: You can freeze the baked and cooled cake for up to 3 months. Wrap it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Thaw the cake overnight in the refrigerator before bringing it to room temperature and serving.

Mary Berry Apple and Blackberry Cake Nutrition Facts

• Calories: 372 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 240mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 5g

Frequently Asked Questions

• Can I use frozen blackberries? Yes, you can use frozen blackberries. There is no need to thaw them first. Just toss them in a tablespoon of flour before adding them to the batter to help absorb any extra moisture.
• Why did my cake sink in the middle? A cake can sink for a few reasons, such as being under-baked or if the oven door was opened too early. Make sure your oven is preheated to the correct temperature and you bake the cake for the full time, testing with a skewer.
• Can I leave out the almonds? The ground almonds give the cake a lovely, moist texture and flavor. If you have a nut allergy or don’t want to use them, you can substitute them with an equal amount of self-raising flour, but the final texture will be slightly different.

Try More Recipes:

• Mary Berry​ Upside Down Apple Cake Recipe
• Mary Berry​ Old Fashioned Apple Cake Recipe
• Mary Berry Apple And Almond Cake​ Recipe