Fresh fruit makes for more flavourful, wholesome cakes, and blackberries and Granny Smith apples are a fantastic combination. #HomeCooked
- 100 g unsalted butter, melted
- 4 medium Granny Smith apples, peeled, cored and thinly sliced
- ½ medium lemon, zest and juice
- pinch of salt
- 2 cups self-raising flour
- 2 large eggs
- 200 g (scant 1 cup) soft brown sugar
- 150 ml apple sauce
- 1 punnet fresh blackberries
- whipped thickened cream, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 1 hour
1. Preheat the oven to 170ºC. Line the base and sides of a 20 cm round tin with baking paper. Toss the sliced apples in a bowl with the lemon juice and zest and set aside.
2. In a separate bowl whisk the eggs with the sugar. Add salt. Sift in the flour, mix then add the apple sauce and the melted butter. Mix the apple slices through and half of the blackberries.
3. Pour the batter in the tin, level with a spoon and top with remaining blackberries. Bake for about 60-65 minutes. The top should be caramel brown and the cake soft-yet-firm to touch. To be sure, insert a stick into the middle of the cake, if it comes out clean, the cake is baked, otherwise give it another 2-3 minutes and test again.
4. Cool in the tin for 1 hour, then transfer to a plate and serve with whipped cream.
Silvia Colloca is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit ozharvest.org.