Contents
What Is Apple And Blackberry Cake Recipe By Mary Berry?
What Does Apple And Blackberry Cake Recipe By Mary Berry Taste Like?
Why You’ll Love Apple And Blackberry Cake Recipe By Mary Berry?
- With minimal materials and an uncomplicated procedure, it’s easy to make.
- It’s a fantastic way to employ apples and blackberries, either fresh or frozen.
- Its flavor and aroma are warm and inviting, making it the ideal cake for fall and winter.
What is The Best Apple And Blackberry Cake Recipe By Mary Berry?
Ingredients Required For Apple And Blackberry Cake Mary Berry
How To Make Apple And Blackberry Cake Mary Berry?
- First, get a circular cake pan ready and preheat your oven.
- Beat the butter and sugar together until light and fluffy, then slowly mix in the eggs.
- Fold gently after sifting in the flour, baking soda, and a small teaspoon of cinnamon.
- Scoop out the blackberries and thinly slice the apples; fold into the batter.
- Spoon the batter into the pan, then top with brown sugar and cinnamon. Bake until a skewer inserted into the mixture comes out clean.
- Before slicing to serve, let it cool.
How To Serve Apple And Blackberry Cake Mary Berry?
What To Serve With Apple And Blackberry Cake Mary Berry?
You can serve Apple and blackberry crumble cake Mary Berry with a variety of accompaniments:
- Custard or creme anglaise for a classic British touch.
- Vanilla ice cream or whipped cream for a creamy contrast.
- For a light and tart option, add yogurt or sour cream.
Blackberry And Apple Cake Mary Berry Variations
- Pear and Raspberry Cake: Use pears and raspberries in place of apples and blackberries, and for a different flavor profile, use ground hazelnuts instead of ground almonds.
- Plum and Almond Cake: Swap out the apples and blackberries for plums, and a stronger almond taste, mix the batter with almond extract.
- Peach and Blueberry Cake: Use peaches and blueberries in place of apples and blackberries. Ground pecans to give it a distinct nuttiness.
Pro Tips To Make Perfect Blackberry And Apple Cake Mary Berry
- Blackberries can be used either fresh or frozen, just be sure to add the recommended one teaspoon flour to them before using them to keep them from sinking to the bottom of the cake.
- With the bottom of the cake pan still in place, let the cake cool fully on a wire rack. If you would rather, you may easily slide a pallet knife between the cake and the pan’s bottom when it cools. The cake should be carefully removed from the pan and onto a rack.
How To Store Leftover Apple And Blackberry Crumble Cake Mary Berry?
- To store the Mary berry apple and blackberry crumble cake at room temperature, cover it with foil or plastic wrap and store it in a cold, store in a dry area for a maximum of three days.
- To store in the refrigerator: Place the cake in an airtight container and chill it for a maximum of five days.
- For freezing storage: Slice the cake, then wrap each slice separately in plastic wrap or foil. The wrapped slices can be frozen for up to three months by placing them in a freezer bag or other container.
Mary berry apple and blackberry cake Recipe
Mary Berry Apple And Blackberry Cake Ingredients
- Butter: 125g
- Caster sugar: 125g
- Eggs: 3
- Ground almonds: 50g
- Self-raising flour: 50g
- Apples: 2
- Blackberries: 100
- Blackberries: 100
- Hazelnuts: 25g
Mary Berry Apple And Blackberry Cake Instructions
Step 1: Get the tin ready and preheat the oven. Warm the oven to 160°C (140°C for fans or gas). Oil the cake pan and place baking paper inside the parchment.
Step 2: Beat sugar and butter together. Using an electric mixer, beat the butter and caster sugar in a large bowl until light and fluffy.
Step 3: Include the dry ingredients and eggs. One by one, gradually add the beaten eggs until approximately two-thirds of the mixture has been utilized. To pull the mixture back together if it curdles, add a small amount of flour.
Step 4: Gently fold in the remaining egg. Gently mix in the flour, ground almonds, and everything else.
Step 5: Pour the batter into the pan and sprinkle the leftover apples on top. Evenly spoon the batter into the lined tin, making sure it is smooth. Distribute the remaining apple pieces all over the cake’s outside.
Step 6: Distribute the garnish. Scatter the butter flakes, demerara sugar, and cinnamon on top of the cake as the topping. A skewer inserted in the center should come out clean after 50–55 minutes.
Step 7: Disperse the hazelnuts and sprinkle with powdered sugar. After taking the cake out of the oven, allow it to cool somewhat inside the pan. Distribute the toasted hazelnuts across the cake, then gently dust it with powdered sugar.
Step 8: It’s time to serve your apple and blackberry cake. Enjoy with a cup of tea or coffee after slicing. The cake can also be frozen for up to three days or kept in an airtight container for up to three days.
Mary Berry Apple And Blackberry Crumble Cake Nutrition Facts
- Calories: 372 kcal
- Carbohydrates: 34g
- Sugar: 26g
- Protein: 6g
- Fat: 24g
NOTES
- Nutrition values are an estimate only.
Which Apples Are Best For This Cake Recipe?
How Can The Gluten Be Removed From This Cake?
Can I Make This Cake Using Frozen Blackberries?
Is Leftover Cake Used To Make Apple Cake?
What Distinguishes Baking Apples From Cooking Apples?
Conclusion
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