Apple and blackberry cake

For 12 pieces
  • 225 g soft butter
  • 200 g Muscovado sugar
  • 4 eggs (size M)
  • 200 g flour
  • 5 0 g ground almonds
  • 2 TL Baking powder
  • 225 g Blackberries
  • 4 (approx. 500 g) Apples
  • 2 EL Sugar
  • 1/2 TL Cinnamon
  • fat and flour
90 minutes
very simple
1.
Beat 200 g butter and muscovado sugar with the whisk of the hand mixer until creamy. Add eggs one at a time and stir in. Mix the flour, almonds and baking powder. Mix the flour mixture into the egg-fat mixture, spoon by spoon.
2.
Pour the dough into a springform pan (24 cm Ø) that has been greased and sprinkled with flour, smooth out.
3.
Melt the remaining butter. Sort the blackberries. Peel and quarter apples, remove core and cut into thin wedges. Spread the apple wedges on the dough. Top with blackberries. Press the fruit a little into the batter.
4.
Mix the sugar and cinnamon, sprinkle the fruit with it, drizzle with butter.
5.
Bake in a preheated oven (electric stove: 180 ° C / convection: 150 ° C / gas: see manufacturer) for about 50 minutes. Remove and let cool for a few minutes, remove from the mold and let cool down.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 5 g protein
  • 21 g fat
  • 36 g carbohydrates

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