BLACKBERRY & APPLE LOAF
This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!
Provided by Angela Nilsen
Categories Afternoon tea, Buffet, Treat
Time 2h
Yield Cuts into 10 chunky slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
- Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't overmix.
- Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
- Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.
Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.77 milligram of sodium
BLACKBERRY AND APPLE LOAF
My mother in law is coming to visit and we wanted to welcome her with blackberries, fruit of her childhood. Unfortunately the summer has been so hot, they're all over. We managed to find a half cup full which we used in this recipe. It's very nice loaf and I should imagine, would taste even better with more blackberries. Do not peel the apple.
Provided by Sherrie-pie
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan160C/gas4. Butter and line the bottom of a medium loaf tin (approx 1.7 litre capacity.) Put the flour, butter and sugar in a large bowl and rub together with your fingers so they look like fine buttery crumbs.
- Measure out 5 level tablspoons for the topping and tip into a small bowl adding in the cinnamon and demerara sugar. Put this to one side.
- Coarsely grate the apple (skin too) down to the cores. Beat the eggs and mix in the orange zest and grated apple. Stir the baking powder into the rubbin-in mixture in the large bowl. Quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over-mix.
- Finally, gently fold in just under three-quartes of the blackberries with a metal spoon, being careful not to break them up too much. Spoon the cake mixture into the tin and level off. Scatter the rest of the blackberries over the top. Now sprinkle the topping over and bake for about 1 1.2 hours, checking after about 50 minutes. If too brown, cover with foil. Test with a skewer - push it into the cake mixture, not a blackberry.
- Leave the cake in the tin for at least 30 minutes before turning out. Then leave to cool on a wire rack.
Nutrition Facts : Calories 343.5, Fat 15.5, SaturatedFat 9.3, Cholesterol 79.7, Sodium 158.3, Carbohydrate 47.1, Fiber 2.2, Sugar 21.6, Protein 4.9
BLACKBERRY & APPLE CAKE
A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
- Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.
Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BLACKBERRY BREAD
Make and share this Blackberry Bread recipe from Food.com.
Provided by TMaruhn
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Stir together flour and next 3 ingredients in a medium bowl;
- Stir in blackberries.
- Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
- Add to flour mixture, stirring just until blended.
- Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
- Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan to wire rack, and cool completely (about 1 hour).
Nutrition Facts : Calories 193.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 46, Sodium 286.5, Carbohydrate 31.2, Fiber 1.4, Sugar 17.7, Protein 3.3
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