Apple and Blackberry Cake



  • 200g grated apple (mix of cooking & eating)
  • 200g blackberries
  • 175g softened butter or 150 ml vegetable oil
  • 250g SR Flour or 200g SR flour & 50g ground almonds
  • 1 tsp baking powder
  • 175g caster sugar (or muscovado/soft brown sugar)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger*
  • Zest of an orange/lemon*
  • 1 tsp vanilla extract*
  • *Optional extras depending on taste desired

Vanilla Butter Cream Icing

  • 500g Icing sugar
  • 250g softened butter
  • 2-3 tbsp boiling water
  • 1-2 tsp Vanilla extract


  1. Heat oven to 180o C/160o C fan/gas 4. Grease and line a 20cm loose-bottomed cake tin. 
  2. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
  3. Stir in the grated apple, followed by the Blackberries, then fold in all the other cake ingredients.
  4. Bake for 40 mins until golden, cover with foil and bake for a further 15-20 mins until fully cooked.
  5. Cool in the tin and dredge with icing sugar/ice when cold.

Note – ½ the quantity fills a 1lb loaf tin

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