This recipe is from a lovely book by Anne Shooter called Sesame and Spice.
It's a lovely moist cake which would be lovely as a desert with custard or ice cream, as well as eaten as cake.
200g caster sugar
2 eggs, beaten
1 tsp vanilla extract
zest of 1 lemon and the juice of ½
175g self raising flour
½ tsp baking powder
1 large or 2 medium Bramleyy apples
200g blackberries
2 tbsp demerara sugar
Heat the oven to Gas 5/190ºC. Line a shallow 20cm baking tin with baking parchment.
Cream the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating between each addition. Stir in the vanilla extract and lemon zest an then fold in the flour and baking powder.
Peel, core and dice the apples then toss in the lemon juice. Add half the apples to the cake batter, stir gently to mix them in and then very gently fold in half of the blackberries.
Pour the batter into the tin and top with the remaining fruit. Sprinkle with the demerara sugar.
Bake for 30-35 minutes until golden and the centre is firm to the touch. Leave to cool in the tin for 10 minutes before turning out and allowing to cool completely.
This will keep for about 3 days if you wrap it in baking parchment and foil.
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