The Recipe

Ingredients.

• 125g softened butter, plus extra for the tin

• 125g caster sugar

• 3 large free range eggs, beaten

• 50g ground almonds

• 100g self-raising flour

• 2 apples, chopped - I use Braeburn, Jazz or Granny Smith

For the topping:

• 1 large pinch of cinnamon

• 2 tbsp Demerara sugar

• 25g butter, cut into small flakes

• 25g peeled and toasted hazelnuts, roughly chopped

• Icing sugar, for dusting

Method.

1. Preheat a fan oven to 160C/140C fan/gas 3 and butter a 22cm round loose-bottomed cake tin and line the base with baking parchment.

2. Beat the butter and caster sugar together in a large bowl until it is light and fluffy.

3. 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.

4. 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.

5. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean.

6. 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.

This recipe is one I regularly use from BBC Good Food and you can find the original recipe by Gerard Baker here.