Recipe details

Denise says:

An ideal cake for family tea or as a dessert.
  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 8 – 10 people


  • 125g unsalted butter / margarine
  • 125g golden caster sugar
  • 3 large eggs
  • 50g ground almonds
  • 100g SR Flour
  • 2 Gala/Russet or Pink Lady apples – peeled, cored and cut into 12 segments
  • 100g blackberries
  • For the Topping
  • 1 large pinch cinnamon
  • 2 tablespoons demerara sugar
  • 25g butter/ margarine – chopped
  • 25g toasted hazelnuts – roughly chopped
  • Icing sugar for dusting


  1. Preheat the oven to 160C/ 140C Fan/ Gas mark 3.
  2. Line and grease a 22cm round loose based cake tin with baking parchment paper.
  3. Beat the butter and sugar together until light and fluffy.
  4. Add the eggs and ground almonds and flour slowly and combine well.
  5. Add 2/3rds of the apples to the mixture and all the blackberries.
  6. Transfer to the prepared cake tin and smooth out evenly.
  7. Scatter over the remaining apples over the surface.
  8. For the topping, sprinkle over the cinnamon, demerara sugar and chopped butter.
  9. Bake for 50 minutes or until cooked through.
  10. Remove the cake from the oven and scatter over the toasted hazelnuts.
Dust with icing sugar.