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APPLE & BLACKBERRY CARAMEL CAKE
There is something about autumn that makes me want to cook with caramel! In which case my apple and blackberry cake fits the bill with the fruit being baked in an irresistible toffee caramel sauce.
SERVES 8
Preparation time: 25 minutes
Cooking time: 40 minutes
■ 100g (3½oz) unsalted butter
■ 160g (5½oz) soft light brown sugar
■ 175g (6oz) plain flour
■ 1 teaspoon ground ginger
■ 1 teaspoon ground cinnamon
■ 1 teaspoon baking powder
■ Big pinch of salt
■ 3 eating apples (such as russet): 1 grated, 2 peeled, cored and cut into 8 wedges
■ 75g (2½oz) blackberries
■ 3 eggs
■ 200g (7oz) caster sugar
■ 150ml (5¼oz) sunflower oil
■ Creme fraiche or cream or ice cream, to serve
1. Preheat the oven to 180C/160C fan/gas 4. Line a 25cm (10in) cake tin with baking paper.
2. Pop the butter and the light brown sugar in the prepared cake tin in the oven for five minutes to melt and combine. Remove from the oven and give the
