Blackberry And Apple Traybake Recipe

Ingredients:

50g cold butter

50g soft light brown sugar

75g plain flour, sifted

½ tsp ground ginger

50g pecans, roughly chopped

For the cake:

450g Bramley apples

Juice of ½ lemon

175g butter, softened, plus extra for greasing

175g soft light brown sugar

3 medium eggs, beaten

150ml sour cream

275g plain flour, sifted

1/2 tsp baking powder

200g blackberries

Crème fraîche, to serve

Instructions:

1. Preheat the oven to gas mark 4/180°C/fan oven 160°C. Grease a 30cm x 8cm roasting tin or brownie pan with butter and set aside. Make the crumble topping by rubbing the butter, sugar and flour together with your fingertips to make fine crumbs.

2. Stir in the chopped pecans. Set aside. Peel and core the Bramley apples and slice into thin wedges or rings. Toss them in the lemon juice to stop them from going brown and set aside.

3. Beat the butter until soft and creamy, then beat in the sugar until the mixture is fluffy and combined. Beat in the eggs, a little at a time, then beat in the sour cream. Sift in the flour and baking powder and stir to combine.

4. Pour the cake batter into the pan, then arrange the apple slices on top and scatter over blackberries. Sprinkle over the crumble topping. Bake for 30 minutes or until the cake is lightly risen and golden. Cool in the tin for around 30 minutes and serve warm or cold with a spoonful of creme fraiche.