Crispy Sugar Topped Blackberry And Apple Cake
|Cooking apples||12 Ounce (350 Gram)|
|Lemon juice||3 Tablespoon|
|Self rising flour||10 1⁄2 Ounce|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Prepared blackberries||6 Ounce, thawed (175 Gram)|
|Muscovado sugar||6 Ounce (60 Gram)|
|Egg||1 Medium, beaten|
|Low fat natural fromage frais||7 Fluid Ounce (200 Milliliter, Unsweetened Yogurt)|
|Sugar cubes||2 Ounce, crushed (60 Gram, White Or Brown)|
|Apple||1 Cup (16 tbs), sliced|
1)Preheat oven to 375 degrees F or 190 degrees C or Gas Mark 5.
2)Take a loaf tin of 900g or 2 lb. Grease and line it with baking parchment.
3)In a pan, place peeled, deseeded and diced apples. Add in lemon juice and boil. Let simmer covered for 10 minutes until apples are tender. Mix and beat well and cool.
4)In a bowl, add sifted baking powder, flour and 1 tsp cinnamon. Add in the husks too.
5)Now add, 115 g of blackberries and sugar.
6)Make a hole in the center of the dry ingredients and add in fromage frais, egg and cooled pureed apple. Blend well.
7)Transfer mixture into pan and smoothen the surface.
8)Place blackberries on surface of cake mixture and press in. Spread crushed sugar lumps on top.
9)Bake for a period not exceeding 40 to 45 minutes and let cool when done.
10)Ease out cake from tin, peel out lining.
11)Dust with cinnamon and garnish with fruit. Serve.