Apple & Blackberry Cake

Ingredients

• 100g Devondale Unsalted Butter, melted
• 4 medium sized granny smith apples, peeled, cored and thinly sliced
• 1/2 medium lemon, zested and juiced
• Pinch of salt
• 2 cups of self raising flour
• 2 large eggs
• 200g brown sugar
• 150mL apple sauce
• 1 punnet of blackberries
• Whipped cream for serving

Methods

1. Preheat the oven to 170°C.
2. Line the base and sides of a 20cm round tin with baking paper.
3. Toss the sliced apples in a bowl with the lemon juice and zest. Set aside for later.
4. Whisk the eggs and sugar in the Kenwood Stand Mixer until fluffy. Add salt.
5. Sift in flour gradually and fold to combine.
6. Add the apple sauce and melted butter. Toss the apple slices through and half of the blackberries.
7. Pour the batter into the tin and level with a spoon. Top with blackberries.
8. Bake for 60-65 minutes, until caramel brown and the cake is softly firm to the touch. To test, insert a stick in the middle of the cake. If it is clean, the cake is baked.
9. Cool in the tin for an hour then transfer to a plate. Serve with cream.