Hot summer days and bright sunshine are loved not only by humans, but by berries, too.
When the time is right you will start seeing small, white flowers and soon enough little berries will start to show up. With a little bit of sunshine and no effort at all, you will have your own juicy blackberries. Give them a little pull and when they are ripe, and they will come off easily. Now you can forget about shop-bought blackberries.
If you’re not growing berries in your own garden, there are many places to pick them, such as local parks and forests. If you are new to growing blackberries, or you’re just picking them in the park on your walk, just pop them in your mouth one-by-one and play a very berry roulette! A bit of advice; avoid very soft ones and the ones growing lower than knee height. Ideally soak them in water before cooking to deworm/debug them, but if you are out and about just investigate by eye.
If you need inspiration on what to do with your picked blackberries, look no further.
Depending on how much have you have picked, they can be boiled with sugar and made into compote for your breakfast pancakes, added to smoothies, made into a jam, or frozen and added to a summer drink. They can be used as a decoration for a dessert, an addition to a fruity summer pudding or even blackberry ‘jerky’. Today I will share with you my mom’s blackberry and apple cake recipe. It is really nice and fluffy because it is quite thin, and it doesn’t take long to prepare or to bake. Give it a go!
Mom’s blackberry apple cake
Prep time: 15 mins
Cooking time: 30 mins
- 100g blackberries
- 4 apples
- 120g sugar
- 2 free-range eggs or equivalent egg-replacer (see here)
- 140ml vegetable oil
- 140g plain flour
- 50g cornflour
- 1 tsp baking powder
- 0.5 tsp cinnamon
- Preheat the oven to 180°C/350°F/gas mark 4 and line a 25cm round baking tin with removable sides. If you prefer a thicker cake, use a smaller baking tin.
- Soak and dry the fresh blackberries.
- Wash and peel the apples. Slice the apples in half. Remove the cores. Chop into medium-thick slices.
- Whisk the sugar with the eggs/egg-replacer in a bowl until smooth.
- Slowly pour in the oil while whisking.
- Mix the flour, cornflour and baking powder in a separate bowl. Slowly add this into the wet mixture while mixing.
- Add in the blackberries and gently fold the cake mix until the blackberries are distributed well, but not falling apart.
- Place the mixture into the lined tray and smooth it out.
- Now take the apples and sprinkle with cinnamon. Place each slice on the top and sink them a little into the batter.
- Bake in preheated oven for 30 minutes or until a wooden skewer comes out clean.
- Enjoy hot or cold. Try adding whipped cream/vegan cream for extra richness.
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