Today was S's first full day at school. I knew that he would be tired when he got home, and also that he would be hungry. An after-school snack was required, so I combined some of our recently picked blackberries with windfalls from a friend's apple tree in a Scrumping Cake.
The recipe is adapted from one by Sarah Raven. It is a hearty and satisfying Autumnal cake, full of fruit and just perfect for hungry little boys.
Apple and Blackberry Scrumping Cake
350g self-raising flour
1 teaspoon ground cinnamon
175g caster sugar
200g blackberries, fresh or frozen *
250g apples (about 3 smallish ones)
grated zest of 1 lemon
3 large eggs
demerara sugar for dusting
Preheat oven to 180/ 160 fan/ gas mark 4
Line a 20cm cake tin with baking parchment.
Pulse the flour, butter and cinnamon in a food processor until it looks like fine breadcrumbs (or rub it together using your fingertips). Put into a large bowl and stir in the sugar.
Peel, core and roughly chop the apples. Add to the other ingredients with the blackberries and the lemon zest. Lightly beat the eggs and stir them in.
Spoon the mixture into the prepared tin. It will seem rather dense, but don't worry, just spread it evenly and smooth the top. Bake in the preheated oven for 1- 1 1/4 hours, or until firm to the touch. You may need to cover the top with foil towards the end of cooking to prevent it from browning too much.
As soon as you remove it from the oven, sprinkle the cake generously with demerara sugar. Let it cool in the tin on a wire rack.
* I spread my freshly-picked blackberries on a baking tray, freeze them and then decant into freezer bags. This means that it is easy to pop a handful into a cake, pancakes, crumbles, etc. and also that they hold their shape better in cooking and don't tend to dye the mixture purple.