Bramley and blackberry cake.

September sees the apple harvest in full swing. Try this easy to make tray bake cake, perfect for pudding or for a snack on the go.


  • 175g butter
  • 300g plain flour, plus extra for dusting
  • 4 Bramley apples
  • Juice of one lemon
  • 284ml carton whipping cream
  • 225g caster sugar
  • 3 eggs
  • 300g blackberries



Heat your oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the Bramley apples into rings and cover with lemon juice to stop them going brown.

Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale. Once cooled, whisk the buttery cream into the eggs, then fold in the flour until completely smooth.

Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares. Delicious hot or cold – enjoy!